biscoff cake

This Biscoff tray bake cake recipe only uses three ingredients, Biscoff, eggs and baking powder. Make this and it will be the easiest cake you'll ever make.

Three-ingredient Biscoff tray bake

eggs

baking powder

https://streaming.hearstdigitalstudios.com/29014f3f-8d45-4b65-a226-4ee5f049eeae/video_rover_16x9_1080p_hd_1554991830_84949.mp4

A biscuit, turned into a spread, transformed into a cake. Sounds crazy, but this is probably the simplest bake you’ll ever make - and it only has three ingredients!

Biscoff traybake

Biscoff cake with pumpkin cheesecake filling, Biscoff oat and pecan crumble, and pecan Biscoff buttercream.

Pumpkin Biscoff Cake

Biscoff Cookies

((255 g) all-purpose flour)

(7 g) baking powder

(3 g) baking soda

(4.2 g) salt

(226 g) unsalted butter,

(133 g) granulated sugar

(220 g) brown sugar, packed

eggs, (at room temperature)

(480 g) buttermilk,

(40 g) Biscoff cookies

(40 g) oats

(55 g) light brown sugar, (packed)

(30 g) all-purpose flour

(40 g) pecans

(56.5 g) unsalted butter,

(2.6 g) pumpkin pie spice

(120 g) heavy whipping cream

(31.25 g) powdered sugar

cream cheese

(113 g) pumpkin puree

(25 g) brown sugar, packed

vanilla

(300 g) chopped pecans

olive oil

unsalted

Pecan butter recipe above

(125 g) Biscoff cookie butter

(750 g) powdered sugar, measured and then sifted

*This buttercream recipe makes enough to fill and

Preheat your oven to 325 degrees F. Spray three 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. Set aside.

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 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE CAKE

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a food process or blender, pulse all of the ingredients (except for the butter) a few times. We just want to break up the cookies and nuts a bit. This doesn’t need to be as fine of a consistency as you use in the cake layers.

Add the butter and pulse a few more times to create clusters. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring the mixture to break it up halfway through. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Crumble

In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.

Add the pumpkin puree, vanilla, brown sugar, and pumpkin pie spice. Mix until smooth.

Fold in the heavy whipping cream into the cream cheese mixture.

Store in an airtight container in the refrigerator until ready to use.

FOR THE CHEESECAKE FILLING

Combine the pecans and oil in a food processor and blend until you've created a nut butter.

  FOR THE PECAN BUTTER

In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.

With the mixer on low speed, add the pecan butter and Biscoff cookie butter. Mix until well combined and smooth.Gradually add the powdered sugar.

Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.

Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

FOR THE BUTTERCREAM

Divide each cake layer in two, horizontally, using a cake leveler or serrated knife. You should have six thin cake layers.

Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.

Spread about 1/2 cup of buttercream across the cake layer, leaving about an inch clear around the edge of the cake.

Pipe buttercream dollops around the entire edge of the cake, using the Wilton 8B tip.

Fill the center with about a half cup of the pumpkin cheesecake filling.

Sprinkle 1/3 cup of the Biscoff crumble on top and pat into place.

Place the second cake layer on top of the filling and repeat these steps with the remaining 5 layers of cake.

Place the final cake layer, top side down, on the filling.

Decorate the top of the cake using the remaining buttercream and crumble.

Assembly (Option 1: Six Layers, Naked Cake)

Spread about 1/2 cup of buttercream across the cake layer. Pipe a rim of buttercream around the edge of the cake.

Fill the center with a generous cup of the pumpkin cheesecake filling.

Sprinkle a half cup of the crumble on top and pat into place.

Place the second cake layer on top of the filling and repeat these steps.

Place the final cake layer, top side down, on the second layer of filling.

Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.

After the crumb coat is set, finish frosting the cake with the remaining buttercream, and decorate with crumble.

ASSEMBLY (Option 2: Three Layers, Fully Frosted)

Made this cake for my mother in laws bday right after thanksgiving.  OMG.  So good!!!! Everyone loved it. My son said it was the best cake I ever made.

This cake is fire. I made it for Thanksgiving and got sooo many compliments. I’m buying your cookbook today. Thank you Courtney

Do I make the cookie butter the same as the pecan butter?

I made this for a pumpkin carving party and it was a hit!  

Your cakes are my “go-to” cakes!  I’m never disappointed and love the uniqueness of your cakes!!

This Biscoff pound cake is rich, moist, and full of cookie butter flavor, then finished with a smooth cookie butter glaze. An easy dessert that’s perfect for any occasion.

Biscoff Pound Cake with Cookie Butter Glaze (Super Moist &amp; Easy)

(340 grams) salted butter (room temperature)

tbsp neutral oil (canola

(350 grams) granulated white sugar

(150 grams) light brown sugar (packed)

eggs (room temperature)

vanilla bean paste

(130 grams) Biscoff cookie butter (melted slightly)

(375 grams) all-purpose flour

¾ tsp baking powder

¾ tsp fine sea salt

cinnamon

(240 grams) full-fat sour cream (room temperature)

(60 grams) crushed Biscoff cookies

(130 grams) Biscoff cookie butter

sugar

heavy cream

salt

Preheat

Preheat oven to 325°F (163°C). Grease and line a 10–12 cup bundt pan.

Beat

Beat butter, oil, granulated sugar, and brown sugar together for 4–5 minutes, until pale and fluffy.

Mix in melted cookie butter and vanilla. Add eggs one at a time, beating well after each addition.

Whisk

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Add dry ingredients to the butter mixture in three parts, alternating with sour cream, beginning and ending with dry. Mix until just combined.

Fold

Gently fold in Crushed Biscoff Cookies. Do not overmix.

Pour

Pour batter into prepared pan. Bake 80–90 minutes or until a toothpick comes out mostly clean.

Cool

Cool for 15 minutes in the pan, then invert onto a cooling rack to completly cool.

Garnish

Whisk glaze ingredients until smooth and pourable. You may need to add more milk to adjust consintecy. Drizzle over the cooled cake, top with extra cookies and serve!

This cake is ridiculous. It is incredible. The flavor is so good, it’s rich and decadent. 
Question: What’s the deal with the nutrition label?  831 calories per cake because there’s no serving size listed.

Absolutely delicious!!! Followed recipe exactly but added cake batter flavoring. I've shared with neighbors and Dr office. People are still raving about it. 
Thanks Justin!!

Made 4 for Christmas. Fabulous. Wouldn’t change a thing. Or. Maybe I would double the frosting recipe. Yum

I made this recipe for Christmas and the cake came out so soft and perfect.

https://videos.scriptwrapper.com/25544/xA9WHVWbVr4UXmz9svTY/original/video.mp4

Watch how to make this rich, super moist Biscoff pound cake step by step. In this video, I’ll walk you through the creaming method, show you how to incorporate cookie butter into the batter, and finish the cake with a smooth cookie butter glaze. This pound cake is buttery, indulgent, and even better the next day — perfect for holidays, gifting, or any time you’re craving a cozy dessert.

Biscoff Pound Cake with Cookie Butter Glaze

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