- moist & tender -
This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip.
– Cookie Butter: The cream cheese frosting has cookie butter for lots of biscoff flavour. – Biscoff: Every single layer has crushed biscoff cookies. They’re baked into the cake, and in between the cake layers in the frosting. – Cake layers: They’re fluffy, soft, and moist thanks to sour cream, butter, and vegetable oil.
There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavour.
what you will need:
– 1 ½ cup butter – ⅓ cup vegetable oil – 1 ½ cup brown sugar – ⅓ cup granulated sugar – ½ tsp sea salt – 1 tbsp vanilla – 7 eggs – ¾ cup sour cream – 4 ¾ cup all purpose flour (570g) – 3 ¾ tsp baking powder – 1 ½ tbsp cinnamon – 1 cup milk – 12 biscoff cookies, crushed – 1 cup butter – 3-4 cups powdered sugar – ¾ cup biscoff spread – 8 oz cream cheese cold – 3-6 tbsp heavy whipping cream cold
Beat butter, oil, and sugars until light and fluffy. Add eggs one at a time and beat until combined. Add sour cream.
Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes before flipping the cake pans onto a cooling rack.
Make frosting by beating butter and sugar. Add biscoff and beat. Add cream cheese in small pieces and beat together. Add the cream 1 tablespoon at a time, beating until light and fluffy.
Stack the cake by spreading frosting and topping with crushed biscoff, and repeating until the last layer.
Spread frosting all over the outside of the cake and chill in freezer for 10 minutes.
Pour melted biscoff over the top. Set in freezer for 10 minutes. Decorate with more frosting, biscoff, and serve!
The perfect cake for anyone who loves biscoff and cookie butter spread!
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