Description
A decadent and moist Biscoff Cake featuring layers of spiced cake filled with creamy vanilla and cookie butter frostings, finished with crunchy Biscoff cookie pieces for texture and topped with a luscious drizzle of warm cookie butter.
Ingredients
Scale
Cake Layers
- 3 cups all-purpose flour (375g)
- 1 cup granulated sugar (200g)
- 2 cups packed dark or light brown sugar (400g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp ground cinnamon (5g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
- 1 1/2 cups buttermilk, room temperature (360g)
- 2 Tbsp vegetable or canola oil (28g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
Vanilla Buttercream Frosting
- 3 cups (6 sticks) unsalted butter, room temperature (678g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1 1/2 tsp fine salt (9g)
- 10 cups powdered sugar (1250g)
- 1/2 cup heavy whipping cream, room temperature (120g)
Cookie Butter Frosting
- 1 cup cookie butter (390g)
- 1/4 cup heavy whipping cream, room temperature (60g)
Decoration
- 12 Biscoff cookies, cut into small pieces
- 1 cup cookie butter (390g) for drizzling
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment rounds and grease with non-stick baking spray. Set aside.
- Mix Dry Ingredients: In a stand mixer with a paddle or whisk attachment, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until thoroughly mixed.
- Add Butter and Crumble: Add 1 cup of unsalted butter and mix on low speed until no large chunks remain and the mixture looks crumbly.
- Incorporate Egg Whites: Pour in egg whites and mix on low until incorporated evenly.
- Add Wet Ingredients: Mix in buttermilk, vegetable oil, and vanilla extract on low speed until combined. Scrape sides, then beat on medium speed for 30 seconds to ensure full integration.
- Divide Batter and Bake: Evenly divide batter into prepared pans using a digital scale for uniform layers. Bake for 33-35 minutes, rotating pans halfway, until a toothpick inserted comes out with a few moist crumbs.
- Cool Cakes: Let pans cool for 10 minutes then run an offset spatula around edges to loosen cakes. Freeze layers for 30 minutes to speed cooling, then invert pans to remove cakes. Level tops with a serrated knife just before assembly.
- Make Vanilla Buttercream: Beat 3 cups of butter on medium speed until smooth. Add vanilla and salt on low speed, then gradually add powdered sugar, alternating with cream, until desired consistency is achieved. Adjust by adding more cream or sugar as needed.
- Prepare Cookie Butter Frosting: Reserve 2 cups of vanilla buttercream and mix with cookie butter and heavy cream until smooth. Cover and set aside.
- Assemble the Cake: Place a cake layer on a greaseproof board, securing with a dab of frosting. Spread an even layer of vanilla frosting, chill 5 minutes. Top with cookie butter frosting and drizzle with warm cookie butter. Repeat layering with remaining cake layers.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over entire cake to seal crumbs. Smooth with a bench scraper and chill in fridge for 20 minutes or freezer for 5 minutes until firm.
- Final Frosting Layer: Add a thicker, smooth layer of vanilla frosting around cake. Use bench scraper for smooth finish.
- Decorate: Press chopped Biscoff cookies around the cake, with larger chunks near the base and finer crumbs towards the top to create a gradient effect.
- Pipe and Drizzle: Pipe a decorative border on top with remaining frosting and finish by drizzling warm cookie butter over the cake’s top. Serve and enjoy!
Notes
- For even cake layers, use a digital scale to divide batter.
- Freeze cake layers if making in advance; thaw slightly before assembly.
- Adjust frosting consistency by adding cream or powdered sugar gradually.
- Use room temperature ingredients for optimal mixing and texture.
- Warm cookie butter before drizzling to make it pourable.
- Store assembled cake in the refrigerator and bring to room temperature before serving for best flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 560 kcal
- Sugar: 48 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Biscoff cake, cookie butter cake, vanilla buttercream, cinnamon cake, layered cake, dessert, spiced cake
