Can I substitute all-purpose flour for cake flour?

Yes. Substitute all-purpose flour in the same quantity as the cake flour with the addition of an extra half teaspoon of baking powder. Cake flour has a lower protein content that produces the most beautifully tender and the most finely crumbed individual cake layer. All-purpose flour produces a slightly more structured and the most slightly less tender crumb that is still completely delicious.

Can I make individual cupcakes from this batter?

Yes. This batter produces approximately 36 standard cupcakes filled two-thirds full. Reduce the baking time to approximately 18 to 20 minutes at 350°F and check doneness with a toothpick. Frost with the same Biscoff buttercream using a piping bag for the most beautifully professional and the most completely extraordinary individual Biscoff cupcake.

How do I prevent my frosted cake from sliding?

The crumb coat and freeze technique is the most essential structural step for the most stable assembled and the most properly supported three-layer Biscoff cake. Applying a thin crumb coat of buttercream and freezing for 30 minutes before the final frosting application allows the crumb coat to set firmly as the most solid structural anchor for the most beautifully smooth final buttercream without any sliding or shifting during the final assembly.

Biscoff Cookie Butter Cake Easy Moist Speculoos 3 Layer Recipe

Name: Biscoff Cookie Butter Cake The Most Easy Moist Speculoos Egg White Sour Cream Biscoff Buttercream Celebration Cake You Will Bake
Prep time: 30 min
Cook time: 27 min
Total time: PT-497460H24M24S
Cuisine: American
Ingredients: 1 cup Salted Butter softened; 1 cup Cookie Butter Biscoff spread for cake; 2 cups Granulated Sugar; 1/2 cup Vegetable Oil; 5 large Egg Whites; 1 tbsp Pure Vanilla Extract; 2 cups Cake Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Whole Milk; 1/2 cup Sour Cream; 14 Biscoff Cookies broken approximately 1 1/2 cups; 1 cup Salted Butter room temperature for buttercream; 1 cup Cookie Butter for buttercream; 4 cups Powdered Sugar sifted; 1/4 cup Heavy Cream; 1 tsp Pure Vanilla Extract for buttercream; Melted cookie butter for drizzle; Crushed Biscoff cookies for decoration

Description

The most extraordinary Biscoff Cookie Butter Cake made by preheating oven to 350°F lining three 8-inch pans creaming 1 cup softened salted butter 1 cup cookie butter and 2 cups sugar 2 to 3 minutes adding 1/2 cup oil 5 egg whites and vanilla smooth alternating 2 cups cake flour baking powder baking soda and salt with 1 cup milk and 1/2 cup sour cream in two additions folding in 1 1/2 cups broken Biscoff cookies weighing approximately 538g per pan baking 24 to 27 minutes cooling completely then beating 1 cup room temperature salted butter and 1 cup cookie butter smooth adding 4 cups powdered sugar 1/4 cup heavy cream and vanilla beating fluffy assembling with 3/4 cup buttercream and melted cookie butter drizzle between layers applying crumb coat freezing 30 minutes finishing with remaining buttercream melted cookie butter drizzle and crushed Biscoff decoration. A completely perfect Biscoff celebration cake recipe.

Ingredients

Scale

1 cup Salted Butter softened

1 cup Cookie Butter Biscoff spread for cake

2 cups Granulated Sugar

1/2 cup Vegetable Oil

5 large Egg Whites

1 tbsp Pure Vanilla Extract

2 cups Cake Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Whole Milk

1/2 cup Sour Cream

14 Biscoff Cookies broken approximately 1 1/2 cups

1 cup Salted Butter room temperature for buttercream

1 cup Cookie Butter for buttercream

4 cups Powdered Sugar sifted

1/4 cup Heavy Cream

1 tsp Pure Vanilla Extract for buttercream

Melted cookie butter for drizzle

Crushed Biscoff cookies for decoration

Instructions

1. Preheat oven to 350°F 175°C. Line three 8-inch pans with parchment. Spray with baking spray.

2. Cream softened salted butter, cookie butter, and sugar 2 to 3 minutes until light and fluffy.

3. Add oil, egg whites, and vanilla. Mix smooth.

4. Alternately add half the flour mixture and half the milk and sour cream. Repeat.

5. Fold in broken Biscoff cookies until evenly distributed.

6. Weigh approximately 538g batter into each prepared pan.

7. Bake 24 to 27 minutes until tops spring back and toothpick clean.

8. Cool in pans 10 minutes. Transfer to wire racks. Cool completely.

9. Beat room temperature salted butter and cookie butter until smooth.

10. Add powdered sugar gradually, then heavy cream and vanilla. Beat several minutes until fluffy.

11. Assemble with 3/4 cup buttercream and 1/4 cup melted cookie butter drizzle between each layer.

12. Apply crumb coat. Freeze 30 minutes.

13. Finish frosting. Drizzle melted cookie butter. Sprinkle crushed Biscoff cookies.

Prep Time: 30 minutes
Cook Time: 27 minutes
Category: Dessert, Cake, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: biscoff cookie butter cake, easy moist biscoff speculoos cake recipe egg white sour cream buttercream, best biscoff three layer celebration cake cookie butter frosting, speculoos cookie butter layer cake