Description
This ultra-moist cookie butter layer cake combines soft caramel-spiced cake layers, creamy Biscoff frosting, and crushed Lotus cookies for the ultimate dessert experience. Every slice bursts with warm cookie butter flavor and rich buttery sweetness.
Ingredients
For the Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Biscoff cookie butter spread
- Vegetable oil
- Vanilla extract
- Eggs
- Buttermilk
For the Frosting
- Unsalted butter
- Cream cheese
- Biscoff spread
- Ground cinnamon
- Salt
- Vanilla extract
- Powdered sugar
- Heavy cream or milk
Filling
- Biscoff spread
- Crushed Lotus cookies
Instructions
- Prepare the Pans and Oven
- Heat your oven to 350°F.
- Prepare two round cake pans by lining the bottoms with parchment paper. Lightly grease the sides to prevent sticking.
- Make sure the pans have tall enough sides because the batter rises significantly during baking.
- Combine the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix thoroughly so the leavening agents distribute evenly throughout the batter.
- Set the bowl aside.
- Cream the Butter, Sugars, and Cookie Butter
- In a separate large bowl, beat the softened butter together with the brown sugar, granulated sugar, and Biscoff spread.
- Continue mixing until the texture looks smooth, creamy, and fully blended.
- Make sure there are no visible chunks of butter or brown sugar remaining.
- Add Oil, Vanilla, and Eggs
- Pour the oil and vanilla extract into the butter mixture and continue mixing.
- Add the eggs one at a time, blending after each addition.
- Mix only until incorporated to keep the cake soft and tender.
- Alternate Buttermilk and Dry Ingredients
- Add about one-third of the dry ingredients into the bowl and gently whisk.
- Pour in half of the buttermilk and continue mixing carefully.
- Repeat the process with another portion of dry ingredients, followed by the remaining buttermilk.
- Finish with the final portion of dry ingredients.
- Stop mixing once the batter becomes smooth and no flour pockets remain.
- Bake the Cakes
- Divide the batter evenly between the prepared pans.
- Place the pans into the center of the oven and bake until the cakes appear golden and spring back lightly when touched.
- Insert a toothpick into the center to check for doneness. It should come out clean.
- Allow the cakes to cool inside the pans briefly before carefully turning them out onto cooling racks.
- Handle the layers gently because they are delicate while warm.
- Make the Frosting
- Beat the butter in a large bowl until creamy and fluffy.
- Add the cream cheese and Biscoff spread, then continue mixing until smooth.
- Mix in the vanilla extract, cinnamon, salt, and part of the powdered sugar.
- Gradually add more powdered sugar until the frosting reaches your preferred sweetness and thickness.
- Add cream or milk as needed to loosen the frosting into a silky consistency.
- Prepare the Filling
- Place the Biscoff spread into a microwave-safe bowl.
- Warm it briefly until soft and spreadable, then stir until smooth.
- Crush the Lotus cookies into small crumbs.
- Assemble the Cake
- Place one cake layer onto your serving plate.
- Spread a thin layer of frosting across the top.
- Pipe a border of frosting around the outer edge to hold the filling inside.
- Spread the warmed cookie butter inside the border and sprinkle the crushed cookies over the top.
- Place the second cake layer on top carefully.
- Apply a thin layer of frosting around the sides and top of the cake to trap crumbs.
- Chill the cake for about 20 minutes so the crumb coat firms up.
- Remove from the refrigerator and finish frosting the entire cake with decorative swirls and thick layers of buttercream.
- Top with extra crushed Lotus cookies if desired.
Notes
- You can bake this recipe in two 9-inch pans or one 9×13-inch pan.
- If making a sheet cake version, reduce the frosting amount by half.
- Any cookie butter spread works well in this recipe.
- Homemade buttermilk substitutes work perfectly if needed.
- Store the finished cake covered in the refrigerator for several days.
- Allow refrigerated slices to soften slightly at room temperature before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
Nutrition
- Calories: 823 kcal
- Sugar: 59 g
- Sodium: 257 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 87 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 116 mg