Oatmeal Biscoff Cake – Biscoff crust, oatmeal chocolate chip cake, Biscoff spread and Biscoff buttercream.
I know I’ve been dangling this cake in front of you for a little while now, but the wait is officially over! Today, I’m sharing my new Oatmeal Biscoff Cake, inspired by the Twisted Sugar cookie, Oatmeal Biscoff.
My friend introduced me to this cookie a few months back and it’s been a favorite ever since. I love the sugar cookie base with the ground oats and chocolate chips in it. And then it’s just topped with a generous serving of Biscoff (cookie butter) spread. It’s simply delicious!
Oatmeal Biscoff Cake
For this cake, I decided to include the Biscoff a little differently than I have with my Biscoff Cake. Instead of using the cookies in my cake layers, I created a giant Biscoff cookie layer that the cake actually bakes on. And similar to the cookie, I used just the Biscoff spread for my filling and then created a Biscoff buttercream.
For the cake layers, I wanted to stay true to the flavor of the cookie, so I didn’t use my oatmeal cake layers from my Oatmeal Chocolate Chip Cookie Cake. Those layers are delicious, but they definitely taste more like an oatmeal cookie than a sugar cookie. So, I opted for a vanilla based and added my ground oats and chocolate chips.
Stacking and Crumb Coat Tutorial
When you make this cake, you’ll bake the cookie crust first and then pour the cake batter right on top of the cookie crust in the cake pan, and then bake again. Allow the layers to cool for about 15 minutes in the pan before inverting them onto cooling racks. Some of the crust will crumble. That’s ok.
TIP: Use a cake lifter to help move the layers around once they’re out of the pan.
Then when you’re ready to stack and decorate your cake, you’ll simply apply the Biscoff spread right on the cake layers (pictured below).
TIP: freezing your crumb coat ensures you don’t get crumbs in your final coat of buttercream.
TIP: be sure to freeze your cake again with the disk on so you’re able to cut it off with a knife and get that sharp edge!
How to Create the Perfect Buttercream Swirl
Make sure you have the following special ingredients on hand. These are ingredients I’m assuming just aren’t in your pantry normally. For the full list of ingredients, be sure to read the recipe below.
- Biscoff or other cinnamon flavored biscuit cookies
- Biscoff spread or cookie butter
- Milk or semi-sweet chocolate chips
- Old fashioned oats
Make Ahead Tips
- Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
- Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.
This cake also stores really well completely finished. Just make sure to put it in a cake box or airtight container. One night in the fridge is ok, otherwise, if you need to store it longer, place it in the freezer.