Biscoff Cookie Butter Cake Recipes

BISCOFF COOKIE BUTTER CAKE

Steps:

• Make the cake layers: Preheat the oven to 350°F. Prepare three 6" round pans with parchment paper on the bottom and non-stick spray around the sides.
• In a medium mixing bowl, whisk together the milk with the vinegar or lemon juice (This is your vegan buttermilk). Set aside for at least 10 minutes. In a separate, large mixing bowl or the bowl of your stand mixer fitted with a paddle attachment, add the flour, sugar, baking soda, baking powder, and salt. Mix until combined. To your buttermilk, add the vegetable oil, cookie butter, and vanilla. Whisk to combine. Add the wet mixture to the dry and beat until just barely combined (do not overmix). Scrape the sides as necessary.
• Distribute your cake batter evenly between the pans (using a kitchen scale can help with this). Bake in the preheated oven for 20-24 minutes, until a toothpick inserted into the center comes out clean or with just crumbs (no raw batter). Allow to cool completely, then continue with frosting the cake. If desired, place your cooled layers in the freezer for 30 minutes to make them easier to frost. You can also wrap and freeze your cake layers in advance by following these instructions.
• Make the buttercream: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy. Add the powdered sugar and beat again until combined. Next, add the cookie butter, 1 tablespoon of milk, and vanilla extract. Beat until light and fluffy, scraping the sides as needed. If necessary, mix in more milk, ~1/2 tablespoon at a time, to get the desired consistency.* To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
• Frost the cake: Melt 1/2 cup of cookie butter in the microwave or by using a double broiler and place into a squeeze bottle. Place a cardboard cake board on top of a revolving cake stand. Spread a small amount of frosting in the center of the cake board. Place the first cake layer on top of the cake board. Spread a layer of frosting evenly over the cake layer. Drizzle cookie butter overtop of the frosting. Place the second cake layer on top and spread another layer of frosting. Drizzle more cookie butter. Place the final cake layer, upside down, on top. Spread a thin layer of frosting all over the cake (this is your crumb coat). Freeze for fifteen minutes.
• Using your offset spatula, spread a thick layer of frosting all over the cake. Use an icing scraper to smooth out the sides and the top. Crush two Biscoff cookies and press the crumbs around the bottom of the cake. Using your remaining melted cookie butter, make drips around the sides (the cookie butter should still be warm - if it's not, heat up a bit). Place any remaining frosting into a piping bag with a Wilton 1M tip. Pipe six swirls around the top of the cake. Place Biscoff cookies in between each swirl. See above video for detailed visual on frosting and decorating.
• Serve: Slice and serve this cake the same day as frosting it, or place in the fridge until serving. Store any remaining cake in an airtight container in the fridge or freezer.