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Biscoff Cake: Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
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!
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!
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.
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.
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.
Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups plus 2 tablespoons (255 g) all-purpose flour
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 cup (220 g) brown sugar packed
- 4 large or extra large eggs at room temperature
- 2 cups (480 g) buttermilk at room temperature
FOR THE FILLING
- 1/2 cup (113 g) unsalted butter at room temperature
- 1 cup (250 g) Biscoff spread or other cookie butter
- 1 cup (125 g) powdered sugar sifted
FOR THE FROSTING
- 2 cup (452 g) unsalted butter slightly chilled
- 6 cups (750 g) powdered sugar sifted
- 1/2 teaspoon (2.1 g) vanilla
- 6 ounces white chocolate
- 1/4 cup (57.75 g) heavy whipping cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
FOR THE DRIP
- 1 cup (150 g) white chocolate chips
- 1/3 cup (77 g) heavy whipping cream
- 6 Biscoff Cookies
FOR THE CAKE
- Preheat your oven to 325 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.
- Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
- 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.
- 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.
- 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.
- Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
FOR THE FILLING
- 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.
- Gradually add the powdered sugar and beat for 2-3 minutes.
FOR THE FROSTING
- In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- 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.
- 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.
- 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
- 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.
- Best to use the drip on a chilled cake.
- Level each cake layer with a knife or cake leveler.
- 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.
- Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
- Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
- Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.
This was the first cake that I made completely from scratch, and that was 4 years ago. It remains a family favorite! It’s truly a crowd pleaser and on of the best recipes I’ve ever made.
Thank you!! It’s one of my favs too!
I’m attempting to make this but dairy free. I am substituting the butter for dairy free butter and thought I could use oat milk with vinegar instead of the buttermilk. Do you have reason to believe this wouldn’t work? Or other suggestions for the buttermilk substitution?
You could do 1/2 coconut or oat yogurt with 1/2 oat milk..
Excellent cake. Made it for work and it was a hit. Had several requests for your recipe. Thanks!!
It’s one of my favs too!!
Hey Courtney I know this is one of your fav cakes and I’ve seen you make it into a wedding cake before and was wondering if this is your go to for wedding cases? Or is you have other recipes you could also recommend if I am planning to decorate it for a wedding? Should I select one of your recipes with white frosting?
This is a great wedding cake! You can use any of my cakes and then sub my vanilla buttercream on recipes that don’t have vanilla.
Hi Courtney! I’ll be making this for a friend for her upcoming birthday (I can’t wait!). Two questions- do I bake it at 350 F and fan forced? Also, at what point do I add the heavy cream in the buttercream recipe? Thank you xx
Bake at 325 actually but not fan forced. Use your regular bake setting. Should take about 25 to 30 minutes to bake. The cream is added to the white chocolate to melt it and create a ganache before you add it to the butter.
Yes at 350. Heavy cream is added at the end after butter and powdered sugar have been combined.
All your recipe’s I’ve tried are amazing! But how do you get your drip white? Are you adding some type of food colouring? Every recipe I’ve done with a white drip has been yellow ish.
I only use guittard white cookie drops. You can get them at orson gygi. They are the whitest chip out there!
I’m planning to do this for my sons 4th birthday(Dino cake). I have few questions –
Will your 1.5 * recipe work for 2 9” round pans? Any suggestions you can give for change of pan size?
when you say prepare your pans do you grease sides of the pan too? Does your cakes rise in the middle? Or do they bake flat? Do you use cake strips?
Thank you so much in advance. I love your recipes. Looking forward to bake this n taste it
I would keep the recipe the same for 2 9-inch pans. This is a flatter cake. You don’t need to use cake strips.
Every time I make this cake it is an absolute hit. So much so that my sister in law asked me to make it for her daughter’s communion party.
I need it to feed 30-35 people so I was wondering how you’d suggest to adjust the recipe, and what size cake pans/number of pans to use?
Thank you so much!
I would double the recipe and bake it in 4 8-inch pans. Then you can have bigger layers. When cutting, start by cutting through the first two layers and serve that slice. Cut around the whole top half of the cake before moving on to the bottom half. That should give you plenty.
Hi! If I was going to make a half sheet cake, would I need to double the recipe or 1.5? Thank you!
It depends how thick you want the layers! For sure one and a half but I would probably double
Hi!! Unsure if I’m just not reading the recipe properly, but wondering how many 8 inch cake layers this recipe is meant to make? Thank you!
Someone else made this cake for me and layered strawberries in between! It was AMAZING, I will be adding this to my favorite recipes and making it for friends and family over and over!
Oh my! This cake is next level delicious. My new please a crowd cake all the way across the globe in Australia!
Makes me so happy!!
Delicious! One of my most favorite cakes!
Quick question, your link for the white chocolate doesnt work, i need to make sure it is super white as doing a frozen theme. Which white chocolate do you use?
Oh sorry about that! I’ll go in and fix it. For now, it’s the Guittard White Chocolate Baking Chips.
I LOVE this recipe. Do you have any idea how to half this recipe? I want to make a two layer 6 inch version of it?
Just use half the ingredients.
Hi. Does this make 2 x 6inch cakes.
Hi. Does this make 2 x 6inch cakes or 1
Hi!! I’m so excited to make this! I’m actually thinking that I’m going to add your biscoff cookie crust to this!
I am making this into 11″ x 16″ sheet cake. Would you suggest doubling this recipe and your crust recipe?? Or just 1.5?!
Thanks so much
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