Biscoff Cake

🧂 Ingredients

• 2/3 cup unsalted butter (, room temperature (150 grams))
• 1 cup granulated sugar ((200 grams))
• 1 teaspoon vanilla extract
• 3 large eggs (, room temperature)
• 2 Tablespoons sour cream ((30grams))
• 14 oz container cookie butter (, divided (400 grams) )
• 2 cups all-purpose flour ((250 grams))
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk (, at room temperature (180ml))
• 1/2 cup unsalted butter (, slightly cold (115 grams))
• 2 ½ - 3 1/2 cups powdered sugar ((300-440 grams))
• ½ cup cookie butter ((from 14oz container above, plus set aside some for additional drizzling at the end) (120 grams))
• 2-3 Tablespoons milk (, any kind )
• 2 Biscoff cookies (, crushed (optional))

👨‍🍳 Instructions

1. 1

   Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.

2. 2

   Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.

3. 3

   Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.

4. 4

   Dry ingredients: In a bowl, combine the flour, baking powder, and salt.

5. 5

   Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.

6. 6

   Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).

7. 7

   Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.

8. 8

   Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.

9. 9

   Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.

10. 10

    Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.

11. 11

    Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.