Moist, fluffy Biscoff cookie cake, cookie butter mousse, creamy vanilla frosting, and a cookie butter drip!
Is anyone here absolutely obsessed with Biscoff cookies?? You know, the ones that are usually served on plane rides? They look like the most plain cookie ever, yet they’re incredibly buttery, delicately crunchy, and have the most delicious caramelized flavor. I actually didn’t catch onto the amazingness of these underrated cookies until I fell in love with cookie butter, aka Biscoff spread. So I guess you could say that cookie butter was my gateway drug to Biscoff cookies…
From pies to granola, I’ve definitely created my fair share of cookie butter treats. However, I still had yet to come up with a cake recipe dedicated to this heavenly Biscoff duo.
That is, until now…
This Biscoff Cake HAS IT ALL–moist and fluffy layers of Biscoff cookie cake, creamy cookie butter mousse, rich vanilla frosting, a dazzling drip of cookie butter, and crispy Biscoff cookies! With FOUR times the Biscoff deliciousness in this cake, what more could you ask for?
While there is quite a bit involved in making this cake, I promise you it’s ALL worth it. I felt like I was in heaven when I took the very first bite. I literally just sat back and closed my eyes as I felt each of my tastebuds do a little happy dance in my mouth. Trust me, you NEED this cake in your life.
The cake comes together rather quickly, thanks to the fact that it’s a one-bowl recipe. (Yay for less dishes to clean!) You’ll start by combining the dry ingredients–flour, baking soda, baking powder, cinnamon, salt, granulated sugar, brown sugar, and Biscoff cookie crumbs. With about 17 Biscoff cookies in the cake itself, you can definitely taste the Biscoff flavor and sweetness!
After the dry ingredients are whisked together, the wet ingredients are added–vegetable oil, greek yogurt, milk, egg, and vanilla. If you can’t find greek yogurt, sour cream or plain yogurt work just fine! Instead of using ALL oil or ALL butter, I like to substitute some of the fat with greek yogurt. I’ve found that using an equal ratio of vegetable oil and yogurt results in the perfect texture–fluffy, moist, and pillowy!
After the cakes have baked and cooled, it’s time to get started on the cookie butter mousse! I guess it’s not technically a mousse. It’s more like a fluffy filling, but mousse just makes this cake sound more elegant, so I’m sticking with it. Anywho, the “mousse” is also super easy to make.
First, you’ll whip up some heavy cream until stiff peaks form. Then you’ll combine some cream cheese with powdered sugar, vanilla, and LOTS of cookie butter. After all, it IS one of the star ingredients, isn’t it? The last step is to fold the whipped cream into the cookie butter mixture until it’s light and fluffy. Seriously, one taste of this mousse, and you’ll be absolutely hooked. In fact, I was actually contemplating making up a second batch just so that I could eat it all with a spoon. To say that this cookie butter mousse is lethal would be a major understatement…
The next component of this cake is the vanilla frosting. I decided against cookie butter frosting because I thought it would be a little overkill with the Biscoff cookie cake and cookie butter mousse. Plus, I knew that the white vanilla frosting base would allow the cookie butter drip to pop more!
The frosting is just your standard American buttercream recipe. You’ll combine some butter with a pinch of salt, a few cups of powdered sugar, vanilla, and some heavy cream. You can also use milk in place of heavy cream. However, I’ve found that the heavy cream makes the frosting much lighter and fluffier. It also spreads more smoothly on the cake.
Now that you’ve got your cake, mousse, and frosting, it’s time to assemble the whole thing! Place one cake layer on the cake plate/pedestal. Then, before spreading the mousse on top of the cake, pipe a border of frosting along the edges of the cake. I used a Wilton #10 round tip for this. What this does is it prevents the mousse from peeking out of the sides of the cake. After you’ve added the remaining layers of cake and mousse, the cake goes into the freezer to firm up–about an hour or so. Not only is a frozen cake much easier to frost, the top layer of mousse needs to be firm enough so that it won’t mix with the frosting as you frost over it.
Once the cake is frosted, it goes in the refrigerator for about 15 minutes to set up. Then it’s time for the best part–the cookie butter drip! All you have to do is heat a few tablespoons of cookie butter in the microwave until smooth and runny. Pour the cookie butter along the top perimeter of the cake, allowing it to drip down the edges. The more you pour, the longer the drip. You can use a spoon to do this step, but I prefer a glass measuring cup with a spouted edge.
To finish the cake off, use the remaining frosting to pipe some beautiful rosettes along the top. I used a Wilton 1M tip to do this. For the final step, insert a few extra Biscoff cookies on top.
And there you have it. One SEXY cake!
Biscoff Cake
Ingredients
Cake:
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 1 ¼ cup Biscoff cookie crumbs (about 17 cookies)
- 1 cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- ½ cup plain Greek yogurt*
- ¾ cup milk
- 1 egg
- 1 ½ teaspoon vanilla
Cookie Butter Filling:
- 1 cup heavy cream
- 4 ounces cream cheese
- ¾ cup cookie butter
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Vanilla Frosting:
- 1 ½ cup unsalted butter softened
- ¼ teaspoon salt
- 4 ½ cup powdered sugar
- 2 teaspoon vanilla
- ¼ teaspoon almond extract
- ⅓ cup heavy cream
For Assembling:
- 3-4 Tablespoons cookie butter
- 7 Biscoff cookies
Instructions
Make the Cake:
- Preheat oven to 350ºF degrees. Line three 6-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, crushed Biscoff cookies, and both sugars until well combined. Add the oil, yogurt, and milk and continue stirring with a whisk. Stir in the egg, followed by the vanilla.
- Pour batter into prepared baking pans and bake in the oven for 30-33 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, then return bowl to mixer. Switch to the paddle attachment.
- To the bowl, add the cream cheese, cookie butter, powdered sugar, and vanilla. Beat on high until smooth. Add a third of the whipped cream to the bowl and continue beating until combined. Remove the bowl from the mixer and fold in the rest of the whipped cream.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 3-4 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla, almond extract, and heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 4 minutes.
- Transfer about a cup of the frosting to a piping bag, fitted with a round tip.
To Assemble:
- Place a cake layer on a cake plate or pedestal. Pipe a border of frosting along the perimeter of the cake to prevent filling from peeking out of the sides. Spread a third of the filling on top and inside the frosting border. Repeat steps with the remaining cake layers and filling, ending with a layer of filling on top. Chill cake in the freezer for 1 hour.
- Once chilled and solid, frost the cake with the frosting.** Refrigerate cake for at least 15 minutes to set the frosting.
- Place cookie butter in a glass measuring cup, and heat in the microwave until melted and easy to drizzle, about 20-30 seconds. Drizzle the cookie butter along the top edges of the cake, allowing the cookie butter to drip down the sides.
- Replace the round tip in the pastry bag with a star tip (I used Wiltons 1M tip), and fill with the rest of the frosting. Pipe large rosettes on top of the cake. Decorate with Biscoff cookies, as desired. Slice, serve, and enjoy!
- Cake will keep covered in the refrigerator for up to 5 days.