Biscoff Cookie Butter Cake

8 servings

1 hr 50 min + cooling

A three-layer cake with Biscoff cookie butter swirled into the batter and a cookie butter buttercream frosting, finished with crumbs.

prepLine three 6-inch pans with parchment paper on the bottoms
prepPreheat oven to 350°F / 180°C
2 ½ cups + 2 tbsp / 280 g cake flour	Combine dry ingredients & mix in butter & cookie butter	Mix in sour cream & oil until thick paste	Mix in milk, eggs & vanilla until smooth	Pour half batter into pans, drizzle cookie butter, top with remaining batter	Bake 350°F / 180°C, 30–35 min	Cool in pans 10 min, remove & cool completely	Cut cooled layers in half horizontally	Assemble layers with buttercream, cookie butter & crumbs	Crumb-coat & chill until set	Frost sides & top, drizzle cookie butter & sprinkle crumbs
1 ½ cups / 300 g granulated sugar
1 tbsp baking powder
½ tsp fine sea salt
6 ½ tbsp / 90 g unsalted butter, room temperature and cubed
⅓ cup / 80 g cookie butter
1 cup / 240 ml sour cream, room temperature
¼ cup / 60 ml vegetable or canola oil
1 cup / 240 ml whole milk, room temperature
2 large eggs, room temperature
1 ½ tsp vanilla extract
3 tbsp melted cookie butter (for swirling)
1 ½ cups / 340 g unsalted butter, softened	Mix butter & cookie butter, then beat in powdered sugar	Beat in cream & vanilla 2–3 min until fluffy
⅔ cup / 160 g cookie butter
1 ¾ cups / 210 g powdered sugar
2 tbsp / 30 ml heavy cream
½ tsp vanilla extract
½ cup / 60 g Biscoff cookie crumbs (for the center of the cake and sides)
½ cup / 120 g cookie butter (for the layers and top of the cake)

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