Biscoff Cake (Cookie Butter Cake)
This Biscoff Cake pairs fluffy vanilla cake layers with a sweet cookie butter frosting and crushed speculoos cookies.
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup 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)
- 5 large egg whites
- 1+1/4 cup granulated sugar
- 1+1/2 cup unsalted butter (room temperature, cubed)
- 1/2 cup smooth cookie butter
- crunchy cookie butter
- speculoos cookies (crushed (optional))
Instructions
- 1
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- 2
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- 3
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- 4
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- 5
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- 6
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- 7
Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- 8
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
- 9
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- 10
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or reaches 160F (about 5mins).
- 11
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- 12
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add cookie butter and mix until smooth.**
- 13
Place one layer of cake on a cake stand or serving plate. Spread a thin layer of crunchy cookie butter on the cake. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- 14
Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired.