How to Make Biscoff Cake With Layers
Ingredients
For the Cake:
For the Biscoff Ganache:
For the Biscoff Frosting:
For the Biscoff Drip:
For Decoration:
Instructions
Preparing the Cake Layers:
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Preheat Oven
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
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Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
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Cream Butter and Sugars
In a large mixing bowl, beat the butter, Biscoff spread, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
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Add Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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Alternate Wet and Dry Ingredients
Add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
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Fold in Biscoff Crumbs
Gently fold in the crushed Biscoff cookies.
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Bake
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Cool
Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Making the Biscoff Ganache:
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Heat Cream
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
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Melt Chocolate and Biscoff
Place the chopped white chocolate and Biscoff spread in a heatproof bowl. Pour the hot cream over the chocolate and Biscoff spread. Let sit for 2-3 minutes, then stir until smooth.
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Cool Ganache
Allow the ganache to cool to room temperature, then refrigerate until thickened, about 1 hour.
Preparing the Biscoff Frosting:
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Beat Butter and Biscoff
In a large mixing bowl, beat the butter and Biscoff spread until creamy and well combined.
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Add Powdered Sugar
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
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Add Vanilla and Cream
Beat in the vanilla extract. Add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
Assembling the Cake:
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Level the Cakes
Level the tops of the cake layers with a serrated knife if needed.
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Fill Layers
Place one cake layer on a serving plate or cake stand. Spread a layer of Biscoff ganache over the top. Repeat with the second layer.
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Crumb Coat
Place the third cake layer on top. Apply a thin layer of Biscoff frosting over the entire cake to seal in the crumbs. Refrigerate for 30 minutes.
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Frost the Cake
Apply the remaining Biscoff frosting evenly over the top and sides of the cake.
Making the Biscoff Drip:
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Melt Biscoff and Cream
In a microwave-safe bowl, heat the Biscoff spread and heavy cream together in 15-second intervals, stirring until smooth and pourable.
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Drip on Cake
Using a spoon, drizzle the Biscoff mixture over the edges of the cake, letting it drip down the sides. Pour some over the top and spread it out with an offset spatula.
Decorating:
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Garnish
Decorate the top of the cake with whole or crushed Biscoff cookies and Biscoff truffles if desired.
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Chill
Refrigerate the biscoff cake for at least 1 hour before serving to allow the frosting and ganache to set.
Note
- You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. This helps in firming them up for easier frosting.
- After cooling the cake layers completely, chill them in the fridge for at least an hour before assembling.
- For a smoother frosting, sift the powdered sugar before adding it to the butter and Biscoff spread.
- If the ganache is too thick to spread, gently warm it for a few seconds in the microwave. If it's too runny, let it chill a bit longer in the fridge.
