Transform your dessert table with this show-stopping Biscoff Cake. Perfect for Biscoff lovers, this homemade creation combines layers of moist, cinnamon-spiced cake, luscious cookie butter frosting, and the irresistible crunch of Biscoff cookies. With its bold flavor and elegant design, this cake is ideal for birthdays, celebrations, or simply indulging your sweet tooth.
Ingredients
For the Cake:
- 1 cup pasteurized egg whites (or 7 large egg whites)
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 cups packed brown sugar (dark or light)
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/2 teaspoon salt, fine
- 2 tablespoons vegetable oil
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla
For the Frosting:
- 4 cups unsalted butter, softened
- 2 cups cookie butter
- 11 cups powdered sugar
- 1/4 cup heavy cream
- 3 teaspoons vanilla
- 1 teaspoon salt
For Decoration:
- 12 Biscoff cookies, crumbled or whole
- 1/3 cup heavy cream (or whipping cream)
- 1 teaspoon cinnamon (optional, for garnish)
- French piping tip
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
- Whip the Egg Whites: In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Combine Wet Ingredients: In a separate bowl, mix the brown sugar, vegetable oil, buttermilk, and vanilla until well combined.
- Incorporate Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture. Once combined, fold in the whipped egg whites in three parts to keep the batter light and airy.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Cream the Butter: In a stand mixer or large bowl, beat the softened butter until creamy and smooth.
- Add the Cookie Butter: Mix in the cookie butter until fully combined.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Adjust Consistency: Add the heavy cream, vanilla, and salt. Beat until the frosting is fluffy and spreadable. Adjust the consistency with more powdered sugar or cream, as needed.
- Prepare the Layers: Level the tops of the cooled cakes with a serrated knife if necessary. Place one cake layer on a cake board or serving plate.
- Layer the Frosting: Spread an even layer of frosting over the first cake layer. Repeat with the second and third layers.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes to set.
- Final Frosting and Decoration: Frost the cake with a smooth or textured final coat of frosting. Use a French piping tip to create decorative swirls or patterns on top. Garnish with crumbled Biscoff cookies and drizzle cookie butter (microwaved for easier pouring).
- Whipped Cream Garnish (Optional): Whip 1/3 cup heavy cream with a pinch of cinnamon and pipe it onto the cake for an extra decorative touch.
- Serve and Enjoy: Slice and serve this decadent cake to your guests, and watch it disappear in no time!
Conclusion
This Irresistible Biscoff Cake is a masterpiece for dessert lovers, combining the warm spice of cinnamon, the crunch of Biscoff cookies, and the creamy decadence of cookie butter frosting. Whether you’re hosting a celebration or treating yourself, this cake will surely make every moment extra special.
Irresistible Biscoff Cake: A Homemade Delight”
A moist and flavorful cake layered with creamycookie butter frosting, topped with crunchy Biscoff cookies, and designed toimpress. A must-try dessert for any Biscoff enthusiast!
Ingredients
For the Cake:
- 1 cup pasteurized egg whites or 7 large egg whites
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 cups packed brown sugar dark or light
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/2 teaspoon salt fine
- 2 tablespoons vegetable oil
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla
For the Frosting:
- 4 cups unsalted butter softened
- 2 cups cookie butter
- 11 cups powdered sugar
- 1/4 cup heavy cream
- 3 teaspoons vanilla
- 1 teaspoon salt
For Decoration:
- 12 Biscoff cookies crumbled or whole
- 1/3 cup heavy cream or whipping cream
- 1 teaspoon cinnamon optional, for garnish
- French piping tip
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
- Whip the Egg Whites: In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Combine Wet Ingredients: In a separate bowl, mix the brown sugar, vegetable oil, buttermilk, and vanilla until well combined.
- Incorporate Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture. Once combined, fold in the whipped egg whites in three parts to keep the batter light and airy.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Cream the Butter: In a stand mixer or large bowl, beat the softened butter until creamy and smooth.
- Add the Cookie Butter: Mix in the cookie butter until fully combined.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Adjust Consistency: Add the heavy cream, vanilla, and salt. Beat until the frosting is fluffy and spreadable. Adjust the consistency with more powdered sugar or cream, as needed.
- Prepare the Layers: Level the tops of the cooled cakes with a serrated knife if necessary. Place one cake layer on a cake board or serving plate.
- Layer the Frosting: Spread an even layer of frosting over the first cake layer. Repeat with the second and third layers.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes to set.
- Final Frosting and Decoration: Frost the cake with a smooth or textured final coat of frosting. Use a French piping tip to create decorative swirls or patterns on top. Garnish with crumbled Biscoff cookies and drizzle cookie butter (microwaved for easier pouring).
- Whipped Cream Garnish (Optional): Whip 1/3 cup heavy cream with a pinch of cinnamon and pipe it onto the cake for an extra decorative touch.
- Serve and Enjoy: Slice and serve this decadent cake to your guests, and watch it disappear in no time!