High Altitude Biscoff Cookie Butter Cake
Soft and tender brown sugar cinnamon cake, frosted with fluffy biscoff cookie butter buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch cake pans (x2)
Ingredients
Cake
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 1 cup granulated sugar
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 tsp ground cinnamon
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 ½ cups whole milk, room temperature
- 1 tsp apple cider vinegar
- ½ cup light brown sugar, lightly packed
- ½ cup unsalted butter, melted and cooled for 10 minutes
- ½ cup vegetable oil
- 2 tsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder, optional
- 1 tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- ¾ cup Biscoff cookie butter
- Biscoff cookies, for decorating
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 8-inch round cake pans with non-stick baking spray.
- In a bowl, sift together the flour, granulated sugar, baking powder, salt and cinnamon, then whisk until evenly distributed.
- Separately, whisk together the eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk just until moistened and combined.
- Divide the batter between the pans, and bang the pans on the counter a few times to pop the air bubbles.
- Bake the cakes for about 25-30 minutes, until a cake tester comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before assembling and frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder, salt and cinnamon, mixing until combined. Add the vanilla, and increase the speed to medium (#6 on a Kitchen Aid mixer). Whip for 4-5 minutes, until light and fluffy, scraping the bowl down several times.
- Add the cookie butter, turn the speed down to "stir" and mix for one minute to combine.
- Fill and frost the cooled cake layers with the buttercream. If you like, pipe decorative rosettes or swirls onto the frosted cake and decorate with Biscoff cookies.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
For a smaller cake, cut the recipe in half and bake the cake in two 6-inch round cake pans.
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