If you’re a fan of the iconic Biscoff cookie butter, this cake will become your new obsession. Moist layers infused with rich Biscoff flavor, a creamy cheesecake filling, and a luscious cookie butter glaze make this dessert an absolute showstopper. Perfect for special occasions or whenever you want to treat yourself to a slice of pure indulgence.
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Why You’ll Love This Biscoff Cake
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Made with smooth Biscoff cookie butter for an irresistible caramel-spiced flavor
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Cream cheese filling adds a silky, tangy balance to the sweetness
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Easy-to-make glaze enhances every bite with extra cookie butter goodness
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Perfectly moist and tender texture from a simple but effective baking method
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Stunning presentation with crushed and mini Biscoff cookies for decoration
Ingredients Breakdown
Dry Ingredients:
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1 3/4 cups all-purpose flour: Structure and softness.
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1 teaspoon baking powder & 1/2 teaspoon baking soda: Leavening agents for perfect rise.
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1/4 teaspoon salt: Enhances overall flavor.
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1/2 teaspoon ground cinnamon: Warm spice that complements Biscoff flavor.
Wet Ingredients:
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1/2 cup unsalted butter (softened): Adds richness and moisture.
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1/2 cup Biscoff cookie butter: Signature flavor infusion.
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1 cup granulated sugar: Sweetness and texture.
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2 large eggs: Bind and provide structure.
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1 teaspoon vanilla extract: Flavor enhancer.
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3/4 cup whole milk: Moisture and tenderness.
Filling:
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8 oz cream cheese (softened): Creamy, tangy base.
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1/3 cup powdered sugar: Sweetens and smooths.
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1 teaspoon vanilla extract: Flavor boost.
Glaze:
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1/3 cup Biscoff cookie butter (melted): Rich, caramelized flavor.
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1/3 cup powdered sugar: Sweetness and thickness.
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1–2 tablespoons milk: Adjusts glaze consistency.
Decoration:
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Crushed Biscoff cookies: Adds crunch and visual appeal.
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Mini Biscoff cookies: Charming finishing touch.
Tips and Tricks
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Room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for smoother mixing.
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Avoid overmixing: Mix batter just until combined to keep your cake moist and tender.
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Adjust glaze consistency: Add more milk if glaze is too thick, or more powdered sugar if too thin.
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Chill filling: For firmer filling, refrigerate cream cheese mixture before assembling.
Variations and Customizations
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Add a handful of crushed Biscoff cookies into the batter for added texture.
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Use low-fat cream cheese for a lighter filling option.
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Top with whipped cream and caramel drizzle for extra decadence.
Storage Instructions
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Room Temperature: Keep covered for up to 2 days.
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Refrigerator: Store in an airtight container for up to 4 days to maintain freshness.
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Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Popular Questions
Can I use crunchy Biscoff cookie butter?
Yes, it will add a slight crunch and texture to the cake and glaze.
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What if I don’t have Biscoff cookie butter?
You can substitute with smooth peanut butter or almond butter, but flavor will differ.
Can I make cupcakes with this recipe?
Absolutely! Bake in lined muffin tins for 18-20 minutes.
[tasty-recipe id=”4760″]
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