If you are needing a pick me up, start by making this banana Biscoff cake. It is inspired by my Biscoff banana bread. It has banana cake layers, made with real banana, cookie butter filling, and is topped off with a Biscoff cookie buttercream. It truly is heavenly.
This banana Biscoff cake is seriously life changing! Banana and Biscoff are just made to be paired together! If you love banana bread, but want to take it to the next level, start with this cake. You will definitely feel like you have leveled up!
Here are other recipes you should try:
Ultimate Biscoff Cake , Biscoff Banana Bread, Pumpkin Biscoff
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Why this recipe is good
- Easy to make-If you're new to making a layer cake, this is a great cake to start with. There aren't too many elements and all the elements are easy to do!
- Strong banana layers-This cake has a delicious banana bread taste that comes from mashed up fresh bananas mixed with a tiny bit of banana extract. These cake layers scream BANANA.
- Cookie butter filling- The creamy cookie butter filling has a deliciously unique flavor that comes from cookie butter spread, powdered sugar, cream, and butter. I wouldn't be surprised if you licked the bowl clean on this one.
- Biscoff cookie buttercream-This cake really needed a small crunchy element, so I decided to go with crushed up cookie butter crumbs mixed into the buttercream. It gives it a great crunch, a fabulous flavor, and an overall great look for the cake.
- Layered cake-This is a three layer 8 inch cake, but if you have 4, 6 inch pans, that will also work.
- The perfect dessert for any occasion-Whether this is a dessert for a special family get together, or just a week night treat, your family and friends will love this in their lives.
What ingredients you will need
Here are some things that you will need to make this recipe:
- Biscoff Cookies-I like to use Lotus brand cookies, but if you find another brand like Speculoos, you can totally use those too.
- Unsalted butter-This recipe uses a lot of butter. In fact, each element of this cake has butter in it. When making the cake layers, make sure to pull your butter out ahead of time, so it is at room temperature when you use it. This is so important!!
- Ripened banana-It really isn't a huge deal if your bananas aren't fully ripened, but it will make your cake a lot more moist, if they are! I use medium sized bananas for this recipe.
- Large eggs-The eggs need to be pulled out 2-4 hours before you make your batter, so they can be at room temperature.
- Cookie butter spread- I again like to use Lotus brand, but Walmart and Trader Joe's both have brands that you can totally use too!
- Buttermilk-This recipe uses a lot more buttermilk than most of my other recipes. Make sure to pull it out of the fridge at least 2 hours before you start baking the cake batter.
- Powdered sugar-You need to sift the powdered sugar when you make your vanilla buttercream. I promise it's worth it! It will make your frosting so much smoother.
Substitutions
Although I don't recommend substitutions, if you are ever in a pinch, here are a few things you can use as substitutions:
Vanilla extract-You can always use vanilla flavor or imitation vanilla.
Banana extract-If you can't find this, you can just substitute with vanilla extract.
Buttermilk-You can use whole milk and lemon. For every cup of milk, add one Tablespoon of lemon juice. Let the mixture sit for 15 minutes before using.
Step by step instructions
STEP 1: Beat the butter, sugar, and oil. Beat these three ingredients on high for 5 minutes to get a light and fluffy texture. This creates air pockets in your cake that also helps it rise. I recommend beating for 2 minutes, then scraping down the sides and beating for the remaining 3 minutes.
STEP 2: Beat the eggs. Beating the eggs after each addition is considered the "creaming method." You'll want to scrape down the bowl after each egg to really ensure that they are creamed into the butter and sugar.
STEP 3: Add the extracts. After adding the eggs, add the vanilla and banana extract.
Step 4: Add in the dry ingredients and buttermilk. Alternate these ingredients and mix on low.
Step 5: Fold in the mashed bananas. I make sure that the bananas are really mashed up before adding them to the cake batter.
Step 6: Bake the cake. Bake the cake layers low and slow for 36-41 minutes, depending on your oven. Mine took 39 minutes.
Step 7: Make the filling. Make the cookie butter filling by beating all of the ingredients on high for 3-4 minutes.
Step 8: Make the Biscoff cookie buttercream. Make the Biscoff cookie buttercream the same way you make the filling. I just beat it a little longer (5-6 minutes).
Step 9: Assemble the cake. Assemble the cake, add a crumb coat, and finish with the frosting!
ASSEMBLING THE CAKE
- Place a small amount of frosting on the center of the cake board. This will act like a glue to help you keep your cake on the cake board while you decorate.
- Make sure your layers are cold or frozen. This will help reduce crumbs and makes it so the layers don't slide around.
- Make sure your cakes are level. Place the first cake layer on a cake board, bottom side down. Gently and evenly spread 1 cup of the cookie butter filling over the cake, making sure it's nice and level. If you want more of the cookie butter flavor, drizzle melted cookie butter right on top.
- Place a second cake layer on top of the filling, bottom side up, and repeat steps 2 and 3. Place the final cake layer, bottom side up, on the second layer of filling.
- Crumb coat. This is SOOO important! A crumb coat locks those pesky crumbs in!
Expert Baking Tips
- When you are making the cake batter, make sure to really cream the butter and the sugar. I can't stress this enough! This helps create air pockets in your cake layers that also help it rise.
- Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans.
- I say this a lot, because I think it's really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
- To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you done mixing your buttercream. Then beat, by hand, with a rubber spatula to get all of the air bubbles out.
- Do a crumb coat. Don't skip out on this step. It totally helps secure the crumbs onto the cake and makes decorating easier.
- Use a turn table to help decorate your cake.
- I love using an offset spatula to help spread the buttercream on the sides of the cake.
Storing
How to store this Banana Biscoff Cake, If I am dividing my cake making into multiple days, I bake my cake layers, cool them, and wrap them with plastic wrap and store them in the fridge or freezer. This help reduce crumbs and makes it so the layers don't slide around when decorating. They can be stored in the fridge for 3-5 days.
FREEZING
If you want to make the entire cake ahead of time, You can freeze the decorated cake by simply wrapping it with plastic wrap. If you want to store it for longer than a few days, put a layer of aluminum foil over the plastic wrap. It can be stored in the freezer for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and place it in the fridge to help decrease condensation.
Cinnamon Dulce De Leche Cake Brown Butter Chocolate Chip Blondies Graham Cracker Cake with Cake Batter Buttercream
Recipe
Biscoff Banana Cake
Ingredients
For the banana cake layers
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 Tablespoon vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract
- 4 medium-sized ripened bananas mashed
For the Cookie Butter filling
- 1 cup unsalted butter at room temperature
- 2 ½ cups Biscoff spread or other cookie butter
- 3 cups powdered sugar sifted
- 4 Tablespoons heavy cream
- pinch of salt
For the Biscoff buttercream
- 6 cups powdered sugar sifted
- 2 cups unsalted butter slightly cold
- 6 Biscoff cookies finely pulverized
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- Pinch of salt
Instructions
For the banana bread cake
- Preheat your oven to 325 degrees F. Spray 3, 8 inch cake pans with cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.3 ¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In another medium sized bowl, mash the bananas with a fork until they are completely mashed.4 medium-sized ripened bananas
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides of the bowl.1 cup unsalted butter, 1 Tablespoon vegetable oil, 1 ½ cups granulated sugar
- With the speed turned down to medium, add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract and mix on low.4 large eggs, 1 teaspoon vanilla extract, ½ teaspoon banana extract
- With the mixer on low, add the dry ingredients, alternating with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. I do it in the three parts. Mix until just incorporated and remove bowl from stand mixer.1 ¼ cup buttermilk
- With a rubber spatula, fold in the mashed bananas until fully incorporated. Make sure to scrape down the bottom of the bowl.
- Divide the batter evenly between the three pans, using a kitchen scale for the best accuracy. I had about 22 ounces in each one.
- Carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 33-36 minutes.
- Let pans cool on wire rack for 10 minutes, then transfer the cakes out of the cake pans and onto cooling racks. Let them cool completely.
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.1 cup unsalted butter at room temperature, 2 ½ cups Biscoff spread or other cookie butter, 3 cups powdered sugar, pinch of salt
- With a rubber spatula, beat by hand to push out all of the air pockets.
- For the Biscoff buttercream
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and Biscoff crumbs on medium speed until smooth (this will take about one minute).
- Scrape down the bowl and add the powdered sugar. Turn your mixer on the lowest speed. While it's mixing, slowly add the vanilla, salt and heavy whipping cream. Beat on medium high speed for 4-5 minutes. Scrape down the bowl as needed.
- Beat frosting by hand with a wooden spoon to get the air bubbles out and create a smooth buttercream.
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, bottom side down. Gently and evenly spread half of the cookie butter filling, followed by a some melted cookie butter (the melted cookie butter is optional).
- Place the second cake layer bottom side up, right on top of the cookie butter filling.
- Place your final cake layer, bottom side up, right on top of the second layer of filling.
- Apply a thin layer of the Biscoff 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 half of the Biscoff buttercream and half of the cookie butter filling. Garnish with Biscoff cookie crumbs.
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