Biscoff Cake Recipe
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4.5
6 reviews
Excellent
Biscoff Cake Recipe
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This Biscoff Cookie Butter Cake is a showstopper that is sure to satisfy any sweet tooth. Moist, tender cake layers infused with Biscoff cookie butter spread, chunks of Lotus Biscoff cookies, and a Biscoff buttercream frosting take center stage in this cookie butter lover's dream cake!
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Ingredients
Cake Batter
- 1/2 cup salted butter softened
- 1/2 cup (140g) cookie butter
- 1 3/4 cup (350g) granulated sugar
- 1/4 cup vegetable oil
- 4 egg whites room temperature
- 2 teaspoon pure vanilla extract
- 2 2/3 cups (317g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk room temperature
- 3/4 cup sour cream room temperature
- 14 biscoff cookies roughly broken into pieces (about 1 1/4 cups)
Biscoff Buttercream
- 1 cups salted butter softened
- 3/4 cup (210g) cookie butter
- 4 cups powdered sugar
- 1-2 Tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Assembly
- 3/4 cup (210g) cookie butter melted and cooled slightly, divided
- 4-6 biscoff cookies crushed for decorating
Instructions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper circles on the bottom. Spray with baking spray.
- In a large mixing bowl, beat the butter, cookie butter, and sugar for 2-3 minutes until combined. Add oil, egg whites, and vanilla. Beat again until creamy and smooth.
- Add half of the flour along with all of the baking powder, baking soda, and salt. Mix just until combined. Add half of the milk and sour cream. Mix again, stopping to scrape the bottom and sides of the bowl. Repeat with the remaining flour, milk, and sour cream.
- Stir in the broken Biscoff cookies. Evenly divide the batter between the three prepared pans.
- Bake at 350°F for 23-28 minutes. Remove from oven and cool in the pans for 10 minutes before turning the cake layers out onto a wire rack to cool completely before assembly.
Frosting
- Make the frosting by beating the butter and cookie butter in a large mixing bowl until smooth. Add half of the powdered sugar and mix until combined. Add the remaining powdered sugar along with the cream and vanilla. Beat until light and fluffy, adding addition cream as needed to achieve a spreadable consistency.
Assembly
- Place the first cake layer on a cake plate. Frost with about 3/4 cup of the cookie butter frosting. Heat 1/2 cup of the remaining cookie butter in the microwave for 30 seconds until pourable but not too hot. Drizzle about 1/4 cup of the melted cookie butter over the first cake layer. Repeat with the next cake layer, frosting, and melted cookie butter. Add the final cake layer and frost with a crumb coat of frosting. Transfer the entire cake to the freezer for 30 minutes to set the frosting before proceeding.
- Once firm, using the remaining frosting to frost the top and sides of the cake. Heat the remaining 1/4 cup of cookie butter in the microwave for 20-25 seconds until pourable, then drizzle over the top of the cake. Use a spatula or spoon to nudge the cookie butter to the edges of the cake to create a drip effect, if desired. Sprinkle the remaining cookie crumbs around the top of the cake to finish.
Notes
- My batter typically weighs around 1,614 grams, which is 538 grams of batter per pan.
- Weighing cake batter: I recommend using a kitchen scale to evenly divide the cake batter between the pans. My batter typically weighs around 1,614 grams, which is 538 grams of batter per pan.
- Storing: Store the finished cake at room temperature for 3-5 days in a covered, airtight container. If you slice into it, I recommend covering any exposed cake area with plastic wrap so it doesn't dry out. I don't recommend refrigerating cakes because it tends to make them taste stale faster.
- Freezing: You can freeze the whole cake for up to 3 months. Just cover it really well with plastic wrap, then foil to protect it in the freezer. It will need to thaw on the counter overnight to be ready to serve. You can also freeze individual slices so you can enjoy one whenever the craving strikes!
- Cupcakes: You can bake this recipe into cupcakes by filling cupcake liners 2/3 fill. Bake for 18-20 minutes.
- Pan Sizes: For 6-inch cake pans, use four pans and bake for 23-28 minutes. For 9-inch cake pans, use two pans and bake for 23-28 minutes. For a 9x13-inch pan, bake for 30-40 minutes.
Nutrition Information
Show Details
Calories
677kcal
(34%)
Carbohydrates
90g
(30%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
370mg
(15%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
64g
(128%)
Vitamin A
632IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 370mg | 15% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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