Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Stir in crumbled Biscoff cookies and pour into the greased baking dish.
- Bake for 28-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for 1 hour.
- Poke holes in the cooled cake with a wooden spoon handle, spaced 1 inch apart.
- In a bowl, whisk together milk, pudding mix, and cookie butter until thickened.
- Pour pudding mixture over the poked cake and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- To make the frosting, beat butter and cookie butter together, then gradually add powdered sugar and vanilla.
- Frost the chilled cake with the Biscoff buttercream, covering the pudding layer completely.
- Crumble additional Biscoff cookies on top and refrigerate until ready to serve, for at least 30 minutes.
- Slice into squares and serve, optionally garnished with whipped cream and cookie crumbles.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Notes
Allow cake to cool completely before poking holes to avoid sogginess. Use instant pudding for best results. Letting the cake chill overnight enhances flavor absorption.