Description
This Biscoff Cake is a deliciously moist white cake infused with the rich caramel flavors of Biscoff cookie butter. Topped with a creamy Biscoff frosting and optional crumbled Biscoff cookies for an added crunch, this dessert is perfect for gatherings or any occasion that calls for a sweet treat. Combining the ease of a cake mix with the unique twist of Biscoff spread, this recipe balances sweetness and spice beautifully.
Ingredients
Cake
- 1 16.25 oz white cake mix (dry mix only, do NOT prepare according to package instructions)
- 1 cup milk
- 1 cup melted butter
- 4 eggs
- ⅓ cup Biscoff cookie butter spread (melted in microwave for 30 seconds)
Frosting
- 8 oz cream cheese (room temperature)
- ½ cup butter (room temperature)
- ⅔ cup Biscoff cookie butter spread
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Splash of milk to thin if needed
Topping (Optional)
- 1 package Biscoff cookies (crumbled or whole halves for topping)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease only the bottom of a 9x13 inch baking pan to prevent sticking.
- Mix cake batter: In a large mixing bowl, combine the dry white cake mix, milk, melted butter, and eggs. Using a mixer on medium speed, blend the ingredients for about 2 minutes until smooth and well incorporated.
- Spread batter and add cookie butter: Pour the cake batter evenly into the prepared pan, using a spatula to smooth the surface. Microwave ⅓ cup of Biscoff cookie butter for 30 seconds until melted and pourable, then drizzle it over the batter.
- Swirl cookie butter: Using a butter knife, gently swirl the melted cookie butter through the cake batter, creating a marbled effect without fully mixing it in.
- Bake the cake: Place the pan in the preheated oven and bake for 30-32 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent the frosting from melting.
- Prepare frosting: In a bowl, cream together the room temperature cream cheese and butter until smooth. Mix in the Biscoff cookie butter and vanilla extract until fully combined.
- Add powdered sugar: Gradually add the powdered sugar to the frosting, one cup at a time, mixing continuously. If the frosting becomes too thick, add a splash of milk to reach desired spreadable consistency.
- Frost the cake: Spread the prepared frosting evenly over the cooled cake surface.
- Decorate: Optionally, top the frosted cake with crumbled Biscoff cookies or whole cookie halves for extra texture and flavor.
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the frosting.
- You can use any brand of white cake mix, but do not follow the package instructions; only use the dry mix as directed in the recipe.
- The Biscoff cookie butter can be adjusted to taste in both the batter and frosting depending on how strong you want the cookie flavor.
- If you prefer a thicker frosting, reduce or omit the splash of milk.
- Store the cake covered in the refrigerator; take it out a little before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
