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Cookie Butter Cake

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A delightful and indulgent Cookie Butter Cake featuring layers of Biscoff buttercream frosting and topped with Biscoff biscuits.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup cookie butter
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup Biscoff buttercream frosting
  • Biscoff biscuits for topping
  • Cookie butter for drip

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the cookie butter and vanilla extract until well combined.
  5. Combine the flour, baking powder, and salt in another bowl.
  6. Alternate adding the dry ingredients and milk to the wet mixture until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Frost between layers and on the top and sides of the cake with Biscoff buttercream frosting.
  11. Create a beautiful drip by drizzling melted cookie butter over the top and decorating with Biscoff biscuits.
  12. Slice and serve for special occasions or indulge in a slice just for yourself.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.

Nutrition

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

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