Biscoff cake is very similar to vanilla cake but it’s made with just egg whites and uses cake flour instead of all-purpose flour. There are biscoff cookies inside the cake and every layer is filled with buttercream and lotus biscoff cookie crumbs. Biscoff cake brings out the flavor of the biscoff cookie. so here is the best Biscoff cake recipe.
This two-layer Biscoff Cake recipe and its buttercream are infused with the delicious caramelized biscuit spread.I’ve given it a good drizzle of melted Biscoff, then some of the Biscoff biscuits on top.
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Biscoff Cake sponge:
- 3 cups cake flour
- 1 cup sugar
- 2 cups brown sugar
- 2 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp fine salt
- 1 cup butter
- 1 cup pasteurized egg whites
- 1 1/2 cups buttermilk
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 3 cups unsalted butter
- 1 Tbsp vanilla extract
- 1 tsp salt
- 11 cups powdered sugar
- 1/3 cup heavy cream
Cookie Butter Buttercream:
- 1 cup cookie butter
- 1/4 cup heavy cream
- 12 Biscoff cookies, cut into small pieces
- 1 cup cookie butter
|Butter:||Salted butter is best for Biscoff cakes recipe and unsalted butter for my buttercreams.|
|Sugar:||You can use granulated sugar in both the cake recipe and the buttercream recipe.|
|Vanilla:||Use the vanilla extract in this Biscoff cakes recipe but vanilla bean paste would be even more elevated.|
|Eggs:||always use large, room-temperature eggs.|
|Flour:||All-purpose flour but for this cake using cake flour makes the best result.|
|Baking Powder||You can use 1 tsp baking soda if you don’t have baking powder.|
|Salt:||salt brings out the flavor.|
|Sour Cream:||Use sour cream in cake recipes. It brings and holds moisture into the cake|
|Heavy Cream:||Heavy cream is higher in fat so it makes it more tender and it has a better/stronger flavor than milk. |
|Biscoff Cookies||Lotus biscoff cookie is the best option for the biscoff cake.|
|Cookie Butter:||if you can’t find lotus biscoff cookie butter, any cookie butter will work.|
Biscoff cake sponge:
- Preheat oven Line four 7- or three 8-inch pans with parchment rounds tins and grease it.
- Mix 3 cups all-purpose flour, 1 cup granulated sugar, 2 cups brown sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon, and 1 tsp salt and mix until fully combined.
- Mix 1 cup of unsalted butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
- Pour in 1 cup of egg whites and mix on low until incorporated.
- Mix in 1 1/2 cups buttermilk, 2 Tbsp of vegetable oil, and 2 tsp of vanilla extract and mix on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 30 seconds to make sure everything is properly mixed together.
- Divide the batter evenly between the prepared pans. I like to use a digital scale to make sure each pan has the same amount of batter so that each cake layer is the same height.
Bake Biscoff cake:
- Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops right before you plan to assemble your cake.
- Make these cake layers in advance and freeze them, The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
How to assemble Biscoff cake:
- Place the first layer of cake on a flat surface.
- Top with a layer of biscoff buttercream.
- Pipe a border of buttercream around the cake.
- Fill in the border with crushed biscoff cookies and a drizzle of cookie butter.
- Repeat the same with next layer and then top with the last layer of cake.
- Frost the whole cake with the cookie butter buttercream.
How to decorate the Biscoff cake:
- Refrigerate the cake just until the buttercream feels set.
- Then place a sheet of parchment over the top of the cake.
- Dust some leftover biscoff cookie crumbs on top of the exposed area of the cake.
- Use the leftover buttercream to pipe little poofs randomly on the cake.
- Then lightly melt some of the biscoff cookie butter spread and place it into a small piping bag with a small round piping tip.