Biscoff Creamy Spiced Cake
A moist and spiced Biscoff cake layered with smooth cookie butter buttercream and finished with crunchy cookie crumbs for extra texture.
Equipment
- 2 8-inch round cake pans
- 1 electric mixer
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt divided
- 0.5 cup 1 stick unsalted butter, room temperature
- 3 large eggs room temperature
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract divided
- 0.25 cup Biscoff cookie butter smooth, for the cake batter
- 1 cup unsalted butter 2 sticks, room temperature
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter smooth, for the buttercream
- 2 to 3 tablespoons heavy cream or whole milk
- 10 to 12 Biscoff cookies crushed for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment and spray.
- In a medium bowl, whisk together flour, sugar, baking powder, and 0.25 teaspoon salt. Set aside.
- In a large bowl, cream 0.5 cup unsalted butter until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Add 1 teaspoon vanilla extract and 0.25 cup Biscoff cookie butter; mix until combined.
- Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients; mix just until combined.
- Divide batter evenly between prepared pans and bake 25-28 minutes until a skewer comes out clean.
- Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely.
- Meanwhile, prepare the buttercream by beating 1 cup unsalted butter until fluffy, 3-4 minutes.
- Gradually add powdered sugar one cup at a time, mixing on low then medium-high speed until smooth.
- Beat in 1 cup Biscoff cookie butter, 0.5 teaspoon vanilla extract, and remaining 0.25 teaspoon salt.
- Add 2-3 tablespoons heavy cream, one tablespoon at a time, until buttercream is smooth and spreadable.
- Level cooled cakes if needed. Place one layer on plate and spread 0.75 cup buttercream evenly.
- Top with second cake layer, frost entire cake with remaining buttercream.
- Press crushed Biscoff cookies around base and/or on top for garnish.
Notes
- Brush cooled layers with simple syrup for extra moisture and flavor.
- Warm firm cookie butter slightly for easier mixing.
- Store covered at room temperature up to 3 days, refrigerated up to 5 days.
- Bring to room temperature before serving for best texture.