1 cup all purpose flour
1 cup sugar
1 white cake mix
1 cup Biscoff cookies crumbs
1/2 teaspoon salt
1 cup buttermilk
1/2 cup whole milk
1 cup sour cream
3 Tablespoons vanilla
Place Biscoff cookies in a blender or food processor and blend until they are a fine crumb. Add all dry ingredients together and wisk until combined.
Mix eggs until they are no longer separated. Add all other wet ingredients. Mix until combined. I prefer using Bosch or Kitchen Aid mixer.
Add dry ingredients to wet ingredients slowly. Mix for 1-2 minutes. Do not overmix.
Spray all pans with Baker joy or other baking spray that will prevent cake from sticking to pan. For 6 inch cake fiill each pan with 10 oz of batter. This will yield four 6" layers. For 8 inch cake fill each pan with 15 oz. of batter. This will yield 3 layers. If you aren't using a scale divide batter evenly between pans.
Bake at 350 for 25-30 minutes. Check cakes about 5 miniutes before suggested baking time to ensure they aren't overbaked.
2 cups of unsalted butter or 1 cup of unsalted butter and 1 cup of shortening
2 lbs powdered sugar
1 1/2 Tablespoons vanilla
1 cup heavy whipping cream
1oz jar of creamy Biscoff cookie butter
Cream butter Bosch or KitchenAid mixer. I prefer my Bosch for frosting. The lid keep the powdered sugar contained. If using shortening add it to creamed butter and mix. Add half of the powdered sugar and mix. Add heavy whipping cream and vanilla. Mix. Add remaining powdered sugar. Mix on high for 1-2 minutes. Add Biscoff cookie butter. Mix until combined.
I like to remove cakes from the oven and gently press the top down with a wet paper towel and the flat side of a bowl or measuring cup. This is to create a flat surface for stacking. Once cooled, I wrap the layers in press and seal, freeze cakes, then place the in the fridge to defrost before frosting them.
A little taste of heaven is at your fingertips if you just dip the cookies in the Biscoff frosting. Delicious!