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Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe

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4.3 from 6 reviews

This luscious Biscoff Cake features tender, moist layers infused with vanilla and buttermilk, layered and frosted generously with a smooth Biscoff buttercream. Finished with crushed Biscoff cookies for crunch and flavor, it’s a delightful dessert perfect for special occasions or indulgent everyday treats.

Ingredients

Cake Ingredients

  • 5 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • 1 cup (8 fl oz / 240 ml) buttermilk
  • 2 ¼ teaspoons vanilla extract
  • 3 cups (425 g / 15 oz) cake flour, sifted
  • 2 cups (453 g / 16 oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g / 6 oz) butter, cold and diced

Buttercream Frosting

  • 1 recipe Biscoff Buttercream (prepared separately)

Garnish

  • 20 crushed Biscoff cookies

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (180°C). Butter and line two 8-inch round cake pans with parchment paper. Butter the parchment paper and sprinkle the pans with flour, tapping out the excess. Set aside.
  2. Mix wet ingredients: In a large jug, whisk together the egg whites, whole egg, buttermilk, and vanilla extract until fully combined. Set aside.
  3. Combine dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine cake flour, granulated sugar, baking powder, and salt. Mix on low speed for 1 minute to blend.
  4. Incorporate butter: Add the cold, diced butter to the dry ingredients. Continue mixing on low speed until the mixture resembles coarse breadcrumbs with no large clumps of butter.
  5. Combine wet and dry ingredients: Add the wet ingredients to the dry mixture in two batches. Mix just until combined to avoid overmixing, which can toughen the cake.
  6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-35 minutes, or until a cake tester inserted in the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans on wire racks for 20 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely on racks. For best handling, wrap the cakes tightly and refrigerate for about 2 hours until cold and firm.
  8. Trim and layer the cakes: Use a large serrated knife to level the domed tops and then cut each cake layer in half horizontally to make 4 thin layers in total.
  9. Frost the cakes: Place one cake layer on a serving plate. Spread about ⅔ cup (5 oz / 142 g) of Biscoff buttercream evenly over it, reaching the edges. Repeat layering cake and frosting with all 4 layers.
  10. Apply crumb coat: Cover the entire assembled cake with a thin layer of frosting to seal in crumbs. Refrigerate for at least 30 minutes to set the crumb coat.
  11. Final frosting and decoration: After chilling, apply a smooth, thick final layer of frosting. Press crushed Biscoff cookies around the bottom edge of the cake. Pipe decorative rosettes on top and scatter some additional crushed cookies over the surface.
  12. Serve and store: Slice and enjoy your Biscoff cake. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days to maintain freshness.

Notes

  • Ensure all eggs and buttermilk are at room temperature to create a smooth cake batter and improve cake rise.
  • Chilling the cake layers before frosting makes trimming and layering easier and cleaner.
  • If Biscoff Buttercream recipe is not available, it can be made by combining softened butter with powdered sugar and Biscoff cookie spread.
  • Use fine quality cake flour for a tender crumb and light texture.
  • Crushing Biscoff cookies finely helps them adhere better to the frosting edges and create an appealing garnish.
  • Bring the cake to room temperature before serving for optimal flavor and texture.

Find it online: https://marthatasty.com/biscoff-cake-with-cookie-garnish-and-buttercream-frosting-recipe/