The Biscoff cookies have a graham cracker taste with some deep notes of cinnamon, spices, and caramel. The hype of these European cookies started when airlines used to give them out as a snack on flights in the United States. People loved it so much and wanted to get their hands on more, soon after it came to grocery stores in the United States. Trader Joes made an addicting spread version and called it cookie butter. They even have their own cookie which they call speculoos. (I used the Speculoos cookies and the Trader Joes cookie butter spread**you can use Biscoff cookies and Biscoff spread if it’s more convenient to get your hands on) This recipe was adapted from Cakes by Courtney.
- 2 cups plus 2 tablespoons all-purpose flour
- 18 Biscoff cookies
- 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 cup Biscoff spread or other cookie butter
FOR THE WHITE CHOCOLATE FROSTING
- 1+1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar, sifted + add more to taste
- 1 teaspoon vanilla
- 3/4 cup white chocolate, melted and cooled slightly
- 4 tablespoons heavy whipping cream
GARNISH AND FILLING
- 7 Biscoff/Speculoos Cookies
- 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.
- Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
- 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.
- 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.
- 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.
- Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
- 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.
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- Slowly add the white chocolate while mixing on medium-low speed.
- 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.
- 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.
- Level each cake layer with a knife or cake leveler.
- 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.
- Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
- Finish frosting the cake with the white chocolate frosting.
- Garnish & enjoy!