Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup Biscoff cookie butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup crushed Biscoff cookies (for garnish)
If you’re out of cookie butter, a smooth peanut butter can be a surprising substitute, offering a different yet delightful twist. Similarly, almond milk can replace whole milk for a lighter version.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step always reminds me of my childhood days, when my grandmother would let me stir the dry ingredients with a big wooden spoon.
- In a separate bowl, cream the butter and Biscoff cookie butter using an electric mixer until smooth and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Overmixing is a common pitfall, something my mother always warned me about during our baking sessions.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The waiting game here is often the hardest part, just like when Nonna Rosa would tell stories to keep us entertained as we watched cakes rise.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once cooled, frost with your favorite buttercream and sprinkle with crushed Biscoff cookies for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International