Description
This Biscoff Cake features moist and fluffy layers packed with crushed Biscoff cookies and cinnamon, layered and frosted with a light, creamy whipped cookie butter cream cheese frosting, and finished with a decadent Biscoff drip and cookie decorations. Perfect for Biscoff lovers looking for a flavorful and indulgent dessert.
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 Ingredients
- ½ cup biscoff spread (melted)
- 10 biscoff cookies (for between layers)
- 8 biscoff cookies (for around base)
- 8 biscoff cookies (for top)
Instructions
- Prepare Cake Batter: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, brown sugar, granulated sugar, and sea salt until light and fluffy. Add the vanilla extract and mix well.
- Add Eggs and Dairy: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and milk, mixing until smooth.
- 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, mixing just until combined to avoid overmixing.
- Fold in Crushed Cookies: Gently fold the crushed Biscoff cookies into the batter, distributing evenly throughout.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
- Prepare Frosting: In a large bowl, beat the softened unsalted butter until creamy. Add the cream cheese and beat until smooth. Gradually add powdered sugar and beat until fluffy. Mix in the Biscoff spread until well combined. Add heavy whipping cream as needed to reach a spreadable consistency.
- Assemble Cake: Place one cake layer on a serving plate. Spread a layer of frosting and top with 3-4 whole Biscoff cookies broken into smaller pieces. Repeat with the second layer. Place the final cake layer on top.
- Frost Cake: Apply a crumb coat of frosting around the entire cake and chill for 15 minutes. Then frost the whole cake smoothly with the remaining frosting.
- Add Biscoff Drip: Warm the melted Biscoff spread slightly until pourable but not hot. Drip it carefully over the edges of the cake and spread a thin layer over the top.
- Decorate with Cookies: Press the 8 Biscoff cookies around the base of the cake and arrange the remaining 8 cookies on top decoratively. Chill the cake for at least 1 hour before serving to let the flavors meld.
Notes
- The cake layers are moist and tender thanks to the combination of butter, oil, and sour cream.
- Room temperature ingredients help ensure a smooth batter and even baking.
- Using cold heavy cream helps achieve the perfect light and fluffy frosting texture.
- The Biscoff drip adds visual appeal and an extra burst of cookie butter flavor.
- Crushed cookies in the batter add a delightful texture and enhance the Biscoff taste throughout.
- For best results, chill the assembled cake to help the frosting set and make slicing easier.
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
