Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter (room temperature)
¾ cup brown sugar
½ cup granulated sugar
3 large eggs
1 cup Biscoff cookie butter (slightly warmed)
1 cup milk or buttermilk
2 tsp vanilla extract
Optional Biscoff Frosting:
½ cup butter or cream cheese
2 cups powdered sugar
½ cup Biscoff cookie butter
Crushed Biscoff cookies (for garnish)
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing after each addition.
5. Mix in vanilla and warmed Biscoff cookie butter until smooth.
6. Alternate adding dry ingredients and milk to the batter, mixing just until combined.
7. Pour the batter into prepared pans and smooth the top.
8. Bake 30–35 minutes, until a toothpick comes out clean.
9. Cool completely before frosting or serving.
Notes
Use slightly warmed Biscoff spread for easier mixing.
Store frosted cake in the refrigerator for up to 5 days.
Unfrosted cake layers can be frozen for 2 months.
Best enjoyed at room temperature for full flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg