Biscoff Cake
After living in the Bay Area for a couple years, my standard for quality ice cream hit an all-time high. We experienced some of the best ice cream ever! Humphry Slocombe. Bi-Rite Creamery. Three Twins. Smitten. Ici. Mitchell's. (To name a few). All of which made everything for their ice creams from scratch. You could taste the quality!
When we moved to Utah almost two years ago, I was sad to say goodbye to my favorite creameries and even sadder when I realized Utah didn't have anything that even came close to these San Francisco gems... that is, until about a year ago when Rockwell Ice Cream opened in Provo. As soon as I heard about this San Francisco-like ice cream spot, I had to check it out and it did not disappoint. With home made ingredients and seasonal flavors, Rockwell's has stolen my heart.
My little brother finally got a chance to try Rockwell's and called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!
This cake has Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip. It's basically heaven and I would highly recommend that you make this cake immediately!
Enjoy!
Biscoff Cake
Yield: one 4-layer, 6-inch round cake or one 3-layer, 8-inch round cake
For the Biscoff Cake
18 Biscoff or Speculoos Cookies
2 cups plus 2 tablespoons all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup brown sugar, packed
4 large or extra large eggs, at room temperature
2 cups buttermilk, at room temperature
For the Cookie Butter Filling
1/2 cup unsalted butter, at room temperature
1 cup Biscoff spread or other cookie butter
1 cup powdered sugar, sifted
For the White Chocolate Frosting
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla
4 ounces white chocolate, melted and cooled slightly
2 tablespoons heavy whipping cream
For the White Chocolate Drip
1 cup white chocolate baking morsels
1/2 cup heavy whipping cream
Garnish and Filling
6 Biscoff Cookies
Instructions
For the Biscoff Cake
1. Preheat your oven to 350 degrees F. Spray your 6-inch or 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
2. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
3. In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
4. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
6. Divide the batter evenly among your pans and bake for 30-35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
For the Cookie Butter Filling
1. In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
2. Gradually add the powdered sugar and beat for 2-3 minutes.
For the White Chocolate Frosting
1. Pour the white chocolate chips into a microwave safe bowl and microwave for 60 seconds. Stir and, if needed, microwave for another 30 seconds. Set aside to cool slightly.
2. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
3. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
4. Slowly add the cooled white chocolate while mixing on medium-low speed.
5. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture.
For the White Chocolate Drip
1. Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
2. Best to use the drip on a chilled cake.
Assembly
1. Level each cake layer with a knife or cake leveler.
2. Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it's 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
3. Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
4. Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
5. Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.