How To Cake It Cookie Butter Buttercream

Delicious Biscoff Cake with cookie butter buttercream – or sky on a plate every bit I similar to call it! A unproblematic all-in-one sponge with a tender moist nibble sandwiched with Biscoff buttercream…. Lotus Biscoff lovers rejoice!

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Biscoff Cake on a cake stand decorated with Lotus Biscoff biscuits

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We accept all been a little Biscoff obsessed at SupergoldenBakes headquarters lately. I would say that it has been THE flavor of spring 2020 – and my daughter requested a Lotus Biscoff layer cake for her 14th birthday in June.

A request I was only too happy to oblige! Are you prepare to bake the All-time (and easiest!) cookie butter block?

An EASY all-in-one Biscoff Block

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. If layer cakes scare you, effort my super easy Biscoff Traybake!

This cake uses the usual suspects – flour, sugar, baking powder /soda, butter, eggs and milk. I used a mix of caster and soft brown sugar in the batter to enhance the unique toasted caramel flavour which makes Lotus Biscoff cookies and so irresistible.

I also added some Lotus Biscoff cookie crumbs right into the concoction – because you can never have TOO MUCH Biscoff am I correct? Really, their flavor is quite subtle and so I am very pleased with how the cake turned out!

Since this cake uses the all in one method (so EASY!) you need your ingredients to all be at room temperature so that they blend easily together.

You lot know how sometimes the cake batter splits and looks curdled? That's considering 1 of the ingredients is cold and doesn't play well with the others!

Y'all can utilise margarine (such equally Stork) or softened butter in the cake. I similar using Stork lately, it is a bit cheaper and makes slap-up moist sponge cakes.

beating cake batter in a bowl using a hand mixer

Useful Tools

Digital scales – I use a scale for all my bakes just it is peculiarly useful for mastering tricky skills like macarons or mirror cakes
Measu ring spoons
Straight sided cake tins (these Masterclass Block tins are fabulous)
A Cake leveller is very useful for ensuring even block layers!
Block lifter – for transferring cakes safely
Piping Tips and bags for the buttercream

Biscoff Buttercream

I decided to use a simple American buttercream for this block – softened unsalted butter, icing saccharide, Biscoff biscuit spread, a piffling vanilla extract and a good pinch of salt. I know it sounds foreign just ocean salt greatly enhances the gustatory modality of the buttercream!

It is such an like shooting fish in a barrel, calorie-free and positively DREAMY buttercream that I had to terminate myself from simply eating directly out of the bowl…

A give-and-take of warning here… Y'all might be tempted to employ Stork or margarine when making buttercream subsequently using it in the cake. Don't exercise it – information technology is salted and won't hold peaks. Attempt to use a adept quality butter with high fat content such every bit Lurpak.

beating Biscoff spread and butter in a bowl using a hand mixer to make buttercream

Assembling and Decorating

I commonly go for towering three and 4 layer cakes but this fourth dimension I wanted something a flake easier. This recipe makes a two layer Biscoff Block using ii 20cm /8inch cake tins but you tin turn it into a 3 or even 4 layer cake by swapping to 15cm/6 inch cake tins.

Since nosotros are mostly at home at the moment I opted for two layers – for one thing it is easier to store 😉

You lot might need to level your cake layers before assembling your cake – this is easily done using a cake leveller or a serrated knife. Any offcuts are a bakery'south perks – gives you a take a chance to gustation the cake which tin only be a good thing.

Once your layers are level you tin pipe the buttercream over them – there'south plenty here for a generous layer plus enough to frost and decorate the cake.

Since Baste Cakes are so much in faddy (and I personally beloved them) I melted a little Biscoff spread in the microwave to create a pretty drip effect. It also has the bonus effect of adding tons more season of course!

adding a drip effect to Biscoff layer cake

Commencement by adding a drip around the edge of the cake, encouraging it to slowly drip downward the sides, so spread to cover the meridian of the block using an offset spatula.

Pipage whatever remaining butter cream over the cake (I used my favourite large star tip and this grippy pipage bags) and decorate with Lotus Biscoff biscuits.

piping Biscoff buttercream over cookie butter cake

Biscoff Cake Tips and FAQs

Swapping ingredients – I oftentimes get asked can I swap light dark-brown for night brown or Demerara sugar? Yes yous tin can, the taste might exist a little different. You can also use all white pulley or granulated saccharide or aureate pulley sugar.

Can I use self raising flour? Yes but exit out the blistering pulverisation as cocky raising flour has that already mixed in.

Tin I brand the cake layers in advance? You tin bake the cake layers upwards to 2 days in advance. Wrap them in clingfilm and store at room temperature – don't stack them.

How long volition this cake go on? This block should exist ok at room temperature in a block container for up to 3 days. All the same if the conditions is really warm I would advise to either keep information technology in a cool night place or store in the fridge.

Tin I utilize a different buttercream? You can utilize my favourite easy Swiss Buttercream used in this Salted Caramel Cake, replacing the caramel with Biscoff Spread.

What can I utilise instead of Biscoff? In that location's other brands of cookie butter which could exist used in this cake. Trader Joe's Speculoos Cookie Butter is a swell alternative. A little Speculoos Spice mix will also profoundly raise the flavour of this cake.

Cookie butter layer cake with slice taken out

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For the cake

▢ 350 g (two ¾ cups) obviously flour (all purpose flour)
▢ 330 g (one ⅔ cups) low-cal brownish carbohydrate
▢ 6 Biscoff biscuits ground to a powder (optional)
▢ one tbsp baking powder
▢ 1 tsp bicarbonate of soda (baking soda)
▢ ½ tsp Speculoos spice (optional)
▢ 200 m (¾ cup + 1 heaped tbsp) unsalted butter softened (or Stork)
▢ iii large eggs
▢ 200 ml (¾ loving cup + ii tbsp) whole milk
▢ 1 tsp vanilla extract

Biscoff Buttercream

▢ 300 g | 1 ⅓ cups Biscoff spread shine
▢ 230 g (2 sticks) unsalted butter room temperature
▢ 300 m (2 ½ cups) icing sugar
▢ 3 tbsp hot h2o use as needed
▢ 1 tsp vanilla excerpt
▢ generous pinch sea salt

To decorate

▢ viii Biscoff biscuits
▢ iii tbsp polish Biscoff spread (remaining spread from jar used in buttercream)

Make the cake

Preheat the oven to 180C (350F). Grease and line two 20cm | 8in layers cake tins – or spray with cake release. You can also utilize four 15cm | 6in cake tins for a taller cake.
Add together the flour, saccharide, cookie crumbs, baking powder, bicarbonate of soda and spice(if using) to a large mixing bowl or the bowl of a stand up mixer fitted with the paddle attachment. Mix to combine.
Add together all remaining ingredients – butter, eggs, milk, vanilla extract and beat together on depression speed initially, increasing speed equally ingredients combine.
Terminate the mixer and scrapw the bottom and sides of the bowl with a spatula so mix once again until batter is completely polish.
Divide the batter between the prepared tins and level.
Bake for 30-35 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tin for x minutes then carefully turn out onto a wire rack. Absurd completely before frosting.

Make the buttercream

Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand up mixer. Beat together until shine.
Gradually add the icing sugar, chirapsia of low speed initially so that information technology doesn't shower y'all with a cloud of sugar. Continue to shell until it is completely smoothen and forming peaks, adding a lilliputian of the hot h2o, if needed.

Assemble the cake

Transfer the buttercream to a large piping bag fitted with a star tip.
Add a generous corporeality of frosting on your bottom cake layer and smooth. Superlative with the 2nd layer and repeat.
Polish the frosting over the top and sides of the block. Yous can leave the cake showing through to accomplish the 'naked' cake look or do a crumb coat so chill the block. Add another layer of frosting and smooth over the cake.

Decorate the cake

Estrus the Biscoff spread in the mircrowave for 20-30 seconds and stir until polish and runny.
Drizzle this effectually the perimeter of the block, letting it drip prettily downward the sides. You tin can use a spoon or a small squeeze bottle for this.
Spread the Biscoff over the meridian of the cake to cover (optional).
Pipe remaining buttercream over the summit of the cake and decorate with the cookies.

Biscoff Cake Tips and FAQs

Swapping ingredients – I ofttimes become asked can I bandy light brown for dark brown or Demerara sugar? Yes you can, the gustatory modality might be a little different. You tin also use all white caster or granulated sugar or golden caster saccharide.
Can I employ self raising flour? Yes merely leave out the baking powder as cocky raising flour has that already mixed in.
Can I brand the cake layers in advance? You tin can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature – don't stack them.
How should I store this cake? This cake should be ok at room temperature in a cake container for up to three days. However if the conditions is really warm I would advise to either keep information technology in a absurd dark identify or store in the fridge.

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