Apple Biscoff Cake
Tender Biscoff Cake Layers with Apple Pie Filling and Cinnamon Biscoff Buttercream
Ingredients
Biscoff Cake
- 3/4 cup buttermilk room temperature
- 2/3 cup sour cream room temperature
- 4 large egg whites room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1/2 cup Biscoff spread (cookie butter)
- 1 15.25oz White Cake Mix I prefer Duncan Hines brand for the best taste/texture/results, but anything similar should be fine
Apple Pie Filling
- 2 cups Finely chopped honey crisp or granny smith apples
- 1 Tablespoon lemon juice
- 1/2 cup light brown sugar
- 2 teaspoons cinnamon
- 1 pinch salt
- 1/8 cup water
- 1/4 cup slurry (1/4 cup water + 1 teaspoon cornstarch stirred together)
Cinnamon Biscoff Buttercream
- 1 1/2 cup (or three sticks) unsalted butter left out at room temp for about 10 minutes
- 1/2 cup biscoff spread
- 1 pinch salt
- 1 Tablespoon pure vanilla
- 1/4 cup heavy cream
- 7-8 cups powdered sugar
Garnishes
- 1/2 granny smith apple sliced thin and added right before serving
Instructions
Biscoff Cake Layers
- Preheat the oven to 325 degrees convection bake (if using traditional bake oven, you'll just need to leave the cake layers in the oven a few minutes longer to finish baking). Prep three 6" cake rounds with a swipe of shortening and dust of flour to prevent sticking (or whatever method you'd prefer). Set aside.
- In a large bowl, hand-whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine (don't overmix). Split the cake batter between the prepared cake rounds and then bake for 25-30 minutes until they're baked through in the middle. Let cool in the pan for 30 seconds, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap and store in the freezer for at least an hour for easier assembly (frozen cakes are much easier to stack and frost!).
Apple Pie Filling
- In a medium saucepan over medium heat, stir together everything except for the slurry until it bubbles and the apples are tender, about 10 minutes.
- Stir in the slurry and cook until the filling thickens, about 1 minute. Add to a glass dish, cover, and store in the fridge until you're ready to stack and the mixture has cooled and thickened.
Cinnamon Biscoff Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the biscoff and whip up again. Add in the salt, vanilla, and heavy cream, then slowly add in the powdered sugar 1/2 cup at a time with the mixer on low speed. Add more heavy cream if needed (by tablespoon), then flip on the stand mixer to the highest speed for about 2 minutes to lighten the texture.
Assembly
- Stack the cake by spreading down a little bit of buttercream on your cardboard cake round, and placing down the first cake layer. Spread on a little bit of buttercream on the top of the cake layer, then pipe a thick/strong buttercream dam around the outside rim of the cake. Add on about 1/2 cup of the apple pie filling in the center (making sure to not overfill). Place on the next cake layer and repeat. Add on the top cake layer and crumb coat the cake. Freeze for at least 10 minutes.
- Spread on the final layer of buttercream, using an offset icing spatula to make a swirl along the top, and either a cake scraper or straight icing spatula (smearing from the bottom up) on the sides of the cake, leaving a rough edge on top for a more rustic look. Add on a few apple slices before serving as a garnish.