Description
This Biscoff Cake features soft and moist layers infused with crushed Biscoff cookies, layered with a light and creamy whipped cookie butter cream cheese frosting, and finished with a luscious biscoff drizzle. Each bite is bursting with the rich flavors of Biscoff cookies and cookie butter, making it an irresistible dessert for cookie lovers.
Ingredients
Scale
Cake Layers
- 1 ½ cup unsalted butter (softened)
- ⅓ cup vegetable oil
- 1 ½ cup brown sugar (packed)
- 1/3 cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 7 large eggs (room temperature)
- ¾ cup sour cream (room temperature)
- 4 ¾ cup all purpose flour (570g)
- 3 ¾ teaspoon baking powder
- 1 ½ tablespoon cinnamon
- 1 cup milk (room temperature)
- 12 biscoff cookies (crushed)
Frosting
- 1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
- 3-4 cups powdered sugar
- ¾ cup biscoff spread (room temperature)
- 8 oz cream cheese (softened for 10 minutes at room temperature)
- 3-6 tablespoons heavy whipping cream (cold)
Decoration & Assembly
- ½ cup biscoff spread (melted)
- 10 biscoff cookies (for between layers)
- 8 biscoff cookies (for around base)
- 8 biscoff cookies (for top)
Instructions
- Prepare Cake Batter: In a large mixing bowl, cream together the softened butter, vegetable oil, brown sugar, granulated sugar, and sea salt until light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition. Mix in the sour cream until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.
- Add Crushed Cookies: Gently fold the crushed Biscoff cookies into the batter, ensuring even distribution without overmixing.
- Bake the Cake Layers: Preheat oven to 350°F. Divide the batter evenly into prepared round cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely on wire racks.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the Biscoff spread. Add heavy whipping cream one tablespoon at a time until the frosting reaches spreading consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the cake and press in some whole Biscoff cookies between the layers. Repeat layering with remaining cake layers and frosting.
- Frost the Cake: Apply a crumb coat and chill for 15 minutes. Then spread the remaining frosting evenly around the entire cake.
- Add Decorations: Drizzle the melted Biscoff spread over the top edges of the cake to create a biscoff drip. Decorate the top and base of the cake with the whole Biscoff cookies as specified.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Serve chilled or at room temperature.
Notes
- The cake layers are soft and moist, with crushed cookies adding texture and flavor in every bite.
- Use room temperature ingredients for best mixing and texture results.
- The frosting is light and whipped, balancing the richness of the cake.
- You can adjust the amount of heavy whipping cream in the frosting to get the desired consistency.
- Melted Biscoff spread works well for the drip; warm it gently to avoid burning.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 1242 kcal
- Sugar: 80 g
- Sodium: 538 mg
- Fat: 71 g
- Saturated Fat: 34 g
- Unsaturated Fat: 24 g
- Trans Fat: 2 g
- Carbohydrates: 138 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 215 mg
