Biscoff Cookie Butter Cake

4.99 from 63 reviews

This Lotus Biscoff cookie butter cake is a layered cake with cookie crumbs in the cake batter. It has a cookie butter frosting, melted cookie butter, and crumbled cookies in the filling. The cake is topped with more melted cookie butter!

Prep Time1

Cook Time30

Decorating Time1

Total Time2 30

Servings: slices

Calories: 646kcal

Author: Stephanie Rutherford

Ingredients

Biscoff Cake

15 Biscoff cookies fine crumb equal to 1 cup.
2 3/4 cup All-purpose flour
1 TBSP Cornstarch
2 tsp Baking powder
1/4 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter room temperature
1/4 cup Oil canola or vegetable
1 3/4 cup White granulated sugar
1 tsp Pure vanilla extract
1 cup Sour cream room temperature
4 Large eggs room temperature
1 cup Buttermilk room temperature

Cookie Butter Filling

1/2 cup Biscoff cookie butter
8 Biscoff cookies

Cookie Butter Frosting

1 1/2 cups Unsalted butter room temperature
3/4 cup Biscoff cookie butter
2 1/2 cups Powdered sugar sifted
1 tsp Pure vanilla extract
1 TBSP Heavy cream
1/2 cup Biscoff cookie butter melted for drip
Biscoff cookies for decoration

US - Metric

Instructions

Biscoff Cake

Preheat oven to 350°F Spray three 8 inch cake pans with baking nonstick spray. Place an 8 inch parchment paper circles on the bottom. Spray again.
Using a blender, blend 15 biscoff cookies into a fine crumb. In a mixing bowl, mix the flour, biscoff crumbs, baking powder, baking soda, cornstarch, and salt.
15 Biscoff cookies, 2 3/4 cup All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1 tsp Salt, 1 TBSP Cornstarch
Using a mixer, beat the butter, oil, and sugar. Beat on high for 2 minutes it will be very light and fluffy. Add in vanilla, sour cream, and eggs. Mix on medium speed until combined. Scrape the bowl.
1 cup Unsalted butter, 1/4 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 cup Sour cream, 4 Large eggs
Add in the flour mixture and buttermilk. Mix on low speed until just combined. Take off the mixer and make sure it is all combined.
1 cup Buttermilk
Pour the batter evenly through the three cake pans. Bake for 26-30 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit for 10 minutes in the hot pans. Transfer the cakes to a cooling rack. Let the cool completely before decorating.

Cookie Butter Filling

Make this right before you need it. Place 1/4 cup of cookie butter into 2 small bowls (1/2 cup total). Heat in the microwave for 15 seconds. It will be slightly melty.
1/2 cup Biscoff cookie butter
Using a food processor, blend 4 Biscoff cookies at a time until it is small pieces. Do this for the 8 total cookies allowing you to split it evenly.
8 Biscoff cookies

Cookie Butter Frosting

Sift the powdered sugar.
2 1/2 cups Powdered sugar
Using a mixer, beat butter on high for 3 minutes. Add in the cookie butter and mix on high speed until combined.
3/4 cup Biscoff cookie butter, 1 1/2 cups Unsalted butter
Add in the powdered sugar and mix on low speed until combined. Next, add in the heavy cream and vanilla. Mix on high speed until creamy.
1 TBSP Heavy cream, 1 tsp Pure vanilla extract

Assembly

Place the 1st layer of cake down. Spread a 3/4 cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the melty cookie butter on top of the cake. Top with half of the chopped cookies. Repeat with the second layer.
Place last layer of cake bottom side up to give the flattest surface on top of the cake.
Frost the cake. Freeze for 10 minutes to set the frosting.
Melt the cookie butter in the microwave for 20 seconds. Pour the cookie butter over the cake and let it drip down the sides of the cake. Top with biscoff cookies.
1/2 cup Biscoff cookie butter, Biscoff cookies

Notes

Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Nutrition