Biscoff Cake


Feb 24

Biscoff Cake: Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

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Ice Cream Standards

After living in the Bay Area for a couple years, my standard for quality ice cream hit an all-time high. We experienced some of the best ice cream ever! Humphry Slocombe. Bi-Rite Creamery. Three Twins. Smitten. Ici. Mitchell’s. (To name a few). All of which made everything for their ice creams from scratch. You really could taste the quality!
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When we moved to Utah just over four years ago, I was sad to say goodbye to my favorite creameries and even sadder when I realized Utah didn’t have anything that even came close to these San Francisco gems. That is, until about a year into our Utah residency when Rockwell Ice Cream opened in Provo. As soon as I heard about this San Francisco-like ice cream spot, I had to check it out and it did not disappoint. With home made ingredients and seasonal flavors, Rockwell’s has stolen my heart.
When my little brother finally had a chance to try Rockwell’s, he called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!
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BISCOFF CAKE

This cake has finely ground Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip.
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Of course, if you can’t find the Biscoff brand of spread and cookies, you can certainly use the Trader Joe’s Cookie Butter and Speculoos cookies or any other brand of Speculoos spread.
Biscoff Cake #cakebycourtney #biscoffcake #cookiebuttercake #speculooscake #thebestbiscoffcake #biscoffcakerecipe #speculooscakerecipe #cakerecipe #whitedrip #cake

Tips for This Cake

  • Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
  • When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
  • This is my favorite brand of white chocolate. I use it for the frosting and the drip.

Video Tutorial

 

Biscoff Cake

Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

Servings 1 4-layer 6-inch or 3-layer 8-inch round cake

Ingredients

FOR THE CAKE

  • 18 Biscoff or Speculoos Cookies
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 cup brown sugar packed
  • 4 large or extra large eggs at room temperature
  • 2 cups buttermilk at room temperature 

FOR THE FILLING

  • 1/2 cup unsalted butter at room temperature
  • 1 cup Biscoff spread or other cookie butter
  • 1 cup  powdered sugar sifted 

FOR THE FROSTING

  • 2 cup unsalted butter room temperature
  • 6 cups powdered sugar sifted
  • 1/2 teaspoon vanilla
  • 6 ounces white chocolate melted and cooled slightly
  • 4 tablespoons heavy whipping cream 

FOR THE DRIP

GARNISH

  • 6 Biscoff Cookies

Instructions

FOR THE CAKE

  1. Preheat your oven to 350 degrees F. Spray your 6-inch or 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
  2. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
  3. In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
  4. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  5. With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
  6. Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

  1. In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
  2. Gradually add the powdered sugar and beat for 2-3 minutes. 

FOR THE FROSTING

  1. Pour the white chocolate chips into a microwave safe bowl and microwave for 60 seconds. Stir and, if needed, microwave for another 30 seconds. Set aside to cool slightly.
  2. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  3. Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.

  4. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  5. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 

FOR THE DRIP

  1. Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
  2. Best to use the drip on a chilled cake. 

ASSEMBLY

  1. Level each cake layer with a knife or cake leveler.
  2. Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it's 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
  3. Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
  4. Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
  5. Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

40 thoughts on “Biscoff Cake

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  1. I made this cake the other day and then life interferred and I wasn’t able to frost it that day so I wrapped up my layers in plastic wrap and stuck them in the fridge. I didn’t get back to it for 3 days. I finally made some biscoff icing (different recipe from another site because I wanted as much biscoff in the cake as I could get) and put it all together. OMG it was awesome. This cake is so wonderfully moist! Even after 3 days in a refrigerator. It has a wonderful biscoff flavor from the crumbs. I made my husband take the rest of the cake to work with him so I didn’t eat it all and I’m already regretting that decision. He said the cake disappeared within minutes. Raves all around! I’m already thinking of making another. It’s THAT good. Thank you Courtney!!

  2. I made this cake last week for my coworkers birthday, and it was a huge hit! I bake for work often, and many of my coworkers said this was my best cake yet! The cake layers were so moist and had such great flavor, the white chocolate buttercream worked really well, but let me tell you — the cookie butter filling brought the whole thing together and was definitely my favorite part!

    I made the cake into 2 9-inch layers and they baked almost perfectly flat – no leveling necessary. We fed about 18-20 people small servings (but many wanted seconds it was so good!). Will definitely make again.

    I can’t wait to try even more of your delicious recipes!

  3. Wow! I like biscoff cookies but I honestly don’t love cookie butter. I’ve been wanting to try this but tried others first because I just really wasn’t sure I would be into it. But my GOODNESS. I made this today and it is SO good!! I’m so glad I gave it a shot, and I’ll definitely be making it again to share soon!

  4. I might have just missed this but what do you recommend to use to make the drip that blue color? Also, what is best way to keep the cake after cut into? Thanks! Cant wait to try this!

    1. I like Americolor food gels. This is the navy color. After I cut a cake to serve and have leftover, I actually cut it up in individual slices and wrap each in plastic wrap and freeze them.

  5. I am planning to make this cake for my son’s birthday next week. He doesn’t like white chocolate – what other frosting recipe would you suggest? Thank you!

  6. Planning on making this tomorrow! I always have super drippy drip. For the drip do you use chocolate of melting candy wafers?

  7. I’m a massive fan of your baling from the UK! Planning on making this cake for my boyfriends birthday, we both love biscoff… do you have a recipe converted in grams?

  8. For the life of me, I can’t find the link to the white chocolate chips. Do you use the Guittard A’Peels Super White, or the regular Guittard White Chocolate chips?

  9. Made this yesterday, it was yummy! Can’t find where you said the type of white chocolate and chips you used. My drip turned out more yellow with the white chips I picked. What brand do you use? Sorry if I missed this

  10. Didn’t see which type of white chocolate you use… can you provide please? Mine turned out too clear\yellow.

  11. I love your recipes and tutorials! Quick question—I’ve made a few of your recipes and have been so thrilled each time, but I wondered if the little dollops of frosting on top are from extra frosting you’ve whipped up, or from the amounts to make the batch listed in the recipe. It seems like once I fill between the cake layers with the 1/2 or 1/3 c listed, do a very thin crumb coat, then try to get the sides nice and smooth, that I don’t really have enough frosting to do anything beautiful and decorative like frosting swirls. Maybe I’m just not rationing my frosting correctly?

  12. Hi! I’m wondering how can I keep the white chocolate frosting store.. Can I leave it out or should I refrigerate it? And for how long? So I can make it in advance..🙏🏼💜

  13. Hi,

    First time trying one of your recipes, I’ve been meaning to for ages. In Australia I can get the Biscoff biscuits but what would you suggest I substitute for the buttercream as we cannot get Biscoff spread. Any other flavour suggestions. Thanks so much

  14. I made this today, made the cake and filling three days ago. Made the rest and put it all together today. It was delicious! Eleven people ate it and eleven people loved it! THANKS for a great recipe!

  15. Can this be made into cupcakes? If so, how full would I fill the liners and how long would the bake time be?

  16. This was my very first “fancy” cake to attempt ! I’m not going to lie, it was amazing if I do say so myself ! It was surprisingly fairly easy. I’m so excited to make another of Courtney’s cakes 🎂 😀!!!

  17. I just made this cake and holy cannoli! This is such a delicious cake. I am such a fan. I am totally trying ALL of your cake recipes!!! HAHAHA I am so excited!