Go Back Email Link
–+ servings
gingerbread biscoff cake
Print Pin
5 from 1 vote

Gingerbread Biscoff Cake

This Gingerbread Biscoff Cake is a spicy, molasses-rich situation layered with a crackly Biscoff crust and way too much frosting, in the best possible way.
Course Dessert
Cuisine American
Keyword biscoff, cake, gingerbread, layered cake, dessert, christmas
Servings 12 slices
Author Molly Murphy

Ingredients

For the Crust

  • 30 whole Biscoff cookies pulsed to a powder in a food processor
  • ½ cup unsalted butter melted
  • ⅓ cup granulated sugar

For The Gingerbread Cake

  • 1 cup unsalted butter room temperature
  • 1 cup dark brown sugar packed
  • ½ cup granulated sugar
  • ¾ cup molasses
  • 1 tablespoon vegetable oil
  • 4 large eggs room temperature
  • 2 teaspoon vanila extract
  • 1 tablespoon baking powder
  • 3 teaspoons ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cloves
  • 3 cups all-purpose flour spooned and leveled
  • 1 ¼ cup buttermilk

For the Biscoff Filling

  • ½ cup unsalted butter room temperature
  • 1 ½ cups cookie butter spread
  • 1 ¼ cups powdered sugar

For the White Chocolate Buttercream

  • 5 cups powdered sugar sifted
  • 1 ½ cups unsalted butter softned
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream
  • 8 ounces white chocolate chips
  • 1 teaspoon salt
US Customary - Metric

Instructions

For the Biscoff Crust

  • Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick cooking spray and line with parchment. Spray again. Set aside.
  • In a medium sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze the crumbs with your hand and have them stick together.
    30 whole Biscoff cookies pulsed to a powder in a food processor, ½ cup unsalted butter melted, ⅓ cup granulated sugar
  • Divide the mixture evenly between the three pans (about 4 ounces in each pan). Press firmly using the bottom of a measuring cup.
  • Bake for 5 to 7 minutes, until golden brown. While they are cooling, start prepping the gingerbread batter.

For the cake

  • Lower your oven to 325 degrees.
  • In a medium size bowl, whisk together the baking powder, ground ginger, nutmeg, ground cinnamon, cloves, and all-purpose flour. Set aside.
    1 tablespoon baking powder, 3 teaspoons ground ginger, ½ teaspoon nutmeg, 1 teaspoon ground cinnamon, ¼ teaspoon cloves, 3 cups all-purpose flour spooned and leveled
  • In a stand sized mixer fitted with the paddle attachment, cream the room temperature butter, dark brown sugar, and granulated sugar until light and fluffy. About 5 minutes.
    1 cup unsalted butter room temperature, 1 cup dark brown sugar packed, ½ cup granulated sugar
  • With the mixer on low speed, add the molasses and vegetable oil. Mix just until combined. With a rubber spatula, scrape down the sides and bottom of the bowl.
    ¾ cup molasses, 1 tablespoon vegetable oil
  • Add the eggs, one at a time, and mix on medium speed for 20-30 seconds after each addition. Scrape with a rubber spatula after each addition.
    4 large eggs room temperature
  • Add the vanilla extract to the creamed mixture. Mix on low until smooth.
    2 teaspoon vanila extract
  • Scrape the bottom of the bowl, then add about one-third of the dry ingredients. Pour in half of the buttermilk and mix on low. Repeat that pattern one more time: a third of the dry ingredients, the rest of the buttermilk, then the final third of the dry ingredients. You should end with the flour mixture, and everything should be just combined and no more floyr streaks.
    1 ¼ cup buttermilk
  • Pour the batter into the prepared cake pans and smooth the top with a spatula.
  • Bake in the preheated oven for about 30-35ish minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

For the Cookie Butter Filling

  • In a standard sized mixing bowl fitted with the paddle attachment, beat the butter and the cookie butter spread on medium speed.
    ½ cup unsalted butter room temperature, 1 ½ cups cookie butter spread
  • Mix in all of the powdered sugar on low speed until incorporated, and then beat on high for 2 minutes. Scrape down the bowl, and beat again.
    1 ¼ cups powdered sugar
  • For the White Chocolate Buttercream
  • Microwave the cream until hot, then pour it over the white chocolate chips. Let it sit for a minute, then stir until smooth and glossy. If there are still bits that haven’t melted, give it another quick 20–30 seconds in the microwave and stir again. Set aside.

¼ cup heavy whipping cream,8 ounces white chocolate chips
    ¼ cup heavy whipping cream, 8 ounces white chocolate chips
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed until smooth (this will take about one minute).
    1 ½ cups unsalted butter softned
  • 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 white chocolate ganache. Beat on medium high speed for 4-5 minutes. Scrape down the bowl as needed.

5 cups powdered sugar,1 teaspoon vanilla extract,1 teaspoon salt
    5 cups powdered sugar sifted, 1 teaspoon vanilla extract, 1 teaspoon salt
  • Beat frosting by hand with a wooden spoon to get the air bubbles out.

Assembly

  • Level each gingerbread cake layer, if needed, and then place the first cake layer, Biscoff crust side down, on a cake board.
  • Spread half of the cookie butter filling onto the cake layer and spread out evenly to the sides of the cake. Get eye level with the cake to ensure you are making the cake level.
  • Place another cake layer with the Biscoff cookie crust down. Repeat step 2.
  • Place the final cake layer, Biscoff crust side down, on top and cover with a crumb coat layer of the white chocolate buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
  • Finish frosting the cake with the remaining white chocolate buttercream and serve at room temperature.