Biscoff Layered Cake recipe

A Biscoff Layered Cake is a decadent dessert that combines the rich, spiced flavor of Biscoff cookies with layers of moist cake and creamy filling. This cake is perfect for special occasions or whenever you want to treat yourself to something extraordinary. Let’s dive into this delicious recipe!

Ingredients

To make a Biscoff Layered Cake, you’ll need:

• Essential Ingredients:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup Biscoff cookie butter
• Optional Additions for Extra Flavor:
  • 1/2 cup crushed Biscoff cookies
  • 1/2 teaspoon ground cinnamon

Preparation

Prepping the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Preparing the Biscoff Filling:

1. In a separate bowl, beat the Biscoff cookie butter until smooth.
2. Set aside for filling and frosting the cake layers.

Baking the Cake Layers

Dividing the Batter:

1. Divide the cake batter evenly among the three prepared cake pans.
2. Smooth the tops with a spatula.

Baking Time and Temperature:

1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Making the Biscoff Cream Filling

Mixing the Ingredients:

1. In a mixing bowl, beat together 1/2 cup unsalted butter, softened, and 1 cup Biscoff cookie butter until creamy.
2. Gradually add 3 cups powdered sugar, beating until smooth.
3. Add 2-3 tablespoons heavy cream, one tablespoon at a time, until the filling reaches a spreadable consistency.

Achieving the Perfect Consistency:

1. The filling should be smooth and creamy, not too stiff or runny.

Assembling the Cake

Layering the Cake and Filling:

1. Place one cake layer on a serving plate. Spread a generous amount of Biscoff cream filling over the top.
2. Repeat with the second and third cake layers, stacking them evenly.

Smoothing the Sides and Top:

1. Use the remaining filling to frost the sides and top of the cake.
2. Smooth the frosting with a spatula or cake scraper for a neat finish.

Making the Biscoff Drizzle

Creating the Drizzle:

1. In a small saucepan, melt 1/2 cup Biscoff cookie butter over low heat until smooth and pourable.
2. Let cool slightly.

Applying the Drizzle for Decoration:

1. Drizzle the melted Biscoff cookie butter over the top of the cake, allowing it to drip down the sides.

Decorating the Cake

Adding Biscoff Cookies:

1. Crush a few Biscoff cookies and sprinkle them over the top of the cake.
2. Optionally, place whole Biscoff cookies around the base of the cake for extra decoration.

Optional Decorations for Extra Flair:

1. Add a dusting of powdered sugar or a sprinkle of ground cinnamon for a finishing touch.

Serving Suggestions

Ideal Occasions for Serving:

1. This cake is perfect for birthdays, holidays, or any special celebration.

Presentation Tips:

1. Serve slices of the cake on a dessert plate with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

Keeping Leftovers Fresh:

1. Store leftover cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:

1. For a warm slice, microwave individual servings for 10-15 seconds.

Variations

Using Different Cake Flavors:

1. Substitute the vanilla cake with chocolate or spice cake for a different twist.

Adding Different Toppings:

1. Try adding a layer of fruit preserves between the cake layers for added flavor.

Tips for Success

Ensuring Even Cake Layers:

1. Use a kitchen scale to evenly divide the batter between the cake pans.

Balancing the Flavors:

1. Taste the Biscoff filling and adjust the sweetness by adding more powdered sugar or a pinch of salt if needed.

FAQs

1. Can I Use Store-Bought Cake Mix?
   • Yes, you can use a vanilla or white cake mix as a base to save time.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container at room temperature for up to 3 days.
3. Can I Make This Cake Ahead of Time?
   • Yes, you can bake the cake layers ahead of time and freeze them. Thaw and assemble when ready to serve.
4. What Can I Add for Extra Flavor?
   • Add a teaspoon of cinnamon to the cake batter or mix in some crushed Biscoff cookies for extra texture.
5. Can I Freeze Biscoff Layered Cake?
   • Yes, wrap the assembled cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Conclusion

Biscoff Layered Cake is a delectable dessert that combines the rich, spiced flavor of Biscoff cookies with layers of moist cake and creamy filling. Perfect for any celebration, this cake is sure to impress. Give this recipe a try and enjoy the delightful taste of Biscoff in every bite!

Yield: 16

Biscoff Layered Cake recipe

Print

Biscoff Layered Cake is a delectable dessert that combines the rich, spiced flavor of Biscoff cookies with layers of moist cake and creamy filling. Perfect for any celebration, this cake is sure to impress. Give this recipe a try and enjoy the delightful taste of Biscoff in every bite!

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• Cake
• 15 Biscoff cookies fine crumb equal to 1 cup.
• 2 ¾ cup All-purpose flour
• 2 ¼ teaspoon Baking powder
• 1 ½ teaspoon Salt
• 1 cup Unsalted butter room temperature
• ⅓ cup Oil canola or vegetable
• 1 ¾ cup White granulated sugar
• 1 tablespoon Pure vanilla extract
• ⅓ cup Sour cream room temperature
• 4 Large eggs room temperature
• 1 ¼ cup Buttermilk room temperature
• Cookie Butter Filling
• 4 oz Cream cheese room temperature
• ½ cup Biscoff cookie butter
• 1 ½ cup Powdered sugar sifted
• 1 teaspoon Pure vanilla extract
• ½ cup Heavy cream
• 1 ½ cups Biscoff cookies chopped
• Cookie Butter Frosting
• 1 cup Unsalted butter slightly cold
• ¾ cup Biscoff cookie butter
• 3 cups Powdered sugar sifted
• 1 teaspoon Pure vanilla extract
• ¼ cup Heavy cream
• ½ teaspoon Salt
• ¾ cup Biscoff cookie butter melted for drip
• Biscoff cookies for decoration

Instructions

Cake

• Preheat oven to 350°F Spray three 8 inch cake pans with baking nonstick spray. Place an 8 inch parchment paper on the bottom. Spray again.
• Using a blender, blend 15 biscoff cookies into a fine crumb. In a mixing bowl, mix the flour, biscoff crumbs, baking powder, and salt.
  15 Biscoff cookies,2 ¾ cup All-purpose flour,2 ¼ teaspoon Baking powder,1 ½ teaspoon Salt
• Using a mixer, beat the butter, oil, and sugar. Beat on high for 3 minutes it will be very light and fluffy. Add in vanilla, sour cream, and eggs. Beat on high for 2 minutes until fluffy.
  1 cup Unsalted butter,⅓ cup Oil,1 ¾ cup White granulated sugar,1 tablespoon Pure vanilla extract,⅓ cup Sour cream,4 Large eggs
• Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Take bowl off the mixer and scrape the bowl.
  1 ¼ cup Buttermilk
• Pour the batter evenly through the three cake pans. Bake for 28-35 minutes. Bake until a toothpick inserted comes out clean.
• Let the cakes sit for 10 minutes in the hot pans. Transfer the cakes to a cooling rack. Let the cool completely before decorating.

Cookie Butter Filling

• Using a mixer, beat the cream cheese on high for 1 minute. Add in the cookie butter and beat until smooth. Add in sifted powdered sugar and mix. It will be crumbly at first but will smooth out. Mix in the vanilla.
  4 oz Cream cheese,½ cup Biscoff cookie butter,1 ½ cup Powdered sugar,1 teaspoon Pure vanilla extract
• Freeze a metal bowl and whisk attachments for 10 minutes. Pour heavy cream into a cold bowl. Beat on high until stiff peaks forms.
  ½ cup Heavy cream
• Fold in the whipped cream into the cookie butter. Fold gently to not knock out any air. Fold until smooth. Chill for at least an hour or overnight. It will set in the fridge making it easier to decorate with.

Cookie Butter Frosting

• Pull the butter out for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
  1 cup Unsalted butter,3 cups Powdered sugar
• Using a mixer, beat butter on high for 1 minute. Scrape the bowl and add in the cookie butter. Beat on high for 2 minutes. Scrape the bowl.
  ¾ cup Biscoff cookie butter
• Slowly add in the powdered sugar. Add in heavy cream, vanilla, and salt. Mix on low until combined. Switch to high and beat for 1 minute.
  ¼ cup Heavy cream,½ teaspoon Salt,1 teaspoon Pure vanilla extract

Assembly

• Place cake layers in the freezer for 30 minutes to get cold.
• Place a small amount of frosting on the board you are decorating on to lock the cake in place.
• Place the 1st layer of cake down. Spread a ½ cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the cookie butter filling on top of the cake. Top with half of the chopped cookies. Repeat with the second layer.
  1 ½ cups Biscoff cookies
• Place last layer of cake bottom side up to give the flattest surface on top of the cake. Freeze the cake for 10 minutes to chill the filling.
• Frost the cake with a light layer of frosting. Freeze for 15 minutes to seal the crumbs. Frost the rest of the cake.
• Melt the cookie butter in the microwave. Let it cool slightly. Freeze the cake for 10 minutes. Pour the cookie butter over the cake and let it drip down the sides of the cake. Top with biscoff cookies.
  ¾ cup Biscoff cookie butter,Biscoff cookies