Description

This Indulgent Biscoff Cookie Butter Cake is a rich, moist layered cake bursting with the nostalgic flavors of Biscoff cookies and creamy peanut butter frosting. Perfectly spiced with cinnamon and complemented by a luscious, smooth cream cheese-infused frosting, this cake delivers a delightful combination of crunch and cream in every bite. Ideal for celebrations or as a decadent dessert to satisfy your sweet tooth.

Ingredients

Scale

Cake Ingredients

2 cups All-Purpose Flour (Can substitute with a gluten-free all-purpose blend.)
2 teaspoons Baking Powder (Essential for cake rise.)
1 teaspoon Baking Soda (Works alongside baking powder.)
1 teaspoon Salt (A pinch can be omitted for low-sodium diets.)
1 teaspoon Ground Cinnamon (Try nutmeg as a substitute for a different spice profile.)
1 cup Unsalted Butter, softened (For better creaming.)
1 cup Light Brown Sugar (Can replace with dark brown sugar for richer flavor.)
1 cup Granulated Sugar (Adjust based on sweetness preference.)
3 Large Eggs (Egg replacer can be used for vegan versions.)
2 teaspoons Vanilla Extract (Can substitute with almond extract.)
1 cup Whole Milk (Options like almond milk or oat milk for dairy-free.)
1 cup Sour Cream or Greek Yogurt (Substitute with dairy-free yogurt for vegan option.)

Frosting Ingredients

1 cup Creamy Peanut Butter (Stick to a commercial brand for smooth frosting.)
1/2 cup Unsalted Butter, softened (For frosting base.)
2 cups Powdered Sugar (Adjust based on desired sweetness and consistency.)
1/4 cup Heavy Cream or Milk (Can substitute with coconut cream for non-dairy.)
1/2 cup Biscoff Cookie Butter (Can swap with more peanut butter if preferred.)
1 cup Biscoff Cookies, crushed (Any spiced cookie can be a substitute.)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans generously and dust them with flour to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This aeration helps to create a tender cake crumb.
Add Eggs and Vanilla: Add the eggs, one at a time, into the creamed butter and sugar, mixing well after each addition. Then mix in the vanilla extract evenly.
Combine Milk and Sour Cream: In a small bowl, mix together the whole milk and sour cream (or Greek yogurt) thoroughly to blend the wet ingredients.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the milk-sour cream mixture. Start and end with the dry ingredients, mixing gently to avoid overworking the batter, which keeps the cake tender.
Bake the Cakes: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully remove from the pans and transfer to wire racks to cool completely before frosting.
Prepare the Frosting: Beat the creamy peanut butter and softened butter together until smooth and fluffy. Gradually add the powdered sugar, alternating with the heavy cream (or milk), until the frosting reaches a spreadable consistency.
Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
Decorate: Drizzle melted Biscoff cookie butter over the frosted cake. Finish by sprinkling the crushed Biscoff cookies evenly on top for added texture and visual appeal.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
Egg replacers can be used to make this recipe vegan, but this will alter the texture slightly.
If you prefer less sweetness, reduce the granulated sugar or powdered sugar in the frosting slightly.
For a dairy-free version, use plant-based milk, dairy-free yogurt, and coconut cream or another non-dairy cream substitute.
Storing the cake in the refrigerator is recommended due to the cream-based frosting; bring to room temperature before serving for best flavor.
Use room temperature ingredients for better mixing and smoother batter.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff Cake, Peanut Butter Frosting, Biscoff Cookie Butter, Layer Cake, Spiced Cake, Holiday Dessert