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Biscoff Strawberry Cake – Biscoff cake layers with Biscoff filling and cookies, paired with a strawberry buttercream and fresh strawberries.
Biscoff Strawberry Cake
With summer coming to an end soon, I’m doing my very best to get a few more summer-inspired cake flavors in! Don’t get me wrong, I love the fall-inspired flavors coming our way, but somehow there’s never enough time to bake all the cakes I have planned – and I had A LOT of summer cakes planned. I have a few more to do this month, and then I can’t wait to start fall cakes!
This week’s new cake is my Biscoff Strawberry Cake, inspired by an ice cream flavor at Rockwell Ice Cream here in Utah. This cake is made with my Biscoff cake layers, Biscoff filling and cookies, strawberry buttercream and fresh strawberries.
I don’t know how it does, but Biscoff seems to pair so well with so many flavors. Strawberry was so exception!
My Biscoff cake layers are made with a 18 Biscoff cookies that you’ll pulverize in a food processor or blender. If you’re using the traditional Biscoff sleeve of cookies, this leaves a few left over to crumble in between the layers and sprinkle on top of the cake.
The flavor and texture of this cake are really unique and delicious. You’ll notice the cake is on the more dense side, but nothing like a pound cake that is truly a dense texture. This cake just isn’t light and fluffy. Instead, you get a really great texture that’s tender and moist, but not at all airy. I also love that these layers seem to bake evenly and flat on top every time!
I baked the batter in only TWO 8-inch cake pans this time, so my layers would be thick enough to split in half so I could put extra filling in the cake.
Layering: I used the Biscoff filling twice, but if you prefer more strawberry buttercream, you can switch the pattern above and do two layers of buttercream and one layer of Biscoff filling.
Biscoff Alternative: If you live somewhere Biscoff cookies or Speculoos cookies are unavailable, graham crackers or any kind of cinnamon biscuit cookie would make a great alternative to the Biscoff cookies in the cake layers.
Helpful Cake Baking Tips:
- Preheat oven 20 to 30 minutes before baking.
- Use room temperature ingredients.
- Spray your pan. Line with parchment paper.
- Beat butter and sugar on high for a few minutes.
- Turn mixer to LOW once you add dry ingredients.
- Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.
The Biscoff filling is also the same filling from my Biscoff Cake. It’s one of my favorite cake fillings and also makes an incredible dessert dip too! This is a great element to make ahead of time. It can be stored in an airtight container at room temperature for a day or in the refrigerator for up to two weeks.
Biscoff Alternative: If you live somewhere Biscoff spread or Speculoos cookie spread are unavailable, you can use graham crackers or any kind of cinnamon biscuit cookies to make your own filling/frosting. Here’s how:
- Soak ½ cup cookie crumbs in 1 cup of whole milk for 20 minutes.
- Strain the milk mixture through a mesh strainer so you just have the flavored milk.
- Beat 1 cup of unsalted butter and three cups of powdered sugar on medium-high speed until light and fluffy.
- Slowly stream in the flavored milk.
- Add ½ teaspoon cinnamon and ½ teaspoon vanilla extract. Beat the mixture on medium-high for about 3 to 5 minutes.
For the strawberry element, I paired the Biscoff with my strawberry buttercream from my Strawberries and Cream Cake. While some of my strawberry cakes have emulsion in the buttercream, this one uses more natural flavors from freeze dried strawberries and strawberry jam. You’ll need to pulverize the freeze dried strawberries to a fine powder, like powdered sugar. The recipe calls for ½ cup of the freeze dried strawberries – that’s after you pulverize them.
We’re also adding some strawberry jam to the buttercream for more color and flavor. You can use jam or jelly – just depends if you want seeds or not.
Tip: make sure you’re using your paddle attachment and beat the buttercream on medium-high speed for about 5 minutes to really blend all of the ingredients. This also helps to lighten the texture of the buttercream so it’s not too dense.
Conversations Over Cake
And in case you missed it, Ryan and I made my Biscoff Strawberry Cake for an episode of Conversations Over Cake a couple weeks ago. My Biscoff Cake is one of Ryan’s favorite cakes I’ve ever made. And even though he doesn’t love fruit in his cakes, he gave this one one of his best reviews, “pretty good.”
To get the raw edge look on the top of the cake, follow these steps and take a look at the video above:
- Apply a thin layer of buttercream over the cake once you’ve stacked it. This is the crumb coat. Freeze the crumb coated cake for 10 minutes.
- Using an offset icing spatula, evenly spread about a half cup of buttercream over the top of the cake, making sure to push some of the buttercream over the edge of the cake.
- Once the top is evenly covered, use your straight icing spatula to apply buttercream to the sides of your cake.
- Make sure to get eye level with your cake often to ensure the buttercream is going on straight.
- Once the sides are covered, use your cake scraper to smooth out the sides. As you do this, the buttercream from the top of the cake and the side of the cake will meet up and be pushed up into this crown.
Biscoff Strawberry Cake
Biscoff cake layers with Biscoff spread and cookies and strawberry buttercream.
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
- 4 cups (500 g) powdered sugar measured and then sifted
- 1/2 cup (14 g) pulverized freeze dried strawberries
- 1/4 cup (40 g) strawberry jelly or jam if you don't mind seeds
- 1 tsp (4.2 g) vanilla extract
- 1/3 cup (76 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 ½ batch.
- Fresh strawberries
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray two 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 ⅓ 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 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. 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 stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar and freeze dried strawberries until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the jelly, cream and vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. If the buttercream seems too thick, add a couple more tablespoons jelly and cream.
- Divide each cake layer in half to create four thin cake layers.
- Place the first cake layer on a cake board and top with 1 cup Biscoff filling. Crumble three cookies into small pieces and press into the filling.
- Place the second cake layer on the Biscoff filling and evenly spread 1 cup of strawberry buttercream over the cake layer. Slice fresh strawberries and place them over the buttercream.
- Place the next cake layer on top and cover with another cup of Biscoff filling and more cookies.
- Gently place the final cake layer, top side down, on the top.
- Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
- Finish frosting the cake with the strawberry buttercream.