Last updated on
Let’s say goodbye to summer and hello to fall with a cake that beautifully marries flavors of each season! My new Peach Biscoff Cake with cheesecake filling, peach compote, Biscoff oat crumble, and vanilla buttercream is going to knock-your-socks off! With the fresh, summer-inspired flavor of peaches, paired with the warm, fall-inspired flavor of Biscoff, this cake will take your love of peach crisp to a whole new level.
CakebyCourtney.com participates in Target’s affiliate advertising program. We may earn a commission when you purchase through links on our site.
Peach Biscoff Cake
I have a deep love for Biscoff ever since making my Biscoff Cake several years ago. The flavor and texture of this cake is so unique and so delicious. You’ll see we’re using 18 Biscoff Cookies in the cake batter. After you finely grind the cookies, you’ll add the crumbs to the dry ingredients. The cookies help to create the delicious flavor and somewhat untraditional cake texture. It’s slightly dense but ultra moist and tender.
Ingredients You’ll Need for the Cake
- Biscoff cookies
- All-purpose flour
- Baking soda
- Baking powder
- Unsalted butter
- Granulated sugar
- Brown sugar
IMPORTANT TIP: make sure all refrigerated ingredients are room temperature before you make the cake layers.
With peach season at its prime right now, you will for sure what to use fresh peaches in this easy-to-make peach compote. However, if you don’t have access to fresh peaches or it’s not peach season, canned peaches will work great too.
Simply dice up your peaches, add them to a saucepan with brown sugar and cornstarch and start simmering. As the peaches start to cook, you’ll want to mash them just a bit with a potato masher. This will help release the juices. The juices will thicken, thanks to the cornstarch, and you’ll create a peach compote in about 10 minutes.
Biscoff Oat Crumble
This Biscoff oat crumble is similar to the cinnamon oat crumble in my Peach Crisp Cake, but I’ve made a few flavor and texture changes. First up, we’re add Biscoff cookies to the crumble in place of some of the oats to level up the Biscoff flavor. I’ve also added chopped almonds for a little nutty flavor. (Pecans would be a great alternative to almonds).
To make the Biscoff oat crumble, you’ll crush some cookies, add them to the oats, flour, sugar, butter, almonds and cinnamon. Mix the ingredients until you’ve created a crumb and then bake for a few minutes at 375 degrees F. Make sure to toss the crumble half way through the bake time and then allow it to cool completely before using.
PRO TIP: this is a great element of the cake to make ahead of time. It stores for weeks in an airtight container in the freezer.
Another element of the cake that is super easy to make, has just three ingredients and can be made ahead of time is the cheesecake filling. For this filling, we’re using cream cheese, sugar, and heavy whipping cream.
Make sure to whip the heavy whipping cream to stiff peaks and then fold it into the cream cheese and sugar mixture. There’s no eggs, no baking, and very little effort to make this cheesecake!
This buttercream is light and fluffy, silky and smooth – and just all-around delicious.
To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.
How to Make the Best Buttercream Frosting
To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:
- Sift your powdered sugar
- Use slightly cold butter and mix on its own for 2 to 3 minutes
- Use heavy whipping cream
- Beat for about 3 to 5 minutes, until light and fluffy
- Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.
Why does my cake taste dry?
- You’ve over baked the cake layers – over baking the cake layers can happen within a couple minutes of baking. Because we’re using a finer flour, we have a very delicate crumb. We have to be super careful with our bake time to ensure we cook these layers at just the right time. When you insert a toothpick in the center of the cake, it should come out with a few moist crumbs on it. Remember, your cake layers continue to bake as they cool in the pans for a few minutes. It’s also smart to use an oven thermometer to ensure the oven is running at the right temperature and not too hot.
- You’ve over mixed the batter – don’t forget, when you start adding the dry ingredients to the batter, you want to mix on LOW SPEED just until the flour is incorporated. Over beating your batter can result in a dry, dense cake.
- You’re serving the cake cold – this may sound silly, but the temperature at which you serve the cake will change the texture of the cake. A cold cake often tastes dry compared to room temperature cake.
How do I get my cake layers to rise well?
Use room temperature ingredients – using room temperature ingredients allows those wet ingredients to better blend together AND allows the dry ingredients to better absorb them. Both of these things help your cake layers to rise beautifully.
- Make sure you beat the butter, sugar, and eggs really well at the beginning. You’ll see that I’m noting in the instructions to beat these ingredients on a medium-high speed, until smooth and fluffy. You’ll notice the color gets lighter and the volume increases. That’s exactly what we’re looking for.
- Use good quality pans – the types of pans you use matter! Use light metal pans by a brand that specializes in baking pans. I always recommend Fat Daddio pans.
- Don’t over mix your batter – once you start adding dry ingredients, you should use a low speed and only mix until your ingredients are incorporated.
Can this cake be made gluten-free?
The only bummer about Biscoff cookies is that there isn’t a gluten-free alternative, like you’ll find with Oreos, graham crackers, and many other cookies I use in some cakes. Since Biscoff doesn’t have a GF option, you’re best bet is to look for a cookie with similar texture and flavor. We want a crispy cookie that has cinnamon and spice flavors in it.
Can this cake be made ahead of time?
Absolutely! Make sure to follow my tips from my blog post: How to Freeze, Thaw and Transport Cakes.
Where can I find a cake stand?
I’m loving the look of this blue glass cake stand with the yellow peaches. You’ll find a similar one HERE for a great deal!
More Peach and Biscoff Cakes You’ll Love
- Peach Crisp Cake
- Peaches and Cream Cake
- Biscoff Cake
- Caramel Apple Cheesecake Cake with Biscoff Crust
- Banana Caramel Biscoff Cake
Peach Biscoff Cake
Biscoff cake layers with peach compote, cheesecake filling, Biscoff crumble and vanilla 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 (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 CHEESECAKE FILLING
- 8 ounces cream cheese
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 g) heavy whipping cream
FOR THE CRUMBLE
- 5 whole (40 g) Biscoff cookies
- 1/2 cup (40 g) oats
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (40 g) almonds, chopped
- 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
- 1/2 teaspoon (1.32 g) ground cinnamon
FOR THE COMPOTE
- 2 cups (450 g) peaches chopped, fresh or canned
- 2 tablespoons (27.5 g) light brown sugar, packed
- 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 tablespoon (12.6 g) vanilla bean paste
- pinch of salt
- 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 ½ batch.
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 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. Set aside.
- In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
- With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
- Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
- With the mixer on low speed, add ⅓ of the dry ingredients, followed by half of the buttermilk, another ⅓ of the dry ingredients, the second half of the buttermilk, and then the final ⅓ of the dry ingredients. Mix until the dry ingredients are 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 CHEESECAKE FILLING
- In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
- In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
- Fold in the heavy whipping cream into the cream cheese mixture.
- Store in an airtight container in the refrigerator until ready to use.
For the Crumble
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
- Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.
For the Compote
- Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
- Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.
For the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
- With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
- Continue to beat the frosting on medium-high speed for an additional 5 minutes.
- Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.
- Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
- Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
- Spread about ⅓ of the peach filling on the cheesecake filling, followed by a sprinkle of ⅓ of the crumble. Pat into place.
- Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining ⅓ compote and crumble to use on top of the cake.)
- Place the final cake layer top side down on the second layer of filling.
- Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
- After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.