Name: Biscoff Cookie Butter Cake
Brand: lenoxbakery.com
SKU: lenoxbakery-com-2
Availability: OnlineOnly

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Biscoff Cookie Butter Cake

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You are here: The Best Biscoff Cookie CakeSharing is caring!Jump to RecipePrint RecipeThis recipe for The Best Biscoff Cookie Cake is so good! Three moist layers of Biscoff Cookie Butter flavored cake with fluffy frosting, crushed cookies and drizzled cookie butter between each layer. Yum!Have you ever had cookie butter? If so, you know how delicious and addicting it is! If you haven’t, you’re in for a real treat and I promise you’ll be just as hooked as I am.Cookie butter is a spread made from ground up spiced cookies and generally made with butter or milk and sugar. It has really subtle notes of cinnamon and nutmeg. It’s delicious on toast, pancakes or spread on apples or bananas. Two of the biggest brands is Biscoff or Speculoos. You can usually find it in the same aisle as the peanut butter at your local grocery store.You’ll want to start out with room temperature ingredients to ensure that everything mixes together properly. I like to use a stand mixer with a paddle attachment but you can certainly use a bowl with a hand mixer.Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 cake pan 3-9 inch pans with non-stick baking spray.In the bowl of stand mixer, mix flour, sugar, brown sugar, baking powder and salt together. Add in softened butter and oil into dry and mix for 30 seconds or until butter and oil are completely mixed into they dry.Add eggs in one at a time, being sure each egg is incorporated before adding the next.Lastly, add in milk, vanilla, and melted cookie butter. Mix until fully combined. Pour batter into a greased 9×13 cake pan.Bake for 25-30 minutes.Cakes with american buttercream can be stored at room temperature for 1-2 days in a airtight container. You can also store the cake in the fridge if your kitchen is on the warmer side. If refrigerated, the cake will stay fresh for 3-5 days. Note that if you do refrigerate the cake, the buttercream will firm up. This is completely normal, remember, this buttercream has a lot of butter in it.Now, I don’t expect you to have any leftovers with this Biscoff Cookie Butter Cake, but if you do, freezing the cake is definitely an option. Bake the cake and frost the cake as you would if you were serving it that day then place in the fridge for 30 minutes to allow the buttercream to firm up. Once the buttercream has firmed up then cover with plastic wrap. Cakes can be frozen for up to 3 months.Here are a few tips to make this cake a success:This recipe can be made into either a sheet cake or a 3 layer cake. If you’re making this into a layer cake, I would suggest making a double batch of the cookie butter frosting. Make a simple syrup to keep the cake moist! I like to brush the cake with simple syrup while it’s still warm.Be sure to grease your pan so the cake doesn’t stick.No ratings yetPrintPinRateWelcome to Lenox Bakery! Here you will find a ton of easy recipes to satisfy your sweet tooth. My recipes are created with the home baker in mind so there is no need to feel intimidated when baking up something delicious. Take a look around, I'm sure you'll find your favorite dessert recipe! Read More…Helping home bakers create Easy yet Beautiful desserts that are sure to impress!Trained Pastry ChefWoodbridge, VA

You are here: The Best Biscoff Cookie CakeSharing is caring!Jump to RecipePrint RecipeThis recipe for The Best Biscoff Cookie Cake is so good! Three moist layers of Biscoff Cookie Butter flavored cake with fluffy frosting, crushed cookies and drizzled cookie butter between each layer. Yum!Have you ever had cookie butter? If so, you know how delicious and addicting it is! If you haven’t, you’re in for a real treat and I promise you’ll be just as hooked as I am.Cookie butter is a spread made from ground up spiced cookies and generally made with butter or milk and sugar. It has really subtle...

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Biscoff Cookie Butter Cake

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