Description

This Biscoff Cake is a decadent layered dessert featuring soft, moist cake layers infused with crushed Biscoff cookies and bursting with rich Biscoff cookie butter flavor. It’s topped with a whipped cookie butter cream cheese frosting and finished with a luscious Biscoff drip and decorative cookies for an irresistible treat perfect for celebrations or special occasions.

Ingredients

Scale

Cake

1 ½ cup unsalted butter (softened)
⅓ cup vegetable oil
1 ½ cup brown sugar (packed)
1/3 cup granulated sugar
½ teaspoon sea salt
1 tablespoon pure vanilla extract
7 large eggs (room temperature)
¾ cup sour cream (room temperature)
4 ¾ cup all purpose flour (570g)
3 ¾ teaspoon baking powder
1 ½ tablespoon cinnamon
1 cup milk (room temperature)
12 Biscoff cookies (crushed)

Frosting

1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
3-4 cups powdered sugar
¾ cup Biscoff spread (room temperature)
8 oz cream cheese (softened for 10 minutes at room temperature)
3-6 tablespoons heavy whipping cream (cold)

Finishing

½ cup Biscoff spread (melted)
10 Biscoff cookies (for between layers)
8 Biscoff cookies (for around base)
8 Biscoff cookies (for top)

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Instructions

Prepare Cake Batter: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, brown sugar, granulated sugar, sea salt, and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Gradually add this mixture to the wet ingredients alternately with milk, beginning and ending with the flour mixture. Beat until just combined.
Add Sour Cream and Crushed Cookies: Gently fold in the sour cream and crushed Biscoff cookies into the batter to maintain moisture and flavor.
Bake the Cake Layers: Divide the batter evenly into prepared cake pans lined with parchment paper and greased. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Make the Frosting: Beat the slightly softened unsalted butter and cream cheese together until creamy. Gradually add powdered sugar while mixing until smooth and fluffy. Mix in the Biscoff spread until incorporated. Add cold heavy whipping cream, a tablespoon at a time, beating until the frosting reaches a spreadable, light consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top and sprinkle with Biscoff cookies between layers. Repeat layering with cake, frosting, and cookies until all layers are stacked.
Frost the Cake Exterior: Use the remaining frosting to cover the sides and top of the cake smoothly. Press the Biscoff cookies around the base of the cake for decoration.
Add Biscoff Drip and Final Decoration: Drizzle the melted Biscoff spread over the top edges of the cake allowing it to drip down the sides. Arrange the remaining Biscoff cookies on top as a finishing touch.
Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the frosting and flavors before slicing and serving.

Notes

The cake layers are especially moist and flavorful due to the addition of sour cream and crushed Biscoff cookies within the batter.
The frosting is a whipped combination of butter, cream cheese, powdered sugar, and Biscoff spread, creating a light and creamy texture that complements the cake perfectly.
Use room temperature ingredients (eggs, sour cream, milk, butter, cream cheese) to ensure a smooth batter and frosting.
If you prefer a thinner Biscoff drip, adjust the quantity of melted spread or warm it slightly to desired consistency before drizzling.
Store the cake refrigerated and bring to room temperature before serving for the best taste and texture.
This cake keeps well for up to 3 days when stored covered in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 1242 kcal
Sugar: 80 g
Sodium: 538 mg
Fat: 71 g
Saturated Fat: 34 g
Unsaturated Fat: 24 g
Trans Fat: 2 g
Carbohydrates: 138 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 215 mg