Step-by-step instructions
Start by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining them.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until fully combined.
In a large mixing bowl, cream together the softened butter, Biscoff cookie butter, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes of beating.
Add the eggs one at a time, ensuring you mix well after each addition. Stir in the vanilla extract.
Gradually incorporate the dry ingredients and milk into butter mixture, alternating between the two and beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the filling, beat together the cream cheese, powdered sugar, and a splash of vanilla extract until smooth.
To assemble, place one cooled cake layer on your serving plate, spread a generous amount of cream cheese filling on top, and then carefully place the second layer on top.
For the glaze, whisk together melted Biscoff cookie butter, powdered sugar, and milk until smooth and pourable. Pour the glaze over the top of the cake, allowing it to drip delightfully down the sides.
Finish off by sprinkling crushed Biscoff cookies on top and decorating with mini Biscoff cookies.
Slice, serve, and enjoy your masterpiece!
Best ways to enjoy it
This Biscoff Cookie Butter Cake is a stunner on its own, but you can elevate your dessert experience by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it with a side of fresh fruit for a refreshing contrast, or brew some robust coffee or tea for the perfect afternoon treat. For extra flair, garnishing each slice with a sprig of mint can bring a lovely pop of color to your dessert table.
Storage and reheating tips
To keep your cake fresh for days, store any leftovers in an airtight container in the refrigerator, where it will last for about 4-5 days. If you want to keep it longer, consider freezing it! Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It will be good for up to 3 months in the freezer. Just thaw it in the fridge before serving, and you’ll still have a moist, delicious cake waiting for you.
Helpful cooking tips
- Make sure your butter and cream cheese are softened to room temperature; this guarantees a smooth batter and filling.
- Avoid overmixing the batter—mix just until combined for the best texture.
- For an extra kick, you might add chopped nuts or chocolate chips into the batter.
- Always check your cakes a couple of minutes before the timer goes off to avoid overbaking.
Creative twists
Feeling adventurous? You can modify this recipe by adding different flavors of cookie butter or incorporating spices like nutmeg or ginger for an added depth of flavor. Want a crunch? Throw in some chopped pecans or walnuts! For a festive touch during the holidays, consider adding a layer of cranberry sauce between the cake layers. The options are endless!
Common questions
What is the preparation time for this cake?
This recipe takes roughly 20 minutes to prep and another 25-30 minutes to bake.
Can I use a different type of flour?
Yes! You can use gluten-free all-purpose flour to make this recipe gluten-free.
How do I store leftovers?
Keep the cake in an airtight container in the refrigerator for up to 4-5 days, or you can freeze it for longer storage.
Whether you’re baking for a special occasion or simply to treat yourself, this Biscoff Cookie Butter Cake will not disappoint. Try it out—you won’t regret it!
