Biscoff Cake
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5.0
3 reviews
Excellent
Biscoff Cake
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Our Biscoff Cake recipe has two layer of moist cookie butter cake, with creamy Biscoff buttercream frosting. It's a showstopper!
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Ingredients
Biscoff Cake:
- 2/3 cup unsalted butter , room temperature (150 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
- 2 Tablespoons sour cream (30grams)
- 14 oz container cookie butter , divided (400 grams)
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup whole milk , at room temperature (180ml)
Biscoff Buttercream:
- 1/2 cup unsalted butter , slightly cold (115 grams)
- 2 ½ - 3 1/2 cups powdered sugar (300-440 grams)
- ½ cup cookie butter (from 14oz container above, plus set aside some for additional drizzling at the end) (120 grams)
- 2-3 Tablespoons milk , any kind
- 2 biscoff cookies , crushed (optional)
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Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
- Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.
- Dry ingredients: In a bowl, combine the flour, baking powder, and salt.
- Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
- Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
- Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
- Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
- Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.
- Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
- Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.
Equipments used:
Notes
- Make Ahead Instructions: Make the frosting ahead of time and store in the fridge. Remove from fridge for 30 minutes, then re-whip, adding a splash of milk if needed, until smooth and fluffy. The cake layers can be made ahead and frozen, covered well, for up to 3 months.
- Freezing Instructions: The assembled cake can be frozen for up to 3 months. Flash freeze uncovered in the freezer for 30 minutes, then cover very well with plastic wrap and aluminum foil and freeze for up to 3 months. The baked cake layers and frosting could also be frozen seperatly and assembled after thawing the frosting.
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
175mg
(7%)
Potassium
59mg
(2%)
Fiber
0.4g
(2%)
Sugar
46g
(92%)
Vitamin A
480IU
(10%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 175mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 46g | 92% |
| Vitamin A | 480IU | 10% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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