Prepare to embark on a culinary journey that will transform your dessert game forever! This Biscoff Cookie Butter Cake is not just another ordinary cake - it's a decadent explosion of flavor that combines the irresistible crunch of Biscoff cookies with a luxuriously smooth cake texture. Imagine a dessert so incredible that it will have your friends and family begging for the recipe, and your taste buds dancing with pure joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping treat that's both simple to make and absolutely mind-blowing to eat.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Biscoff cookies for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the Biscoff cookie butter to the creamed mixture and mix until fully combined. The mixture should be smooth and well blended.
- In a separate bowl, beat the two large eggs until they are well combined. Gradually add the beaten eggs to the butter and cookie butter mixture, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This will help distribute the baking powder throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with a third of the flour mixture, followed by half of the milk, then repeat until all ingredients are combined. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be lightly golden.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can garnish it with crushed Biscoff cookies on top for added flavor and decoration. Optionally, you can drizzle some additional Biscoff cookie butter over the cake before serving.
- Slice the cake into 8 servings and enjoy your delicious Biscoff Cookie Butter Cake!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before adding any garnishes or cookie crumbs to prevent them from melting or becoming soggy.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain its freshness.
- Serving Suggestion: For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
