Biscoff Cake
Serves 12
30 mins prep
30 mins cook
20 mins Chill Time
60 mins total
This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip. There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavor. The frosting is so light and creamy - the ultimate biscoff frosting! And it works so well with the fluffy and moist cake layers.
Layers
Frosting
Assembly
Layers
Preheat oven to 180°C (350°F). Grease three 8” round cake pans with a pat of cold butter and line the bottoms with rounds of parchment paper.
Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl.
cup unsalted butter
cup vegetable oil
cup brown sugar
cup granulated sugar
tsp sea salt
Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.
tbsp pure vanilla extract
large eggs
cup sour cream
Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
cup all purpose flour
tsp baking powder
tbsp cinnamon
cup milk
biscoff cookies
Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.
Frosting
Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in colour for 6-8 minutes, scraping down the sides of the bowl halfway through.
cup unsalted butter
cup powdered sugar
Add biscoff spread and beat until well combined and light, about 2 minutes.
cup biscoff spread
With the mixer running, add cream cheese one small piece at a time into the beaten butter mixture. Beat until light and fluffy, scrape down the bowl, and beat again. Add the last cup of powdered sugar if you want it sweeter.
oz cream cheese
Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier to the consistency that you prefer. I added about 5 tablespoons.
tbsp heavy whipping cream
Assembly
Melt biscoff spread in a microwave or in a double boiler (as you would chocolate) until it becomes thin - like melted chocolate or caramel sauce. Set aside to cool to room temperature.
cup biscoff spread
Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting. Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down.
biscoff cookies
Spread the rest of the frosting all over the outside of the cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes.
biscoff cookies
Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip.
Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!
biscoff cookies