In a bowl, mix the biscoff crumbs, brown sugar, melted butter, and cinnamon. Stir to combine. Set aside.
Biscoff Cake Layers
Pre-heat the oven to 350ºF.
To make the cake layers, start by greasing and lining with parchment the bottom of 3 8” round pans.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
With an electric mixer, beat the butter for 3 minutes on medium speed. Add the cookie butter, and the oil, mix to combine. Add the granulated sugar and the brown sugar, beat on medium for 2 minutes, until the mixture is creamy and fluffy.
Add the eggs, one at a time, make sure one egg is incorporated before adding the next. Add the sour cream and mix.
Add half of the buttermilk, mix to combine. Then add half of the flour mixture, and mix again.
Add the rest of the buttermilk, mix again.
Finish with the rest of the flour, and mix until the batter is smooth.
Sprinkle about 3 tbsp of the Biscoff Crumbles on the bottom of each prepared greased pan.
Divide the batter between the 3 cake pans, pour it on top of the crumbles.
Sprinkle a couple of tablespoons of the crumbles on top of the cake batter. Use a spatula to swirl the crumbles with the batter. Sprinkle the remainder of the crumbles on top of the cakes.
Bake the cakes in the pre-heated oven for 30 to 35 minutes, until the cake springs back when touched on top, and the edges are golden, or a toothpick inserted in the cake comes out clean.
Let the cake layers cool down before frosting and assembling the cake.
You can wrap each layer in plastic and place in the fridge for up to 2 days, or in the freezer for up to 1 month.
Biscoff Ganache
Place the cookie butter, heavy cream, and corn syrup in a small pan or in a microwave safe bowl. If using a small pan, place over medium heat and heat up the mixture, stirring, until it comes to a boil, immediately remove from the heat.
If using the microwave, microwave the mixture for 30 second intervals until it becomes hot and starts to have bubbles.
Pour the mixture over the chocolate, whisk until combined and the chocolate is melted. If the chocolate isn’t melting, gently heat the mixture in the microwave or over a double boiler, until the chocolate has completely melted.
Then emulsify the ganache for 45 seconds with an infusion blender.
Pour in a container and cover with plastic. Place in the fridge for 2 hours at least, or overnight.
Cookie Butter Frosting
To make the Cookie Butter Biscoff Frosting, beat the butter and cream cheese together for 2 to 3 minutes. Add the cookie butter, beat for another minute.
Add the powdered sugar and 2 tbsp of heavy cream to the bowl. Mix on low to combine.
Raise the speed to medium-high and beat for another 2 minutes. If necessary, add more heavy cream or milk. If the frosting is too soft, add more powdered sugar. The reason for soft frosting could also be due to the temperature of the butter and cream cheese when you started making the recipe. They should be at about 72 Fahrenheit.
Place some of the frosting in a piping bag to assemble the cake, leave the rest covered.
To assemble
To assemble the cake, place a cake layer on a plate.
Pipe a ring of the Cookie Butter Frosting around the edges of the cake layer.
Fill the center with ganache, you can pipe it or spoon the ganache on the center of the cake.
Top with another cake layer.
Repeat the cookie butter frosting and ganache center.
Top with the final cake layer.
Do a coat crumb
Spread a thin amount of frosting around the cake and on top.
This is called crumb coating, and it helps seal the crumbs in so they don’t show in the final coating of frosting.
After spreading a thin amount of frosting on the cake, smooth it out using a bench or cake scraper.
Place it in the fridge for 30 minutes or so.
Now it’s time to frost the cake. Spread a generous amount of frosting on the cake. Hold a bench or cake scraper at a 90 degree angle next to the cake, touching it lightly. Rotate the cake stand as you apply very little to no pressure in order to smooth out and remove excess frosting from the sides of the cake.
Use an offset spatula to smooth the tops by sweeping the spatula across the top of the cake, moving from the outside to the center, towards you.
You can sprinkle some biscoff cookie crumbs on the cake to decorate it.
Pipe some frosting on top of the cake using a decorative tip. I also topped the cake with Biscoff Truffles.
Notes
Crumb: you can skip the crumb part in the cake if you wish, but the crumb will give the cake a crunchy, buttery, and sweet texture that is so worth it!Biscoff Truffles: Find the recipe for the biscoff truffles here.