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
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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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