Description
This indulgent Biscoff Cookie Butter Cake combines moist layers of cinnamon-spiced cake with creamy peanut butter frosting and decadent Biscoff cookie butter drizzle, creating a delightful and richly flavored dessert that pleases every bite.
Ingredients
Scale
Cake
- 2 cups All-Purpose Flour (Can substitute with a gluten-free all-purpose blend)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Unsalted Butter, softened
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Whole Milk
- 1 cup Sour Cream or Greek Yogurt
Frosting and Decoration
- 1 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter, softened (for frosting)
- 2 cups Powdered Sugar
- 1/4 cup Heavy Cream or Milk
- 1/2 cup Biscoff Cookie Butter, melted
- 1 cup Biscoff Cookies, crushed
Instructions
- Preheat Oven 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 lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this aside for later.
- Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined. This step is crucial for a tender cake texture.
- Add Eggs and Flavor: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract to enhance flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk and sour cream (or Greek yogurt).
- Combine Batter: Gradually add the dry ingredients to the creamed mixture alternately with the milk and sour cream mixture. Begin and end with the dry ingredients, mixing until just combined after each addition to avoid overmixing.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely. This prevents the frosting from melting when applied.
- Prepare Frosting: Beat together the creamy peanut butter and softened butter until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating until you achieve a smooth, spreadable frosting consistency.
- Assemble Cake: Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Add the second cake layer and cover the top and sides with the remaining frosting.
- Decorate: Drizzle melted Biscoff cookie butter over the frosted cake and sprinkle crushed Biscoff cookies on top for added texture and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with a certified gluten-free blend.
- Use vegan egg replacer and dairy-free milk alternatives for a vegan adaptation.
- Adjust sugar quantities based on personal sweetness preference.
- Make sure butter is softened to room temperature for easier creaming.
- To prevent the frosting from being too runny, add powdered sugar gradually and adjust cream quantity accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookie butter cake, peanut butter frosting cake, cinnamon cake, dessert, holiday cake, Biscoff cookies, easy cake recipe
