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cookie butter cake

Cookie Butter Cake

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  • Author: Katherine | Love In My Oven
  • Total Time: 2 hours
  • Yield: 1 cake 1x

Description

This layered cookie butter cake is absolutely delicious! Made with 4 layers of soft cake and a homemade cookie butter crumble, this Biscoff cake will definitely become a new favourite!

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose flour 
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup avocado oil (or vegetable oil)
  • 3 eggs, room temperature
  • 2 tsp pure vanilla extact
  • 1/2 cup Biscoff cookie butter 
  • 1 cup whole buttermilk**

Biscoff Middle Layer

  • 1/2 cup Biscoff cookie butter
  • 15 Biscoff cookies, crumbled (1/2 cup)

Cookie Butter Buttercream

  • 1 cup unsalted butter, room temperature
  • 4–5 cups powdered sugar
  • 2–3 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • 1/3 cup Biscoff cookie butter spread

Instructions

  1. Preheat the oven to 350 F and grease 4 6″x 2″ pans thoroughly.* See recipe notes in the blog post for tips on how I grease my cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients from the flour all the way to the salt. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and both sugars on high for 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl, then add in the oil and continue to combine.
  3. With the mixer running on low, add the eggs, one at a time. Next, add the vanilla and – the cookie butter! Scrape down the sides continuously. 
  4. Once the wet ingredients are thoroughly combined, turn the mixer on low and add in half of the dry ingredients, followed by half of the buttermilk, and then the other half of the dry ingredients, and then the remainder of the buttermilk. Mix on low only until the batter is fully combined, without over-mixing!
  5. Divide the cake batter evenly among the 4 cake pans. Sometimes I use a kitchen scale for accuracy just to ensure everything will bake up evenly! Bake the cakes for 30-35 minutes or until a toothpick inserted in the centre comes out clean. I begin checking my cakes at around the 28-30 minute mark to ensure they aren’t over-baked and dry!
  6. Once you remove the cakes from the oven, allow the cakes to cool for 10 minutes in the pans before running a knife around the edges of the pan and inverting them on to a wire rack to cool completely to room temperature.
  7. Make the middle layer. Measure out 1/2 cup of Biscoff cookie crumbs into a bowl. Add 1/2 cup of cookie butter and use a large spoon to combine the crumbs with the spread until the crumbs are saturated. Set aside.
  8. Make the cookie butter buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on high until light and fluffy, about 2 minutes. Add in 1-2 cups of powdered sugar and 1 tablespoon of heavy cream and combine, then add in 1/3 cup of cookie butter, followed by the remaining powdered sugar and heavy cream, as well as vanilla extract until the consistency of the buttercream is light and fluffy and easy to spread.
  9. Assemble the cake. Begin by placing one layer of the cake on to a cake plate or round cake cutout. Add about 1/2 cup of buttercream frosting to the top of this layer, and spread it out evenly with a cake spatula.
  10. Next, drop 4-5 teaspoons of the middle layer (the cookie butter crumbles) on top of the frosting and use a spoon to smooth it around. It doesn’t have to be perfect!
  11. Repeat with the remaining layers until you have the top layer left. Once you add the last layer of cake, use the remaining buttercream to decorate the outside of the cake! Finish decorating the cake by topping it with cookie crumbles, broken Biscoff cookies and whatever else you like!

Notes

*See blog post above for converting this cake to a 2 layer 8″ round cake

**To make your own buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of whole milk and let it sit for 10 minutes before using it in the recipe.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: cakes
  • Method: oven bake
  • Cuisine: american

Find it online: https://loveinmyoven.com/cookie-butter-cake/

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