我一直对Biscoff饼干深深的爱（谢谢你，三角洲），但我不知道饼干黄油，直到几年前！
I received flat of cookie butter a few months ago, and have wanted to make a cookie butter cake ever since.
This month I finally made it happen, and boy am I glad I did!! This is one of my favorite cakes I’ve made.
Staying true to the ingredients used to make Biscoff cookies, the main flavors in this cake are dark brown sugar and cinnamon. The recipe can be found below.
制作红糖蛋糕层数：
Begin by making thecake layers。将烤箱预热至350°F。四线7” （对于更高的层）或8？圆形平底锅parchment rounds和润滑脂不粘烹饪喷雾。
Mix together all dry ingredients (flour, baking powder, sugar, brown sugar, cinnamon, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated.
Mix in the buttermilk in two installments, on a low speed.
添加香草和油，并在低速搅拌至完全。
Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide evenly between the prepared cake pans.
Bake for 35-36 minutes (or until a skewer comes out clean).
Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
地方糕饼层到冷冻45分钟，以加速冷却过程。
虽然这些层烘烤姿色平平，有时我还会修剪层的顶部呢！
Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
Make The Vanilla and Cookie Butter Frosting
Next, make thevanilla buttercream frosting。This will be the base used to make the cookie butter frosting as well!
打在中速用桨式附件30秒黄油，直至光滑。
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
为了使cookie butter frosting, place 1/3 of the vanilla frosting into a separate bowl.
Add 1 cup of cookie butter, plus 2 additional Tbsp. of heavy cream, and mix until fully combined.
注意:在做糖霜的蛋糕,而作tant to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!
Assembling This Cookie Butter Cake
栈和在纸板圆饼霜层。霜冻香草奶油的均匀层，然后放松在冷冻滤饼约5分钟。
添加在此之上饼干黄油奶油的另一层，和香草奶油的顶部均匀地分布。
Heat up 3/4 cup of cookie butter for 10 seconds, and drizzle 1/4 of a cup of cookie butter over each layer.
重复,剩余层,直到l are stacked.
Cover the cake in a thin crumb coat using both frostings, and chill in the freezer or fridge for about 5 minutes.
Once the crumb coat is firm to the touch, add a second layer of vanilla frosting.
平滑使用台式刮刀。
You can see a full tutorial on how to frost a cake with smooth sideshere。
Carefully press the chopped up Biscoff cookies onto the sides of the cake.
少加饼干位，你的工作了蛋糕的两侧，以创建cookie梯度。
Press larger chunks of cookies around the base, and smaller bits higher up.
金特里用你的指尖，以增加蛋糕的上部周围的一些面包屑。
Place remaining vanilla frosting into a piping bag fitted with a medium sized french piping tip.
放置剩余的饼干黄油结霜在装有小法国管道末端的单独袋。
Pipe a border of cookie butter frosting around the top edge of the cake.
管饼干奶油磨砂边框内一个稍大的边界。
Heat 1/4 cup of cookie butter for about 10 seconds, then drizzle in the center of the cake with a spoon.
我从来没有添加两种类型的层之间结霜，我喜欢当我切进了蛋糕看起来的样子！
曲奇奶油蛋糕面糊：
- 3 1/4杯通用面粉
- 1 cup granulated sugar
- 2 cups brown sugar ( prefer using dark brown sugar, the extra molasses adds great flavor!)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp. cinnamon
- 1杯无盐黄油或2根（226克），室温下
- 2 tsp. vanilla extract
- 1 cup egg whites – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
- 1 1/2 cups buttermilk, room temperature
- 1/8 cup vegetable oil
Vanilla and Cookie Butter Buttercream Frosting:
- 8 sticks or 4 cups unsalted butter, room temperature
- 16 cups powdered sugar
- 1 tsp salt
- 1/3 cup heavy cream
- 3 tsp vanilla
- 对于饼干奶油糖霜：1个黄油饼干+ 2额外汤匙奶油
Additional Decorations:
- 12块Biscoff饼干，切成小块
- 1杯饼干黄油（到顶部小雨）
- French piping tips (to pipe the boarder)
Thank you for this awesome recipe! I have been wanting to try a cookie butter cake since I saw someone make one on Cake Wars (lol). Gave this recipe a try yesterday. Its delicious!! The cookie butter buttercream is amazing! (We are using the left over as a dip for the cookies! ) The cake is just beautiful and even prettier when cut! I will definitely be making this recipe again.
AW很高兴听到这个消息！谢谢你
Great post , thank you
Any alternative to buttermilk
Where I come from it’s hard to find buttermilk
你可以在它的地方用全脂牛奶！
切尔西和是Chandi：我“让我自己的”牛奶所有Chelsweets的惊人的蛋糕：将1吨白醋以1℃。lpl外围赌注量杯，加入牛奶（全是最好的，或脱脂带着几分沉重的精华乳）高和微波30秒......让它站在微波炉几分钟，直到它“馊掉”，然后搅拌了起来，瞧！“酪”！希望这可以帮助。
是的，谢谢分享尼古拉
This looks amazing! I would like to try it for my daughters birthday but will be using fondant. Will this cake hold up to fondant? Thanks!!
it should, they layers are pretty sturdy!
非常感谢！我等不及去试试吧！
我可以做这个蛋糕，并冻结了一个星期，然后霜呢？我使其成为下周我朋友的生日，但我们在一天离开度假。我不会有时间她的生日之前，实际上使一切，所以我想通过使它的时间提前以减少时间。
yup! you can freeze the cake layers for up to a week! Just be sure to wrap them in saran wrap or place them in an airtight container!
I would love to make this into cupcakes. Can you recommend any adaptations required. I’m looking to make 24! Thank you x
I’d either half or third the recipe. Other than that you should be good to go!
Can we save this on Pintrest?
当然！您可以使用链接创建一个引脚
My boss made this cake and brought it into work! It was absolutely delicious! Thank you for your baking creativity!
aw I’m so happy to hear that!!! that’s wonderful to hear
How far in advance can I make this entire cake, frosting and all? If I put in in an airtight container and in the refrigerator, will it last a few days, or what is your storage suggestion? Will it still be good? I know the cookies may get soggy, I may leave those off the sides. Thank you.
I make cakes several days in advance all the time!! once they’re frosted I just leave them in my fridge! I don’t cover them, but I also don’t really keep any other food in my fridge other than butter and baking ingredients (we don’t cook!).
i have been looking forward to making this! I went to buy the 7 inch pans, but our Michaels did not carry…so i bought the 8 inch. After making the batter, there was barely enough to fill 3 pans, no way to make 4. The three cakes were very flat..about 1-maybe 1.5 inches! I remade the batter, but only used 2 of the 8 inch pans! Cakes were not that much taller, but better. I haven’t completed the cake yet, that will be tomorrow, but was a bit disappointed.
我从亚马逊网上订购我7英寸的锅!但我frequently use this amount of batter to make 3 or 4 (thin) layers in 8 inch pans! I usually use 8 inch pans when I am filling a cake though, so it still has a decent height. If you want super thick layers, I’d recommend using 7 inch pans, or even 6 inch depending on what you’re after.
I was writing down the cookie butter cake batter and got through the whole recipe and saw there was no cookie butter in this batter, so where does the cookie butter come into this cookie butter cake batter recipe come in? I don`t want it just in the frosting
The batter doesn’t use actually cookie butter, but incorporates the flavors of it (brown sugar and cinnamon). This allows it to taste like cookie butter, without throwing off the consistency of the cake layers.
Omg….I cannot wait to make this for my son’s 16th birthday next week! I have looked into tons of different cakes and could not believe I found this. He LOVES, LOVES, LOVES Biscoff cookies! I do have a question. Have you ever tried to make.a Cookie Butter ganache? My son has always wanted a drip cake. I wonder if I replace some heavy cream with the speculous, would I get a pourable icing that would firm up? Hmmmm. Let me know what you think!
I have not, just because cookie butter always seems kind of oily!! I am not sure it would work, which is why I’ve never tested it out! I’m not saying it won’t, I just have no idea. If you do try it, please let me know how it goes! I’d love to know
I might try that as an experiment!
Another question please! My family does not really like sweet American buttercream and I found a really fast and easy way to make SMBC where you add the sugar-egg mixture to whipped butter. Light and fluffy and not too sweet. Frosts great. You said IMBC would work with cookie butter. I am making cake tonight for my son’s birthday tomorrow on the 15th of April. Have you heard if Swiss Meringue will definitely work if adding cookie butter? Thanks so much Chelsea! Big fan…Love your website!
Hi Chelsea!
UPDATE: 3/4-1 cup of the cookie butter (CB) incorporated into my Easy Swiss Buttercream perfectly. I don’t make meringue.Just melt sugar into All-Whites carton eggs and add to whipped butter…viola!
其次，我并不需要去尝试并做出CB伽纳彻的水滴。我花了一个机会，并加热到CB比你投入层CB稍微液体状态。做分层蛋糕在冰箱里最后降温后，CB倒入精美下到蛋糕上的侧淌，但由于冷却蛋糕坚挺起来没跑的太快。这个蛋糕是从字面上我所做过的最好的蛋糕！每个人都喜欢它，并很快吃掉... ..和它是一个大蛋糕。
I never would have attempted all of this without your wonderful baking skills to give me confidence. Thank you!
For time an convenience, I was going to buy the vanilla buttercream (don’t judge!). How much does vanilla buttercream does your recipe yield so that I can combine properly? Thanks!
no judgement here! Baking takes forever, so I totally understand. it can vary based on how much air you whip into it, but I’d say you’ll need about 12 cups of frosting
Hello! I have a quick question about the texture of the cake, is it spongy due to the egg whites or is it a more dense cake? Thank you!
这无疑更上密集的身边！这不是一个海绵蛋糕，这是一个奶油蛋糕
你有这个配方的打印版本？
Hi Lisa,
same response for this one :/ I started using those recipe cards this year, and sadly I haven’t converted all my old recipes yet. So sorry!!
AAA我真的想使这个蛋糕！长相不错的sooo，但我从欧洲是如此，我没有测量杯上是否有你的网站，你已经添加克测量任何其他类似的秘诀是什么？
喜衣，
可悲的是这个方子没有克测量，但所有我最近的蛋糕食谱呢！我正在努力将它们添加到我的旧的食谱，但遗憾的是我还没有得到这一个。我真的很喜欢我的红丝绒蛋糕食谱，里面确实有克：//m.1michelle.com/2019/11/04/red-velvet-layer-cake/
My oreo cake is also super tasty://m.1michelle.com/2019/07/22/oreo-drip-cake/
Hope that helps! <3
Hi. If I done this in 6 inch pans (4 layers) – do you have any advice on how long they would take to cook? Thank you
Also – is there any chance you could add metric measurements to this like in some of your more recent recipes? I love you recipes, they always come out perfect for me. Thank you
嗨,露易丝,
This recipe would bake for 30-33 minutes if used to make 4, 6-inch cake layers. Hope that helps, happy baking!