If only I could tell you the extent of my obssession with Biscoff cookies and cookie butter these days! I made this Biscoff cake using their Cookie butter because I had been imagining for tooooo long how that would taste like! And when the cake came out great, I had to figure out a frosting that would go with it.
I think I speak for most of you, cream cheese frosting is the best thing that ever happened to the world of cakes (other than ofcourse a rich dark chocolate frosting) I felt like, cream cheese would be the perfect partner to pair with this caramel-ish tasting cake and would make it an over all not so sweet, dessert.
Steps to make the cookie butter cake
So here’s a picture showing you all the ingredients roughly. The butter was room temperature, so kinda softened, and so were the eggs. The star of the show, however, was the very popular Lotus Biscoff cookie butter spread. Which I used a whole cup of!
The steps of this cake are very basic and I am just going to throw a tip here and there to make sure you get the perfect results.
I used a 9 inch pan to make 1 cake and cut it up in half. The picture of the cake that I’ve used was created using TWO 4.5 inch pan cakes, sliced in halves. (Hence the 4 layers)
In a bowl, I added the flour and baking powder. Mixed it well and set is aside to use at the end.
You start of by adding brown and white sugars in a bowl along with the butter and vanilla essence. Beat it up! Beat if for a good 3 to 4 mins, at medium speed, so that your butter sugar mix becomes fluffy and airy.
Go ahead and add the Lotus spread and beat it some more to get a uniform mix
I like adding the eggs one by one, and beating after each addition.
Your mixture might look a little curdled at this point, but thats ok.
Next, we are going to add in half of the flour mix first, beat some more, add milk and beat some more. Finishing it off with the remaining flour.
TIP: Whenever a cake or brownie recipe calls for adding milk and flour both, always end with flour.
Transfer the cake batter onto the baking tray (feel free to leave a little back for licking purposes :P)
Level the batter out with a spatula. This cake is a slow baked cake. So its gonna be baked at about 180 degree C for about 45 to 55 mins. It will rise up on the top like a dome but when it cools down, it’ll go back at base level. So if you are going to use this for icing etc, you won’t have to cut the top layer off.
Easy Cream Cheese Frosting
I paired this cake with a nice cream cheese frosting. I used the usual, butter, cream and icing sugar. Ideally, the block cream cheese is recommended for a stiff frosting. But I only had access to the ones in the tub, so I used that instead. It was stiff enough to be able to ice and stack a cake. But I don’t think it would be able to pipe out.
The quantity of this frosting is enough to ice the middle of the cake, crumb coat it and decorate it.
Tip: Use 3 layers of paper towel and place the cream cheese from the tub directly onto the paper towels. Do this right before beating the butter. 3 4 mins on the wet paper towel will help a little bit of moisture from the cheese to be absorbed.
TIP: You can also add 1 tbsp of sifted corn starch into the icing to make it stiffer.
- Always remember to sprinkle some milk or sugar syrup on your cake before stacking and icing it to keep it moist.
- You can also eat this cake, at room temperature without using any frosting and baking it in a loaf pan instead.
Also, if you are interested, Here are few of my all time classic cake type recipes on the blog:
- The ever so amazing and easy Zebra marble cake
- Easy soft fluffy pancakes
- Good old chocolate chip blonde brownies
- 5 ingredient No-bake peanut butter and chocolate bars!
- Classic no-bake Cheese cake
LOTUS BISCOFF CAKE
Biscoff cookie butter Cake
Cookie butter Cake
- 200 gm butter 3/4 cup
- 3 large eggs room temperature
- 1 cup brown sugar
- 1/4 cup castor sugar
- 1 cup Biscoff Cookie Butter
- 2 cups of all purpose flour
- 1½ teaspoon Baking Powder
- 3/4 cup Milk
- 1 teaspoon Vanilla extract
Cream Cheese Frosting
- 280 gm Philadelphia Cream Cheese preferably the block one, you can use the Tub one if the block one isn't available
- 200 gm Butter softened not melted
- 4 cups Icing Sugar
- BISCOFF COOKIE BUTTER CAKE
- Line two 9′ inch pan with baking sheet and spray it with
- Preheat the oven at 180° C (or 360 F)
- Mix baking powder and flour in a bowl and set aside.
- In a large bowl, add butter, vanilla essence and sugars. Beat with an electric mixer at high speed until the mixture becomes nice and fluffy.
- Add Cookie butter and beat for another 2 min at medium speed.
- Add eggs, one at a time and beat on medium speed.
- Next, add half of the flour mix and beat at medium.
- Pour in the milk into the batter and beat. The mixture will look runnier and slightly curdled. This is normal.
- Add the remaining half of the flour and beat well. Your mixture will look thick, creamy and smooth
- Pour the batter onto the baking pan and bake for 45 to 50 mins or until a toothpick comes out clean.
- The cake will rise from the center and level out on its own as it cools down.
CREAM CHEESE FROSTING
- Beat butter and cream cheese at medium spread until the color becomes light and pale, and the mixture becomes fluffy.
- Add icing sugar and beat for another 2 to 3 mins.
- You can add corn starch for a more stiff icing