Description
This Biscoff Cake features soft and moist layers infused with crushed Biscoff cookies and a whipped cookie butter cream cheese frosting with a luscious Biscoff drizzle. Each bite delivers rich cinnamon and spiced cookie flavor combined with a fluffy, creamy texture making it the ultimate indulgent dessert for cookie butter lovers.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 and Drip
- ½ cup biscoff spread (melted)
- 10 biscoff cookies (for between layers)
- 8 biscoff cookies (for around base)
- 8 biscoff cookies (for top)
Instructions
- Prepare the 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 vanilla extract and eggs one at a time, beating well after each addition. Mix in the sour cream until fully combined.
- 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 mixture alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Crushed Cookies: Gently fold in the crushed biscoff cookies into the batter, distributing them evenly throughout the cake mixture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened unsalted butter until creamy. Add the cream cheese and biscoff spread and continue to beat until smooth. Gradually add powdered sugar and beat until fluffy. Add heavy whipping cream as needed to achieve a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Add whole biscoff cookies between the layers for added texture. Repeat with the remaining layers, stacking the cake evenly.
- Frost the Cake: Apply a crumb coat of frosting over the entire cake and chill for 20 minutes. Then apply a final thick and even layer of frosting all over the cake.
- Add Biscoff Drip and Decorations: Drizzle the melted biscoff spread around the edges of the cake to create a drip effect. Decorate the base and top of the cake with the remaining whole biscoff cookies as desired.
- Chill Before Serving: Refrigerate the finished cake for at least 1 hour to set the frosting and flavors before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature to create a smooth batter and frosting.
- Use fresh baking powder for the best rise and fluffiness in the cake layers.
- Adjust the amount of heavy whipping cream in the frosting to achieve your preferred consistency.
- Crush the biscoff cookies finely for mixing into the batter and keep some whole for decorating and between the layers for added texture.
- For easier slicing, chill the cake well so the frosting firms up.
- This cake can be stored covered in the refrigerator for up to 3 days without losing moisture.
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
