#COOKIE BUTTER FREE#

Brown Sugar – You can use light or dark brown sugar, but I think dark brown sugar in this recipe tastes best!.

All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.Or if you have food allergies or restrictions, I’ve got you covered.īelow are some swaps and substitutions that can be made in this recipe. This cake recipe use quite a few ingredients and I know you might not have them all on hand. Substitutions and Swaps – Biscoff Cake Layers You can also sprinkle some crushed Biscoff cookies between the layers for texture. It really adds an extra pop of flavor to each bite!! The finishing touch is a cookie butter drizzle between each cake layer. It’s decadent, creamy, and absolutely delicious!! The best part about it is that the frosting is literally 2/3 frosting, 1/3 cookie butter. I also fill the cake with a cookie butter frosting. These cake layers are made with dark brown sugar and ground cinnamon which make them incredibly tender and delicious.īut I didn’t stop there. When I say packed that this cake is packed with Biscoff flavor, I mean it! Packing This Cookie Butter Cake with Biscoff Flavor I usually make this cake with three 8-inch cake layers like the video in this post, but below is a photo of a 7-inch layer cake I made with this recipe a while back. One quarter sheet cake (9 × 13-inch) – baked at 325 F for 40-50 minutes with 2 heating cores if possible to help the cake bake more evenly and quickly.Four 6-inch cake layers – baked for 3-5 minutes longer than instructed.Four 7-inch cake layers – baked as instructed.Three 8-inch cake layers – baked as instructed.Two 9-inch cake layers – baked for 3-5 minutes longer than instructed with heating core if possible.Two 10-inch cake layers – baked for 2-3 minutes longer than instructed with a heating core if possible.This amount of cake batter can be used to make the following sized cake layers: While I usually make 7- or 8-inch cake layers, you can use this recipe to make lots of different sized cake layers.

One batch of this cookie butter cake recipe makes about 10 cups of batter. How Much Cake Batter Does This Recipe Make? Staying true to the ingredients used in Biscoff cookies, the main flavors in this cake are dark brown sugar and cinnamon. This month I finally made it happen and boy am I glad I did!! This is one of my favorite cakes I’ve made. I’ve always had a deep love for Biscoff cookies (thank you Delta) and it was only a matter of time until I made a Biscoff cake.

#COOKIE BUTTER FREE#

Cookie butter