Description
A decadent and moist cake infused with the rich flavors of Biscoff cookie butter, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups + 2 tbsp cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 6 ½ tbsp unsalted butter (room temperature and cubed)
- ⅓ cup cookie butter
- 1 cup sour cream (room temperature)
- ¼ cup vegetable or canola oil
- 1 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
- 3 tbsp melted cookie butter (for swirling)
- 1 ½ cups unsalted butter (softened)
- 2/3 cup cookie butter
- 1 ¾ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ cup Biscoff cookie crumbs (for the center of the cake and sides)
- ½ cup cookie butter (for the layers and top of the cake)
Instructions
- Line three 6-inch pans with parchment paper on the bottoms.
- Preheat the oven to 350 F/180 C.
- Combine the dry ingredients: cake flour, sugar, baking powder, and sea salt in a mixing bowl.
- Mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.
- Mix in the sour cream and oil until just combined. It will be a thick paste!
- Scrape down the bowl.
- Mix in the milk, eggs, and vanilla on low speed.
- Scrape down the bowl again and mix until smooth.
- Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan.
- Drizzle the top of each with 1 tbsp of melted cookie butter.
- Evenly spread the rest of the batter on top (another 210 g).
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Cool the pans on a wire rack for 10 minutes.
- Remove them from the pans and let them cool completely.
- To make the buttercream, mix the softened butter and cookie butter together until smooth.
- Mix in the powdered sugar.
- Add the heavy cream and vanilla, then mix on medium-high speed for 2-3 minutes until light and fluffy.
- When the layers are completely cool, cut each one in half horizontally.
- To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top.
- Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top.
- Sprinkle with 1 tablespoon of cookie crumbs.
- Continue alternating and building the layers, with the last layer placed upside down so that the top is completely flat.
- Crumb-coat the cake, then chill it in the fridge until set.
- Once set, spread a thicker layer of buttercream over the sides and top.
- Pour the rest of the melted cookie butter on top and sprinkle with cookie crumbs.
- Enjoy your delightful creation!
Notes
Make sure to use room temperature ingredients for the best cake texture. Consider baking the layers in advance as they taste better after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg