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Biscoff Cookie Butter Cake

This deliciously moist and fluffy cake is an absolute winner! It quickly became one of my family's favorites. There's cookie butter in the cake layers and the frosting, and there's even more drizzled throughout. Make it to impress your family and friends!
4.5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 24 mins
Total Time 3 hrs
Course Dessert
Servings 6 slices

Ingredients
  

For the cake

  • 1 cup (240mL) soy milk*
  • 1 tablespoon (15mL) white vinegar, apple cider vinegar, or lemon juice
  • 1 2/3 cups (208g) all-purpose flour*
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (80g) vegetable oil
  • 1/4 cup (60g) cookie butter
  • 1/2 tablespoon (8mL) pure vanilla extract

For the buttercream

  • 3/4 cup (1 ½ sticks / 170g) vegan butter*, softened*
  • 3 cups (360g) powdered sugar
  • 6 tablespoons (90g) cookie butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30mL) non-dairy milk*, plus more as necessary

For decoration

  • ½ cup (120g) cookie butter
  • 8 Biscoff cookies

Instructions
 

  • Make the cake layers: Preheat the oven to 350°F. Prepare three 6" round pans with parchment paper on the bottom and non-stick spray around the sides.
  • In a medium mixing bowl, whisk together the milk with the vinegar or lemon juice (This is your vegan buttermilk). Set aside for at least 10 minutes. In a separate, large mixing bowl or the bowl of your stand mixer fitted with a paddle attachment, add the flour, sugar, baking soda, baking powder, and salt. Mix until combined. To your buttermilk, add the vegetable oil, cookie butter, and vanilla. Whisk to combine. Add the wet mixture to the dry and beat until just barely combined (do not overmix). Scrape the sides as necessary.
  • Distribute your cake batter evenly between the pans (using a kitchen scale can help with this). Bake in the preheated oven for 20-24 minutes, until a toothpick inserted into the center comes out clean or with just crumbs (no raw batter). Allow to cool completely, then continue with frosting the cake. If desired, place your cooled layers in the freezer for 30 minutes to make them easier to frost. You can also wrap and freeze your cake layers in advance by following these instructions.
  • Make the buttercream: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy. Add the powdered sugar and beat again until combined. Next, add the cookie butter, 1 tablespoon of milk, and vanilla extract. Beat until light and fluffy, scraping the sides as needed. If necessary, mix in more milk, ~1/2 tablespoon at a time, to get the desired consistency.* To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
  • Frost the cake: Melt 1/2 cup of cookie butter in the microwave or by using a double broiler and place into a squeeze bottle. Place a cardboard cake board on top of a revolving cake stand. Spread a small amount of frosting in the center of the cake board. Place the first cake layer on top of the cake board. Spread a layer of frosting evenly over the cake layer. Drizzle cookie butter overtop of the frosting. Place the second cake layer on top and spread another layer of frosting. Drizzle more cookie butter. Place the final cake layer, upside down, on top. Spread a thin layer of frosting all over the cake (this is your crumb coat). Freeze for fifteen minutes.
  • Using your offset spatula, spread a thick layer of frosting all over the cake. Use an icing scraper to smooth out the sides and the top. Crush two Biscoff cookies and press the crumbs around the bottom of the cake. Using your remaining melted cookie butter, make drips around the sides (the cookie butter should still be warm - if it's not, heat up a bit). Place any remaining frosting into a piping bag with a Wilton 1M tip. Pipe six swirls around the top of the cake. Place Biscoff cookies in between each swirl. See above video for detailed visual on frosting and decorating.
  • Serve: Slice and serve this cake the same day as frosting it, or place in the fridge until serving. Store any remaining cake in an airtight container in the fridge or freezer.

Notes

  1. Soy Milk: I recommend soy milk for the best buttermilk consistency. You can use another non-dairy milk, however it may not curdle as well. 
  2. Measuring Flour: Use the spoon-and-level method to measure your flour.
  3. Vegan Butter: Make sure you use vegan buttery sticks for the best buttercream consistency.
  4. Softened Butter: Allow your butter to soften at room temperature for approximately 30 minutes to 1 hour before using.
  5. Non-dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
  6. Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.