Moist Biscoff Cake
A soft and tender cake infused with cookie butter flavor, topped with a creamy frosting and crushed cookies.
Ingredients
For the cake
- 2 cups all-purpose flour Spoon and leveled for accurate measurement
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt A pinch of salt enhances flavor
- 1 tsp ground cinnamon Optional for a warm vibe
- 1/2 cup unsalted butter Room temperature for easier mixing
- 1 cup brown sugar Adds caramel flavor
- 1/2 cup white sugar Keeps the crumb light
- 2 large eggs Room temperature for better blending
- 1 cup buttermilk Helps the cake stay moist
- 1/2 cup cookie butter For flavor and moisture
For the frosting
- 1/2 cup unsalted butter Room temperature
- 1/2 cup cookie butter
- 2 cups powdered sugar Add more if frosting is too thin
- 1 pinch salt Enhances sweetness
- 1 tbsp milk or cream To loosen frosting if necessary
For topping
- 6 pieces Biscoff cookies Crushed for garnish
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Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper.
- Crush a handful of Biscoff cookies for later use.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the butter and sugars until light and fluffy. Add eggs one at a time, then mix in the vanilla and cookie butter.
Baking
- Alternate adding the dry mix and buttermilk, beginning and ending with the dry ingredients. Do not overmix.
- Divide the batter between the prepared pans and bake for 24 to 30 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling and Frosting
- Let the cakes cool in the pans for 10 minutes, then turn them out to cool completely.
- For the frosting, beat together the butter and cookie butter, then add powdered sugar and a pinch of salt. If needed, add a splash of milk to achieve a spreadable consistency.
- Once the cakes are completely cool, stack them, frost, and finish with crushed cookies on top.
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Note
This cake stays moist for days due to the buttermilk and cookie butter. If storing, cover the frosted cake for up to 2 days, or refrigerate for up to 5 days. Can also freeze layers unfrosted for up to 2 months.