Biscoff Cookie Butter Cake

Mother’s Day Dessert 💕 3-Layer Vanilla Cake with Biscoff Cookie Butter

Caption:

Three soft vanilla cake layers filled with rich Biscoff cookie butter and covered in a smooth cookie butter buttercream

Still giving that warm, spiced, caramel flavor in every bite; just a little more intimate and perfect for a smaller celebration.

I like mine slightly chilled so the filling sets and the slices come out clean, rich, and not overly sweet. A simple, thoughtful way to show love this Mother’s Day.

Ingredients

Vanilla Cake (3 layers):

* 2¼ cups all-purpose flour

* 2 tsp baking powder

* ½ tsp salt

* ¾ cup unsalted butter (room temp)

* 1½ cups granulated sugar

* 3 large eggs (room temp)

* 2 tsp vanilla extract

* ¾ cup whole milk (room temp)

* ⅓ cup sour cream

Biscoff Cookie Butter Filling:

* 1 to 1¼ cups Biscoff cookie butter (slightly warmed)

Cookie Butter Buttercream:

* ¾ cup unsalted butter (room temp)

* ⅓–½ cup Biscoff cookie butter

* 2½–3 cups powdered sugar

* 1 tsp vanilla extract

* 2–3 tbsp heavy cream (as needed)

Instructions

1. Make the Cake:

* Preheat oven to 350°F. Grease and line pans.

* Whisk flour, baking powder, and salt.

* Cream butter and sugar until light and fluffy.

* Add eggs one at a time, then vanilla.

* Alternate dry ingredients and milk.

* Mix in sour cream until smooth.

* Divide into 3 pans and bake 22–28 minutes.

* Cool completely.

2. Make Buttercream:

* Beat butter until smooth.

* Mix in cookie butter.

* Add powdered sugar gradually.

* Add vanilla + cream until fluffy.

3. Assemble:

* Level layers.

* Spread cookie butter between each layer.

* Crumb coat, chill, then frost fully.

How I Enjoy It:

• Slightly chilled

• With coffee or tea

• Perfect Mother’s Day Dessert

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