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.