Ingredients
Scale
- For the Cake:
- 1 cup (240g) Biscoff cookie butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs, at room temperature
- 2 1/2 cups (310g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240ml) whole milk, at room temperature
- 1 tsp vanilla extract
- For the Buttercream Frosting:
- 1 cup (240g) Biscoff cookie butter, softened
- 1/2 cup (115g) unsalted butter, softened
- 3–4 cups (375-500g) powdered sugar (depending on desired consistency)
- 1 tsp vanilla extract
- 2–3 tbsp whole milk (or heavy cream for a richer texture)
- Pinch of salt
- For the Biscoff Drizzle:
- 1/4 cup (60g) Biscoff cookie butter, melted
Instructions
- Preheat the Oven and Prepare the Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. If you prefer, you can also line them with parchment paper for easier removal after baking.
- Make the Cake Batter:
- In a large mixing bowl, cream together the Biscoff cookie butter, butter, and granulated sugar until light and fluffy. You can use a hand mixer or stand mixer for this step. It should take about 3-4 minutes on medium speed.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can make the cake dense.
- Bake the Cake:
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back when gently pressed.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Buttercream Frosting:
- While the cakes are cooling, it’s time to make the frosting. In a mixing bowl, cream together the Biscoff cookie butter and butter until smooth and fluffy.
- Gradually add powdered sugar, 1 cup at a time, mixing until the frosting reaches your desired consistency. You may need more or less powdered sugar depending on how thick you like your frosting.
- Add the vanilla extract and a pinch of salt, and continue mixing until everything is combined. If the frosting is too thick, add milk, one tablespoon at a time, to reach a smooth, spreadable consistency.
- Assemble the Cake:
- Once the cakes have cooled completely, spread a thin layer of frosting on the top of the first cake layer.
- Place the second cake layer on top and cover the entire cake with a generous layer of frosting. Use an offset spatula to smooth the frosting and give it a beautiful finish.
- Drizzle with Biscoff:
- To make the Biscoff drizzle, melt the Biscoff cookie butter in the microwave for 20-30 seconds until it’s smooth and pourable.
- Drizzle the melted Biscoff over the top of the frosted cake, allowing it to drip down the sides.
- Serve and Enjoy:
- Slice the cake into 8-10 slices and serve! The rich flavor of the Biscoff spread pairs perfectly with the fluffy, moist cake, and every bite is a little slice of heaven.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 3g