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–+ servings
Cookie Butter Cake Recipe

Easy Cookie Butter Cake Recipe

This Biscoff Cake pairs fluffy vanilla cake layers with a sweet cookie butter frosting and crushed speculoos cookies.
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Course: Dessert
Cuisine: American
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Calories: 608kcal
Author: Anne Carter
Servings: 12

Equipment

Ingredients

Vanilla Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsps baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup milk room temperature

Biscoff Buttercream:

  • 5 large egg whites
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature cubed
  • 1/2 cup smooth cookie butter

Assembly:

  • crunchy cookie butter
  • speculoos cookies crushed optional

Instructions

Vanilla Cake:

  • Preheat oven to 350°F. Grease and flour three 6" cake pans, then line them with parchment paper.
  • In a bowl, mix flour, baking powder, and salt. Set aside.
  • In a stand mixer, beat butter until smooth. Add sugar and beat until fluffy.
  • Add eggs one at a time, then vanilla. Mix well.
  • Alternately add flour mixture and milk, starting and ending with flour. Don't overmix.
  • Spread batter evenly into pans and bake for 25-30 minutes until a toothpick comes out clean. Let cakes cool for 10 minutes on wire racks.

Biscoff Buttercream:

  • Whisk egg whites and sugar until combined in a stand mixer.
  • Heat mixture over a water bath until hot and no longer grainy.
  • Whisk on medium-high until stiff peaks form and mixture is cooled.
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Mix in cookie butter until smooth.

Assembly:

  • Place one cake layer on a plate. Spread a thin layer of crunchy cookie butter, then 2/3 cup of frosting.
  • Repeat with remaining layers. Apply a thin coat of frosting all over the cake and chill for 20 minutes.
  • Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired.

Nutrition

Calories: 608kcal | Carbohydrates: 65g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 140mg | Sodium: 201mg | Potassium: 178mg | Fiber: 1g | Sugar: 47g | Vitamin A: 116IU | Calcium: 77mg | Iron: 1mg
Keyword biscoff cookie butter cake recipe, cookie butter cake recipe