Biscoff Layer Cake

Ingredients

Pan used

I use three 8-inch round cake pans for these layers. Shop Fat Daddio's round cake pans - choose 8-inch. Not sponsored.

I personally prefer light-colored aluminum pans for these layers. Dark or black pans brown the edges more quickly, so begin checking a few minutes early if that is what you have or if your oven runs fast. You do not need new pans to make this cake.

Instructions

1. Make the vanilla cake layers. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk the granulated sugar, oil, yogurt, milk, apple cider vinegar, and vanilla bean paste until completely smooth and emulsified.
3. Add the cake flour, cornstarch, baking powder, baking soda, and salt directly to the same bowl. Whisk gently just until smooth and no dry streaks remain. Do not overmix.
4. Divide the batter evenly among the prepared pans by weight. Tap each pan lightly on the counter to release large air bubbles.
5. Bake for 20–22 minutes, until the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. If needed, continue baking in 2-minute increments, checking frequently; oven timing may vary by up to about 5 minutes.
6. Cool the cakes in their pans for 10–15 minutes, then turn them out onto wire racks and cool completely before assembly.
7. Make the Biscoff lava filling. In a small saucepan over medium-low heat, warm the butter and cream, whisking until fully melted and smooth.
8. Remove the pan from the heat and whisk in the powdered sugar until the filling is glossy and completely smooth.
9. Add the Biscoff spread, corn syrup, vanilla bean paste, and salt. Whisk until fully emulsified.
10. Transfer the filling to a heatproof bowl and cool completely to room temperature. It will thicken as it cools and should be glossy and spreadable before assembly.
11. Make the Biscoff buttercream. Beat the butter on medium-high speed for 4–5 minutes, scraping the bowl as needed, until very light and fluffy.
12. Add the Biscoff spread and mix until completely smooth and evenly incorporated.
13. Add the powdered sugar on low speed, then increase to medium and beat for 5–7 minutes, scraping the bowl as needed, until smooth and airy.
14. Add the vanilla bean paste and salt. With the mixer on low, slowly stream in the room-temperature cream and mix just until the buttercream is silky, soft, and sturdy enough to pipe a dam.
15. Assemble the cake. Place the first cooled cake layer on a cake board or serving plate. Spread a thin layer of Biscoff buttercream over the top, then pipe a tall, continuous buttercream dam around the edge.
16. Spoon the room-temperature Biscoff filling into the center and spread it evenly, keeping the filling below halfway up the buttercream dam.
17. Add the second cake layer and repeat the buttercream, dam, and filling. Place the final cake layer on top.
18. Apply a thin crumb coat and refrigerate the cake for 20–25 minutes, until firm.
19. Frost the cake with the remaining buttercream. Decorate with Biscoff filling and cookie crumbs, if desired, then refrigerate for 20–30 minutes to set.
20. Let the cake sit at room temperature for 20–30 minutes before slicing for the softest crumb and creamiest filling.

Helpful notes

• The Biscoff filling must be completely cooled to room temperature before assembly so it does not soften the buttercream dam.
• For a first filled layer cake, use a conservative amount of filling and keep it below halfway up the dam for dependable support.
• Vanilla extract can replace the vanilla bean paste in equal amounts.