The Most Delicious Biscoff Cake with Biscoff Filling

cakebycourtney.com

JENI

subheading: FOR THE CAKE:

18 Biscoff or Speculoos Cookies

2 cups plus 2 tablespoons (255 g) all-purpose flour

1 ¾ teaspoons (7 g) baking powder

¾ teaspoon (3 g) baking soda

¾ teaspoon (4.5 g) salt

1 cup (226 g) unsalted butter, at room temperature

⅔ cup (133 g) granulated sugar

1 cup (220 g) brown sugar, packed

4 eggs, at room temperature

2 cups (480 g) buttermilk, at room temperature

subheading: FOR THE FILLING:

½ cup (113 g) unsalted butter, at room temperature

1 cup (250 g) Biscoff spread or other cookie butter

1 cup (125 g) powdered sugar, measured then sifted

subheading: FOR THE BUTTERCREAM:

2 cup (452 g) unsalted butter, slightly chilled

6 cups (750 g) powdered sugar, measured then sifted

½ teaspoon (2.1 g) vanilla

6 ounces white chocolate

¼ cup (57.75 g) heavy whipping cream

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: FOR THE DRIP:

1 cup (150 g) white chocolate chips

⅓ cup (77 g) heavy whipping cream

subheading: GARNISH:

6 Biscoff Cookies

Directions at cakebycourtney.com

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