Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract
- 0.25 cup Biscoff cookie butter, for cake batter
- 1 cup unsalted butter, room temperature, for frosting
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter, for buttercream
- 2–3 tbsp heavy cream or whole milk
- 10–12 Biscoff cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round pans by greasing them or lining with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and 0.25 tsp salt until well combined and free of lumps.
- In a large bowl, beat the 0.5 cup of unsalted butter until light and fluffy; then add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients alternating with the whole milk until just combined; avoid overmixing to keep layers light.
- Divide the batter evenly between the prepared pans and bake for about 25–28 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to wire racks to cool completely.
- For the frosting, beat together 1 cup of unsalted butter and 1 cup of Biscoff cookie butter until smooth; gradually add powdered sugar and heavy cream until desired consistency is reached.
- Once cooled, frost between layers and on top of the cake; garnish with crushed Biscoff cookies for added texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 380
- Sugar: 36g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg