What is cookie butter and where do I find it?

Cookie butter — most commonly sold under the Biscoff brand as Speculoos Cookie Butter — is a spreadable paste made from ground spiced speculoos cookies with a texture similar to peanut butter and a most warmly caramelized and most gently spiced flavor. It is most commonly found in the peanut butter and nut spread aisle of most major grocery stores. Trader Joe's also sells a highly regarded house brand speculoos cookie butter.

Why use egg whites rather than whole eggs?

Egg whites produce the most beautifully lighter and the most elegantly pale crumb in the finished cake compared to whole eggs, which add yellow color from the yolk and a slightly richer and heavier texture. For a cookie butter cake where the most delicate cookie pieces throughout the crumb are a design element, the most pale and the most elegantly white crumb from egg whites showcases the cookies most beautifully. For a richer texture, two whole eggs substitute for the five egg whites.

Can I make this cake ahead of time?

Yes. Bake the three cake layers up to 3 days ahead — cool completely, wrap each layer tightly in plastic wrap, and refrigerate. The Biscoff buttercream can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Bring both the cake layers and buttercream to room temperature before assembling for the most beautifully spreadable and the most properly soft frosting.

Biscoff Cookie Butter Cake Easy Moist 3 Layer Buttercream Recipe

Name: Biscoff Cookie Butter Cake The Most Easy Moist 3 Layer Cookie Butter Biscoff Buttercream Celebration Cake You Will Bake
Prep time: 30 min
Cook time: 27 min
Total time: PT-497458H12M30S
Cuisine: American
Ingredients: 1 cup Salted Butter softened; 1 cup Cookie Butter Biscoff spread; 2 cups Granulated Sugar; 1/2 cup Vegetable Oil; 5 large Egg Whites; 1 tbsp Pure Vanilla Extract; 2 cups Cake Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Whole Milk; 1/2 cup Sour Cream; 14 Biscoff Cookies broken approximately 1 1/2 cups; 1 cup Salted Butter room temperature for buttercream; 1 cup Cookie Butter for buttercream; 4 cups Powdered Sugar; 1/4 cup Heavy Cream; 1 tsp Pure Vanilla Extract for buttercream; Melted cookie butter for drizzle; Crushed Biscoff cookies for decoration

Description

The most extraordinary Biscoff Cookie Butter Cake made by preheating oven to 350°F lining three 8-inch pans creaming 1 cup softened salted butter 1 cup cookie butter and 2 cups sugar 2 to 3 minutes until light and fluffy adding 1/2 cup vegetable oil 5 egg whites and 1 tbsp vanilla mixing smooth alternating 2 cups cake flour baking powder baking soda and salt with 1 cup milk and 1/2 cup sour cream in two additions gently folding in 1 1/2 cups broken Biscoff cookies dividing evenly approximately 538g per pan baking 24 to 27 minutes cooling completely then making Biscoff buttercream by beating 1 cup salted butter and 1 cup cookie butter smooth adding 4 cups powdered sugar 1/4 cup heavy cream and vanilla beating fluffy assembling with 3/4 cup frosting and melted cookie butter drizzle between layers applying crumb coat freezing 30 minutes finishing with remaining buttercream decorated with melted cookie butter drizzle and crushed Biscoff cookies. A completely extraordinary Biscoff cookie butter layer cake recipe.

Ingredients

Scale

1 cup Salted Butter softened

1 cup Cookie Butter Biscoff spread

2 cups Granulated Sugar

1/2 cup Vegetable Oil

5 large Egg Whites

1 tbsp Pure Vanilla Extract

2 cups Cake Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Whole Milk

1/2 cup Sour Cream

14 Biscoff Cookies broken approximately 1 1/2 cups

1 cup Salted Butter room temperature for buttercream

1 cup Cookie Butter for buttercream

4 cups Powdered Sugar

1/4 cup Heavy Cream

1 tsp Pure Vanilla Extract for buttercream

Melted cookie butter for drizzle

Crushed Biscoff cookies for decoration

Instructions

1. Preheat oven to 350°F 175°C. Line three 8-inch pans with parchment. Spray with baking spray.

2. Cream softened salted butter, cookie butter, and sugar 2 to 3 minutes until light and fluffy.

3. Add vegetable oil, egg whites, and vanilla. Mix until smooth.

4. Alternately add half the flour mixture and half the milk and sour cream. Repeat.

5. Fold in broken Biscoff cookies until evenly distributed.

6. Divide evenly among pans approximately 538g each.

7. Bake 24 to 27 minutes until tops spring back and toothpick clean.

8. Cool in pans 10 minutes. Transfer to wire racks. Cool completely.

9. For buttercream: beat room temperature salted butter and cookie butter until smooth.

10. Gradually add powdered sugar then heavy cream and vanilla. Beat until fluffy.

11. Place first layer on plate. Spread 3/4 cup buttercream. Drizzle 1/4 cup melted cookie butter.

12. Repeat with second layer. Add final layer.

13. Apply crumb coat. Freeze 30 minutes.

14. Finish frosting with remaining buttercream.

15. Drizzle melted cookie butter. Sprinkle crushed Biscoff cookies.

Prep Time: 30 minutes
Cook Time: 27 minutes
Category: Dessert, Cake, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: biscoff cookie butter cake, easy moist biscoff cookie butter cake recipe 3 layers buttercream, best biscoff cookie butter layer cake celebration, speculoos cookie butter frosting cake