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
30whole Biscoff cookiespulsed to a powder in a food processor
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.
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.
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.
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.
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.
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.
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.
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 Biscoff buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
Finish frosting the cake with the remaining Biscoff buttercream frosting and serve at room temperature.