Biscoff Cookie Butter Cake

Ingredients

• 2.333 cup Unbleached cake flour (Use the spoon-and-level method; do not scoop directly into the measuring cup.)
• 1.5 cup Granulated sugar
• 1 tbsp Baking powder
• 1 tsp Fine sea salt (For the cake batter.)
• 6 tbsp Unsalted butter (Cubed and at room temperature; for the cake batter.)
• 1.333 cup Biscoff cookie butter (For the cake batter and buttercream; the recipe also specifies additional cookie butter below for filling and topping.)
• 3 Large eggs (At room temperature.)
• 0.5 cup Whole milk (At room temperature.)
• 0.5 cup Heavy cream (At room temperature; for the cake batter.)
• 0.5 cup Sour cream (At room temperature.)
• 0.25 cup Canola oil (Or another neutral oil.)
• 2 tsp Vanilla bean paste (For the cake batter.)
• 2 cup Unsalted butter (At room temperature; for the buttercream.)
• 0.667 cup Biscoff cookie butter (For the buttercream.)
• 2.5 cup Powdered sugar (For the buttercream.)
• Fine sea salt (A pinch, for the buttercream.)
• 2 tbsp Heavy cream (For the buttercream.)
• 1 tsp Vanilla bean paste or vanilla extract (For the buttercream.)
• 0.667 cup Biscoff cookie butter (Melted and cooled; use between the layers and on top.)
• 0.667 cup Biscoff cookie crumbs (For decorating. Broken Biscoff cookies may also be used if desired, but no quantity is specified.)

Steps

1. 1

   Preheat the oven to 325°F (160°C). Grease the sides of three 8-inch cake pans and line their bottoms with parchment paper.

2. 2

   In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, baking powder, and salt.

3. 3

   Fit the mixer with the paddle attachment. Add the cubed room-temperature butter and cookie butter, then mix on low speed for 2–3 minutes, until the mixture resembles coarse sand.

4. 4

   In a separate bowl, whisk together the eggs, room-temperature milk, heavy cream, sour cream, canola oil, and vanilla bean paste.

5. 5

   Add half of the wet mixture to the dry ingredients and mix on low speed until smooth and pasty. Scrape the sides and bottom of the bowl.

6. 6

   Add the remaining wet mixture and mix until smooth and combined, scraping down the bowl once more as needed.

7. 7

   Divide the batter evenly among the prepared cake pans, approximately 435 g of batter per pan.

8. 8

   Bake for 25–30 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Do not use the traditional press-the-top test, as it may result in an overbaked cake.

9. 9

   Let the cakes cool in their pans on a wire rack for 20–30 minutes. Carefully remove them from the pans and let them cool completely on the racks before assembling.

10. 10

    To make the buttercream, beat the room-temperature butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2–3 minutes, until light and fluffy.

11. 11

    Add the buttercream cookie butter and mix until smooth.

12. 12

    Add the powdered sugar and salt. Mix on low speed until combined, then increase the speed to medium and beat for 4–5 minutes, until light and fluffy.

13. 13

    Add the heavy cream and vanilla, then mix just until combined.

14. 14

    Place the first cake layer on a serving platter or cake stand. The layers should bake fairly flat, so trimming should not be necessary.

15. 15

    Spread an even layer of buttercream over the first cake layer.

16. 16

    Drizzle 3–4 tablespoons of the melted and cooled cookie butter over the frosting and gently spread it into an even layer.

17. 17

    Place the second cake layer on top. Repeat with another layer of frosting and 3–4 tablespoons of melted cookie butter.

18. 18

    Place the final cake layer upside down on top so the cake has a flat surface.

19. 19

    Spread a thin layer of frosting over the entire cake. Refrigerate for 20–30 minutes, until the frosting is firm.

20. 20

    Cover the cake with the remaining frosting, reserving some for decorating if desired.

21. 21

    Pour the remaining melted and cooled cookie butter over the top of the cake.

22. 22

    Garnish with the Biscoff cookie crumbs and broken Biscoff cookies, if desired.

Notes

For the best cake texture, measure the flour using the spoon-and-level method or weigh it. If the assembled cake feels wobbly, apply a very thin crumb coat and refrigerate until firm before continuing with the remaining frosting. The recipe does not specify the amount of optional broken cookies used for garnish.

Nutrition per serving

• dessert
• cake
• baked
• layer cake
• European
• vegetarian