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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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine European-inspired
Servings 12 Slice
Calories 550 kcal

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!
Keyword Biscoff cake