Biscoff Cookie Butter Cake
A delightful cake featuring the unique flavor of Biscoff cookie butter, perfect for cozy gatherings or festive occasions.
Ingredients
Wet Ingredients
- 1 cup Biscoff cookie butter Use high-quality Biscoff cookie butter for best flavor.
- 0.5 cup Unsalted butter, softened Make sure the butter is fully softened for best mixing results.
- 2 large Eggs Room temperature eggs are recommended.
- 1 teaspoon Vanilla extract Adds a lovely flavor.
- 0.5 cup Milk Use whole milk for a richer taste.
Dry Ingredients
- 1.5 cups All-purpose flour Can substitute with a gluten-free flour blend.
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon Add more for extra spice.
- 0.25 teaspoon Salt Balances sweet flavors.
- 1 cup Brown sugar Packed brown sugar works best.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together Biscoff cookie butter and unsalted butter until smooth.
- Add brown sugar and mix well. Then beat in the eggs one at a time, followed by the vanilla extract.
Mixing Dry Ingredients
- In another bowl, sift together flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, stirring gently until just combined.
Baking
- Pour the batter into the prepared cake pan and evenly spread.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan briefly before transferring to a wire rack to cool completely.
Notes
For added presentation, top with fresh whipped cream or crushed Biscoff cookies. The cake is delicious served warm or at room temperature.