Dessertscakemehometonight5.0
Pumpkin Biscoff Cake
Pumpkin Biscoff cake is the ultimate fall dessert! This cake is made with moist and tender pumpkin spice cake layers, Biscoff buttercream frosting, a cookie butter drip, and Biscoff cookies. Make this impressive dessert for the holidays!
👥 12 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 1h 30m🔥 Cook: 35 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
- spatula
- microwave
📝 Preparation Steps
1
Pumpkin Spice Cake
2
Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
3
In a mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Set aside.
baking powder3 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Add in the pumpkin puree and sour cream and whisk until smooth. Add the flour mixture to the pumpkin mixture and mix on low speed until the batter is well combined and smooth. Scrape the sides and bottom of the bowl as needed.
light brown sugar1 cuplarge eggs (room temperature)3vanilla extract3 tsppumpkin puree15 oz
5
Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for 30 to ⏱️ 35 minutes until the cake layers bounce back when gently touched. Cool the cakes in the pan for ⏱️ 15 minutes and then remove and transfer to a wire rack to cool completely.
6
Biscoff Buttercream Frosting
7
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
salt1 tspunsalted butter (room temperature)2 cups
8
Add the Biscoff spread and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
Biscoff spread (cookie butter)1 cuppowdered sugar5 cups
9
Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
vanilla extract3 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt
10
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.
11
Assembling the Cake
12
Level the cooled pumpkin spice cake layers with a serrated knife.
13
Place one cake layer on a round cake board. Add your desired amount of Biscoff buttercream frosting to the top of the layer and spread evenly with an offset spatula. Drizzle on 2 tablespoons of the cookie butter. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Drizzle on another 2 tablespoons of cookie butter. Add the final cake layer to the top of the cake, bottom side facing up. *Melt the Biscoff spread in the microwave for about ⏱️ 15 seconds to make it easier to drizzle.
Biscoff spread (cookie butter)1 cup
14
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for ⏱️ 20 minutes.
15
Add a generous layer of Biscoff buttercream frosting to the top and sides of the cake. Use a cake scraper to smooth out the frosting. Chill the cake for an additional ⏱️ 20 minutes.
16
Melt the Biscoff spread (cookie butter) in the microwave for ⏱️ 30 seconds. Use a piping bag or squeeze bottle to create a cookie butter drip around the sides of the cake. Be sure that the cake is cold and the cookie butter is warm. Spread the additional cookie butter over the top of the cake.
Biscoff spread (cookie butter)1 cup
17
Fill a piping bag fitted with a Wilton 1M piping tip with the remaining Biscoff buttercream frosting. Create small swirls of buttercream around the edges of the cake. Decorate the cake with Biscoff cookies and Biscoff cookie crumbs.
Biscoff cookies (halved)10Biscoff cookie crumbs1 tbsp
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