Biscoff Cake

why make this recipe

Biscoff Cake is a delightful treat that combines the rich flavors of cookie butter and buttercream frosting. If you love the taste of Biscoff cookies, then this cake is perfect for you. It’s a great dessert for special occasions or just a weekend treat at home. The moist layers of cake paired with the creamy frostings create a satisfying and indulgent dessert that everyone will enjoy.

how to make Biscoff Cake

Ingredients:

• 3 cups all-purpose flour (375g)
• 1 cup granulated sugar (200g)
• 2 cups packed dark or light brown sugar (400g)
• 2 1/2 tsp baking powder (10g)
• 2 tsp ground cinnamon (5g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (28g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 3 cups (6 sticks) unsalted butter, room temperature (678g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1 1/2 tsp fine salt (9g)
• 10 cups powdered sugar (1250g)
• 1/2 cup heavy whipping cream, room temperature (120g)
• 1 cup cookie butter (390g)
• 1/4 cup heavy whipping cream, room temperature (60g)
• 12 Biscoff cookies (cut into small pieces)
• 1 cup cookie butter (390g)

Directions:

Biscoff Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour three round cake pans.
2. In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.
3. Add the softened butter to the dry ingredients and mix until crumbly.
4. Blend in the egg whites, buttermilk, oil, and vanilla until smooth.
5. Divide the batter evenly among the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before removing from pans.

Vanilla Buttercream Frosting:

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the vanilla, fine salt, and powdered sugar, mixing well.
3. Add heavy cream and beat until fluffy.

Cookie Butter Frosting:

1. In another bowl, beat the room temperature cookie butter until smooth.
2. Blend in the heavy cream until combined.

Assembling This Biscoff Cake:

1. Place one cake layer on a serving plate. Spread a layer of vanilla buttercream on top.
2. Add the second layer, followed by more buttercream.
3. Repeat with the third layer, then ice the entire cake with cookie butter frosting.
4. Decorate with crushed Biscoff cookies on top.

how to serve Biscoff Cake

Serve Biscoff Cake at room temperature. It’s great for a dessert table, birthday party, or any gathering. Pair with coffee or tea for a warm and cozy experience.

how to store Biscoff Cake

Store the Biscoff Cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week. For longer storage, you can freeze slices for up to three months.

tips to make Biscoff Cake

• Make sure all ingredients are at room temperature for best results.
• Use a kitchen scale for accurate measurements, especially for flour and sugar.
• Allow the cake layers to cool completely before frosting to avoid melting the icing.
• For easier frosting, refrigerate the cake for about 30 minutes after assembling.

variation

For a different flavor, you can add chocolate chips to the cake batter for a chocolatey twist or substitute the cookie butter frosting with cream cheese frosting for a tangy taste.

FAQs

1. Can I use regular butter instead of unsalted butter?
Yes, but be mindful of the extra salt you’d need to add. Unsalted butter is recommended for better control over the saltiness of the cake.

2. How do I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.

3. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Just wrap them in plastic wrap and store them in the fridge until you’re ready to frost and serve.