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Slice of pumpkin biscoff cake showing biscoff cookie crust and pumpkin spice cake layers
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5 from 7 votes

Pumpkin Biscoff Cake

Pumpkin cake layers cooked on a buttery Biscoff crust, filled with a cookie butter filling, and frosted in a buttercream filled with Biscoff cookie crumbs.
Course Dessert
Cuisine Cake
Keyword biscoff, pumpkin, layered cake
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 cake layers

  • 1 ¼ cups granulated sugar
  • 1 cup light brown sugar packed
  • 5 large eggs room temperature
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla
  • 2 cups pumpkin purée not pumpkin pie filling
  • 3 cups all-purpose flour
  • 2 Tablespoons baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cardamon
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon salt

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, ½ cup unsalted butter, ⅓ cup granulated sugar
  • Divide the mixture evenly between the three pans (about 4 ounces in each pan). Press down firmly with the back of a measuring cup.
  • Bake for 5 to 7 minutes, until golden brown. While they are cooling, start prepping the pumpkin batter.

For the Pumpkin Cake Layers

  • Lower your oven to 325 degrees F. In a medium sized bowl, whisk the flour, baking powder, ground cardamon, ground cinnamon, ground nutmeg and salt until combined. Set aside.
    3 cups all-purpose flour, 2 Tablespoons baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamon, 3 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon salt
  • In an electric stand mixer bowl fitted with the paddle attachment, cream the sugars and eggs on medium speed until they are light and fluffy. About 5 minutes.
    1 ¼ cups granulated sugar, 1 cup light brown sugar, 5 large eggs
  • Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix on low speed until combined, about another 30 seconds.
    1 cup vegetable oil, 2 teaspoons pure vanilla, 2 cups pumpkin purée
  • With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
  • Evenly distribute the pumpkin batter to the baked Oreo crust. With the back of a spoon, even out the batter to ensure it’s flat for baking (20 ounces in 8 inch cake pans, about 14 ounces in 6 inch cake pans).
  • Bake until a toothpick inserted into the center comes out with little to no crumbs on it, about 30-35 minutes. Mine took about 32 minutes.
  • After they are done baking, let the cakes cool for 20 minutes in the cake pans and then transfer them to a wire rack to finish cooling.
  • Once they are room temperature, wrap them in plastic wrap and freeze them, or put them in the fridge. (They only last 5 days wrapped up in the fridge and up to 6 months in the freezer).

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, 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 Chooclate 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
  • 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
  • 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
  • Beat frosting by hand with a wooden spoon to get the air bubbles out.

Assembly

  • Level each pumpkin 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.