Biscoff Cookie Butter Cake
A warm and cozy cake made with Biscoff cookie butter, perfect for gatherings and simple Sunday treats.
Ingredients
Cake Base
- 1 cup Biscoff cookie butter Use a quality brand for best flavor.
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened Fresh butter gives a soft crumb.
- 3 large eggs Use room temperature for better mixing.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure carefully for the best texture.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon Add more for a spicier flavor.
Wet Ingredients
- 1 cup milk Can be substituted with buttermilk.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the Biscoff cookie butter and softened butter with brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mixing Dry Ingredients
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Tap the pan lightly on the counter to settle the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a deeper flavor, brown the butter gently before mixing. Wrap the cooled cake in plastic wrap for storage.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g
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