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Bourbon Biscoff Cake
A bourbon-infused take on my popular Biscoff Cookie Butter cake – grab your favorite bourbon and try this Bourbon Biscoff Cake!
Servings: 16 servings
Calories: 752kcal
Equipment
- small piping bag (to pipe a small 'dam' to hold in cake filling)
- Squeeze bottle (or piping bag or spoon; to add cake drip)
- large piping bag + star tip (for decorating)
Ingredients
Biscoff Bourbon Cake layers
- 3 ¼ cups all-purpose flour
- 3 cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick room, temperature)
- ½ cup Biscoff cookie butter (slightly melted so it mixes in easier. Most jars are 14.5oz; this should be enough for the cake unless you make the filling really thick!)
- 7 eggs
- 1 ¼ cups buttermilk (room temperature)
- 2 teaspoons vanilla extract
- 2 Tablespoons vegetable oil
Bourbon Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-4 Tablespoons Brown Sugar Bourbon
- ½ Tablespoon clear vanilla extract
- 1/4 teaspoon salt (if using unsalted butter)
Cake Filling & Decorations
- 6 ounces Brown Sugar Bourbon (divided + optional; ½ cup to infuse cake layers & ¼ cup for topping)
- 1 cup Biscoff cookie butter (divided; half for filling & ½ cup to use for the cake drip and drizzle)
- 30 Biscoff cookies (10 crumbled and the rest broken in half – I ended up only using 16 halves, but a lot of them broke at weird angles so I recommend having extras!)
Instructions
Biscoff Bourbon Cake layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker’s floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. Add in cookie butter and mix until combined.
- Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly 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 for 28-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. (Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble and break.)
Bourbon Cream Cheese Buttercream Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with bourbon until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
Cake Drizzle (optional)
- (To add a little more bourbon flavor to the cake layers, I poured 2-3 Tablespoons of Brown Sugar Bourbon over each cake layer after they were leveled – optional but recommended!)
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Pipe a small ‘dam’ of frosting around the outer edge, and fill the center with cookie butter. Place your next cake layer on top, and repeat the process with your remaining cake layers.
- Now you’re ready to crumb-coat . If you’re unfamiliar with crumb-coating, it’s just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting and chill the cake before adding the drip.
Now the fun part – the easiest cake drip ever!
- I melted my cookie butter for about 20 seconds on 30% power in my microwave – you may need more or less time depending on your microwave. The cookie butter should look like a thick liquid and be very slightly warm – not hot or it could melt your frosting! Let it cool a bit if needed.
- Once the cookie butter is ready, transfer it to a squeeze bottle or piping bag. I recommend a ‘test drip’ so you can adjust your cookie butter temperature accordingly – if it won’t ‘drip’ right you probably need to heat it a bit more, but if it’s too thin/runny or melting your frosting, let it cool before continuing.
- When you’ve reached a good temperature/consistency, slowly drizzle cookie butter around the upper edge of your cake, pausing every inch or so to let more cookie butter fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.
Decorating
- Now to finish decorating! Pipe a rim of large frosting swirls around the top of the cake, and wedge a halved Biscoff cookie between each one. Sprinkle Biscoff crumbs over the center of the cake.
- This drizzle was actually my favorite part of the cake! Combine ¼ cup cookie butter with 2 Tablespoons Brown Sugar Bourbon and stir until smooth. Transfer to a piping bag and drizzle over the top of your cake – I covered the center first in criss-crossing drizzles and then added a small drizzle to the frosting swirls!
- Take a step back and congratulate yourself on your awesome cake 😉 and cut in and enjoy!
Video
Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)
Nutrition
Serving: 1slice | Calories: 752kcal | Carbohydrates: 100g | Protein: 9g | Fat: 38g
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