Spiced Pumpkin Biscoff Cake
Deliciously moist pumpkin cake layered with Biscoff cookie butter frosting and crumbled Biscoff cookies throughout. The perfect next-level Fall cake!
Servings 15 slices
Ingredients
Pumpkin Cake
- 2 Cups (265g) all-purpose four
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1 Cup (200g) packed brown sugar
- 1/2 Cup (100g) granulated sugar
- 1 Cup (240ml) vegetable oil or melted butter
- 4 large eggs, room temperature
- 15 Oz (425g) canned pumpkin purèe
- 2 tsp pure vanilla extract
Biscoff Frosting
- 1 1/2 Cups (339g) unsalted butter, room temperature
- 3/4 Cup (188g) Biscoff spread or cookie butter
- 5 Cups (600g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 4 Tbsp (60ml) whole milk, room temperature
- 1/4 tsp salt, or to taste
Additional Fillings/Toppings
- 1/2 Cup (50g) crushed Biscoff cookies, divided
- 4 Biscoff cookies, halved
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350ºF (177ºC) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a parchment paper circle into the bottom of each one.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
- In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
- Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes in the pan for five minutes before removing and transferring to a wire rack to cool completely to room temperature.
Make the Biscoff Frosting
- With a hand mixer or paddle attachment on your stand mixer, cream the butter and Biscoff cookie spread together on medium-high until it’s creamy and fully combined, about 5 minutes.
- Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next. Add the vanilla, whole milk, and salt and continue to mix on low for another 2 minutes, scraping down the bowl and paddle as needed, until fully incorporated and smooth.
Assembly
- Once the pumpkin cakes are completely cooled, level them to your desired height. Add a swipe of Biscoff frosting onto a cardboard cake circle and place the first cake layer on top. Add a layer of Biscoff frosting as filling, then sprinkle on about 2 Tablespoons of crushed Biscoff cookies before adding the next layer on top. Repeat the filling and stacking process with the final cake layer. Crumb coat the cake with Biscoff frosting, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
- To create the design pictured, frost the cake with Biscoff frosting and use a cake comb to create grooved texture on the sides. Keep the top edges raw. While the frosting is still tacky, gently press Biscoff cookie crumbs around the bottom third of the cake. Pipe swirls of Biscoff frosting on top of the cake and place half of a Biscoff cookie in between each swirl. Finish by sprinkling the rest of the Biscoff cookie crumbs over the swirls.
Notes
Make Ahead Tips:
- The pumpkin cake layers can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.
- The Biscoff frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency.