Crowd-Pleasing Strawberry Biscoff Cake

Strawberry Biscoff Cake – Lotus biscoff cake layers baked on top of a biscoff cookie crust, filled with cookie butter and a fresh strawberry frosting. 

I couldn’t wait to share with you my latest cake recipe: the Strawberry Biscoff Cake. Believe me when I say it’s a treat that hits all the right notes! From the moment I sank my fork into the buttery biscoff cookie crust, I knew you would love it as much as I did!. The biscoff cake layers were moist and full of that distinct caramelized goodness we all adore, while the cookie butter filling added a luxurious touch that made it truly irresistible. But the real showstopper? The strawberry jam and fresh strawberry buttercream, elevating each heavenly slice to a whole new level.

For more recipes like this, here are some more!

• Spring Inspired S’mores Strawberry Cake
• Strawberry Funfetti Cake With Real Strawberries
• Easy And Tasty Strawberry Marshmallow Cupcakes

Why you should make this strawberry biscoff cake 

• Unique flavor fusion: Biscoff, strawberry jam, and fresh strawberry buttercream create an irresistible blend of caramelized, fruity, and creamy flavors.
• Decadent layers: Moist and fluffy biscoff-infused cake layers offer a multi-layered indulgence.
• Luxurious cookie butter filling: Creamy and velvety, the cookie butter filling adds richness and lusciousness.
• Versatile size options: A three-layer, 8-inch cake or a sheet cake variation for easy baking.
• Impressive wow factor: Stunning presentation, incredible flavors, and the perfect pairing of strawberry and biscoff make this cake a true showstopper.

Ingredient check list – Strawberry Biscoff Cake 

I have added some of the ingredients you will need, but might now have on hand!

• Biscoff Cookies: These delectable spiced cookies are used to make the crust, adding a rich, caramelized flavor and a delightful crunch.
• Unsalted Butter: Melted butter binds the biscoff cookie crumbs together, forming the crust and providing moisture.
• All-Purpose Flour: This versatile flour is used in the biscoff cake layers, providing structure and texture.
• Baking Powder: To ensure a light and fluffy cake, baking powder is added to the cake layers. Make sure yours is fresh and isn’t over 6 months old!
• Sugar: Sweetens the cake layers and contributes to their moistness. I use both brown and white sugar
• Eggs: Provide structure, moisture, and richness to the cake layers. They need to be room temperature. 
• Buttermilk: Adds moisture and tenderness to the cake layers, while also activating the baking powder. Make sure this is room temp before adding. 
• Vanilla Extract: Infuses the cake layers with a warm and aromatic flavor, enhancing the overall taste.
• Cookie Butter: This spread is used as the filling, adding a creamy and irresistible element to the cake.
• Freeze dried Strawberries: freeze dried strawberries are used to create the strawberry buttercream, bringing a vibrant and fruity component to the cake. I got mine at Walmart or target! 
• Powdered Sugar: Sweetens and thickens the strawberry buttercream, giving it a smooth and luscious texture.
• Heavy Cream: Used in the strawberry buttercream to create a velvety and creamy consistency.
• Strawberry Emulsion: I got mine from LorAnn’s

Step by step – Biscoff cake layers 

Place the biscoff cookies in a food processor or blender and pulse until they are finely ground, resembling breadcrumbs. Alternatively, you can place the cookies in a ziplock bag and crush them using a rolling pin or the back of a spoon.

In a mixing bowl, whisk together the all-purpose flour, biscoff crumbs, baking powder, and a pinch of salt. This helps to evenly distribute the leavening agent (baking powder) and ensure a well-risen cake.

In a separate large mixing bowl, cream together the softened unsalted butter, oil and granulated sugar using an electric mixer or stand mixer. Beat until the mixture is light, fluffy, and well combined.

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Then, add the vanilla extract and continue to mix until everything is thoroughly incorporated.

Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, adding them in three parts and the buttermilk in two parts. Mix until just combined, being careful not to overmix.

Divide the biscoff cake batter equally between three pans with the biscoff cookie crust. Use a spatula or the back of a spoon to smooth the tops, ensuring the batter is evenly distributed in each pan.

Place the cake pans in the preheated oven and bake around 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake pans from the oven and allow them to cool on wire racks for a few minutes. Then, gently run a knife around the edges of the cakes to loosen them from the pans. Invert the pans and carefully remove the cake layers from them. Let the cake layers cool completely on the wire racks.

Assembly tips 

• Level cake layers for even stacking.
• Place each biscoff crust bottom side down. 
• Apply a crumb coat before frosting.
• Chill cake layers briefly for easier handling.
• Pipe a rim on top of the cookie butter filling to ensure a barrier and Spread the strawberry compote between layers.
• Stack layers evenly, applying gentle pressure. Get eye level with the cake to make sure that the cake is even. 
• Frost the cake with fresh strawberry buttercream.
• Decorate creatively with garnishes of your choice.

By following these tips, you’ll assemble a stunning Strawberry Biscoff Cake that’s not only visually appealing but also deliciously layered with flavors. Enjoy the process and savor the results!

FAQ – Strawberry Biscoff Cake 

Can I substitute buttermilk with regular milk?

While buttermilk adds a tangy flavor and moistness to the cake, you can substitute it with a mixture of regular milk and lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, stir, and let it sit for a few minutes before using.

Can I make the cake layers in advance and freeze them?

Yes, you can! Biscoff cake layers can be made in advance and frozen. Once cooled, wrap each layer tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw the frozen layers in the refrigerator overnight before assembling the cake.

How do I prevent the cake from sticking to the pans?

Grease the cake pans thoroughly with butter or cooking spray and line the bottom with parchment paper. This ensures easy release of the cake layers after baking. You can also lightly dust the greased pans with flour for extra insurance.

Storing and freezing 

To store the Strawberry Biscoff Cake, place it in an airtight container or cover it tightly with plastic wrap and store it in the refrigerator. The cake can be stored for 3-4 days, but it’s best enjoyed within the first couple of days to maintain its freshness. Allow the cake to come to room temperature before serving for the best texture and flavor.

Freezing 

Once you have frosted the cake, Wrap the frosted cake tightly with plastic wrap and place it in a freezer-safe container. Thaw the frozen cake in the refrigerator overnight before serving. You can freeze individual cake slices in plastic wrap and they can be frosted for up to 30 days. 

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Recipe

Strawberry Biscoff Cake

Molly Murphy

Lotus biscoff cake layers baked on top of a biscoff cookie crust, filled with cookie butter and a fresh strawberry frosting.

5 from 1 vote

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Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Biscoff crust

• 32 Biscoff cookies pulverized to a fine crumb
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the Biscoff cake layers

• 22 Biscoff Cookies pulverized to a fine crumb
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 ⅔ cups light brown sugar packed
• ¼ cup vegetable oil
• 4 large or extra large eggs at room temperature
• 1 teaspoon vanilla
• 2 cups buttermilk at room temperature

For the Cookie Butter filling

• ½ cup unsalted butter at room temperature
• 1 ½ cups Biscoff cookie butter spread
• 1 ½ cups powdered sugar
• 2 Tablespoons heavy cream
• tiniest pinch of salt
• Strawberry jam or a homemade compote

For the strawberry frosting

• 2 cups unsalted butter room temperature
• 5 cups powdered sugar measured and then sifted
• ¼ cup heavy whipping cream
• ½ cup pulverized or finely blended freeze dried strawberries
• 1 teaspoon LorAnns’s strawberry emulsion
• Pinch of salt
• Fresh strawberries optional

Instructions

 

For the crust

• Preheat the oven to 325 degrees F. Using 3, 8 inch cake pans, spray the bottom of the cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a blender, pulverize the Biscoff cookies to resemble a fine crumb.
• In a medium sized bowl, whisk the melted butter, sugar, and pulverized Biscoff cookies until they are evenly combined. You should be able to grab the mixture by hand it have it stick together.
• Pour about 1 cup of the crumb mixture into each prepped cake pan. With a flat surface, firmly and evenly press the Biscoff mixture into each pan, making sure to get it in the edges too. Bake for 8 minutes. Let them cool for 10 minutes before putting the batter into them.
• While the layers are baking, start making the Biscoff cake batter.

For the Biscoff cake

• Place the Biscoff cookies in a blender and blend until the cookies are finely ground into a fine crumb.
• In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
• In the bowl of a stand mixer fitted the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 5 minutes. The mixture will start looking light in color.
• Add the eggs, one at a time, beating on medium speed for 30 second after each addition. Add the vanilla and mix on the lowest speed, just until combined.
• With the mixer on the lowest speed, add ⅓ of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step. Add the rest of the flour mixture and continue to mix on the lowest speed until the flour and the buttermilk have all been incorporated. With a rubber spatula scrape down the sides and bottom of the bowl and slowly mix by hand.
• Divide the batter evenly among your pans, (about 20 ounces in each pan) and bake for about 35-39 minutes. To check, insert a toothpick. Once little to no crumbs come out on your toothpick, the cakes are done. (my oven runs a little cooler than most, so mine took 39 minutes) Because of the cookies and the brown sugar in this recipe, the cake layers will brown on top. That is normal and what you want.
• After they are out of the oven, I let mine cool for 15 minutes. Then I transfer them onto a wire rack to finish cooling. Let them come to room temperature before wrapping them in plastic wrap and freezing or refrigerating.

For the cookie butter filling

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread, cream, powdered sugar, and salt on medium speed until light and fluffy, about 3 minutes.

For the strawberry frosting

• In a blender or a food processor, finely pulverized the freeze dried strawberries to resemble bread crumbs. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the sifted powdered sugar and mix until combined. Add the finely blended freeze dried strawberries, strawberry emulsion, heavy cream, and salt. Mix on medium-low speed until combined.
• Turn the mixer to medium high speed and beat the frosting for about 3 to 4 minutes, until light and fluffy. Scrape down the bowl and beat for 1 more minute.

Assembly

• Smear a dollop of frosting in the middle of the cake board to act as a glue. Place the first cake layer on a cake board, with the Biscoff crust layer on the bottom. Gently and evenly add half of the cookie butter filling. Pipe a rim of strawberry buttercream around the edge of the cookie butter filling to act as a barrier. Carefully add the strawberry jam or compote and evenly distribute to the edges of the pipped buttercream.
• Repeat with the second layer of cake.
• Place your final cake layer, with the Biscoff crust on the bottom, right on top of the second layer of filling.
• Apply a thin layer of the strawberry buttercream around the entire cake and freeze the cake for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting and decorating the cake with the remaining strawberry buttercream. Garnish with Biscoff cookie crumbs and strawberries.

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