Biscoff Cookie Butter Drip Cake

Cake:

(First - you have options! Visit IntensiveCakeUnit.com/biscoff-cookie-butter-drip-cake for links to scratch recipes - this one's just super easy! Melt butter and cookie butter together and allow to cool slightly (so it doesn’t cook your eggs when you add them!

Whisk in buttermilk, eggs, and vanilla extract, and whisk in cake mix for 2-3 minutes until well combined.

Bake for 28-35 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 – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

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 / decorating:

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. 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 (about 1/4 cup). Sprinkle with Biscoff cookie crumbs. 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.

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.

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.

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 frosting swirls, over the center of the cake top, and around the base of the cake, pressing them gently into the frosting around the base. Stand back and congratulate yourself – and enjoy!