Biscoff Strawberry Cake
Biscoff cake layers with Biscoff spread and cookies and strawberry buttercream.
Servings: 1 4-layer 8-inch
Ingredients
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 1/2 batch.
GARNISH
- Fresh strawberries
Instructions
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 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 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.
ASSEMBLY
- 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.