This biscoff cake is layered with lotus biscoff cookies and a creamy biscoff buttercream. It's easy to make and has notes of vanilla, brown sugar, and cinnamon from the cookie butter!
- 2¾ cup all-purpose flour
- 2½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup butter, softened (regular or vegan)
- ½ cup canola oil (or other neutral oil)
- 1 cup granulated sugar
- 2 eggs
- 2 egg whites
- 1½ tablespoon vanilla extract
- 1¼ cup milk (regular or vegan)
- 14 Biscoff Cookies, plus more for decorating
Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
Whisk flour, salt, and baking powder, together in a medium bowl and set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter, oil, and sugar until combined. Add in the eggs, egg whites, and vanilla extract.
Alternate adding in a small amount of dry ingredients and then a little bit of milk, starting with the dry ingredients. Mix until just combined.
Pour the cake batter evenly between the two cake pans, then layer Biscoff cookies over top of the batter. You can do this with just one of the cakes, or with both.
Bake on the middle rack of the oven for 23-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread together until smooth.
Add in the vanilla extract, then add the salt and icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
Once the cakes have cooled completely, frost and decorate with Biscoff cookies and enjoy!
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
PARCHMENT PAPER LINING: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
MEASURING FLOUR: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
BUTTERCREAM: This recipe provides enough buttercream to allow for piping and decorating. If you don'd need that much buttercream, you can make ⅔ of the buttercream recipe, or freeze the leftovers.
Storage and Freezing Instructions:
The cake can be stored covered at room temperature for 3-4 days. The cookie layer will soften over time and be less crunchy, so the cake is best served within 1-2 days of being assembled.
To freeze the cooled cake layers, tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let thaw at room temperature.
Store leftover buttercream in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Thaw in the fridge. When you're ready to use it, mix it up using a handheld or standing mixer to make it fluffy again.
To make as cupcakes: This cake recipe will make 24 cupcakes. Bake at the same temperature for around 13-17 minutes or until toothpick inserted in the middle comes out clean.
To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.
To make in a 9x13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.
To make as a 3 layer cake: The easiest way is to divide the batter between 3 8 inch cake pans (you'll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.
Calories: 562kcalCarbohydrates: 59gProtein: 5gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 34mgSodium: 431mgPotassium: 44mgFiber: 1gSugar: 39gVitamin A: 956IUCalcium: 65mgIron: 1mg