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Biscoff Cookie Butter Cake

A cozy, spiced cake made with creamy Biscoff cookie butter that brings warmth and familiarity in every bite, perfect for family gatherings or solo baking sessions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 1 cup Biscoff cookie butter smooth is classic; if you have crunchy, it can be used
  • 1 cup packed brown sugar light or dark both work; dark gives a deeper molasses note
  • ½ cup unsalted butter, softened to room temperature can use salted butter—omit added salt if so
  • 2 large eggs, at room temperature helps with even mixing and rise
  • 1 cup all-purpose flour, spooned and leveled for accuracy
  • 1 teaspoon baking powder for lift
  • ½ teaspoon ground cinnamon adds warm spice—optional extra if you love spice
  • ¼ teaspoon fine salt balances the sweetness; omit if using salted butter
  • ½ cup milk whole milk gives the richest crumb; low-fat is fine too
  • powdered sugar for dusting optional, for a pretty finish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper, then grease the parchment as well.
  2. In a large mixing bowl, combine Biscoff cookie butter, softened unsalted butter, and packed brown sugar. Cream together until smooth and slightly lighter in color—about 2–3 minutes with a mixer, longer if mixing by hand.
  3. Add the eggs one at a time, beating well after each addition until fully blended.
  4. In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, ground cinnamon, and fine salt.
  5. Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Mix on low until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
  1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Once cool, dust the top with powdered sugar if desired, slice, and serve.

Notes

Best served warm or at room temperature with whipped cream or vanilla ice cream. Can also be paired with fresh fruit or a hot beverage.