Cookie Butter Cake (Biscoff)

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This Cookie Butter cake isn’t just a treat; it’s a dream come true for cookie butter lovers(raise your hand if you’re with me!). Imagine the creamy, spiced sweetness of cookie butter blended perfectly into a moist, tender cake. Every bite is a little piece of heaven!

How to make Cookie Butter Cake (Biscoff)

Cookie butter cake is a delicious dessert made with cookie butter, a spreadable treat made from ground-up cookies, often spiced with cinnamon, ginger, and other flavors. The cake typically features layers of moist cake infused with cookie butter flavor, along with frosting or filling made from cookie butter.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 cup cookie butter spread

For the Frosting:

• 1 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1/2 cup cookie butter spread
• 2 tablespoons heavy Cream (or milk for a lighter option)
• 1 teaspoon vanilla extract

For the Garnish (optional):

• Crushed speculoos cookies
• Melted cookie butter (for drizzle)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper for ease of removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: Using a stand mixer or a hand mixer, beat the unsalted butter on high until creamy, about 1 minute. Gradually add the granulated sugar and light brown sugar, continuing to beat until pale and fluffy.
4. Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Dry Ingredients and Buttermilk: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients and mix just until incorporated. Do not overmix.
6. Fold in Cookie Butter: Gently fold the cookie butter into the batter using a spatula, mixing until just combined. Try to maintain as light and fluffy a texture as possible.
7. Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
9. Make the Frosting: While the cakes are cooling, make the frosting. Beat the butter until creamy. Add powdered sugar, half a cup at a time, until well combined. Add in cookie butter, heavy Cream, and vanilla extract and beat until smooth.
10. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting over the top. Add the second layer and use the remaining frosting to cover the top and sides of the cake.
11. Garnish: Sprinkle crushed speculoos cookies over the cake and drizzle with melted cookie butter for an extra decadent touch.

Tips:

• Room Temperature Ingredients: Ensure all your ingredients, especially dairy, are at room temperature to achieve a smooth, evenly mixed cake batter.
• Don’t Overmix: Overmixing the batter can result in a denser cake. Mix just until the ingredients are combined.
• Smooth Frosting: If your frosting is too thick, add a little more heavy cream until it reaches a spreadable consistency. If too thin, add more sifted powdered sugar.
• Cooling Time: Be patient and allow the cakes to cool completely before frosting. Warm cakes can melt the frosting, making it difficult to achieve a smooth finish.

What to serve Cookie Butter Cake

A slice of Cookie Butter Cake is delightful on its own, but pairing it with the right accompaniments can elevate your dessert experience to new heights. Whether hosting a casual gathering or a formal dinner, there are several ways to complement the rich flavors of your cake and make your dessert course truly unforgettable.

1. Beverages

Hot Drinks:

• Coffee: The robust flavor of coffee balances the sweetness of the cookie butter, making it a perfect pairing. A freshly brewed espresso or a cup of French press coffee can cut through the richness splendidly.
• Tea: For strong flavors, opt for black tea varieties like Earl Grey or English Breakfast or a spiced chai to echo the spices in the cookie butter.

Cold Drinks:

• Milk: A classic choice, cold milk complements any sweet dessert.
• Iced Vanilla Latte: For a refreshing twist, serve with an iced vanilla latte. The vanilla notes will nicely complement the cookie flavors.

2. Ice Cream

A scoop of ice cream on the side of a warm slice of Cookie Butter Cake is a match made in dessert heaven. Choose flavors that will complement or contrast with the cake:

• Vanilla Ice Cream: For a classic choice that lets the cake take center stage.
• Cinnamon or Brown Sugar Ice Cream: Enhance the spice notes in the cookie butter with similarly flavored ice cream.
• Salted Caramel Ice Cream: The saltiness will bring out the sweetness of the cookie butter even more.

3. Whipped Cream

A dollop of whipped Cream can add a light, airy texture to each bite of cake:

• Homemade Whipped Cream: To tailor your whipped cream to match the cake’s profile, add a touch of vanilla extract or a sprinkle of cinnamon.

4. Fresh Fruits

The addition of fresh fruits can introduce a refreshing, tangy contrast to the sweetness:

• Berries: Strawberries, raspberries, or blueberries provide acidity and fruitiness that cut through the richness.
• Apple Slices: Thin slices of apple, lightly sauteed with cinnamon, make a warm, spicy accompaniment.

5. Nut Toppings

Adding a crunchy element like nuts can offer a pleasing textural contrast:

• Toasted Pecans or Walnuts: Sprinkle on top of the cake or alongside it on the plate.

6. Dessert Sauces

Drizzle sauces over the cake to add more flavor dimensions:

• Caramel Sauce: A rich, buttery caramel sauce can enhance the cookie butter’s inherent flavors.
• Chocolate Sauce: For a decadent and classic pairing, rich chocolate sauce works beautifully with the spices.

7. Cheese Pairing

For a more unconventional but delicious pairing, try serving a slice of cake with a bit of cheese:

• Cream Cheese: Serve a small portion of whipped cream cheese on the side or as a layer under the cake.
• Brie: A creamy, mild brie complements the sweet and spicy notes in the cake surprisingly well.

Ingredients Substitutes

When making a delightful dessert-like Cookie Butter Cake, you may find yourself short of an ingredient or two, or perhaps you’re catering to dietary restrictions or personal preferences. Fortunately, many ingredients in the cake and frosting can be substituted without sacrificing flavor or texture.

For the Cake:

• All-Purpose Flour: For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend. Some blends already include xanthan gum, which helps with texture, so check the packaging.
• Baking Powder: If you’re out of baking powder, substitute 1/2 teaspoon cream of tartar for 1 teaspoon baking soda.
• Salt: In a pinch, kosher salt or sea salt can be used instead of table salt, but remember to adjust the quantity as they have different grain sizes. If using kosher salt, the general rule is to use 1 1/2 times the amount of table salt.
• Unsalted Butter: For a dairy-free option, use an equal amount of margarine or plant-based butter. Make sure the substitute is suitable for baking, as some spreadable forms have high water content which can affect the cake’s texture.
• Granulated Sugar & Light Brown Sugar: For a refined sugar-free option, coconut sugar can be used in place of both at a 1:1 ratio. Coconut sugar imparts a more caramel-like flavor and darker color to the cake.
• Eggs: To make the cake egg-free, use a commercial egg replacer, flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for 5 minutes), or applesauce (1/4 cup per egg) as alternatives. These substitutes work best in cakes where eggs are for moisture rather than leavening.
• Buttermilk: If you don’t have buttermilk, mix 1 cup of milk (dairy or a non-dairy alternative like almond milk) with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until slightly thickened and curdled.
• Vanilla Extract: Almond extract can be used in place of vanilla extract for a different but complementary flavor. Because almond extract is stronger, use half the amount.
• Cookie Butter Spread: If you can’t use cookie butter or want a different flavor profile, nut butters like almond or peanut butter can be substitutes. Note that this will significantly change the cake’s flavor.

For the Frosting:

• Powdered Sugar (Icing Sugar): For a DIY version, blend granulated sugar and a little cornstarch (1 cup sugar + 1 tablespoon cornstarch) until it reaches a powdery consistency.
• Heavy Cream: Milk, half-and-half, or a dairy-free milk can be used in the frosting to adjust the consistency. Start with a lesser amount and add as needed to achieve the desired texture.
• Cookie Butter Spread: Like in the cake, if substituting cookie butter in the frosting, consider nut butter or even mascarpone cheese for a rich, creamy alternative.

Final Thoughts

Savor each slice with a cup of coffee or tea, and let this Cookie Butter Cake become a memorable treat for any occasion. 

More Cookie Recipes:

• Cookie Sandwich Recipe
• Sunshine Cookies
• Oatmeal Sandwich Cookies
• Potbelly’s Oatmeal Chocolate Chip Cookies