Description

This luscious Biscoff Cookie Butter Cake layers moist vanilla sponge with rich Biscoff cookie butter and crunchy speculoos crumbs, delivering a heavenly fusion of creamy and crunchy textures in every bite.

Ingredients

2 ½ cups cake flour

1 ¾ cups granulated sugar

1 tbsp baking powder

½ tsp salt

¾ cup unsalted butter, cubed

½ cup Biscoff cookie butter

½ cup sour cream or full-fat plain Greek yogurt

¼ cup neutral oil (vegetable or canola)

1 cup whole milk

4 large eggs

2 tsp vanilla extract

3 cups powdered sugar (for buttercream)

¾ cup Biscoff cookie butter (for buttercream)

½ cup unsalted butter (for buttercream)

2–3 tbsp heavy cream (for buttercream)

1 tsp vanilla extract (for buttercream)

1 cup Lotus Biscoff cookies, crushed (for layers and topping)

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Instructions

Preheat the oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper.
In a stand mixer, combine cake flour, granulated sugar, baking powder, and salt. Add cubed butter and Biscoff cookie butter, mixing on low until the mixture resembles coarse sand.
Add sour cream and oil, mixing until a thick paste forms.
Stream in milk, eggs, and vanilla extract. Mix just until combined, then scrape down the sides of the bowl.
Divide batter evenly among the prepared pans (about 1½ cups per pan). Drizzle extra melted cookie butter over each layer and cover with remaining batter if desired.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the buttercream, beat butter, Biscoff cookie butter, powdered sugar, heavy cream, and vanilla extract until light and fluffy.
Slice each cooled cake horizontally to make six layers total.
Layer the cake by spreading crushed cookies, drizzling cookie butter, and piping buttercream between each layer. Place the final layer upside-down for a flat top.
Apply a crumb coat and chill to set. Then frost with a thicker layer of buttercream.
Drizzle melted cookie butter over the top and sprinkle with crushed Biscoff cookies.

Notes

You can substitute sour cream with full-fat plain Greek yogurt.
Let the cake sit at room temperature before serving for the best texture.
To freeze, wrap slices or the entire cake tightly and store for up to 2 months.
Bake in 9-inch pans with adjusted baking time (30–35 minutes).
Ensure all ingredients are nut-free for allergy-friendly preparation.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 38g
Sodium: 210mg
Fat: 31g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg