Biscoff Layer Cake
A rich and elegant Biscoff cake featuring layers of spiced cookie butter, creamy frosting, and bakery-worthy flavor.
Print Pin Servings: 12 Slices
Calories: 470kcal
Cost: $12–$15
Equipment
- 1 Stand mixer or hand mixer
- 1 9-inch round cake pans
- 1 Food processor For crushing cookies
- 1 Wire cooling racks
- 1 Offset spatula For frosting
- 1 Measuring cups and spoons
- 1 Large mixing bowls
- 1 Rubber spatula For folding ingredients
Ingredients
- 2 cups Lotus Biscoff cookies Crushed
- 1 cup Biscoff cookie butter spread Slightly warmed
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Brown sugar Light or dark
- 1 cup Unsalted butter Room temperature
- 3 Large eggs Room temperature
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Whole milk Room temperature
- ½ cup Heavy cream
- 8 oz Cream cheese Softened
- 1.5 cup Powdered sugar For frosting
- 1 teaspoon Cinnamon Ground
- ½ teaspoon Ground ginger
- ¼ teaspoon Nutmeg
Instructions
- Preheat oven and prep cake pans
- Crush Biscoff cookies
- Cream butter and sugars
- Beat in eggs and vanilla
- Add melted cookie butter
- Combine and sift dry ingredients
- Alternate adding dry mix and milk
- Fold in cookie crumbs
- Divide batter in pans and bake
- Cool cakes on racks
- Beat frosting ingredients
- Layer cakes with frosting and cookie butter
- Cover cake with frosting and garnish
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 470kcal | Carbohydrates: 52g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 36g | Vitamin A: 750IU | Calcium: 60mg | Iron: 1.2mg