Biscoff Cake is a delightful treat that combines the rich flavors of cookie butter and vanilla cake. The layers of this cake are soft and moist, making it a perfect dessert for any occasion.
Contents
Why Make This Biscoff Cake RecipeHow to Make Biscoff CakeShop Cake Pan Here.Nordic Ware Heritage Bundt Pan, One, GoldNordic Ware Original Bundt, 12-Cup, GraphiteCuisinart Chef’s Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake…3 PCS Heart Cake Pans, 9 Inch Heart Shaped Cakes Pan Nonstick Car…Homikit Heart Shaped Cake Pans Set of 2, 8 Inch Stainless Steel H…Paris Hilton Heart Shaped Fluted Cake Pan, Cast Aluminum with Cle…IngredientsDirectionsHow to Serve Biscoff CakeHow to Store Biscoff CakeTips to Make Biscoff CakeVariationsFAQsBiscoff CakeIngredients For Cake LayersFor Vanilla Buttercream FrostingFor Cookie Butter FrostingInstructions Biscoff Cake LayersVanilla Buttercream FrostingCookie Butter FrostingAssembling This Biscoff CakeNotes
Why Make This Biscoff Cake Recipe
Making Biscoff Cake offers several advantages:
- Delicious Flavor: The taste of Bischoff cookies is a crowd-pleaser.
- Easy to Prepare: The step-by-step directions make it accessible for bakers of all levels.
- Impressive Presentation: The layered look of the cake is visually stunning.
How to Make Biscoff Cake
Making Bischoff Cake involves several key steps that ensure every slice is scrumptious.
Shop Cake Pan Here.
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Ingredients
For Cake Layers:
- 3 cups all-purpose flour (375g)
- 1 cup granulated sugar (200g)
- 2 cups packed dark or light brown sugar (400g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp ground cinnamon (5g)
- 1 tsp fine salt (6g)
- 1 cup unsalted butter, room temperature (226g)
- 1 cup egg whites or 7 large egg whites, room temperature (240g)
- 1 1/2 cups buttermilk, room temperature (360g)
- 2 Tbsp vegetable or canola oil (28g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
For Vanilla Buttercream Frosting:
- 3 cups unsalted butter, room temperature (678g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1 1/2 tsp fine salt (9g)
- 10 cups powdered sugar (1250g)
- 1/2 cup heavy whipping cream, room temperature (120g)
For Cookie Butter Frosting:
- 1 cup cookie butter (390g)
- 1/4 cup heavy whipping cream, room temperature (60g)
- 12 Biscoff cookies, cut into small pieces
Directions
Biscoff Cake Layers:
- Preheat your oven and prepare your cake pans.
- Mix dry ingredients (flour, sugar, brown sugar, baking powder, cinnamon, and salt).
- Beat in butter, egg whites, buttermilk, oil, and vanilla until smooth.
- Divide batter into prepared pans and bake.
Vanilla Buttercream Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and salt.
- Mix in heavy cream and vanilla until fluffy.
Cookie Butter Frosting:
- Whip cookie butter with heavy cream until smooth.
Assembling This Biscoff Cake:
- Layer cakes, alternating with vanilla buttercream and cookie butter frosting.
- Finish with cream and decorate with crumbled Biscoff cookies.
How to Serve Biscoff Cake
Serve Biscoff Cake at room temperature for the best flavor. Pair it with coffee or tea for an even more delightful experience.
How to Store Biscoff Cake
Store any leftovers in an airtight container in the refrigerator. It can last for about 5 days. For longer storage, consider freezing the cake, wrapped well.
Tips to Make Biscoff Cake
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- If you have leftover cookie butter, drizzle it on top before serving.
Variations
Feel free to add chopped nuts or chocolate chips to the batter for a fun twist. You can also switch up the frosting flavors!
FAQs
Can I use regular butter instead of unsalted?
- Yes, you can, but reduce the added salt in the recipe.
How do I reduce the sweetness?
- You can cut back on the powdered sugar in the frosting if desired.
Where can I buy Biscoff cookies?
- Buy it here
Enjoy baking your Biscoff Cake! It’s sure to become a favorite among family and friends.
Biscoff Cake
A delightful cake combining the flavors of cookie butter and vanilla cake, perfect for any occasion.
Ingredients
For Cake Layers
- 3 cups 3 cups all-purpose flour (375g)
- 1 cup 1 cup granulated sugar (200g)
- 2 cups 2 cups packed dark or light brown sugar (400g)
- 2.5 tsp 2 1/2 tsp baking powder (10g)
- 2 tsp 2 tsp ground cinnamon (5g)
- 1 tsp 1 tsp fine salt (6g)
- 1 cup 1 cup unsalted butter, room temperature (226g)
- 1 cup 1 cup egg whites or 7 large egg whites, room temperature (240g)
- 1.5 cups 1 1/2 cups buttermilk, room temperature (360g)
- 2 Tbsp 2 Tbsp vegetable or canola oil (28g)
- 2 tsp 2 tsp vanilla extract or vanilla bean paste (8g)
For Vanilla Buttercream Frosting
- 3 cups 3 cups unsalted butter, room temperature (678g)
- 1 Tbsp 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1.5 tsp 1 1/2 tsp fine salt (9g)
- 10 cups 10 cups powdered sugar (1250g)
- 0.5 cup 1/2 cup heavy whipping cream, room temperature (120g)
For Cookie Butter Frosting
- 1 cup 1 cup cookie butter (390g)
- 0.25 cup 1/4 cup heavy whipping cream, room temperature (60g)
- 12 pieces 12 Biscoff cookies, cut into small pieces
Instructions
Biscoff Cake Layers
- Preheat your oven and prepare your cake pans.
- Mix dry ingredients (flour, sugar, brown sugar, baking powder, cinnamon, and salt).
- Beat in butter, egg whites, buttermilk, oil, and vanilla until smooth.
- Divide batter into prepared pans and bake.
Vanilla Buttercream Frosting
- Beat butter until creamy.
- Gradually add powdered sugar and salt.
- Mix in heavy cream and vanilla until fluffy.
Cookie Butter Frosting
- Whip cookie butter with heavy cream until smooth.
Assembling This Biscoff Cake
- Layer cakes, alternating with vanilla buttercream and cookie butter frosting.
- Finish with cream and decorate with crumbled Biscoff cookies.
Notes
For best results, use room temperature ingredients for better mixing. Don’t overmix the batter to keep the cake light and fluffy. If you have leftover cookie butter, drizzle it on top before serving.
