Description
A moist brown sugar cake infused with Biscoff cookie butter and topped with silky cookie butter frosting. Full of caramel, spice, and comfort.
Ingredients
Scale
- 1 cup unsalted butter, room temp
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- ½ cup creamy Biscoff spread
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup whole milk
- 1 cup crushed Biscoff cookies (optional)
- Buttercream: 1 ½ cups butter, ½ cup Biscoff spread, 4 cups powdered sugar, 2 tbsp cream, 1 tsp vanilla, pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line pans.
- Cream butter and sugars until fluffy.
- Add eggs, vanilla, and cookie butter. Mix well.
- Whisk dry ingredients in a separate bowl.
- Add dry mix alternately with milk. Fold in crushed cookies.
- Divide into pans and bake 28–30 min.
- Cool completely on wire racks.
- Make frosting: Beat butter and cookie butter until smooth. Add powdered sugar, cream, vanilla, and salt.
- Frost cooled cake. Garnish with melted Biscoff or crushed cookies.
Notes
Store at room temp for 2 days or refrigerate for up to 5. Freezes well. Let come to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Biscoff Cake, Cookie Butter Cake, Biscoff Buttercream Cake