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Moist Biscoff Cake

This indulgent Moist Biscoff Cake blends the rich flavors of cookie butter with a fluffy cake base, making it a favorite for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour Provides structure and texture.
  • 1 cup Unsalted butter At room temperature for easy creaming.
  • 1 cup Cookie butter Key ingredient for unique flavor.
  • 1 cup Brown sugar Adds depth of flavor.
  • 1 cup White sugar Balances sweetness.
  • 1 cup Buttermilk Keeps the cake tender.
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 3 large Eggs Added one at a time.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper.
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon; whisk together and set aside.
  3. In another bowl, beat together the unsalted butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the eggs one at a time, followed by the cookie butter until fully incorporated.
  5. Alternate adding the dry mixture and buttermilk, starting and ending with the dry ingredients, and mix until just combined.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack.
  3. Whip up the frosting and layer the cakes with frosting before topping with crushed Biscoff cookies.

Notes

Bring ingredients to room temperature for best texture. Don’t overmix the batter to keep the cake light and fluffy.