Description
This Biscoff Cake features moist, fluffy layers infused with crushed Biscoff cookies and a whipped cookie butter cream cheese frosting. It’s topped with a luscious Biscoff drip and extra cookies, delivering a rich and indulgent flavor perfect for any dessert lover.
Ingredients
Scale
Cake Layers
- 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
- 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
- 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 1 ½ cups softened butter, ⅓ cup vegetable oil, 1 ½ cups packed brown sugar, 1/3 cup granulated sugar, and ½ teaspoon sea salt until light and fluffy. Add 1 tablespoon pure vanilla extract and mix well.
- Add Eggs and Dairy: Beat in 7 large eggs one at a time, ensuring each is fully incorporated. Then stir in ¾ cup sour cream and 1 cup room temperature milk until the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 4 ¾ cups all-purpose flour, 3 ¾ teaspoons baking powder, and 1 ½ tablespoons cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Incorporate Crushed Cookies: Fold in 12 crushed biscoff cookies gently into the batter to evenly distribute the cookie pieces.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly into prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow layers to cool completely on wire racks.
- Make the Frosting: In a mixing bowl, beat 1 cup slightly softened unsalted butter and 8 oz softened cream cheese until creamy. Gradually add 3-4 cups powdered sugar and ¾ cup biscoff spread. Mix until smooth. Add 3-6 tablespoons cold heavy whipping cream to reach desired frosting consistency and whip until light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread a layer of frosting on top. Add 10 biscoff cookies broken into pieces between layers. Repeat stacking the remaining layers with frosting and cookie pieces in between.
- Decorate the Cake: Frost the exterior of the cake smoothly. Use the melted ½ cup biscoff spread to create a drip effect around the edges. Arrange 8 biscoff cookies around the base and 8 on the top for decoration.
- Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting before serving. Slice and enjoy the rich biscoff flavors in every bite.
Notes
- Use room temperature ingredients for a smooth batter and frosting.
- Softening the butter and cream cheese properly ensures a light, creamy frosting.
- Cold whipping cream helps achieve the perfect frosting consistency and fluffiness.
- Melted biscoff spread creates a beautiful drip effect and adds extra flavor.
- Crushed biscoff cookies throughout add delightful texture and intensify the signature flavor.
- Allow the cake to chill well for easier slicing and best taste experience.
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
