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
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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.
⅕ 1 unsalted butter⅕ ⅓ vegetable oil⅕ 1 brown sugar⅕ 1/3 granulated sugar⅕ ½ sea saltAdd 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.
⅕ 1 pure vanilla extract⅕ 7 large eggs⅕ ¾ sour creamSift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
⅕ 4 all purpose flour⅕ 3 baking powder⅕ 1 cinnamon⅕ 1 milk⅕ 12 biscoff cookiesDivide 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.
⅕ 1 unsalted butter⅕ 3-4 powdered sugarAdd biscoff spread and beat until well combined and light, about 2 minutes.
⅕ ¾ biscoff spreadWith 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.
⅕ 8 cream cheeseAdd 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.
⅕ 3-6 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.
⅕ ½ biscoff spreadPlace 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.
⅕ 10 biscoff cookiesSpread 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.
⅕ 8 biscoff cookiesPour 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!
⅕ 8 biscoff cookies
