Biscoff Banana Cake
Two incredible flavors combine to make one delicious Biscoff Banana Cake! Recipe features Dolly Parton's Banana cake and an easy Biscoff drip!
Servings: 16 servings
Calories: 775kcal
Equipment
- 1 10 inch cardboard cake circle (or 8 inch circle; optional)
- spoon (or squeeze bottle; to add cookie butter drip)
Ingredients
Banana Cake layers (3 8-inch cake layers)
- 2 Dolly Parton Southern style Banana boxed cake mixes
- 2 cups buttermilk (or milk)
- 8 eggs
- 1 cup butter (melted)
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package, softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-4 Tablespoons milk
- 1 Tablespoon clear vanilla extract
- 1/4 teaspoon salt (if using unsalted butter)
Filling & Decorations
- 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)
Instructions
Banana Cake layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured cooking spray, or grease and line with parchment rounds.
- Combine buttermilk, eggs, and melted butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment.
- Add in cake mixes and mix 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 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cream Cheese Buttercream Frosting
- 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.
Assembly
- Place a smear of frosting or caramel 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. 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.
- Slightly 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 easier. (Optional - I saved about ¼ cup of this mixture for decorating.)
- 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!
- 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. (I'd recommend a test drip to make sure it's warm enough to drip but not too hot.)
- 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 - add a ring of chopped cookies and banana chips around your cake base if desired - I also added a few gold and sugar sprinkles to the base and the cake top.
- And you're done! Cut in and enjoy!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1slice (1/16th cake) | Calories: 775kcal | Carbohydrates: 95g | Protein: 8g | Fat: 39g