Ingredients
Scale
- ⅓ cup Biscoff cookie butter
- ⅓ cup light brown sugar
- ⅓ cup coarsely crushed Biscoff cookies (about 5–7 cookies)
- 1 ½ tbsps melted salted butter
- 1 tsp cinnamon
- 1 box (15.25 oz) yellow cake mix
- ¾ cup vegetable oil
- ¾ cup sour cream (room temperature)
- 4 large eggs (room temperature)
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
- 2 tbsp melted browned butter
- 2 tbsp smooth Biscoff Cookie Butter (melted)
- 1 tsp vanilla extract
- 1–2 tbsp milk
- Pinch of salt
- Optional Garnish: 3-4 extra Biscoff cookies (some crumbled and some crushed into crumbs to sprinkle on top)
Instructions
- Warm the cookie butter until it's drizzly but not runny.
- In a medium bowl, whisk together the cookie butter, brown sugar, crushed Biscoff cookies, melted butter, and ground cinnamon until the mixture resembles wet sand. Set aside.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the Biscoff cookie butter is warmed slightly for easier mixing.
Room temperature ingredients help achieve a lighter and fluffier cake texture.
Feel free to adjust the amount of cinnamon to taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg