---
title: ":cake: Biscoff Cake"
source: https://cakebycourtney.com/biscoff-cake/
servings: 12
prep time: 1 hour
cook time: 35 minutes
total time: 2 hours
tags:
  - desserts
  - cake
  - biscoff
  - layer-cake
  - cake-by-courtney
  - vegetarian
---

Preheat your #oven{} to 325°F (165°C). Spray three #8-inch round cake pans{} with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.

Place @Biscoff cookies{18} in a #food processor{} or #blender{} and pulse until finely ground into crumbs that resemble flour.

In a #medium bowl{}, combine the Biscoff crumbs, @all-purpose flour{2.125%cups}, @baking powder{1.75%tsp}, @baking soda{0.75%tsp}, and @salt{0.75%tsp}. #whisk{} until well blended and set aside.

In the #bowl{} of a #stand mixer{} fitted with the paddle attachment, beat room temperature @unsalted butter{1%cup}, @granulated sugar{0.67%cup}, and packed @brown sugar{1%cup} on medium speed until light and fluffy. Add room temperature @eggs{4}, one at a time, beating well after each addition. Continue beating for about ~{2%minutes} until light in color and fluffy in texture.

With the mixer on low speed, add 1/3 of the dry ingredient mixture and mix until just combined. Slowly add half of room temperature @buttermilk{2%cups} and mix until incorporated. Continue alternating the dry ingredients and buttermilk, ending with the dry ingredients, until fully incorporated. Scrape down the bowl with a #rubber spatula{} and mix on low for another 20 to ~{30%seconds}.

Divide batter evenly among the prepared cake pans and bake for 30 to ~{35%minutes}, until a toothpick inserted in the center comes out clean. Cool for ~{10%minutes} in the pans on a #wire rack{} before inverting onto cooling racks to cool completely.

In the stand mixer fitted with the paddle attachment, beat room temperature @unsalted butter{0.5%cup} and @Biscoff spread{1%cup} on medium speed until light and fluffy. Gradually add sifted @powdered sugar{1%cup} and beat for 2 to ~{3%minutes} until smooth and spreadable.

In a #microwave-safe bowl{}, heat @heavy whipping cream{0.25%cup} until hot. Pour over chopped @white chocolate{6%oz} and stir until smooth and silky. If needed, microwave for another 20 to ~{30%seconds} and stir until completely melted. Set aside to cool slightly (it should remain warm, not hot).

In the stand mixer fitted with the paddle attachment, cream slightly chilled @unsalted butter{2%cups} on medium-high speed for about ~{2%minutes}. With the mixer running on medium-low speed, slowly pour in the warm melted white chocolate mixture. Reduce speed to low and gradually add sifted @powdered sugar{6%cups} until incorporated. Add @vanilla extract{0.5%tsp}, increase speed to medium-high, and beat for ~{5%minutes} until light, fluffy, and silky. (If the frosting feels too soft, refrigerate for 10 to ~{15%minutes} to firm up).

In a microwave-safe bowl, heat @heavy whipping cream{0.33%cup} in the microwave for ~{60%seconds} until hot. Pour hot cream over @white chocolate chips{1%cup} and let sit for ~{5%minutes}. Stir until smooth and glossy, then let cool slightly to room temperature.

Level each cooled cake layer with a #cake leveler{} or serrated knife. Place the first cake layer on a #cake board{}. Spread half of the Biscoff filling over the top. Crumble @Biscoff cookies{2} into small pieces and press into the filling. Top with the second cake layer, spread the remaining filling, and press in another crumbled @Biscoff cookies{2}. Place the final cake layer top-side down.

Apply a thin crumb coat of white chocolate buttercream around the top and sides of the cake. Chill in the freezer for ~{10%minutes} to set. Frost the cake with the remaining buttercream, smooth the sides, and chill for another ~{10%minutes}. Apply the white chocolate drip around the top edges, letting it drip down the sides. Decorate with remaining @Biscoff cookies{2}.