Description
Biscoff Cookie Butter Cake is a rich and moist cake that combines the sweet, spiced flavor of Biscoff cookie butter with a fluffy, tender crumb. This German-inspired dessert is perfect for cookie butter lovers seeking a unique and indulgent treat, topped with optional crushed Biscoff cookies for added crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup Biscoff cookie butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
Topping (Optional)
- Crushed Biscoff cookies to taste
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using a mixer on medium speed.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure even incorporation and a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing which could toughen the cake.
- Add Cookie Butter and Liquids: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined, ensuring the batter remains light and airy.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula for uniform baking.
- Baking: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cooling and Serving: Allow the cake to cool completely in the pan before optionally dusting with crushed Biscoff cookies for extra texture and flavor. Slice and serve.
Notes
- For best results, use room temperature ingredients to ensure proper mixing and rising.
- You can substitute whole milk with almond or oat milk for a dairy-free version.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- The optional crushed Biscoff cookie topping adds a delightful crunch but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Biscoff cookie butter cake, cookie butter dessert, easy cake recipe, German dessert, Biscoff cake, sweet cake recipe
