Hey friends! Today, we’re making a scrumptious Biscoff Cake. Imagine layers of Biscoff cake with a delightful Biscoff crumble baked in, filled with Biscoff ganache, and topped with a creamy Biscoff cookie butter frosting.
Biscoff Cake
Ingredients
For the Biscoff Crumble:
- 1 cup Biscoff crumbs about 12 cookies
- 1/4 cup brown sugar
- 1/4 cup melted unsalted butter
- 1 teaspoon cinnamon
For the Biscoff Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup Biscoff cookie butter
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1/3 cup sour cream
- 3/4 cup buttermilk
For the Biscoff Ganache:
- 4 tablespoons Biscoff cookie butter
- 1 cup heavy cream
- 1 teaspoon corn syrup
- 1 1/2 cups gold chocolate chips or chopped
For the Cookie Butter Frosting:
- 1 cup unsalted butter
- 4 tablespoons cream cheese
- 3/4 cup Biscoff cookie butter
- 3 1/2 to 4 cups powdered sugar
- 2-4 tablespoons heavy cream
Instructions
Make the Biscoff Crumble:
- Combine Biscoff crumbs, brown sugar, melted butter, and cinnamon in a bowl. Stir until well mixed and set aside.
Prepare the Biscoff Cake Layers:
- Preheat your oven to 350°F. Grease and line the bottom of three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer, beat the butter on medium speed for 3 minutes. Add the cookie butter and oil, mixing until combined.
- Add granulated sugar and brown sugar, beating until creamy, about 2 minutes.
- Add eggs one at a time, ensuring each is well mixed before adding the next. Stir in the sour cream.
- Gradually mix in half the buttermilk, then half the flour mixture, followed by the remaining buttermilk and flour mixture until smooth.
- Sprinkle 3 tablespoons of Biscoff crumble into each greased cake pan. Divide the batter among the pans, sprinkle more crumble on top, and gently swirl it into the batter with a spatula.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
Make the Biscoff Ganache:
- In a small pan or microwave-safe bowl, combine cookie butter, heavy cream, and corn syrup. Heat until hot and bubbles appear, then pour over the chocolate. Whisk until smooth.
- Let it cool to room temperature. Blend with an immersion blender for 45 seconds for a smooth finish.
- Cover and refrigerate for at least 2 hours or overnight.
Make the Cookie Butter Frosting:
- Beat butter and cream cheese together for 2-3 minutes. Add cookie butter and mix for another minute.
- Gradually add powdered sugar and 2 tablespoons heavy cream, mixing on low until combined. Increase speed to medium-high and beat for 2 minutes. Adjust with more heavy cream or powdered sugar for desired consistency.
Assemble the Cake:
- Place a cake layer on a plate and pipe a ring of frosting around the edges. Fill the center with ganache.
- Add the next layer and repeat the frosting and ganache filling.
- Place the final cake layer on top. Spread a thin crumb coat of frosting over the cake, smooth it out, and chill for 30 minutes.
- Apply a generous amount of frosting, smoothing the sides and top with a spatula or cake scraper.
- Decorate with remaining Biscoff crumbs and pipe additional frosting on top if desired. Optionally, top with Biscoff truffles.
Storage:
- Store in the fridge for up to 5 days or freeze for up to 1 month. Use an airtight container for best results.
Notes
Crumble: You can skip the crumble, but it adds a delicious crunchy texture that complements the cake beautifully. Enjoy your Biscoff Cake!