Description
A moist and decadent cake infused with Biscoff cookie flavors and layered with creamy buttercream.
Ingredients
Scale
- 2 ½ cups + 2 tbsp cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 6 ½ tbsp unsalted butter (room temperature and cubed)
- ⅓ cup cookie butter
- 1 cup sour cream (room temperature)
- ¼ cup vegetable or canola oil
- 1 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
- 3 tbsp melted cookie butter (for swirling)
- 1 ½ cups unsalted butter (softened)
- 2/3 cup cookie butter
- 1¾ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ cup Biscoff cookie crumbs (for decoration)
- ½ cup cookie butter (for layers and top)
Instructions
- Prepare the Pans: Line three 6-inch pans with parchment paper on the bottoms and preheat your oven to 350°F (180°C).
- Combine Dry Ingredients: In a mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and sea salt until well combined.
- Add Butter: Mix in the cubed butter and cookie butter on low speed until the mixture looks like coarse sand.
- Add Wet Ingredients: Combine the sour cream and oil and stir just until incorporated.
- Final Mixing: On low speed, add the milk, eggs, and vanilla extract. Mix until smooth.
- Pour the Batter: Divide the batter evenly among the pans, and drizzle 1 tablespoon of melted cookie butter on top of each.
- Bake: Place the pans in the oven and bake for 30-35 minutes or until a toothpick comes out clean.
- Cooling Time: Allow the cakes to cool in the pans, then cool completely on a wire rack.
- Make the Frosting: Beat softened butter and cookie butter until smooth; gradually mix in powdered sugar, heavy cream, and vanilla.
- Layer and Assemble: Cut each cake into two layers, frost between layers, drizzle with melted cookie butter, and sprinkle with cookie crumbs.
- Crumb Coat: Apply a thin layer of frosting around the entire cake and chill until set.
- Final Frosting: Frost the cake generously with buttercream, drizzle with melted cookie butter, and sprinkle with additional cookie crumbs.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg