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–+ servings
Melany

Cookie Butter Cake Recipe: A Delicious Delight Awaits!

This Cookie Butter Dream Cake is a show-stopping treat layered with warm, spiced flavor and silky smooth cookie butter frosting. Moist cake layers infused with Biscoff spread and topped with crushed cookies make this dessert every cookie butter lover's fantasy!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Cake Layers: 2 ¼ cups cake flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter room temperature ¼ cup Biscoff cookie butter 1 ⅓ cups granulated sugar ¼ cup brown sugar 3 large eggs, room temperature 1 tablespoon vanilla extract ¾ cup sour cream, room temperature ½ cup whole milk, room temperature For the Cookie Butter Buttercream: 1 cup unsalted butter, room temperature ½ cup Biscoff cookie butter 1 teaspoon vanilla extract ¼ teaspoon salt 3 ½ cups powdered sugar 2 tablespoons heavy cream or milk For Assembly: Crushed Biscoff cookies (for garnish)Optional: Extra Biscoff cookie butter for drizzling

Method
 

  1. yers:Preheat the oven to 350°F (177°C). Grease and line three 6-inch round cake pans with parchment paper.In a bowl, whisk together cake flour, baking powder, baking soda, and salt.In another large bowl, cream together the butter, cookie butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.Mix in sour cream until smooth.Add dry ingredients alternately with milk, beginning and ending with the dry ingredients.Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted comes out clean.Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. Make the Buttercream:In a large bowl, beat the butter and cookie butter together until smooth and fluffy (2–3 minutes).Add vanilla and salt. Gradually beat in powdered sugar.Add cream or milk and mix until smooth and creamy.
  3. Assemble the Cake:Level the cake layers if needed.Place one cake layer on a serving plate and spread with frosting. Repeat with remaining layers.Frost the outside of the cake, smoothing it with an offset spatula.Decorate with crushed Biscoff cookies and drizzle with warmed cookie butter, if desired.

Notes

  • Use a kitchen scale for best accuracy when measuring ingredients, especially flour and sugars.
  • Chill cake layers before frosting for easier assembly and cleaner edges.
  • This cake stores well in the fridge for up to 5 days; bring to room temperature before serving.
 
  • You can make the frosting ahead and store it in the fridge—just let it soften and re-whip before using.

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