Biscoff Soft Cookie Butter (Printable Version)

Tender Biscoff cake layered with creamy cookie butter frosting and crushed Lotus cookies for a luscious finish.

# Ingredients Required:

→ Dry Ingredients

01 - 312 grams all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt

→ Wet Ingredients

05 - 112 grams unsalted butter, softened
06 - 105 grams brown sugar
07 - 150 grams granulated sugar
08 - 160 grams Biscoff spread
09 - 120 milliliters vegetable oil
10 - 2 teaspoons vanilla extract
11 - 3 large eggs, room temperature
12 - 300 milliliters buttermilk, room temperature

→ Frosting

13 - 226 grams unsalted butter, softened
14 - 56 grams cream cheese
15 - 170 grams Biscoff cookie butter
16 - 0.5 teaspoon cinnamon
17 - 0.25 teaspoon salt
18 - 1 teaspoon vanilla extract
19 - 275-330 grams powdered sugar
20 - 15-30 milliliters whipping cream or milk
21 - 80 grams Biscoff spread
22 - 4-6 crushed Lotus cookies

# Guide to Cooking:

01 - Preheat oven to 180°C. Line the bottoms of two 20 cm round pans with parchment paper and grease the sides thoroughly.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and well combined.
04 - Beat in the vegetable oil and vanilla extract into the butter mixture until fully incorporated.
05 - Add eggs one at a time to the butter mixture, beating well after each addition to ensure smoothness.
06 - Add one-third of the dry ingredients to the batter and whisk gently. Stir in half of the buttermilk. Repeat with the next third of dry ingredients, followed by the remaining buttermilk. Finish by adding the remaining dry ingredients, mixing until no dry lumps remain.
07 - Evenly distribute batter between the two prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the cakes to cool in the pans for at least 15 minutes before carefully removing them for further cooling on a wire rack.
09 - Beat softened butter until creamy. Mix in cream cheese and Biscoff cookie butter until smooth. Add 2 cups of powdered sugar, vanilla, cinnamon, and salt. Mix on low speed, then increase to medium until combined.
10 - Gradually add the remaining powdered sugar alternating with tablespoons of whipping cream until the frosting achieves desired sweetness and texture.
11 - Microwave the reserved Biscoff spread for 30-45 seconds on medium power and stir until smooth. Set aside.
12 - Once cooled, if the cake tops are domed, gently trim the domed edges to create even layers suitable for stacking.
13 - Place one cake layer on the serving plate. Spread a thin layer of frosting on top and pipe frosting along the edges. Carefully spread the warmed Biscoff evenly over the frosting and sprinkle with crushed Lotus cookies.
14 - Place the second cake layer on top. Apply a thin crumb coat of frosting on the sides. Refrigerate for 20 minutes to set the frosting.
15 - Remove the cake from the refrigerator and finish coating the sides and top with the remaining frosting, creating decorative swirls. Optionally, garnish with additional crushed Lotus cookies.

# Extra Suggestions:

01 - Use room temperature ingredients for best texture and mixing consistency.
02 - Handle cake layers gently to avoid breakage.
03 - Adjust powdered sugar in the frosting to achieve preferred sweetness.

Return