Biscoff Cake
A moist and tender cake infused with the rich flavors of cookie butter and warm spices, covered in velvety frosting for a delightful dessert experience.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups packed dark or light brown sugar
- 2.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon fine salt
- 1 cup unsalted butter, at room temperature
- 1 cup carton egg whites or 7 large egg whites at room temperature
- 1.5 cups buttermilk at room temperature
- 2 tablespoons vegetable or canola oil
- 2 teaspoons vanilla extract or vanilla bean paste
For the Frosting
- 3 cups unsalted butter, at room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 1.5 teaspoons fine salt
- 10 cups powdered sugar
- 0.5 cup heavy whipping cream at room temperature
- 1 cup cookie butter
- 0.25 cup heavy whipping cream at room temperature
- 12 pieces Biscoff cookies, finely chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare three cake pans by greasing them lightly.
- In a large bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
- In another bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add the egg whites to the sugar and butter mixture, mixing until well combined and fluffy.
- Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk, vegetable oil, and vanilla extract until fully incorporated.
Baking
- Divide the cake batter evenly among the three prepared cake pans.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Frosting
- To make the vanilla buttercream, in a bowl, beat the softened butter until creamy and fluffy.
- Gradually add powdered sugar, mixing well between additions, then add salt and vanilla extract.
- To prepare the cookie butter frosting, combine the cookie butter with heavy cream in a bowl and beat until smooth.
Assembly
- Start with one layer of cake on a serving plate and spread a generous amount of vanilla buttercream over the top.
- Add the second layer of cake, followed by a layer of cookie butter frosting.
- Place the final cake layer on top and cover the entire cake with the remaining vanilla buttercream.
- Sprinkle the chopped Biscoff cookies on top for garnish.
Notes
Use room temperature ingredients for best results. Store covered at room temperature for up to three days, or refrigerate for up to one week. Can be frozen for up to three months.