This cake has crushed Biscoff cookies baked in the cake layers! More Biscoff is almost impossible!
If you like Biscoff Lotus cookies you will be a fan of this cake! Biscoff infused cake layers are layered with a Biscoff cream cheese filling and decorated with a Biscoff vanilla buttercream frosting.
Biscoff cream cheese filling
Cream cheese filling is a delicious and light alternative to regular buttercream and so easy to make! All you need to do is whip cream cheese until smooth and add all the flavorings. Whip up some heavy cream and fold it into the filling.
Alternatively you can use the buttercream as a filling. Just make about 1/3 more than it says in the recipe! It would taste great if the buttercream that is used in the filling has some more Biscoff spread added for more flavor!
I like to freeze my cake layers after they reached room temperature for an easier assembly of the cake! So after baking let the cake layers cool in the cake pan for about 10 minutes then remove the cake pan and let them come to room temperature on top of a wire rack covered with parchment paper. Wrap the cake layers in cling wrap or place them into a plastic container and freeze them preferably overnight or at least 2 hours before assembling the cake. To work with frozen cake layers will make it so much easier to assemble and decorate the cake. It also helps to set the buttercream and chill the whole cake in a quicker time as it needs to be fully cooled before adding the drip.
These are the cake pans and my KitchenAid hand mixer that I always use in my recipe videos
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! This 6 speed KitchenAid hand mixer is the only one with flex edge beaters for a 2 times faster mixing and to protect your mixing bowl from scratches!
2 2/3 cups (280 g) all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp ground cinnamon
1 tsp salt
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) light brown sugar
1 1/2 cups (360 ml) milk
1 1/4 cups (125 g) Biscoff cookie crumbs
1 cup (240 ml) vegetable oil
1 cup (245 g) greek yogurt
2 large eggs, at room temperature
2 tsp vanilla extract
For the Biscoff filling:
8 oz (220 g) cream cheese, cubed
2 tsp vanilla
1/2 cup (65 g) powdered sugar
1 1/2 cups (360 ml) heavy cream
1 1/2 cups (300 g) Biscoff spread
For the Biscoff buttercream:
3 cups (680 g) softened butter
1/3 cup (70 g) Biscoff spread
5 cups (650 g) powdered sugar
1 tbsp vanilla
1/3 cup heavy cream, or more
1 1/2 cups (300 g) Biscoff spread for the drip
7 Biscoff Lotus Cookies for decoration
Check out my Biscoff Cheesecake tutorial while this one is in the making
To make the cake prepare three 8 inch baking pans with parchment paper and grease them with butter or baking oil. Preheat the oven to 350 °F. Into a big mixing bowl combine white and brown sugar, vanilla and vegetable oil. Mix it until well combined. Mix in eggs, one at a time. Make sure that it is mixed in completely and there are no lumps of egg left. Then fold in all the dry ingredients. You can mix them in a separate bowl first but it is not necessary. So add flour, Biscoff cookie crumbs, baking powder, baking soda, cinnamon and salt. Mix it until it is just combined. Over mixing leads to a dense cake.
Divide the batter between three cake pans and bake it in the preheated oven for 30 to 35 minutes. If you are using bake even strips add 10 minutes to the baking time. Check the doneness with a wooden skewer. When the skewer comes out clean of with a few moist crumbs it is done. Let it cool in the cake pans for about 10 minutes. Then remove the cake pan and let the layers cool on a wire rack completely. Freeze if desired (see notes)
For the filling whip cream cheese until smooth for about 4 minutes. Then add powdered sugar, Biscoff spread and vanilla. Mix it until combined. Whip heavy cream in a separate bowl until stiff. Fold it into the cream cheese mixture until smooth.
For the frosting mix softened butter until fluffy and whiter in color. In a different bowl mix cream cheese until smooth for about 4 minutes on a low speed. Mix in whipped butter until smooth. Mix in powdered sugar little by little. Then add vanilla and salt. Mix until well combined. Then whip it for about 2 minutes until it has a fluffy consistency. Add heavy cream or milk until it has the desired consistency.
To decorate the cake place one cake layer on a cake plate. If it has a dome cut it even. Then spread 1/2 of the filling on top. Smooth it out with a spatula. Top it with the second cake layer and add the rest of the filling. Add the last cake layer. Then cover the whole cake with a thin layer of frosting that works as a crumb coat. Let it chill in the fridge for 10 minutes. Then add a second layer of frosting and smooth it out. The easiest way to get straight sides is a metal cake scrape. Use an offset spatula to smooth out the top. Let the cake chill in the fridge for 40 minutes to make sure it is fully cooled before adding the Biscoff spread drip.
To make the Biscoff drip simply heat Biscoff spread in the microwave until it is fully melted. This takes about 15 seconds. Pour it all on top of the cake and spread it with an offset spatula to cover the whole surface and make it drip down the sides. Alternatively use a piping bag to pipe the drip first and then fill up the top. When the drip has set add some buttercream swirls in the center and sprinkle some Biscoff cookie crumbs on top. Finish decorating the cake with more Biscoff cookies.
If you want to pipe swirls on the cake I would recommend to add about 1/2 cup or more of powdered sugar to the frosting. So first cover the cake with frosting and then use left over frosting mixed with more powdered sugar to pipe swirls. If it is still too soft place it in the fridge for about 10 minutes, whip it up and then try again.
I like to place my cake layers in the freezer after they have completely cooled. Freezing them for a few hours or over night makes it so much easier to handle as they crumble less and are sturdier.