Biscoff Cookie Butter Cake: A Decadent Delight
If you’re a fan of Biscoff cookies and creamy spreads, then this Biscoff Cookie Butter Cake is your dream come true. Combining the rich, spiced flavor of Biscoff with the moist texture of a classic cake, this dessert is perfect for any occasion. Whether you’re serving it at a party or indulging in a slice with your afternoon tea, this cake is sure to impress. Let’s dive into the history, ingredients, and steps to make this irresistible treat.
The History of Biscoff
Biscoff, known as Lotus Biscoff in Europe, is a brand of spiced shortcrust biscuits that originated in Belgium in 1932. The original Biscoff cookie was created by a baker named Jan Boone, who began baking the biscuits in his small bakery in the Belgian town of Frameries. The unique caramelized flavor and warm spices like cinnamon and nutmeg made these cookies a favorite among Europeans.
The Biscoff spread, a creamy version of the cookie, was introduced later and quickly gained popularity. It’s often compared to nut butter in texture but carries the signature taste of crushed Biscoff cookies. In the U.S., the term “Biscoff” became more widely known when Delta Airlines started offering the cookies on their flights. Since then, Biscoff has become a sought-after ingredient in many desserts, including cakes, cupcakes, and frostings.
Ingredients Breakdown
This Biscoff Cookie Butter Cake is made with a few key ingredients that work together to create a rich, spiced flavor profile and a soft, moist crumb. Here’s what you’ll need:
- All-purpose flour: Provides the base for the cake structure.
- Baking powder: Helps the cake rise and become light and fluffy.
- Baking soda: Adds extra leavening, especially when combined with acidic ingredients like sour cream.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens the cake and contributes to its texture.
- Eggs: Bind the ingredients together and add structure.
- Biscoff cookie butter: The star ingredient, giving the cake its signature spiced flavor.
- Milk: Thins the batter slightly and keeps the cake moist.
- Sour cream: Adds a slight tang and helps keep the cake tender.
- Vanilla extract: Enhances the overall flavor with a touch of warmth.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large mixing bowl, beat ½ cup unsalted butter (softened) and 1 ¾ cups granulated sugar until light and fluffy (about 3–4 minutes).
- Add 2 large eggs, one at a time, mixing well after each addition. Stir in ½ cup Biscoff cookie butter, 1 teaspoon vanilla extract, and ½ cup sour cream.
- Gradually mix in the dry ingredients, alternating with ½ cup milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- For the glaze, whisk together ¼ cup Biscoff cookie butter and 1–2 tablespoons milk until smooth. Drizzle over the cooled cake.
- Slice, serve, and enjoy!
Tips for the Perfect Biscoff Cake
- Room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Don’t overmix: Once you add the dry ingredients, mix just until combined to avoid a dense or tough cake.
- Use a bundt pan: For a beautiful presentation and even baking, a bundt pan is a great option. Just make sure it’s well-greased and floured.
- Test for doneness: If the cake browns too quickly on top, tent it with aluminum foil to prevent burning.
- Chill the glaze: If the glaze is too runny, refrigerate it for 10–15 minutes before drizzling.
Variations and Customizations
This cake is highly customizable! Here are some fun variations you can try:
- Layer cake version: Bake the batter in two 9-inch round pans and make a layered cake with Biscoff frosting between the layers.
- Spiced up: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Chocolate twist: Fold in ½ cup mini chocolate chips or swirl melted chocolate into the batter.
- Coffee cake style: Mix 1 tablespoon of instant coffee granules into the dry ingredients for a mocha-Biscoff fusion.
- Mini cakes or cupcakes: Fill muffin tins ⅔ full and bake for 18–22 minutes for adorable individual treats.
Health Considerations and Nutritional Value
While this cake is a treat, it’s best enjoyed in moderation. Here’s a quick nutritional breakdown per slice (based on 12 servings):
- Calories: ~350–400
- Fat: ~15–20g (mostly from butter and Biscoff)
- Carbohydrates: ~50–55g
- Protein: ~5g
- Sugar: ~25–30g
For a healthier version, you can make the following substitutions:
- Replace half the all-purpose flour with whole wheat flour.
- Use coconut sugar instead of granulated sugar.
- Substitute sour cream with Greek yogurt for a lower-fat alternative.
- Use unsweetened almond milk instead of regular milk.
Ingredients List
For the cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- ½ cup Biscoff cookie butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup milk
For the glaze:
- ¼ cup Biscoff cookie butter
- 1–2 tablespoons milk
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs