Biscoff Banana Cake

Any great cake is worth tweaking and making again, right? 😉 

I recently ran across a photo of a Banana Caramel Drip Cake I made about a year ago, and wondered about trying out a similar cake but with Biscoff cookie butter instead of caramel. The one complaint I sometimes get about recipes with caramel in them is they can get overly-sweet quickly, so swapping the caramel for cookie butter seemed like a fun way to get a little more balance in the cake’s flavor profile.

I tried out Dolly Parton’s Southern style Banana cake mix for the first time, and am a definite fan! The banana flavor was distinct without being too artificial, and it made rich cake layers that baked fairly flat and made stacking and decorating easy!

The recipe for this Biscoff Banana Cake - including all my supply links and my favorite frosting recipe - is all posted below!

(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to and affiliated sites.
My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Banana cake layers (3 8-inch cake layers)
2 Dolly Parton Southern style Banana boxed cake mixes
2 cups milk (or buttermilk)
8 eggs
1 cup butter, melted

Preheat oven to 350°F. Line three 8 inch round pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
Combine milk, eggs, and melted butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment.
Stir in cake mixes until moistened, then beat on medium speed for 2 minutes.
Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.

Bake at 350 degrees for 30-40 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes, then run a knife or an offset spatula around perimeter of the pan to separate the cake layers from the pans. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
I often trim the caramelized edges from my cake layers when I want to make sure the cake edges don’t show, but since you’re using a semi-naked style for this one, I highly recommend leaving the edges on!

While you’re waiting for your cakes to cool – make your frosting! (As a time-saver, you can also buy a Dolly Parton baking kit containing 2 mixes, 2 containers of buttercream frosting, and a spatula! I can’t personally vouch for the frosting as I haven’t tried it, but have read good reviews!

Cream Cheese Buttercream Frosting:

8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Additional Supplies/Equipment:
1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!)
- Large piping bag & large tip – I use this set of bags and large tips; it’s been my favorite set for 3+ years now!
- 20 (ish) large banana chips (these tend to break, but you only need about 7-8 whole or mostly-whole for the top of the cake! The rest I chopped to put between the cake layers.)
- 7-8 Biscoff cookies (available in a large 2-pack on Amazon if they’re not sold in your area!)
- 1 ½ cups Biscoff Cookie Butter (divided)
- Cake leveler, cake turntable, small offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)

Place a smear of frosting or caramel on your cake circle or disc (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and either pipe a frosting dam around the outside edge or just press a little more firmly in the center to raise the outside edge of the frosting a bit (you can see me do this in the video). This helps keep the filling inside so it doesn’t show through to the outside of the cake. Soften 1 cup of cookie butter in the microwave (this only takes a few seconds; let it re-firm if it melts) and spread the cookie butter on top of the frosting, being sure not to spread quite all the way to the edge.

Chop about 12 banana chips and 6 Biscoff cookies, and sprinkle them over the cake filling, then center the next cake layer on top. Repeat the process once more, and add your last layer on top! I like to flip the last layer upside down to make getting a clean top edge as I’m frosting easier.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add a thin second layer of frosting and smooth with a bench scraper – you’re really not looking for much more thickness for a semi-naked style, you’re just looking to fill in any holes and get the frosting between the cake layers smooth. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Okaaaay – now it’s time for the drip!
I used a spoon for this part, but sometimes use a squeeze-bottle  for this also; it gives you a little more control of where your drips go. Make sure your cake is chilled for at least 20 minutes in the fridge so that the drip will set.
Warm your cookie butter in the microwave for a few seconds at a time until it’s melted and warm to the touch but not hot – you don’t want it to melt your frosting. Slowly drizzle the cookie butter around the upper edge of the cake, pausing every inch or so to let more fall in a drip down the side. Return cake to the fridge to set the drips.

Pipe large swirls of frosting around the top of your cake – I alternated halved Biscoff cookies with whole banana chips, and needed about 7 of each. Optional step - I added a few gold and clear sugar sprinkles to my cake top and to my remaining chopped cookies and banana chips and added them around the cake base.
Refrigerate until ready to serve!

Make this recipe? Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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