Go Back

Peanut Butter Biscoff Crunch Cake

A decadent two-layer brown sugar spice cake filled and frosted with fluffy, rich peanut butter buttercream. The cake is finished with a drizzle of melted cookie butter and a generous heap of chopped Biscoff cookies for the ultimate sweet and salty crunch.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Brown Sugar Spice Cake
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter softened
  • 1.5 cups light brown sugar packed
  • 0.5 cup granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk room temperature
  • 0.5 cup sour cream or Greek yogurt room temperature
Peanut Butter Buttercream
  • 1.5 cups unsalted butter softened
  • 1 cup creamy peanut butter standard commercial brand
  • 5-6 cups powdered sugar sifted
  • 0.25 cup heavy cream or milk
  • 2 tsp vanilla extract
Topping
  • 0.5 cup Biscoff cookie butter melted, or use peanut butter
  • 1 sleeve Biscoff cookies roughly chopped

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl using a mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the milk and sour cream.
  6. With the mixer on low, add the flour mixture alternately with the milk mixture, starting and ending with flour. Mix just until combined.
  7. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  8. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
  9. To make frosting: Beat butter and peanut butter together until smooth. Gradually add powdered sugar, alternating with heavy cream and vanilla, beating until fluffy.
  10. Place one cake layer on a serving plate. Spread with a thick layer of frosting. Top with the second layer and frost the top and sides of the cake.
  11. Drizzle melted cookie butter over the top and sprinkle generously with chopped Biscoff cookies.

Notes

Store leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let come to room temperature before serving.