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Biscoff Cake

A rich, layered dessert featuring the iconic Biscoff cookie flavor in both the cake and frosting, topped with crushed Biscoff cookies for a delightful textural contrast.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: European
Calories: 3500
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 cups packed dark or light brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp fine salt
  • 1 cup unsalted butter, room temperature
  • 1 cup carton egg whites or 7 large egg whites, room temperature
  • 1 1/2 cups buttermilk, room temperature
  • 2 Tbsp vegetable or canola oil
  • 2 tsp vanilla extract or vanilla bean paste
  • 3 cups unsalted butter, room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 1 1/2 tsp fine salt
  • 10 cups powdered sugar
  • 1/2 cup heavy whipping cream, room temperature
  • 1 cup cookie butter
  • 1/4 cup heavy whipping cream, room temperature
  • 12 Biscoff cookies (cut into small pieces)
  • 1 cup cookie butter

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Prepare the cake batter by combining dry ingredients and then mixing with wet ingredients until smooth.
  3. Bake the layers for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the frosting by creaming the butter, powdered sugar, and cookie butter until smooth and creamy.
  5. Assemble the cake by spreading frosting between layers and on top. Decorate with crushed Biscoff cookies.

Notes

For the best flavor, use high-quality Biscoff cookies and cookie butter. Ensure all ingredients are at room temperature for a lighter texture.