The First Bite That Changed Everything
The first time I tasted this cake, the room went quiet. Warm spice, creamy frosting, and that crunch—pure magic. Ever wondered how you could turn Biscoff Layer Cake with Cookie Butter Frosting into something unforgettable? My friend brought it to a potluck, and I begged for the recipe. Now, it’s my go-to for birthdays, bad days, or “just because” days. What’s your favorite cake for lifting moods? Share below—I’m always hunting for new ideas!My Frosting Fiasco (And Why It Worked)
My first try? The frosting was too runny. I panicked, added extra sugar, and it turned out fluffier than ever. Home cooking teaches us to embrace mistakes—they often lead to better bites. That’s why I love baking: it’s forgiving. Even when things go sideways, you usually end up with something tasty. Ever had a kitchen fail that turned into a win? Tell me in the comments!Why This Cake Tastes Like a Hug
– The cookie butter adds a cozy, spiced warmth—like autumn in every bite. – The crumb coat keeps layers moist, while the drizzle makes it look fancy. Which flavor combo surprises you most—cookie butter and vanilla, or the crunchy cookie topping? Try it with coffee for next-level bliss.From Airplane Snack to Showstopper
Biscoff cookies started as airline snacks in Europe. Now, they’re a baking star. *Did you know the name comes from “biscuit” and “coffee”?* This cake twists tradition into something new. It’s proof that simple ingredients can shine. Would you try this with other cookie butters? Vote: yes or no!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted butter | 2/3 cup (150g) | room temperature |
| Granulated sugar | 1 cup (200g) | |
| Vanilla extract | 1 teaspoon | |
| Large eggs | 3 | room temperature |
| Sour cream | 2 Tablespoons (30g) | |
| Cookie butter | 14 oz (400g) | divided |
| All-purpose flour | 2 cups (250g) | |
| Baking powder | 2 teaspoons | |
| Kosher salt | 1 teaspoon | |
| Whole milk | 3/4 cup (180ml) | room temperature |
| Unsalted butter | 1/2 cup (115g) | slightly cold |
| Powdered sugar | 2 1/2 – 3 1/2 cups (300-440g) | |
| Cookie butter | 1/2 cup (120g) | from 14oz container |
| Milk | 2-3 Tablespoons | any kind |
| Biscoff cookies | 2 | crushed (optional) |
How to Make Biscoff Layer Cake with Cookie Butter Frosting
Step 1 Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper. Spray with nonstick spray. Set aside.
Step 2 Cream butter and sugar until fluffy. Add vanilla, then eggs one at a time. Mix in sour cream and ½ cup cookie butter.
Step 3 Whisk flour, baking powder, and salt. Alternate adding dry mix and milk to batter. Start and end with dry mix.
Step 4 Pour batter into pans. Bake 22–27 minutes. Cool in pans briefly, then flip onto a rack.
Step 5 Make frosting by mixing butter, powdered sugar, and cookie butter. Add milk as needed. Whip until fluffy.
Step 6 Melt extra cookie butter for drizzling. Frost cake layers, adding melted butter between them. Chill before final frosting. (Hard-learned tip: Freeze cakes for 10 minutes before frosting. It stops crumbs from messing up your finish.) What’s your go-to cake flavor? Share below!
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 16 servings
Category: Dessert, Cake
3 Fun Twists on This Cake
1. Chocolate Swirl Fold ½ cup melted chocolate into batter. Swirl more into frosting for a rich twist.
2. Banana Biscoff Add 1 mashed banana to batter. Top with caramel drizzle and extra cookie crumbs.
3. Espresso Kick Mix 1 Tbsp instant coffee into batter. Pair with coffee-flavored frosting for a buzz. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Cake
Serve with vanilla ice cream or fresh berries. Garnish with extra cookie crumbs for crunch. Pair with cold milk or a caramel latte. For adults, try a spiced rum hot chocolate. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep this cake fresh by storing it in the fridge for up to 5 days. Cover it loosely with foil. Freeze slices for up to 3 months—thaw overnight in the fridge. *Fun fact:* The cookie butter drizzle gets extra gooey when warmed slightly. Want to bake ahead? Make the layers 2 days early and frost day-of. Why this matters: Room-temperature ingredients blend smoother, so plan ahead. Ever tried freezing cake layers? Share your tricks below!Troubleshooting Common Hiccups
Cake too dense? Check your baking powder—it might be old. Frosting too thin? Add powdered sugar 1/4 cup at a time. Crumbly layers? Let cakes cool fully before frosting. Why this matters: Small tweaks save time and stress. I once salvaged a cracked layer with extra frosting—no one knew! What’s your biggest baking fail turned win?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free blend. Check cookie butter labels for gluten.
Q: How far ahead can I assemble the cake?
A: Frost it 1 day ahead. Store chilled—bring to room temp before serving.
Q: Any butter swaps?
A: Use margarine, but expect a slightly softer texture.
Q: Can I halve the recipe?
A: Yes! Use 6-inch pans and bake 18-22 minutes.
Q: What’s a fun twist?
A: Add cinnamon to the batter or top with caramel drizzle.
Final Slice of Joy
This cake is a hug in dessert form. Share your creations with me!Tag @SpoonSway on Pinterest—I’d love to see your masterpieces. Happy cooking! —Sarah Cooper.
Biscoff Layer Cake with Cookie Butter Frosting
Description
A rich and decadent Biscoff layer cake with creamy cookie butter frosting, perfect for any celebration.
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
- Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and 1/2 cup cookie butter and mix until well combined.
- In a bowl, combine the flour, baking powder, and salt.
- With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
- Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
- Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
- In a stand mixer fitted with the paddle attachment, combine the butter, 2 1/2 cups powdered sugar, and the reserved 1/2 cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
- Melt the remaining cookie butter in the microwave for a few seconds until runny. Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.
- Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
- Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.
Notes
- For best results, ensure all ingredients are at room temperature before starting. Store leftovers in an airtight container at room temperature for up to 3 days.
Biscoff, Cookie Butter, Layer Cake, Dessert