The first time I tasted Biscoff Cookie Butter Cake, I was transported back to the warm, comforting kitchen of my grandmother, Mama Lou. The rich, buttery aroma filled the air, much like the scent of her homemade cookies that would waft through the house on chilly afternoons. Mama Lou had an incredible talent for turning simple ingredients into something magical, and this cake is a testament to that legacy. I remember her hands, worn yet gentle, guiding me and my sister Ouma through the art of baking, where every step was a dance of love and tradition. Today, I bring you a recipe that does more than satisfy a sweet tooth; it connects us to cherished memories, family ties, and the simple joys of life.
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Why You’ll Love This Biscoff Cookie Butter Cake
This Biscoff Cookie Butter Cake is more than just a dessert; it’s an experience. Imagine the decadent taste of Biscoff cookie spread, woven into a moist and tender cake that’s perfect for any occasion. The flavors are reminiscent of those cozy afternoons spent with Mama Lou, with each bite offering a comforting embrace. You’ll love how the cookie butter adds a unique twist to a classic cake, making it a conversation starter at gatherings. Whether you’re sharing it with family or savoring a slice alone, this cake promises warmth and nostalgia with every bite.
Ingredients You’ll Need for This Biscoff Cookie Butter Cake
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup crushed Biscoff cookies for topping
For a dairy-free version, you can substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice. This gives the cake a slight tanginess that complements the sweetness beautifully.
Nutrition Facts
- Calories: 350 per serving
- Protein: 5g
- Fat: 16g
- Carbohydrates: 47g
- Fiber: 1g
- Sugar: 28g
- Sodium: 180mg
Irresistibly Indulgent: Discover the Magic of Biscoff Cookie Butter Cake
Learn how to make delicious Biscoff Cookie Butter Cake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup crushed Biscoff cookies for topping
For a dairy-free version, you can substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice. This gives the cake a slight tanginess that complements the sweetness beautifully.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Mama Lou always preferred a pinch of flour to ensure nothing stuck to the pan, a little trick I still use today.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This was always Ouma’s favorite part, the anticipation of tasting the batter.
- Add the Biscoff cookie butter and mix until well incorporated.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the crushed Biscoff cookies over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Biscoff Cookie Butter Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Mama Lou always preferred a pinch of flour to ensure nothing stuck to the pan, a little trick I still use today.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This was always Ouma’s favorite part, the anticipation of tasting the batter.
- Add the Biscoff cookie butter and mix until well incorporated.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the crushed Biscoff cookies over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Making the Best Biscoff Cookie Butter Cake
To make the most of your Biscoff Cookie Butter Cake, ensure all ingredients are at room temperature before you begin. This helps them incorporate more smoothly, leading to a tender crumb. If you want to elevate the flavor, you can add a pinch of cinnamon to the dry ingredients—it’s something Mama Lou would do to add a little extra warmth to her bakes. Lastly, don’t rush the cooling process; like good memories, some things are worth the wait.
Serving Suggestions and Pairings
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving it at a brunch, consider pairing it with a hot cup of coffee or a frothy latte. The creamy notes of the coffee bring out the caramelized flavors of the Biscoff, creating a delightful harmony reminiscent of quiet mornings spent with loved ones.
Storage and Reheating Tips
To store the Biscoff Cookie Butter Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to three days, or you can refrigerate it for up to a week. If you find yourself with any leftover slices, gently reheat them in the microwave for about 10-15 seconds to revive their fresh-from-the-oven warmth.
Frequently Asked Questions
What are the main ingredients for Biscoff Cookie Butter Cake?
The main ingredients for Biscoff Cookie Butter Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Biscoff Cookie Butter Cake?
The total time to make Biscoff Cookie Butter Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Biscoff Cookie Butter Cake ahead of time?
Yes, Biscoff Cookie Butter Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Biscoff Cookie Butter Cake?
Biscoff Cookie Butter Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Biscoff Cookie Butter Cake suitable for special diets?
Depending on the ingredients used, Biscoff Cookie Butter Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this Biscoff Cookie Butter Cake is like weaving a tapestry of flavors and memories. It’s a cake that invites you to slow down, savor each bite, and perhaps reminisce about those who have shared their love for food with you. As I bake, I feel Mama Lou’s presence in the kitchen, her spirit alive in every swirl of batter and sprinkle of sugar. I hope this recipe brings you as much joy and connection as it does for me and my family. Here’s to making new memories, one slice at a time.
