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Biscoff Cookie Butter Cake
Dessert

Biscoff Cookie Butter Cake

2 hServes 12Nutri-Score D€€
from @theblondewhobakes11 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • unsalted butter (softened at room temperature)Dairy340 g
  • light brown sugar (packed)Pantry300 g
  • granulated sugarPantry150 g
  • eggs (room temperature)Other4 pieces
  • vanilla extractPantry15 ml
  • all-purpose flour (sifted)Grains360 g
  • baking powderPantry12 g
  • baking sodaPantry4 g
  • saltSpices4 g
  • buttermilk (room temperature)Dairy300 ml
  • Biscoff cookie butter spread (for the filling)Pantry400 g
  • powdered sugar (sifted)Pantry480 g
  • heavy cream (cold)Dairy120 ml
  • Biscoff cookies (crushed, for decorating)Bakery150 g

per serving

Nutrition

532kcal

Carbs
65 g
Proteins
4 g
Fat
28 g

step by step

Method

  1. Bake the cake layers

    • Preheat the oven to 175°C and grease and line three 20 cm round cake pans.
    • Cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
    • Whisk together the flour, baking powder, baking soda and salt.
    • Add the dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined.
    • Divide the batter evenly between the prepared pans and bake until a toothpick comes out clean.
    Step 1

  2. Make the Biscoff buttercream

    • Beat the remaining softened butter until pale and creamy.
    • Add the powdered sugar gradually and beat until smooth.
    • Mix in the Biscoff cookie butter spread until fully incorporated.
    • Add the cold heavy cream a little at a time and whip until light and fluffy.
    Step 2

  3. Fill the cake

    • Let the cake layers cool completely, then level the tops.
    • Place the first layer on a cake board and spread a layer of Biscoff buttercream, then a swirl of Biscoff spread.
    • Repeat with the remaining layers, stacking them evenly.
    Step 3

  4. Crumb coat and chill

    • Cover the whole cake with a thin crumb coat of buttercream.
    • Smooth the edges with a scraper and refrigerate until the coating is firm.
    Step 4

  5. Decorate and serve

    • Cover the chilled cake with a final smooth layer of Biscoff buttercream.
    • Pipe decorative borders and swirls of Biscoff spread on top.
    • Finish with crushed Biscoff cookies around the base and on top.
    • Slice and enjoy.
    Step 5
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