Gingerbread Biscoff Caramel Cake

This Gingerbread Cake recipe definitely has a lot going on, but don’t let that scare you off. It’s worth every minute and every step! To keep it stress-free, I recommend making the different elements of the cake over the course of a few days and then doing the assembly the day you plan to serve it. We’ll also talk about how to turn it into a sheet cake later in the post!

How to Schedule Cake Making

• Day 1 – bake the cookie crust and cake layers. Once the layers are cooled completely, wrap each in plastic wrap and freeze until 30 to 60 minutes before you want to decorate the cake.
• Day 2 – start the white chocolate ganache. For this recipe, you will need the white chocolate ganache to refrigerate overnight before you whip it. You can also make the Biscoff caramel on day 2.
• Day 3 – make the Biscoff caramel buttercream, whip the white chocolate ganache, and assemble the cake to serve.

How to Make Whipped White Chocolate Ganache

One of the most important steps of making the white chocolate ganache is emulsifying it. So let’s start with that: why is it important to emulsify ganache?

When you emulsify ganache, it creates a smooth texture without air getting incorporated. Too much air in the ganache will result in the ganache splitting.

How to emulsify ganache

To emulsify the ganache, you can do it one of three ways:

• One: with a whisk or spatula, gently stir the mixture starting in the center and then working your way outward to blend.
• Two: use an emulsion blender to blend the ganache.
• Three: use a hand mixer to blend the ganache.

Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.

Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.

Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.

Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.Use immediately or cover and store in an airtight container in the refrigerator for a few days.

Can This Cake Be Made Into a Sheet Cake?

Absolutely! To make this layered cake into a sheet cake, you’ll do the crust and cake in a 9-inch by 13-inch cake pan. You’ll bake the crust for the same amount of time as written in the recipe, but you’ll need to add about 10 minutes to the bake time when you’re baking the cake on top of the crust. I would then spread the buttercream evenly over the cake. Top with the white chocolate ganache and drizzle of Biscoff caramel.

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Gingerbread Biscoff Caramel Cake

Moist and tender gingerbread cake layers baked on a gingerbread cookie crust, filled with whipped white chocolate ganache, Biscoff caramel buttercream, and Biscoff caramel.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff caramel, caramel, Gingerbread, Gingerbread Cake, Gingerbread Cookie Cake,, whipped white chocolate ganache, white chocolate ganache

Ingredients

For the Whipped White Chocolate Ganache

• 2 cups (360 g) white chocolate (made with cocoa butter – this can be a bar chopped or chips)
• 2 cups (480 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract

For the Crust

• 30 (300g) store bought gingersnap cookies, the really crunchy ones
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.67 g) granulated sugar

For the Cake

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

For the Biscoff Caramel

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 2 teaspoons (37.5 g) light corn syrup
• 1/4 cup (57.75 g) heavy cream
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (6 g) salt
• 1/2 cup (120 g) Biscoff cookie butter

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly cold
• 1/2 cup (120 g) Biscoff cookie butter
• 3 cups (375 g) powdered sugar, measured then sifted
• 1/4 cup Biscoff caramel, recipe above

Instructions

For the Whipped White Chocolate Ganache

• *Start this a day before you want to assemble the cake
• Place the white chocolate in a heat proof bowl. Set aside.
• Pour the heavy whipping cream into a medium size saucepan over medium heat. Heat the cream, stirring frequently until it boils. Stir in the vanilla.
• Turn off the heat and let sit for 1 to 2 minutes to cool ever so slightly.
• Carefully pour the warm heavy cream over the white chocolate. Allow the mixture to sit for another 1 to 2 minutes before stirring.
• With a spatula or whisk, begin to gently stir the mixture starting in the center and then working outward to blend. This helps to create a smooth emulsion and prevents too much air from being incorporated. Too much air means the ganache may split. You can then use a hand mixer or immersion blender to emulsify the white chocolate ganache.
• Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.
• Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.
• Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.
• Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.
• Use immediately or cover and store in an airtight container in the refrigerator for a few days.

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a food processor or blender, pulse the gingersnap cookies until the texture resembles sand.
• Mix in the melted butter and granulated sugar.
• Evenly divide the cookie crumbs between the three pans, about 5 to 6 ounces in each. Firmly press the cookie crumbs to form a crust on the bottom of the cake pan.
• Bake the cookie crusts for 5 minutes.
• Remove the pans from the oven and allow to cool while making the cake batter.

FOR THE CAKE

• Reduce the oven temperature to 325 degrees F.
• In a medium bowl, whisk together the dry ingredients and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for about 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter onto the cookie crusts in the pans (about 15 to 16 ounces in each 8-inch pan).
• Bake 30 to 35 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans.
• Allow the cakes to cool in the pans for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Stir in the Biscoff cookie butter.
• Let cool to room temperature before using in buttercream or adding in between layers.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add 1/4 cup caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up, on the cake board.
• Evenly spread about 1/2 cup of the buttercream over the cake layer.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center with 1/2 to 2/3 cup whipped white chocolate ganache, followed by a drizzle of the caramel.
• Repeat this step for the second cake layer and filling.
• Place the final cake layer (top side up) on top of the filling.
• Use the remaining buttercream to frost a thin layer of buttercream around the cake. This is the crumb coat, which helps to lock the crumbs in place and give the cake some stability before doing the final decorating. Freeze the cake for 10 to 15 minutes.
• Using the remaining whipped white chocolate ganache, frost the sides and top of the cake. Remember: this is a whipped frosting and won’t work the same as typical buttercream. It will be “rustic” looking

The post Gingerbread Biscoff Caramel Cake with Gingerbread Cookie Crust first appeared on Cake by Courtney.

The Biscoff Blondie from BLOX

I’m beyond excited to share this recipe with you! A couple years ago I started working with a dessert restaurant here in Utah, BLOX. Maybe you remember them? BLOX was known for these dessert bars – something unique about them because most of the popular dessert spots in Utah are all about cookies. I remember falling in love with BLOX immediately. The quality of their desserts was just so much higher than all the other places. When they asked if I’d help them create Cake by Courtney inspired bars, I didn’t hesitate and jumped right in!

The first bar we created together was the Biscoff Blondie, based off my Biscoff Cake. Ashley, who was the recipe developer for BLOX, took their OG peanut butter bar and revised it to be a Biscoff bar. We then topped it with Biscoff buttercream, a drizzle of white chocolate and some Biscoff cookie crumbs.

It quickly became their best selling bar.

And for two years, we collaborated on over a dozen bars. Unfortunately, BLOX closed just recently. Not being able to have their dessert bars has been a total tragedy and the Biscoff bar needed to be brought back.

After attempting a few rounds of the recipe on my own, I reached out to Ashley to see if I was in the ballpark. We worked through the recipe and she told me everything I needed to know to recreate the BLOX bar you know and love.

Biscoff Blondie Recipe

One of the unique elements of the Biscoff Blondie is the addition of oats. This bar has a delicious Biscoff flavor from the cookie butter, but the texture comes from the oats. I love that it makes the bar a bit hearty.

As you make the blondie batter, you’ll notice it’s thick like cookie dough. That’s exactly how it should be. Just slightly stickier.

Ingredients for the Biscoff Blondie

• All-purpose flour
• Baking soda
• Salt
• Old-fashion rolled oats
• Brown sugar
• Granulated sugar
• Unsalted butter
• Eggs
• Biscoff cookie butter

More Biscoff Recipes

• Biscoff Cookies
• Biscoff Sandwich Cookies
• Oatmeal Biscoff Cake

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Biscoff Blondies with Biscoff Buttercream

A delicious Biscoff and oat-filled blondie bar with Biscoff buttercream, white chocolate and Biscoff cookies.

Course Dessert

Cuisine Bars

Keyword biscoff, Biscoff Bar, Biscoff Blondie

Ingredients

For the Biscoff Bars

• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (250 g) Biscoff cookie spread
• 1 1/4 cups (275 g) brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 eggs
• 2 1/2 cups (255 g) old-fashioned rolled oats

For the Biscoff Buttercream

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (125 g) Biscoff cookie spread
• 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) vanilla extract

Garnish

• White chocolate melted
• Biscoff cookies crushed

Instructions

For the Bars

• Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and Biscoff cookie spread until smooth.
• Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.
• Add the eggs and beat until well mixed.
• Stir in the flour mixture on low speed and mix until no streaks of flour remain.
• Fold in the oats.
• Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 minutes.
• Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Biscoff cookie spread on medium-high speed until smooth.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.
• Pipe or spread the buttercream on top of the room temperature bars.
• You can also drizzle with melted white chocolate and Biscoff cookie crumbs.

The post The Most Delicious Biscoff Blondies with Biscoff Buttercream first appeared on Cake by Courtney.

Pumpkin Biscoff Cake

Don’t tell peanut butter, but I have a serious obsession with Biscoff. This caramelized crunchy cookie is best known for its appearance on Delta flights, but has become one of the most popular ingredients in my cakes. In fact, my Biscoff Cake, is my most-made layered cake recipe. Once you try it, you realize it’s the perfect flavor pairing to SO many things!

My Favorite Biscoff-Inspired Cakes

See what I mean? It goes with EVERYTHING!

It’s a wonder how I’ve never paired it with pumpkin before today!

Pumpkin and Biscoff are truly made for each other. The spices and flavors in each are a match made in heaven and make for the best fall cake!

What is in a Pumpkin Biscoff Cake?

For my Pumpkin Biscoff Cake, we’ll be making four different elements:

• Biscoff cake layers
• No-bake pumpkin cheesecake filling
• Biscoff, oat, and pecan crumble
• Biscoff pecan buttercream

Sounds dreamy, right? It is!

Moist and Delicious Biscoff Cake

The Biscoff cake layers are incredibly moist and flavorful. We’re using nearly an entire pack of cookies to create the layers, which has a slightly different texture compared to other cakes you might be used to. The texture of my Biscoff cake is first and foremost: MOIST! You’ll also find that with the cookies, brown sugar and two cups of buttermilk, these Biscoff cake layers are slightly more dense.

NOTE: when we talk about a dense cake, it’s definitely not a bad thing. Some cakes are meant to be dense and that dense texture contributes to the overall texture and flavor combination we’re going for in some cakes.

TIP: cake layers are the perfect element of a cake to make ahead of time. Once you’ve baked the layers, let them cool completely, and then wrap them in plastic wrap. Once the layers are wrapped, you can store them in the freezer for a couple weeks. Just make sure to let them thaw for about 30 minutes before you start decorating.

No-Bake Pumpkin Cheesecake

The no-bake pumpkin cheesecake we’re using in the filling is a homerun in not just flavor, but also ease! With no baking time required, you can whip up this cheesecake filling in less than 10 minutes. You can even use it as an actual pie filling and place it on top of a graham cracker or Biscoff pie crust!

Biscoff, Oat, and Pecan Crumble

One thing to know about me, if you don’t already, is how much I love a little “crunch” in my cakes! I think the crunchy texture of a crumble or crust adds so much to a cake. For this cake, we’re using Biscoff cookies, oats, and pecans in the crumble.

To make the crumble, you’ll pulse the ingredients together in a food processor and then bake for a few minutes. Make sure to let the crumble cool completely before using the cake.

Good luck not eating it all before you actually use it!

Biscoff Pecan Buttercream

To finish off the cake, we’re pairing Biscoff cookie butter with pecans in an incredibly decadent buttercream. Below you’ll see easy instructions for making your own pecan nut butter. You can certainly use a pecan paste or another nut butter of your choosing, but I highly recommend pecans. The flavor goes so well with the ginger, caramel, and cinnamon flavors of the cookies.

Frequently Asked Questions

More Biscoff and Pumpkin Cakes to Love

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Pumpkin Biscoff Cake

Biscoff cake with pumpkin cheesecake filling, Biscoff oat and pecan crumble, and pecan Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Cake, cheesecake, pecan buttercream, Pumpkin, pumpkin cheesecake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CRUMBLE

• 5 (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (55 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) pecans
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE CHEESECAKE FILLING

• 1/2 cup (120 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 8 ounces cream cheese
• 1/2 cup (113 g) pumpkin puree
• 2 tablespoons (25 g) brown sugar, packed
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE PECAN BUTTER

• 2 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• Pecan butter recipe above
• 1/2 cup (125 g) Biscoff cookie butter
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse all of the ingredients (except for the butter) a few times. We just want to break up the cookies and nuts a bit. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Add the butter and pulse a few more times to create clusters. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring the mixture to break it up halfway through. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

FOR THE CHEESECAKE FILLING

• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.
• Add the pumpkin puree, vanilla, brown sugar, and pumpkin pie spice. Mix until smooth.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you’ve created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, add the pecan butter and Biscoff cookie butter. Mix until well combined and smooth.

  Gradually add the powdered sugar.
• Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

Assembly (Option 1: Six Layers, Naked Cake)

• Divide each cake layer in two, horizontally, using a cake leveler or serrated knife. You should have six thin cake layers.
• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer, leaving about an inch clear around the edge of the cake.
• Pipe buttercream dollops around the entire edge of the cake, using the Wilton 8B tip.
• Fill the center with about a half cup of the pumpkin cheesecake filling.
• Sprinkle 1/3 cup of the Biscoff crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps with the remaining 5 layers of cake.
• Place the final cake layer, top side down, on the filling.
• Decorate the top of the cake using the remaining buttercream and crumble.

ASSEMBLY (Option 2: Three Layers, Fully Frosted)

• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with a generous cup of the pumpkin cheesecake filling.
• Sprinkle a half cup of the crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream, and decorate with crumble.

The post Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling first appeared on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors!

And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.

Chocolate Biscoff Sheet Cake

For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.

How to Make Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff sheet cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How the type of pan you use affects bake time

Light Metal Pans: If you’re using a light metal 9″ x 13″ pan, like the Fat Daddio brand, follow the bake times given below.

Dark Metal Pans: If you’re using a dark metal pan, you’ll likely have to reduce the bake time by about 5 minutes. Your edges may come out a little crispy too.

Glass Pans: If you’re using a glass baking pan, you’ll likely have to add a little time. Keep your eye on it with the times given, and then add 3 to 5 minutes, if needed.

As always, all ovens bake differently, so keep your eye on your cakes as they bake. Along with the toothpick test (which you’ll see in the instructions) your cake should also bounce back a little when you tap the top.

How to Make This a Layered Cake

If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.

Piping Tools

For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.

How to Make Chocolate Biscoff Sheet Cake: Video Tutorial

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Chocolate Biscoff Cake

Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter at, room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup (125 g) powdered sugar, sifted

FOR THE BUTTERCREAM

• 3/4 cups (169.5 g) unsalted butter, slightly cold
• 4 ounces dark chocolate chips
• 1/2 cup (125 g) smooth Biscoff cookie butter
• 2 1/2 cups (325 g) powdered sugar, measured then sifted
• 2 tablespoons (28.87 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• generous pinch of salt
• This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake you will want to DOUBLE the recipe.

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch x 13-inch rectangular pan with non-stick cooking spray, line the bottom with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it shouldn’t look curdled, but more like buttercream.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high until it’s light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

Assembly

• When the cake is cooled to room temperature, evenly spread the Biscoff filing on top.
• Using the wilton 1m piping tip and a piping bag, pipe on the buttercream. Alternately, you can spread the buttercream over the filling, using an offset icing spatula.

The post The Best Chocolate Biscoff Cake first appeared on Cake by Courtney.

Lemon Biscoff Cake

Last week in cake class at Orson Gygi we made my Lemon Bar Cake. It has the most delicious lemon cake layers baked on a shortbread crust and is filled with lemon curd. Between classes, Heather (who runs the classes and is basically family!) grabbed a Biscoff cookie from the pantry and encouraged me to dip it in the lemon curd.

What a combination! Like, wow!

I immediately was thinking of how to make a cake with these two flavors and the texture of the Biscoff cookie.

I originally thought of using my Biscoff cake layers, but Heather convinced me to go with my lemon ricotta cake layers from my Olive Oil Ricotta Cake, and I am so happy I listened.

This Lemon Biscoff Cake is beyond delicious and each flavor and texture really stand out and compliment one another.

Lemon Ricotta Cake

These cake layers are my favorite. I have used them in several cakes because the texture and flavor is so versatile. Here are just a few of my faves:

Cakes with Ricotta Cake Layers

You’ll notice the weight of the cake is heavier than most of my other cakes. We can thank the two cups of ricotta for that! The ricotta helps to create a moist and tender texture. While I’d call this a dense cake, it’s not a small, tight crumb (like a pound cake). Rather, it’s a bigger, slightly loose crumb with some denseness to it.

NOTE: you can swap the grapeseed oil for a light olive oil.

How to Make Lemon Curd

Lemon curd was a must for this cake since it was the combination of the Biscoff cookie and the lemon curd that inspired this one. If you’ve never made lemon curd before, you’re in for a treat! Once you make homemade lemon curd, you’ll never go back to store-bought. Homemade is easy to make and tastes 100x better than anything you’ll get at a store.

You will only need a handful of simple ingredients to make the lemon curd:

• Granulated sugar
• Lemon zest, from one large lemon
• Lemon juice 
• Eggs
• Egg yolks
• Unsalted butter

You’ll need 3 large lemons for the amount of lemon juice needed for this recipe. And the unsalted butter should be cold and cut into small pieces when adding it to your lemon mixture. Other than that, the recipe is pretty straightforward!

• First, whisk the sugar, lemon zest, and lemon juice in a medium saucepan. In a separate bowl, whisk together your eggs and egg yolks, and then whisk them into the lemon mixture. 
• Cook the mixture over medium-low heat, whisking constantly until it’s thick like pudding. This usually takes 6 to 8 minutes. Remove the saucepan from the heat and then whisk in the butter, a few pieces at a time, until it is all incorporated.
• Once everything is all mixed in together nicely, strain the mixture through a fine-mesh sieve into a small bowl. It helps to push it through with a rubber spatula. Lastly, press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate it until it is completely set. I recommend at least 4 hours. But it can be stored for up to 5 days!

How to Schedule Baking the Lemon Biscoff Cake

Beyond that, this cake is actually quite simple to make:

• Biscoff cookie crust
• Lemon ricotta cake layers
• Lemon curd
• Lemon buttercream

Tip for Scheduling Baking

Because this cake has quite a few elements, I suggest spreading the baking and prep out over the course of a few days.

Day 1: lemon curd

Day 2: cookie crust and cake layers

Day 3: buttercream and assembly

Remember, the curd can be stored in the fridge and the cake layers can be wrapped and stored in the freezer. Just be sure to take the cake layers out about an hour before you start assembly.

ENJOY!

Print

Lemon Biscoff Cake

Lemon ricotta cake layers baked on a Biscoff cookie crust with lemon curd and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Lemon, Lemon Biscoff Cake, Lemon buttercream, Lemon curd, Lemon Ricotta Cake

Servings 18

Ingredients

FOR THE BISCOFF COOKIE CRUST

• 25 Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.7 g) granulated sugar

FOR THE LEMON RICOTTA CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tablespoon lemon zest
• 2 cups (480 g) ricotta cheese

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup (55 g) lemon juice, about 3 lemons
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces

FOR THE LEMON BUTTERCREAM

• 2 cups (452g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (60 g) heavy whipping cream
• Pinch of salt
• Yellow food coloring, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE BISCOFF COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment, and then spray again. Set aside.
• In a medium size mixing bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans (about 5 ounces in each pan) and press down firmly with your hand or the back of a measuring cup to form the crust.
• Bake for 5 minutes. Remove from oven and let cool while you make the cake batter.

FOR THE LEMON RICOTTA CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the grapeseed oil and sugar on medium speed for about 2 minutes. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl and continue to beat the minxture for an additional 2 to 3 minutes. The mixture should be smooth and look lighter in color.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Stir until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove from oven, and let the cakes cool in pans for 15 minutes before inverting the layers onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use a spatula to beat the buttercream by hand to push out any air pockets.

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream (only about a half cup) over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 15 minutes to set the buttercream.
• Remove the cake from the freezer and contiue decorating the cake with the remaining buttercream. Serve a spoonful of the remaining lemon curd with each slice of cake, or add it to the top of the cake as pictured.

The post Lemon Biscoff Cake with Lemon Buttercream and Lemon Curd first appeared on Cake by Courtney.

Ice Cream Standards

BISCOFF CAKE

Tips for This Cake

• Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
• When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
• This is my favorite brand of white chocolate. I use it for the frosting and the drip.

Video Tutorial

Print

Biscoff Cake

Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

Course Dessert

Cuisine Cake

Keyword Biscoff Cake, white chocolate buttercream

Servings 1 4-layer 6-inch or 3-layer 8-inch round cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature 

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup  (125 g) powdered sugar, measured then sifted

FOR THE BUTTERCREAM

• 2 cup (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) vanilla
• 6 ounces white chocolate
• 1/4 cup (57.75 g) heavy whipping cream 
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE DRIP

• 1 cup (150 g) white chocolate chips
• 1/3 cup (77 g) heavy whipping cream 

GARNISH

• 6 Biscoff Cookies

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat for about two minutes, until the mixture looks lighter in color and fluffier in texture.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes. 

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 

FOR THE DRIP

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
• Best to use the drip on a chilled cake. 

ASSEMBLY

• Level each cake layer with a knife or cake leveler.
• Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it’s 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
• Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
• Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

The post The Most Delicious Biscoff Cake with Biscoff Filling first appeared on Cake by Courtney.

Biscoff Sandwich Cookies

I’m so excited for you to try my new Biscoff Sandwich Cookies. I created this recipe on a whim one lazy Sunday afternoon and my family went bananas for them! The cookies are made with Biscoff cookie crumbs and Biscoff cookie butter. Two of these delicious soft and chewy cookies are combined with a soft and creamy Biscoff cookie butter filling. Sounds delicious, right?! THEY ARE!

They’re super easy to make and will be snatched up by your family and guests in minutes!

Ingredients for Biscoff Sandwich Cookies

For the cookies, you will need Biscoff cookies (crushed into a fine crumb), all-purpose flour, baking soda, baking powder, salt, unsalted butter, Biscoff cookie butter, brown sugar, granulated sugar, eggs and vanilla extract.

For the filling, you will need butter, Biscoff cookie butter, and powdered sugar.

How to Make Biscoff Sandwich Cookies

To make the Biscoff Sandwich Cookies, there are two parts: the cookies and the filling.

For the cookies:

Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.

For the Filling:

Tips for Storing Biscoff Sandwich Cookies

To keep your Biscoff sandwich cookies fresh and delicious, proper storage is key. First, make sure they’re stored in an airtight container to prevent moisture from making the cookies soft or soggy. Glass or plastic containers with secure lids work best. If you’re in a humid climate, consider adding a food-safe silica gel packet inside to absorb excess moisture. Keep the container in a cool, dry place away from direct sunlight, which can affect the flavor and texture. If you want to extend their freshness, you can also freeze Biscoff sandwich cookies—just place them in a freezer-safe bag, and they’ll last for up to three months without losing their signature crunch!

More Biscoff Recipes

• Biscoff Blondie Bars
• Biscoff Cookies
• Chocolate Biscoff Cake

Print

Biscoff Sandwich Cookies

Soft and chewy Biscoff cookies with Biscoff cookie butter filling.

Course Dessert

Cuisine Cookies

Keyword biscoff, Biscoff cookies, Biscoff sandwich cookies

Ingredients

For the cookies

• 16 (125 g) Biscoff cookies, pulverized to a crumb
• 2 1/2 cups (300 g) all-purpose flour
• 1 teaspoon (6 g) baking soda
• 1/2 teaspoon (3 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (120 g) smooth Biscoff cookie butter
• 1 cup (220 g) brown sugar, packed
• 3/4 cup (150 g) granulated sugar
• 2 eggs, cold
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 3/4 cup (180 g) smooth Biscoff cookie butter
• 2 cups (250 g) powdered sugar, measured then sifted

Instructions

For the Cookies

• Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.
• Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
• Stir in the eggs and vanilla until well blended.
• With the mixer on low speed, add the dry ingredients and mix until just combined.
• Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.
• Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).
• Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.

For the Filling

• In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
• Stir in the powdered sugar and beat for an additional two minutes.
• Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.

The post Biscoff Sandwich Cookies with Biscoff Cookie Butter Filling first appeared on Cake by Courtney.

Cake Inspiration

I know I’ve been dangling this cake in front of you for a little while now, but the wait is officially over! Today, I’m sharing my new Oatmeal Biscoff Cake, inspired by the Twisted Sugar cookie, Oatmeal Biscoff.

My friend introduced me to this cookie a few months back and it’s been a favorite ever since. I love the sugar cookie base with the ground oats and chocolate chips in it. And then it’s just topped with a generous serving of Biscoff (cookie butter) spread. It’s simply delicious!

Oatmeal Biscoff Cake

For this cake, I decided to include the Biscoff a little differently than I have with my Biscoff Cake. Instead of using the cookies in my cake layers, I created a giant Biscoff cookie layer that the cake actually bakes on. And similar to the cookie, I used just the Biscoff spread for my filling and then created a Biscoff buttercream.

For the cake layers, I wanted to stay true to the flavor of the cookie, so I didn’t use my oatmeal cake layers from my Oatmeal Chocolate Chip Cookie Cake. Those layers are delicious, but they definitely taste more like an oatmeal cookie than a sugar cookie. So, I opted for a vanilla based and added my ground oats and chocolate chips.

Stacking and Crumb Coat Tutorial

When you make this cake, you’ll bake the cookie crust first and then pour the cake batter right on top of the cookie crust in the cake pan, and then bake again. Allow the layers to cool for about 15 minutes in the pan before inverting them onto cooling racks. Some of the crust will crumble. That’s ok.

TIP: Use a cake lifter to help move the layers around once they’re out of the pan.

Then when you’re ready to stack and decorate your cake, you’ll simply apply the Biscoff spread right on the cake layers (pictured below).

TIP: freezing your crumb coat ensures you don’t get crumbs in your final coat of buttercream.

For your final coat of buttercream, you can place your acrylic disk right on top of the chilled cake. From there, you’ll fill in your sides and smooth them with your straight scraper.

TIP: be sure to freeze your cake again with the disk on so you’re able to cut it off with a knife and get that sharp edge!

How to Create the Perfect Buttercream Swirl

Ingredients

Make sure you have the following special ingredients on hand. These are ingredients I’m assuming just aren’t in your pantry normally. For the full list of ingredients, be sure to read the recipe below.

• Biscoff or other cinnamon flavored biscuit cookies
• Biscoff spread or cookie butter
• Milk or semi-sweet chocolate chips
• Old fashioned oats

Make Ahead Tips

• Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
• Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.

This cake also stores really well completely finished. Just make sure to put it in a cake box or airtight container. One night in the fridge is ok, otherwise, if you need to store it longer, place it in the freezer.

How to Make This Cake a Sheet Cake

My Oatmeal Biscoff Cake can easily be made into a sheet cake. Just follow these steps:

• Spray a 9″x13″ rectangular baking pan with nonstick spray, line the bottom with parchment paper and spray again.
• Prepare the cake elements as instructed in the recipe below.
• You’ll bake the crust in the pan for the same time in the recipe.
• You’ll then bake the cake on top of the crust, but the baking time will increase about 10 minutes. REMEMBER, the cake is done when a toothpick inserted in the center of it comes out with a few moist crumbs on it.
• Once the cake has cooled for about 15 minutes, invert it onto a wire cooling rack to cool completely.
• Once the cake has cooled completely, turn it onto a rectangular serving dish.
• Spread the Biscoff cookie butter on top and then the buttercream.

Print

Oatmeal Biscoff Cake

Oatmeal chocolate chip cake layers baked on a Biscoff cookie crust with Biscoff spread and buttercream.

Course Dessert

Cuisine Cake

Keyword Intermediate, Oatmeal Biscoff Cake

Servings 20

Ingredients

FOR THE COOKIE CRUST

• 2 cups (192 g) crushed Biscoff cookies I like to crush mine in a food processor
• 1/2 cup (113 g) unsalted butter melted
• 1/3 cup (67 g) granulated sugar

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5.6 g) salt
• 1 tsp (2.6 g) ground cinnamon
• 1 cup (103 g) ground oats I used old fashioned oats and ground them in a food processor.
• 1 cup (226 g) unsalted butter at room temperature
• 1 3/4 cups (450 g) granulated sugar
• 4 large eggs at room temperature
• 1 tsp (4.2 g) vanilla extract
• 1 1/2 cups (360 g) whole milk at room temperature
• 1 cup (186 g) milk or semi-sweet chocolate chips

FOR THE BISCOFF SPREAD

• 1 1/2 cups Biscoff spread from the jar, can also use cookie butter

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar measured and then sifted
• 1 1/2 cups (339 g) unsalted butter slightly cold
• 1 cup (250 g) Biscoff spread can also use cookie butter spread
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt
• *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake.

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans or four pans (4oz. in 8" pans and 3 oz. each in the 6' pans) and press down firmly with your hand or the back of a measuring cup.
• Bake for 5 to 7 minutes, until golden brown. Let cool while you make the cake batter. 

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, finely ground oats, cinnamon, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the vanilla.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the milk. Repeat the additions, 1/3 cup flour mixture, 1/2 milk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Toss the chocolate chips in one tablespoon flour and then fold the chocolate chips into the cake.
• Evenly divide the cake batter between the three 8-inch pans or the four 6-inch pans (20 oz. in each 8" pans and 15 oz. in each 6" pan). Bake the cake layers (either size) at 325 for 28 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool for about 15 minutes in the pans before inverting onto a wire rack to cool completely.
• Once cooled completely, each layer can be wrapped in plastic wrap and stored in the freezer for up to a week. For longer storing, also wrap in foil.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 
• Beat frosting by hand with a wooden spoon to get air bubbles out.

ASSEMBLY

• Place the first layer on your cake plate or cake stand (see above tutorial) and cover with about 3/4 cup Biscoff spread.
• Place the second layer on top and evenly spread more Biscoff on top.
• Place the final cake layer, also top-side up, on the filling and cover the cake with a thin layer of the Biscoff buttercream. This is the crumb coat. Freeze the crumb coated cake for 10 minutes in the freezer.
• Continue frosting the cake with the Biscoff buttercream. (Tutorial above)

The post Oatmeal Biscoff Cake with Biscoff Buttercream first appeared on Cake by Courtney.

Don’t use coffee for dietary or religious reasons? Don’t worry, I’ve got you! Be sure to read the post for coffee alternatives and substitutes.

My love for Biscoff runs deep! Ever since I made my original Biscoff Cake six years ago, Biscoff flavored cakes have been one of my favorite flavors to make. Biscoff, a cinnamon and nutmeg spiced biscuit cookie, is an incredibly versatile flavor and pairs with so many things.

Here’s a sample of what I’m talking about!

Biscoff Inspired Cakes

Recently I asked our community on Instagram what flavor they’d like me to pair with Biscoff next. The top pick: coffee/mocha.

Now, while I’m not a coffee drinker, I do love the flavor in baked goods. It’s just got this warm, rich, slightly bitter (not a bad thing) flavor dimension that complements flavors like chocolate, gingerbread, and caramel so well.

Since Biscoff has a similar flavor profile to gingerbread, I knew the combo of Biscoff and mocha would be a winner… and IT IS!

Biscoff Mocha Sheet Cake

For my Biscoff Mocha Cake, I used my Biscoff cake recipe, along with a mocha flavored caramel, Biscoff spread, Biscoff cookies, and a mocha buttercream – all in a sheet cake! (By the way, how much do we love a sheet cake?! So simple!)

I think you’ll find this cake really easy to make. One thing I wanted to talk about before getting to the recipe are coffee flavoring options and substitutes.

Coffee Flavoring Options & Substitutes

1. Extracts and emulsions: extracts (alcohol based flavorings) and emulsions (water based flavorings) can be used interchangeably and are often found at the grocery store, online and specialty stores like Orson Gygi.
2. Espresso powder: easily found at grocery stores – needs to be dissolved in warm cream before using.
3. Pero: offers a coffee-like taste but is not made from coffee beans. Rather, Pero is naturally caffeine-free and blended from all-natural ingredients, including malted barley, barley, chicory, and rye. I’ve used this a ton and love it as a coffee substitute if you prefer not to use anything with coffee beans.

You will see amounts for each in the recipe.

Baker’s Note: Depending on your love of coffee flavoring, you can adjust the amount of extract, powder, or Pero you use. Start with 1-2 teaspoons and add more, as desired.

Note About the Mocha Caramel Soak

For the mocha caramel soak, make sure to note that we want this to be thinner than when we normally make caramel for our cakes. The consistency should be thin enough to soak into the cake. Also be sure to let the caramel cool to room temperature before using on the cake. This will make it easier to spread the Biscoff cookie butter on top.

How to Bake Moist Cakes

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• First, preheat your oven for 30 minutes prior to baking.
• Next, beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
• Use good quality pans like Fat Daddio.
• Be sure to spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Hope you love this one as much as I do!

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Biscoff Mocha Sheet Cake

Biscoff cake with a mocha flavored caramel soak, Biscoff cookie butter spread and mocha buttercream.

Course Dessert

Keyword biscoff, Biscoff Cake, Biscoff Mocha, Biscoff Mocha Sheet Cake, Mocha buttercream, sheet cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 1/8 cups (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 cup (220 g) brown sugar, packed
• 2/3 cup (133 g) granulated sugar
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the Mocha Caramel

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 2 teaspoons (14 g) light corn syrup or honey
• 1 cup (240 g) heavy whipping cream
• 2-3 teaspoons (12 g) coffee extract or emulsion OR 2-3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

For the Filling

• 1 1/2 cups Biscoff cookie butter
• 6 Biscoff cookies crushed into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 5 teaspoons (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute
• 1/4 cup (57 g) heavy cream
• Pinch of salt
• ***If you would rather spread the buttercream on the cake with an offset spatula than pipe it, I would suggest doing half a batch of buttercream.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch by 13-inch cake pan with non-stick cooking spray, line the bottom with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble sand.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Before adding the dry ingredients, continue to beat the wet ingredients for about 1 to 2 minutes on medium-high speed, until the mixture is smooth.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter into the prepared pan. Bake for 35 to 40 minutes. Cool 15 to 20 minutes on a wire rack before inverting onto a cooling rack to cool completely.

For the Mocha Caramel

• Heat the cream in the microwave for about a minute. If you’re using espresso powder or Pero, whisk in the powder until it dissolves. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine. If you’re using coffee extra or emulsion, add it here as well.
• Cool to room temperature before using. The caramel will thicken as it cools but should still be thin enough to act as a “soak.” If you need to thin it out more, heat another 1/4 cup heavy whipping cream and add the caramel. Stir to combine. Let cool to room temperature again before using.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 to 3 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, coffee emulsion, and pinch of salt.
• IF YOU’RE USING ESPRESSO POWDER OR PERO, heat the cream slightly and whisk the espresso powder or Pero into the heavy cream. Add to the butter and powdered sugar mixture when the cream is at room temperature or cold again.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

Assembly:

• Once the cake has cooled to room temperature, use a fork to poke holes all over the cake.
• Drizzle the caramel soak over the cake, using a pastry brush or the back of a spoon to spread it around, ensuring it soaks into the holes.
• Using an offset icing spatula or the back of a spoon, spread the Biscoff cookie butter over the cake. If needed, heat the Biscoff spread slightly in the microwave to make it more spreadable.
• Sprinkle on crushed Biscoff cookies and pat them into place gently.
• Using the Wilton 6B piping tip, pipe the buttercream on the cake. Alternatively, use an offset icing spatula to spread on the buttercream.

The post Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream first appeared on Cake by Courtney.

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Peach Biscoff Cake

I have a deep love for Biscoff ever since making my Biscoff Cake several years ago. The flavor and texture of this cake is so unique and so delicious. You’ll see we’re using 18 Biscoff Cookies in the cake batter. After you finely grind the cookies, you’ll add the crumbs to the dry ingredients. The cookies help to create the delicious flavor and somewhat untraditional cake texture. It’s slightly dense but ultra moist and tender.

Ingredients You’ll Need for the Cake

• Biscoff cookies
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Buttermilk

IMPORTANT TIP: make sure all refrigerated ingredients are room temperature before you make the cake layers.

Peach Compote

With peach season at its prime right now, you will for sure what to use fresh peaches in this easy-to-make peach compote. However, if you don’t have access to fresh peaches or it’s not peach season, canned peaches will work great too.

Simply dice up your peaches, add them to a saucepan with brown sugar and cornstarch and start simmering. As the peaches start to cook, you’ll want to mash them just a bit with a potato masher. This will help release the juices. The juices will thicken, thanks to the cornstarch, and you’ll create a peach compote in about 10 minutes.

Biscoff Oat Crumble

This Biscoff oat crumble is similar to the cinnamon oat crumble in my Peach Crisp Cake, but I’ve made a few flavor and texture changes. First up, we’re add Biscoff cookies to the crumble in place of some of the oats to level up the Biscoff flavor. I’ve also added chopped almonds for a little nutty flavor. (Pecans would be a great alternative to almonds).

To make the Biscoff oat crumble, you’ll crush some cookies, add them to the oats, flour, sugar, butter, almonds and cinnamon. Mix the ingredients until you’ve created a crumb and then bake for a few minutes at 375 degrees F. Make sure to toss the crumble half way through the bake time and then allow it to cool completely before using.

PRO TIP: this is a great element of the cake to make ahead of time. It stores for weeks in an airtight container in the freezer.

Cheesecake Filling

Another element of the cake that is super easy to make, has just three ingredients and can be made ahead of time is the cheesecake filling. For this filling, we’re using cream cheese, sugar, and heavy whipping cream.

Make sure to whip the heavy whipping cream to stiff peaks and then fold it into the cream cheese and sugar mixture. There’s no eggs, no baking, and very little effort to make this cheesecake!

Vanilla Buttercream

This buttercream is light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for about 3 to 5 minutes, until light and fluffy
• Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

FAQs

Why does my cake taste dry?

• You’ve over baked the cake layers – over baking the cake layers can happen within a couple minutes of baking. Because we’re using a finer flour, we have a very delicate crumb. We have to be super careful with our bake time to ensure we cook these layers at just the right time. When you insert a toothpick in the center of the cake, it should come out with a few moist crumbs on it. Remember, your cake layers continue to bake as they cool in the pans for a few minutes. It’s also smart to use an oven thermometer to ensure the oven is running at the right temperature and not too hot.
• You’ve over mixed the batter – don’t forget, when you start adding the dry ingredients to the batter, you want to mix on LOW SPEED just until the flour is incorporated. Over beating your batter can result in a dry, dense cake.
• You’re serving the cake cold – this may sound silly, but the temperature at which you serve the cake will change the texture of the cake. A cold cake often tastes dry compared to room temperature cake.

How do I get my cake layers to rise well?

Use room temperature ingredients – using room temperature ingredients allows those wet ingredients to better blend together AND allows the dry ingredients to better absorb them. Both of these things help your cake layers to rise beautifully.

• Make sure you beat the butter, sugar, and eggs really well at the beginning. You’ll see that I’m noting in the instructions to beat these ingredients on a medium-high speed, until smooth and fluffy. You’ll notice the color gets lighter and the volume increases. That’s exactly what we’re looking for.
• Use good quality pans – the types of pans you use matter! Use light metal pans by a brand that specializes in baking pans. I always recommend Fat Daddio pans.
• Don’t over mix your batter – once you start adding dry ingredients, you should use a low speed and only mix until your ingredients are incorporated.

Can this cake be made gluten-free?

The only bummer about Biscoff cookies is that there isn’t a gluten-free alternative, like you’ll find with Oreos, graham crackers, and many other cookies I use in some cakes. Since Biscoff doesn’t have a GF option, you’re best bet is to look for a cookie with similar texture and flavor. We want a crispy cookie that has cinnamon and spice flavors in it.

Can this cake be made ahead of time?

Absolutely! Make sure to follow my tips from my blog post: How to Freeze, Thaw and Transport Cakes.

Where can I find a cake stand?

I’m loving the look of this blue glass cake stand with the yellow peaches. You’ll find a similar one HERE for a great deal!

More Peach and Biscoff Cakes You’ll Love

• Peach Crisp Cake
• Peaches and Cream Cake
• Biscoff Cake
• Caramel Apple Cheesecake Cake with Biscoff Crust
• Banana Caramel Biscoff Cake

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Peach Biscoff Cake

Biscoff cake layers with peach compote, cheesecake filling, Biscoff crumble and vanilla buttercream.

Course Dessert

Keyword biscoff, peach, peach biscoff cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream

FOR THE CRUMBLE

• 5 whole (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) almonds, chopped
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1/2 teaspoon (1.32 g) ground cinnamon

FOR THE COMPOTE

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (12.6 g) vanilla bean paste
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
• With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
• Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
• With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
• Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
• Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)
• Place the final cake layer top side down on the second layer of filling.
• Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.

The post Peach Biscoff Cake with Cheesecake Filling first appeared on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors! Check out how I’ve used Biscoff in the past:

Biscoff Cakes

Biscoff S’mores Cake

Another one of my favorite flavors is s’mores! Graham crackers, chocolate and marshmallows – what’s not to love?! After several requests to combine these two favorite flavors of mine, I bring to you my new Biscoff S’mores Cake with layers of Biscoff cookie crust, chocolate Biscoff cake, toasted marshmallow filling, chocolate ganache and Biscoff buttercream.

Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• You’ll then pour the batter onto the Biscoff cookie crust and bake the cakes at 325 degrees F for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers From Scratch

Don’t forget to follow my go-to tips for getting your chocolate Biscoff cake layers to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Schedule Baking the Biscoff S’mores Cake

Don’t let all the elements of this cake scare you away! Every minute in the kitchen is worth every bite you take. Promise!

Here’s how I schedule baking the Biscoff S’mores Cake:

• Day 1: make the crust and cake layers (once cooled to room temperature, cover with plastic wrap and freeze)
• Day 2: make the marshmallow filling and buttercream (store each in airtight containers in the refrigerator and bring back to room temperature before assembly)
• Day 3: make ganache and then assemble

Print

Biscoff S’mores Cake

Chocolate Biscoff cake baked on Biscoff cookie crust, filled with toasted marshmallow fillings, chocolate ganache, and Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff buttercream, Biscoff S’mores Cake, s’mores

Ingredients

FOR THE COOKIE CRUST

• 24 (192 g) Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (67 g) granulated sugar

FOR THE CAKE

• 18 (142 g) Biscoff cookies, finely ground
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE MARSHMALLOW FILLING

• 24 large marshmallows
• 1 cup (125 g) powdered sugar, measured and then sifted
• 1 cup (226 g) unsalted butter at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1 jar (200 g) marshmallow fluff

FOR THE GANACHE

• 1 cup (180 g) semi-sweet or dark chocolate chips
• 1/2 cup (115.5 g) whipping cream

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar, measured then sifted
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) Biscoff cookie spread, I used chunky this time
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter.
• Divide evenly between the three pans (4 ounces in each) and press down firmly with your hand or the back of a measuring cup.
• Bake for 5 minutes, until golden brown. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the eggs, one at a time, beating well after each addition, making sure to scrape down the bowl between additions. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it should not look curdled. We want it to be smooth.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour mixture and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter onto the Biscoff crust in each pan (about 18 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (slightly cooled) toasted marshmallows, and mix for about one minute.

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• Beat frosting by hand with a wooden spoon to get air bubbles out.

ASSEMBLY

• Place the first cake layer, graham cracker side down, on a cake board.
• Pipe a rim of buttercream around the edge of the cake and then spread about half of the marshmallow filling evenly across the cake. Drizzle with chocolate ganache.
• Place the second cake layer, graham cracker side down, on top and follow the steps above.
• The final cake layer should also be placed graham cracker side down. Cover the cake with a thin layer of buttercream around the entire cake. Freeze for 15 minutes.
• Finish frosting the cake with the remaining buttercream.

The post The Best Decadent and Delicious Biscoff S’mores Cake from Scratch first appeared on Cake by Courtney.

Rich and Decadent Biscoff Brownie Cake

My love of Biscoff runs deep! I have a growing list of Biscoff flavored cakes and I don’t see that list shortening any time soon.

Biscoff Recipes

In case you missed these, here are a handful of my Biscoff-inspired desserts:

• Biscoff Cake
• Oatmeal Biscoff Cake
• Banana Caramel Biscoff Cake
• Biscoff Banana Bread
• Caramel Apple Cheesecake Bars with Biscoff Crust
• Biscoff Bundt Cake

So yeah, the love of Biscoff is pretty thick over here!

One combination you’ll notice isn’t on that list – Biscoff and chocolate. It’s a combination that’s been on my mind a lot lately and I finally got a chance to create this new cake.

You are going to love the Biscoff cake layers paired with chocolate ganache and a brownie layer.

Brownie Layer

For the brownie layer, I used Ghirardelli Dark Chocolate Brownie Mix. It’s my favorite brownie… and you may remember, I tried about a dozen homemade brownie recipes to see if I could find one I like as much as the box mix. Answer: nope!

But feel free to use your favorite homemade brownie if you have a recipe you love!

Ingredients You’ll Need for This Cake

• All-purpose flour
• Baking powder
• Salt
• Biscoff cookies
• Granulated sugar
• Brown sugar
• Unsalted butter
• Eggs
• Buttermilk
• Ghirardelli Dark Chocolate Brownie Mix
• Powdered sugar
• Biscoff spread
• Dark chocolate chips
• Heavy cream

How to Make Moist Cake Layers From Scratch

Don’t forget to follow my go-to tips for getting your Biscoff cake layers to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Buttercream Frosting

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step. This will help make your cookie butter buttercream silky smooth and easily spreadable.

Can’t wait for you to try this Biscoff Brownie Cake! Enjoy!

Similar Recipes You’ll Love

• Best Chewy Brownies from Scratch
• White Chocolate Raspberry Brownie Cake
• The Best Biscoff Cookies You’ll Ever Eat
• Oreo Brownie Banana Caramel Trifle
• Fast and Easy Brownie Berry Torte with Vanilla Custard Filling

Print

Biscoff Brownie Cake

Tender Biscoff cake, dark chocolate brownie, Biscoff buttercream and chocolate ganache.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Brownie Cake, Biscoff Cake, Brownie

Servings 1 4-layer 6-inch or 3-layer 8-inch round cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 large or extra large eggs, at room temperature
• 2 cups ,(480 g) buttermilk at room temperature 

FOR THE BROWNIE

• 1 box Ghirardelli dark chocolate brownie mix

FOR THE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, slightly chilled
• 1 cup (250 g) Biscoff spread
• 1 teaspoon (4.2 g) vanilla extract
• 5 cups (625 g) powdered sugar, sifted
• 1/4 cup (57.75 g) heavy whipping cream 
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE DRIP (ALSO USED IN BETWEEN LAYERS)

• 1 cup (150 g) dark chocolate chips
• 1 cup (100 g) heavy whipping cream 

GARNISH

• 6 Biscoff Cookies

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 35 to 40 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE BROWNIE

• Spray one 8-inch cake pan with nonstick spray, line with parchment paper, and spray again.
• Following mixing instructions on the box. Bake for 40 to 45 minutes.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the vanilla, cream ,and salt and increase the speed to medium-high and beat the frosting for 3 to 5 minutes, until light in color and texture. 

FOR THE DRIP

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the dark chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
• Best to use the drip on a chilled cake. 

ASSEMBLY

• Place the first cake layer on a cake board and top with 1 cup buttercream, followed by a generous drizzle of chocolate drip and a handful of Biscoff cookie chunks. Pat into place.
• Place the brownie layer on top of the filling and repeat the layers of buttercream, ganache, and cookies.
• Place the second cake layer, top side down, on top of the filling.
• Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the buttercream. Chill for another 10 minutes and apply the drip.

The post Rich and Decadent Biscoff Brownie Cake first appeared on Cake by Courtney.

Biscoff Cookies

Friends! Oh my goodness, these cookies are about to change your life. These are the kind of cookies you will want to stand on your rooftop and shout to the world about. Haha, ok, maybe that’s a little exaggeration… or maybe not. I’ll let you decide.

These delicious cookies are inspired by my Biscoff Cake. It’s one of my most popular cakes thanks to the Biscoff cake layers, Biscoff filling, and white chocolate buttercream. The combination is killer.

For the cookies, I added the cookie butter to the cookie dough, along with white chocolate chips and Biscoff cookies, AND I also put two teaspoons of the cookie butter inside each cookie. You’ll want to eat these cookies slightly warm so you can get the full effect of the melted cookie butter with each bite.

Ingredients You Need for Biscoff Cookies

Stock up on Biscoff butter (cookie butter) for these cookies. You’ll need a lot. There’s over a cup of the cookie butter in the dough, plus you’ll need another cup for filling each cookie with two teaspoons of the cookie butter.

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• Biscoff butter (or other cookie butter brand of your choice)
• White chocolate chips
• Biscoff or speculoos cookies

How to Make the Best Biscoff Cookies

These cookies are super similar to my Irresistible Peanut Butter Cookies. The biggest difference is that we’re adding Biscoff butter to the center of the cookies.

After you’ve made the dough, you’ll then use a large cookie scoop, (mine was about 3.5 ounces) to scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each cookie dough half with your thumb, and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball.

And that’s it! The recipe for the best Biscoff cookies you’ll ever eat. If you want more tips and recipes on all things cake (& occasionally other desserts like cookies) follow me on Instagram @cakebycourtney!

Other Cookie Recipes You’ll Love

• The Perfect Churro Cookies
• Everything but the Kitchen Sink Cookies
• Soft and Chewy Chocolate Chip Cookies
• Chocolate Peanut Butter Butterfinger Cookies
• Guilt-Free Protein-Packed Chocolate Chip Cookies

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Biscoff Cookies

Soft and chewy Biscoff cookies filled with Biscoff cookie butter, Biscoff cookies, and white chocolate chips.

Course Dessert

Cuisine Cookies

Keyword biscoff, Biscoff cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 large cookies

Author Courtney Rich

Ingredients

• 1 cup (226 g) unsalted butter, slightly cold
• 1 1/2 cups (375 g) creamy Biscoff butter, or any cookie butter
• 1 1/4 cups (275 g) light brown sugar, packed
• 1 1/4 cups (225 g) granulated sugar
• 1 tablespoon (13 g) pure vanilla extract
• 2 large eggs
• 3 1/2 cups (420 g) all-purpose flour
• 2 teaspoons (8 g) baking soda
• 2 teaspoons (6 g) salt
• 1 1/2 cups white chocolate chips
• 12-14 Biscoff cookies, broken into chunks
• 3/4 cup (187.5 g) Biscoff butter, to fill the cookies

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, Biscoff butter, brown sugar, granulated sugar, and vanilla. Beat on medium speed until well blended, about one minute. 
• Add the eggs and beat until just combined.
• Add the flour, baking soda, and salt and mix on low speed until just combined. 
• Stir in the white chocolate chips and cookie chunks.
• Using a large cookie scoop, (mine made 3.5 ounce cookies), scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball. Repeat for all the cookies.
• Bake for 11 to 12 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
• Makes about 20 large cookies.

The post The Best Biscoff Cookies You’ll Ever Eat first appeared on Cake by Courtney.

My love for Biscoff runs pretty deep! I love finding ways to incorporate Biscoff into my cakes, so I was especially excited when I finally created a Biscoff buttercream. And, you guys, this really is the best Biscoff buttercream frosting for cake. I think you’ll agree as soon as you make and eat the first cake you use it for! 

Biscoff can be enjoyed in so many different ways–ice cream, spread, or even just the Biscoff cookie by itself. But I think we can all agree the best way it tastes is in a cake! Can you imagine a cake covered in the most amazing and creamy Biscoff buttercream? I just love it so much. And I’m so excited to share it with you! 

The Best Biscoff Buttercream Frosting Recipe

The Biscoff buttercream is actually pretty simple to make. It’s pretty similar to how you make my other buttercream frosting recipes, but of course, you incorporate the Biscoff spread (or cookie butter spread). 

To make the Biscoff buttercream frosting, you will need: 

• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) Biscoff spread (can also use cookie butter spread)
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt

First, you will beat the butter and the Biscoff spread with an electric mixer at medium-high speed. Beat it until smooth, which is about 45 seconds. 

Next, slowly add in the powdered sugar, mixing it at a slow speed. Once it’s all incorporated, turn the mixer to high speed and add in the vanilla, heavy cream, and salt. Continue to beat at high speed until the mixture is nice and fluffy (about 4-5 minutes). 

Scrape down the sides of the bowl if needed to help keep everything nicely mixed in. Once you get that fluffy texture, beat the frosting by hand with a wooden spoon a couple of times to help get any remaining air out. 

You can either make this right at the time you want to use it to frost your cake, or you can make it ahead of time. It can be stored in your fridge for up to one week in an airtight container. If you do make it ahead of time, be sure to let it get back to room temperature and beat it for a bit to help get that fluffy texture back. 

Top 3 Biscoff Buttercream Frosted Cakes

I have a growing list of Biscoff-flavored cakes and I don’t see that shortening any time soon! If you have a deep love for Biscoff or cookie butter like I do, we can enjoy these cakes together! I am excited to know what you think of this Biscoff buttercream recipe too. I think it could even become your new favorite flavor of buttercream frosting for your cakes! 

Biscoff Buttercream Frosted Cake #1: Oatmeal Biscoff Cake

The inspiration for my Oatmeal Biscoff Cake comes from the oatmeal cookie covered in cookie butter you can get from Twisted Sugar. I tried it once and I’ve been in love with it ever since! This cake is unique because the cake layers bake on top of a giant Biscoff cookie layer. You can check out my original post for this cake to get a step-by-step tutorial on how to assemble this cake. I can’t wait for you to try it!

Biscoff Buttercream Frosted Cake #2: Biscoff Brownie Cake

My rich and decadent Biscoff Brownie Cake comprises Biscoff cake layers surrounding a brownie cake layer, along with chocolate ganache in between each one. The entire cake is covered in a Biscoff buttercream frosting and finished off with a chocolate drip. Is your mouth drooling too?

I tried several homemade brownie recipes to use as my brownie layer, but I couldn’t find a single one that I liked as much as the Ghirardelli box mix! So feel free to use your favorite brownie mix (box or homemade) for that cake layer. And the rest of this cake is a beautiful combination of chocolate and Biscoff!

(Speaking of brownies, you have to check out my Peanut Butter Chocolate Brownie Bars! You will die!)

Biscoff Buttercream Frosted Cake #3: Caramel Apple Cheesecake Cake with Biscoff Crust

This cake has quite the name, but only because it is quite a masterpiece! My Caramel Apple Cheesecake Cake with Biscoff Crust is made up of moist apple cider cake layers that are baked on a Biscoff pecan crust. That is then topped with a no-bake cheesecake filling and apple pie filling. Then, the entire cake is finished off with Biscoff buttercream and salted caramel. Wow! Right? While this cake has lots of fall-themed flavors in it, you could be (and probably should be) enjoying this cake all year round. It’s so amazing! 

The Best Biscoff Buttercream Frosting for Cake

Are you convinced that this really is the best Biscoff buttercream frosting for cake? Are you also excited to try out one of my cakes using the buttercream recipe? I can’t wait to see which ones you try and end up loving! Come let me know over on Instagram @cakebycourtney. Follow me there too so you can get the best tips and tricks on all things cake!

The post The Best Biscoff Buttercream Frosting for Cake first appeared on Cake by Courtney.

White Chocolate Raspberry Biscoff Cookies

For me, this time of year is the cookie-making season! Every December, my mom would spend hours and hours making a variety of cookies to gift to our neighbors. She made sugar cookies, peanut butter thumbprint cookies, crinkle cookies, cluster cookies, and sometimes even lemon bars.

When December hits now, I just want to make cookies!

I have several cookie recipes on the blog that you can make any time of year:

• Soft and Chewy Chocolate Chip Cookies
• Irresistible Peanut Butter Cookies
• Sugar Cookies
• Magnolia Cookies
• Cowboy Cookies

But these White Chocolate Raspberry Biscoff Cookies are the perfect holiday cookie with the white and red colors you get from the white chocolate chips and freeze-dried raspberries.

Ingredients You Need for White Chocolate Raspberry Biscoff Cookies

You will love how easy these cookies are to make. Just ensure you have the following ingredients on hand when you whip them up:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Eggs
• Unsalted butter
• Vanilla
• Salt
• Baking powder
• Baking soda
• White chocolate chips
• Freeze-dried raspberries
• Biscoff cookie spread

TIP: When you make these cookies, be sure to fold in the Biscoff cookie spread at the end. You DON’T want to mix the spread in completely. Instead, you’re looking to create streaks of Biscoff cookie butter.

Can’t wait for you to try these out and share with your friends and family like we’ll be doing! I think they’ll be a new favorite holiday cookie recipe.

More Raspberry Recipes You’ll Enjoy

• Raspberry Oreo Cake with Cookies and Cream Filling
• Pink Velvet Cake with Raspberry Buttercream
• Chai White Chocolate Raspberry Cake
• Chocolate Raspberry Swiss Roll
• Sweet and Salty Raspberry Pretzel Crunch Cake

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White Chocolate Raspberry Biscoff Cookies

Soft and chewy cookies with white chocolate chips, freeze dried raspberries, and cookie butter.

Course Dessert

Cuisine Cookies

Keyword biscoff, cookies, raspberry, White Chocolate, white chocolate raspberry biscoff cookies

Servings 18 cookies

Ingredients

• 1 cup (226 g) unsalted butter, cold
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 large or extra large eggs room temperature
• 1 teaspoon (4.2 g) vanilla
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (150 g) white chocolate chips
• 1 cup freeze dried raspberries
• 1/2 cup Biscoff spread, melted

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
• Stir in the white chocolate chips and freeze dried raspberries. Carefully fold in the Biscoff spread, being careful not to mix it in, but allow streaks to remain.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That’s ok! The cookies will continue to bake a little while they cool.

The post Easy White Chocolate Raspberry Biscoff Cookies first appeared on Cake by Courtney.

The Banana Caramel Biscoff Cake You Can’t Live Without

Excited to be sharing this unforgettable Banana Caramel Biscoff Cake with you today! The idea for this cake came after I made my Biscoff Ice Cream and Biscoff Cake. While I’m not one to usually eat ice cream with cake, I wanted a cake to go along with the Biscoff ice cream for a party we were throwing. As I thought about what flavors might pair well with Biscoff, banana and caramel were at the top of my list.

Brainstorming This Cake Creation

As I thought about this cake, I knew I wanted the caramel to be a significant part of the cake. Similar to my Honey Pear Upside Down Cake, I decided to incorporate more bananas and the caramel flavor by baking them on the bottom of my cake layers. I couldn’t be more happy with how this element turned out! The brown sugar caramel sauce baked beautifully over the bananas and into the cake layers themselves, adding the extra caramel flavor I was looking for.

Simple and Versatile Biscoff Filling You’ll Want to Eat with Everything

For the filling, I made my Biscoff filling from my Biscoff Cake. It’s a simple filling, but is a total game changer in this cake, especially with the extra pieces of cookie added in. The hint of cinnamon in the cookies is a perfect combination with the bananas and caramel, and the cookie pieces add a bit of texture to the cake as well.

In addition to the Biscoff filling and cookie pieces, I also swirled salted caramel in between each layer and on top of the cake.

I also added an extra half of the frosting recipe to make enough frosting for the ribbons around the cake. The amount of frosting listed in the recipe is enough to frost the cake completely, but if you want to add any piping decorations, I suggest making an additional half batch.

How to Plan Cake Making So You’re Not Stressed and Rushing the Process

I made the entire cake three days before our party and froze the cake in plastic wrap until the night before. I then moved the cake from the freezer to the refrigerator to start thawing overnight. On the day of our party, I removed the cake from the refrigerator, took off the plastic wrap and let it get to room temperature inside a cake box. The cake tasted perfectly fresh and delicious!

However, if you can, I do recommend making this cake as close to when you plan to serve it as possible. The bananas will brown more the further out you make the cake. If you’re looking to make some of the cake ahead of time, I suggest making the filling, caramel and frosting a few days early and saving the cake layers for the day of or day before.

You can find more information for how to freeze, thaw and transport cakes in this POST.

Whether you’re a huge banana fan or not, I think you’ll love this cake. The flavors of the caramel and Biscoff pair so well with the banana, even my chocoholic husband was licking the remains off his plate!

Enjoy!

Other Cakes You’ll Love!

• Oatmeal Biscoff Cake
• Biscoff Cake
• Strawberry Biscoff Cake

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Banana Caramel Biscoff Cake

This Banana Caramel Biscoff Cake is filled with layers of banana caramel cake, Biscoff filling and salted caramel frosting.

Course Dessert

Cuisine Cake

Keyword Banana Caramel Biscoff Cake

Servings 1 3-layer 8-inch round cake

Ingredients

FOR THE CARAMEL SAUCE

• 1 cup (220 g) brown sugar tightly packed
• 1/2 (118.3 g) cup water
• 1/2 teaspoon (1.1 g) cinnamon
• 4 tablespoons (56.6 g) unsalted butter

FOR THE BANANA CAKE

• 3 cups (365 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 3/4 cup (169.5 g) unsalted butter room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (73.3 g) light brown sugar
• 3 large or extra large eggs room temperature
• 3/4 cup (180 g) milk room temperature
• 3/4 cup (180 g) plain greek yogurt
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 3 medium-sized bananas mashed
• 3 medium-sized bananas sliced

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter room temperature
• 1 cup (250 g) Biscoff spread
• 1 cup (125 g) powdered sugar sifted
• 6 Biscoff cookies

FOR THE CARAMEL

• 1 cup (200 g) granulated sugar
• 8 tablespoons (118.3 g) water
• 4 teaspoons (28 g) light corn syrup
• 2/3 cup (154 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• 2 teaspoons (12 g) salt

FOR THE BUTTERCREAM

• 1/2 cup (150 g) salted caramel (recipe above)
• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CARAMEL SAUCE

• Combine all the ingredients in a sauce pan over medium-low heat. Bring the mixture to a boil, stirring occasionally.
• Remove from heat and allow to cool for about 5 to 10 minutes before pouring into the cake pans.

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray, line with parchment rounds, then spray the parchment. Set aside.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
• Combine the milk and greek yogurt in a small bowl and set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the milk and yogurt mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture–you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don’t have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
• Before pouring the batter in the pans, divide the sliced bananas into TWO of the pans, leaving one pan empty. After arranging the banana slices on the bottom of the pan, pour a few tablespoons of the caramel sauce over the bananas, leaving one pan without bananas or caramel sauce.
• Once the bananas and caramel sauce are in the pans, divide the batter evenly between the three prepared pans, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 1.4 lbs of batter in each pan). 
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 28 to 33 minutes. The cake layer without the bananas and sauce will take less time to cook. I took this layer out of the oven at 28 minutes. The two layers with bananas and sauce took 33 minutes to cook. 
• Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely. 
• When the cakes are completely cooled, level the one cake layer that doesn’t have bananas and sauce on it. Using a pastry brush, soak the cake with the remaining caramel sauce.
• The cake layers can be made up to a week in advance, but I just making this cake as close to serving time as possible to keep the bananas looking fresh. If you plan to make it in advance, cover each cake layer with two layers of plastic wrap. When you’re ready to frost your cake, take the cake layers out of the freezer an hour before you decorate.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light in color, about 2 minutes.
• Add the Biscoff spread and mix for another minute, until smooth.
• With the mixer on low, add the powdered sugar and mix until incorporated. Turn the mixer to medium speed and beat another minute.
• Can be stored at room temperature for a few days.

FOR THE CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Bring the mixture to boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.    

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar followed by 1/2 cup of the salted caramel.
• Turn the mixer to medium-high and beat the frosting for about 5 minutes, until light and fluffy.
• Before spreading, use a wooden spoon to beat for a couple minutes to get air pockets out of frosting.

ASSEMBLY

• On a cake plate or cake board, place one of the banana-lined cake layers on top. Spread half of the Biscoff filling on top of the cake layer. Because this cake layer isn’t leveled, you’ll need to get eye level with the cake to make sure you’re spreading the filling as evenly as possible. You want the filling to be level even though the cake layer may be a little domed.
• Top the filling with three crushed Biscoff cookies and a couple tablespoons salted caramel.
• Place the second banana-lined cake on top of the cookies and caramel sauce. Spread the remaining Biscoff filling evenly over the cake layer, followed by the remaining crushed cookies and some more salted caramel sauce.
• Place the final cake layer top side down (the side with the caramel soak). Cover the entire cake with a thin layer of salted caramel frosting to lock in the crumbs. Freeze the cake for 10 minutes.
• Once the crumb coat is set, continue to frost the cake with the remaining caramel frosting. 

The post Unforgettable Banana Caramel Biscoff Cake first appeared on Cake by Courtney.

Easy Banana Bread Recipe

I know the heat is at an all-time high in some areas, but I hope you’re still getting a chance to bake! I’ll put together a list of my favorite no-bake desserts, but in the meantime, I have a super easy, incredibly delicious banana bread recipe to share with you. This easy banana bread recipe is actually made with Biscoff spread in the batter and swirled between the batter.

Biscoff Banana Bread

The Biscoff element not only helps to create an incredibly moist banana bread, it also adds a secondary flavor element with its cinnamon base.

Ingredients You’ll Need For Biscoff Banana Bread

• Unsalted butter
• Biscoff spread
• Granulated sugar
• Brown sugar
• Ripe bananas (go for brown to black skins – they’ll give the bread the most flavor)
• Eggs
• Vanilla extract
• Kamut flour or all-purpose flour
• Old fashioned rolled oats
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Buttermilk

How to Make Biscoff Banana Bread

I love how easy this banana bread is to make. You’ll first want to grab two 8-inch by 4-inch bread pans. I love the brand Fat Daddio.

As your oven heats to 325 degrees F., you’ll start mixing your dry ingredients together in a medium bowl. Things like flour, oats, baking powder, baking soda, salt, and cinnamon should all be whisked together before you add them to the other ingredients. This ensures your leavening agents are evenly distributed throughout the batter.

In the bowl of a stand mixer fitted with the paddle attachment, you’ll then beat the butter and sugars together for a few minutes, until light in color and fluffy in texture. Biscoff spread and eggs come next, followed by the mashed bananas and vanilla extract.

To finish up, you’ll turn your mixer to low and then alternately add the flour mixture and the buttermilk in three additions, starting and ending with the flour mixture.

When the batter is finished, you’ll pour 17 ounces of batter in each pan, drizzle each loaf with 1/4 – 1/2 cup Biscoff spread (depending on how much Biscoff you want), and then cover the Biscoff with an addition 17 ounces of batter in each pan. Bake the pans together for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. My bread took 53 minutes.

Kamut Flour

Kamut flour is an ancient grain that hasn’t been hybridized or genetically modified. I like using it in place of all-purpose flour when I’m doing breakfast and snack items I know my kids will eat a lot of. You’ll also see Kamut flour has higher protein, antioxidants, minerals, vitamins, and other nutritional benefits than all-purpose flour.

However, they aren’t a one-for-one sub. I typically use 1/4 cup to 1/2 cup less Kamut flour if I’m following a recipe that calls for all-purpose flour. I also wouldn’t sub Kamut flour for cake flour, just like you wouldn’t sub all-purpose flour for cake flour.

If you don’t have Kamut flour for this recipe, no sweat! Just use 3 1/4 cups of all-purpose flour.

Other Recipes You May Love

• Cinnamon Swirl Breakfast Loaf
• Lemon Poppy Seed Bundt Cake
• Banana Peanut Butter Caramel Cake
• Triple Chocolate Banana Cake
• Light and Fluffy Kodiak Pancakes

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Biscoff Banana Bread

Tender and moist Biscoff banana bread with swirls of Biscoff.

Course Breakfast

Cuisine bread

Keyword Banana Bread, Biscoff Banana Bread, Easy Banana Bread

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Ingredients

• 3 cups (345) Kamut flour
• 3/4 cup (60 g) old fashioned rolled oats
• 2 teaspoons cinnamon
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (120 g) Biscoff spread
• 3 eggs room temperature
• 2 cups (400 g) mashed overly ripe bananas
• 1 teaspoons (4.2 g) pure vanilla extract
• 1 cup (240 g) buttermilk room temperature
• 1 cup (240 g) Biscoff spread to drizzle in the batter

US Customary – Metric

Instructions

• Preheat your oven to 325 degrees F. Spray two 8-inch by 4-inch bread pans with non-stick spray, line with parchment, and spray again. Set aside.
• In a medium sized bowl combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until pale in color and fluffy in texture, about 3 minutes. Add the Biscoff spread and mix an addition 1 minute on medium-high.
• Lower the speed to medium-low and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Turn the mixer to medium-high and beat the mixture for an additional 2 minutes, until lighter in color. Add the vanilla and mashed bananas and stir to combine.
• With the mixer on low, add the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just incorporated.
• Pour 17 ounces of batter in each pan. Drizzle 1/4 cup to 1/2 cup Biscoff spread over the batter. (I heated my Biscoff spread for about 30 seconds in the microwave). Top each pan with remaining batter (about 16-17 more ounces in each pan). Spread the batter with the back of a spoon to make it level.
• Bake both pans together in the oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
• Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely. 

The post Tender and Moist Biscoff Banana Bread first appeared on Cake by Courtney.

Biscoff Strawberry Cake

With summer coming to an end soon, I’m doing my very best to get a few more summer-inspired cake flavors in! Don’t get me wrong, I love the fall-inspired flavors coming our way, but somehow there’s never enough time to bake all the cakes I have planned – and I had A LOT of summer cakes planned. I have a few more to do this month, and then I can’t wait to start fall cakes!

This week’s new cake is my Biscoff Strawberry Cake, inspired by an ice cream flavor at Rockwell Ice Cream here in Utah. This cake is made with my Biscoff cake layers, Biscoff filling and cookies, strawberry buttercream and fresh strawberries.

I don’t know how it does, but Biscoff seems to pair so well with so many flavors. Strawberry was so exception!

Biscoff Cake

My Biscoff cake layers are made with a 18 Biscoff cookies that you’ll pulverize in a food processor or blender. If you’re using the traditional Biscoff sleeve of cookies, this leaves a few left over to crumble in between the layers and sprinkle on top of the cake.

The flavor and texture of this cake are really unique and delicious. You’ll notice the cake is on the more dense side, but nothing like a pound cake that is truly a dense texture. This cake just isn’t light and fluffy. Instead, you get a really great texture that’s tender and moist, but not at all airy. I also love that these layers seem to bake evenly and flat on top every time!

I baked the batter in only TWO 8-inch cake pans this time, so my layers would be thick enough to split in half so I could put extra filling in the cake.

Layering: I used the Biscoff filling twice, but if you prefer more strawberry buttercream, you can switch the pattern above and do two layers of buttercream and one layer of Biscoff filling.

Biscoff Alternative: If you live somewhere Biscoff cookies or Speculoos cookies are unavailable, graham crackers or any kind of cinnamon biscuit cookie would make a great alternative to the Biscoff cookies in the cake layers.

Helpful Cake Baking Tips:

• Preheat oven 20 to 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• Beat butter and sugar on high for a few minutes.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

Biscoff Filling

The Biscoff filling is also the same filling from my Biscoff Cake. It’s one of my favorite cake fillings and also makes an incredible dessert dip too! This is a great element to make ahead of time. It can be stored in an airtight container at room temperature for a day or in the refrigerator for up to two weeks.

Biscoff Alternative: If you live somewhere Biscoff spread or Speculoos cookie spread are unavailable, you can use graham crackers or any kind of cinnamon biscuit cookies to make your own filling/frosting. Here’s how:

• Soak 1/2 cup cookie crumbs in 1 cup of whole milk for 20 minutes.
• Strain the milk mixture through a mesh strainer so you just have the flavored milk.
• Beat 1 cup of unsalted butter and three cups of powdered sugar on medium-high speed until light and fluffy.
• Slowly stream in the flavored milk.
• Add 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla extract. Beat the mixture on medium-high for about 3 to 5 minutes.

Strawberry Buttercream

For the strawberry element, I paired the Biscoff with my strawberry buttercream from my Strawberries and Cream Cake. While some of my strawberry cakes have emulsion in the buttercream, this one uses more natural flavors from freeze dried strawberries and strawberry jam. You’ll need to pulverize the freeze dried strawberries to a fine powder, like powdered sugar. The recipe calls for 1/2 cup of the freeze dried strawberries – that’s after you pulverize them.

We’re also adding some strawberry jam to the buttercream for more color and flavor. You can use jam or jelly – just depends if you want seeds or not.

Tip: make sure you’re using your paddle attachment and beat the buttercream on medium-high speed for about 5 minutes to really blend all of the ingredients. This also helps to lighten the texture of the buttercream so it’s not too dense.

Conversations Over Cake

And in case you missed it, Ryan and I made my Biscoff Strawberry Cake for an episode of Conversations Over Cake a couple weeks ago. My Biscoff Cake is one of Ryan’s favorite cakes I’ve ever made. And even though he doesn’t love fruit in his cakes, he gave this one one of his best reviews, “pretty good.”

Raw Edge

To get the raw edge look on the top of the cake, follow these steps and take a look at the video above:

• Apply a thin layer of buttercream over the cake once you’ve stacked it. This is the crumb coat. Freeze the crumb coated cake for 10 minutes.
• Using an offset icing spatula, evenly spread about a half cup of buttercream over the top of the cake, making sure to push some of the buttercream over the edge of the cake.
• Once the top is evenly covered, use your straight icing spatula to apply buttercream to the sides of your cake.
• Make sure to get eye level with your cake often to ensure the buttercream is going on straight.
• Once the sides are covered, use your cake scraper to smooth out the sides. As you do this, the buttercream from the top of the cake and the side of the cake will meet up and be pushed up into this crown.

Enjoy!

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Biscoff Strawberry Cake

Biscoff cake layers with Biscoff spread and cookies and strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Biscoff Strawberry Cake, Intermediate

Servings 1 4-layer 8-inch

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs at room temperature
• 2 cups (480 g) buttermilk at room temperature 

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter at room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup  (125 g) powdered sugar sifted 

FOR THE FROSTING

• 2 cup (452 g) unsalted butter slightly chilled
• 4 cups (500 g) powdered sugar measured and then sifted
• 1/2 cup (14 g) pulverized freeze dried strawberries
• 1/4 cup (40 g) strawberry jelly or jam if you don't mind seeds
• 1 tsp (4.2 g) vanilla extract
• 1/3 cup (76 g) heavy whipping cream 
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

GARNISH

• Fresh strawberries

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes. 

FOR THE FROSTING

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar and freeze dried strawberries until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the jelly, cream and vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. If the buttercream seems too thick, add a couple more tablespoons jelly and cream.

ASSEMBLY

• Divide each cake layer in half to create four thin cake layers.
• Place the first cake layer on a cake board and top with 1 cup Biscoff filling. Crumble three cookies into small pieces and press into the filling.
• Place the second cake layer on the Biscoff filling and evenly spread 1 cup of strawberry buttercream over the cake layer. Slice fresh strawberries and place them over the buttercream.
• Place the next cake layer on top and cover with another cup of Biscoff filling and more cookies.
• Gently place the final cake layer, top side down, on the top.
• Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the strawberry buttercream.

The post Delicious and Easy Biscoff Strawberry Cake first appeared on Cake by Courtney.