Biscoff Cookie Butter (Print-Friendly Version)
Soft Biscoff cake with creamy cookie butter frosting and crushed Lotus cookies for a tasty finish.
# Ingredients List:
→ Dry Mix
01 -
Salt, half a teaspoon
02 -
312 g all-purpose flour
03 -
Half a teaspoon baking soda
04 -
1.5 teaspoons baking powder
→ Wet Mix
05 -
3 large eggs at room temp
06 -
160 ml vegetable oil
07 -
112 g unsalted butter, soft
08 -
120 ml buttermilk, room temp
09 -
2 teaspoons vanilla extract
10 -
105 g brown sugar
11 -
150 g granulated sugar
12 -
160 g Biscoff spread
→ Frosting
13 -
275 to 330 g powdered sugar
14 -
4 to 6 crushed Lotus cookies
15 -
80 g Biscoff spread
16 -
226 g unsalted butter, softened
17 -
Half a teaspoon cinnamon
18 -
56 g cream cheese
19 -
1 teaspoon vanilla extract
20 -
A quarter teaspoon salt
21 -
15 to 30 ml whipping cream or milk
22 -
170 g Biscoff cookie butter
# Detailed Cooking Steps:
01 -
Set the oven to 180 degrees Celsius. Grease the sides of two 20 cm round pans and line the bottoms with parchment paper.
02 -
Whisk flour, baking powder, baking soda, and salt in a medium bowl till they’re all combined.
03 -
In a big bowl, cream together the softened butter, both sugars, and the Biscoff spread until smooth.
04 -
Stir in the vegetable oil and vanilla into the buttery mix until everything’s blended.
05 -
Pour in eggs one at a time, beating after each so it turns out nice and smooth.
06 -
Add a third of the dry mix, stir lightly, then half the buttermilk. Do the same again with the next third dry mix and rest of buttermilk. Finish with the last dry bits and mix till no lumps linger.
07 -
Divide your batter evenly into the two pans. Bake for 35 to 40 minutes or till a toothpick comes out clean.
08 -
Let the cakes rest in the pans for 15 minutes, then take them out and cool fully on a rack.
09 -
Beat the softened butter fluffy. Stir in cream cheese and Biscoff cookie butter till smooth. Add 2 cups powdered sugar, vanilla, cinnamon, and salt. Mix on low speed then medium till all’s combined.
10 -
Slowly add the rest of the powdered sugar and some whipping cream, one spoon at a time, till the frosting feels just right and sweet enough.
11 -
Microwave the saved Biscoff spread for 30 to 45 seconds on medium power, stir until smooth, then set it aside.
12 -
If your cakes have domed tops, trim them gently to get flat layers for stacking.
13 -
Put one cake on your plate. Spread a thin layer of frosting on top and pipe frosting around the sides. Carefully spread warmed Biscoff evenly on top and sprinkle with crushed Lotus cookies.
14 -
Place the second cake layer on top, coat the sides with a thin crumb frosting, then pop it in the fridge for 20 minutes to firm up.
15 -
Take the cake out and cover the top and sides with the rest of the frosting, swirling it for decoration. You can add more crushed Lotus cookies for extra looks.
# Helpful Hints:
01 -
Room temp ingredients make mixing easier and the texture better.
02 -
Be gentle with the cake layers so they don’t break.
03 -
Add powdered sugar to the frosting to match your sweet tooth.