Biscoff Cake¶
 Serves |  Total Time |
|---|---|
| 12 to 16 | 2 hours |
Ingredients¶
Cake Layers¶
18 Biscoff cookies, finely ground
2 cups plus 2 Tbsp (255 g) all-purpose flour
1 ¾ tsp (7 g) baking powder- ¾ tsp (3 g) baking soda
- ¾ tsp (4.5 g) salt
1 cup (226 g) unsalted butter, room temperature
⅔ cup (133 g) granulated sugar
1 cup (220 g) brown sugar, packed
4 large eggs, room temperature
2 cups (480 g) buttermilk, room temperature
Biscoff Filling¶
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (250 g) Biscoff spread
- 1 cup (125 g) powdered sugar, sifted
White Chocolate Buttercream¶
6 oz (170 g) white chocolate, chopped
¼ cup (58 g) heavy whipping cream- 2 cups (452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, sifted
½ tsp (2.1 g) vanilla extract
White Chocolate Drip & Assembly¶
- 1 cup (150 g) white chocolate chips
- ⅓ cup (77 g) heavy whipping cream
- 6 Biscoff cookies, divided
Cookware¶
Three 8-inch round cake pans
1 food processor or blender
1 medium bowl- 1 whisk
- 1 stand mixer with paddle attachment
1 rubber spatula
1 wire rack- 2 microwave-safe bowls
1 cake leveler or serrated knife
1 cake board
Instructions¶
Step 1¶
Preheat your oven to 325°F (165°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
Step 2¶
Place 18 Biscoff cookies in a food processor or blender and pulse until finely ground into crumbs that resemble flour.
Step 3¶
In a medium bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until well blended and set aside.
Step 4¶
In the bowl of a stand mixer fitted with the paddle attachment, beat room temperature unsalted butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy. Add room temperature eggs, one at a time, beating well after each addition. Continue beating for about 2 minutes until light in color and fluffy in texture.
Step 5¶
With the mixer on low speed, add ⅓ of the dry ingredient mixture and mix until just combined. Slowly add half of room temperature buttermilk and mix until incorporated. Continue alternating the dry ingredients and buttermilk, ending with the dry ingredients, until fully incorporated. Scrape down the bowl with a rubber spatula and mix on low for another 20 to 30 seconds.
Step 6¶
Divide batter evenly among the prepared cake pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans on a wire rack before inverting onto cooling racks to cool completely.
Step 7¶
In the stand mixer fitted with the paddle attachment, beat room temperature unsalted butter and Biscoff spread on medium speed until light and fluffy. Gradually add sifted powdered sugar and beat for 2 to 3 minutes until smooth and spreadable.
Step 8¶
In a microwave-safe bowl, heat ¼ cup heavy whipping cream until hot. Pour over chopped white chocolate and stir until smooth and silky. If needed, microwave for another 20 to 30 seconds and stir until completely melted. Set aside to cool slightly (it should remain warm, not hot).
Step 9¶
In the stand mixer fitted with the paddle attachment, cream slightly chilled unsalted butter on medium-high speed for about 2 minutes. With the mixer running on medium-low speed, slowly pour in the warm melted white chocolate mixture. Reduce speed to low and gradually add sifted powdered sugar until incorporated. Add vanilla extract, increase speed to medium-high, and beat for 5 minutes until light, fluffy, and silky. (If the frosting feels too soft, refrigerate for 10 to 15 minutes to firm up).
Step 10¶
In a microwave-safe bowl, heat ⅓ cup heavy whipping cream in the microwave for 60 seconds until hot. Pour hot cream over white chocolate chips and let sit for 5 minutes. Stir until smooth and glossy, then let cool slightly to room temperature.
Step 11¶
Level each cooled cake layer with a cake leveler or serrated knife. Place the first cake layer on a cake board. Spread half of the Biscoff filling over the top. Crumble 2 Biscoff cookies into small pieces and press into the filling. Top with the second cake layer, spread the remaining filling, and press in another 2 crumbled Biscoff cookies. Place the final cake layer top-side down.
Step 12¶
Apply a thin crumb coat of white chocolate buttercream around the top and sides of the cake. Chill in the freezer for 10 minutes to set. Frost the cake with the remaining buttercream, smooth the sides, and chill for another 10 minutes. Apply the white chocolate drip around the top edges, letting it drip down the sides. Decorate with the remaining 2 Biscoff cookies.
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