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Slice of Biscoff Cookie Butter Cake topped with whipped cream

Biscoff Cookie Butter Cake

A cozy and indulgent cake infused with the caramelized spice of Biscoff cookie butter, perfect for any occasion.
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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: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Biscoff cookie butter (room temperature for easy mixing)
  • ½ cup unsalted butter, softened but not melted
  • 2 large eggs (preferably room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (see substitution ideas) Substitution: 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
Dry Ingredients
  • 1 cup packed brown sugar (light or dark) Dark is richer.
  • 1 cup all-purpose flour (sifted if lumpy)
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and greased the 9-inch round cake pan with butter or nonstick spray, then lightly flour the bottom.
Mixing Wet Ingredients
  1. In a large mixing bowl, cream together the Biscoff cookie butter and softened unsalted butter until smooth and glossy.
  2. Add brown sugar to the mixture and beat until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
Combining Ingredients
  1. Gradually incorporate the dry ingredients into the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
  2. Mix until just combined, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 25 to 30 minutes, checking for doneness with a toothpick.
  3. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes before inverting onto the rack to cool completely.

Notes

For serving, top slices with whipped cream or vanilla ice cream. Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.