Biscoff Cookie Butter Cake

Introduction

If you’re a fan of rich, buttery desserts with a unique twist, look no further than the Biscoff Cookie Butter Cake. This delectable cake is a perfect blend of sweet and spiced flavors, thanks to the iconic Biscoff cookie butter spread. Whether you’re preparing for a special occasion or simply craving a treat, this cake is sure to impress. In this article, we’ll delve into the ingredients, preparation steps, and tips to make your Biscoff Cookie Butter Cake a hit.

Biscoff cookie butter, also known as Speculoos spread, is a creamy, spreadable treat made from crushed Biscoff cookies. It has a distinct caramelized flavor with hints of cinnamon, making it a versatile ingredient in various recipes. Its smooth texture and rich taste elevate any dessert, making it a fantastic addition to your baking repertoire.

Ingredients

To make a scrumptious Biscoff Cookie Butter Cake, you’ll need the following ingredients:

For the Cake:

1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (240g) Biscoff cookie butter
3 large eggs
2 1/2 cups (315g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (240ml) buttermilk

For the Biscoff Frosting:

1/2 cup (115g) unsalted butter, softened
1 cup (240g) Biscoff cookie butter
2 cups (250g) powdered sugar
1/4 cup (60ml) heavy cream
1 tsp vanilla extract

For Garnish (optional):

Crushed Biscoff cookies
Extra Biscoff cookie butter for drizzling

Instructions

Preparing the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Cream the butter and sugar together in a large bowl until light and fluffy.
Add the Biscoff cookie butter and mix until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting:

Beat the butter in a bowl until creamy.
Add the Biscoff cookie butter and mix until smooth.
Gradually add the powdered sugar, beating on low speed until combined.
Pour in the heavy cream and vanilla extract, then beat on high speed until the frosting is light and fluffy.

Assembling the Cake:

Place one cake layer on a serving plate or cake stand.
Spread a layer of frosting over the top.
Add the second cake layer and frost the top and sides of the cake.
Garnish with crushed Biscoff cookies and drizzle with additional Biscoff cookie butter if desired.

Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, well-blended batter.
Proper Measuring: Accurately measure your flour and sugar to avoid a dense cake. Spoon flour into the measuring cup and level off with a knife.
Cooling: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.

Conclusion

The Biscoff Cookie Butter Cake is a delightful and indulgent dessert that’s perfect for any occasion. With its rich, spiced flavor and creamy frosting, it’s sure to become a favorite in your baking collection. Whether you’re hosting a party or simply enjoying a quiet moment with a cup of tea, this cake will add a touch of sweetness to your day.

Serving Tips

Presentation:

Decorate: Garnish the cake with crushed Biscoff cookies and a drizzle of extra Biscoff cookie butter for a visually appealing presentation.
Temperature: For the best flavor and texture, serve the cake at room temperature. Allow it to sit out for about 30 minutes before serving.

Cutting:

Use a Sharp Knife: A serrated knife works best for cutting through layered cakes without disturbing the frosting. Dip the knife in hot water and wipe it dry between cuts to ensure clean slices.

Pairings:

Beverage Pairings: Enjoy the cake with a cup of coffee or tea. A glass of milk or a scoop of vanilla ice cream also complements the rich flavors of the cake perfectly.

Storage Tips

Short-Term Storage:

Room Temperature: If you plan to eat the cake within 2-3 days, store it in an airtight container at room temperature. This will keep the frosting from drying out and the cake from becoming stale.
Refrigeration: If your kitchen is warm or you live in a hot climate, refrigerate the cake to maintain its freshness. Store it in an airtight container or cover it with plastic wrap to prevent it from drying out or absorbing odors.

Long-Term Storage:

Freezing: To store the cake for longer periods, you can freeze it. Wrap the cake layers individually in plastic wrap and then place them in a resealable freezer bag or airtight container. The cake can be frozen for up to 3 months.
Thawing: To thaw, transfer the cake to the refrigerator for several hours or overnight. For quicker thawing, leave it at room temperature for a couple of hours. Once thawed, allow the cake to come to room temperature before serving.

Frosting Storage:

Refrigeration: If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. Re-whip it briefly before using it again.
Freezing: Frosting can also be frozen for up to 3 months. Thaw it in the refrigerator and re-whip before using.

By following these serving and storage tips, you’ll ensure that your Biscoff Cookie Butter Cake stays fresh and delicious, making every slice a delightful experience. Enjoy your baking and the indulgent flavors of this unique and tempting cake!

Yes, you can use homemade Biscoff cookie butter in this recipe. Just ensure that the texture is smooth and creamy, similar to store-bought versions. Homemade cookie butter may vary in consistency, so adjust the amount of flour or buttermilk slightly if needed to achieve the right batter consistency.

2. How can I make the cake more moist?

To make the Biscoff Cookie Butter Cake even moister, you can:

Increase the Buttermilk: Add an extra 1/4 cup of buttermilk to the batter.
Add Sour Cream or Yogurt: Substitute 1/2 cup of buttermilk with sour cream or plain yogurt for added moisture.
Don’t Overmix: Mix the batter just until combined to avoid a dense cake.

3. Can I make this cake ahead of time?

Yes, you can prepare the cake ahead of time. Bake and cool the cake layers completely, then wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Frost the cake just before serving to maintain the best texture and flavor.

If you can’t find Biscoff cookie butter, you can use other cookie butters or spreads like Speculoos spread or Trader Joe’s Cookie Butter. For a different flavor profile, you can also substitute with peanut butter, almond butter, or Nutella, though these will alter the flavor of the cake.