Irresistible Biscoff Apple Cake: The Ultimate Fall Dessert Recipe

Biscoff Apple Cake – Indulge in this truly special Biscoff Apple Cake, where fresh, spiced apple filling meets the distinct flavor of Lotus Biscoff. This masterpiece features tender Biscoff-infused cake layers, a luscious buttery apple filling with hints of cinnamon, all enveloped in a rich, velvety cookie butter spread buttercream. It’s more than just a cake; it’s an experience, a symphony of flavors that perfectly captures the essence of autumn.

The marriage of crisp, tart apples and the warm, spiced notes of Biscoff cookies creates a flavor profile that is truly a match made in heaven. This Biscoff Apple Cake is the quintessential fall dessert, evoking cozy memories and celebrating the season’s bounty. For me, fall has always been synonymous with the apple harvest – think of the joy of making homemade applesauce and warm apple pies as a kid. As I’ve grown, the irresistible flavor of Biscoff has also become a beloved autumn staple. This cake beautifully intertwines those cherished childhood memories of apple picking with the sophisticated, spiced comfort of Biscoff that I adore now. Prepare to be amazed; I am incredibly excited for you to experience this extraordinary cake!

Looking for more delightful fall recipes? Here are some of my absolute favorites:

The Most Delicious Pumpkin Coffee Cake Cookies
The Best Ever Chocolate Salted Caramel Cake
The Greatest Pumpkin Snickerdoodle Cake
Pumpkin Biscoff Cake

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Why You’ll Fall in Love with This Biscoff Apple Cake Recipe

This Biscoff Apple Cake isn’t just another dessert; it’s a carefully crafted experience designed to delight your taste buds and become a new favorite. Here’s why you’ll absolutely adore this recipe:

Crunchy Biscoff Cookie Crust: Imagine a delicate yet satisfyingly crunchy base made from finely crushed Biscoff cookies, perfectly blended with melted butter and a touch of sugar. This unique crust provides an incredible textural contrast to the soft cake layers and infuses every bite with that signature spiced Biscoff flavor right from the bottom up. It’s an unexpected twist that elevates the entire cake.
Tender, Spiced Biscoff Cake Layers: We don’t just stop at the crust! The cake layers themselves are a dream – incredibly moist, tender, and infused with the warm, caramelly notes of ground Biscoff cookies. This ensures that the distinct flavor of Biscoff is woven throughout the entire cake, creating a harmonious balance with the apple filling. Each bite is rich, flavorful, and wonderfully soft.
Luscious Cookie Butter Buttercream: Prepare for a truly decadent experience with this smooth, creamy buttercream. Made with generous amounts of actual cookie butter spread, powdered sugar, rich cream, and unsalted butter, this frosting is a showstopper. Its silky texture and intense Biscoff flavor complement the cake and filling beautifully. Don’t be surprised if you find yourself wanting to lick the bowl clean!
Perfectly Spiced Apple Filling: The heart of this cake is its incredible apple filling. We use a combination of finely diced Pink Lady and Granny Smith apples to achieve a balanced flavor profile – the sweet notes of Pink Lady perfectly cut by the tartness of Granny Smith. A hint of cinnamon is added to enhance the natural apple flavors and tie everything together with a cozy warmth, creating a filling that’s both fresh and comforting.
Impressive Layered Cake Design: This recipe yields a stunning three-layer 8-inch cake, perfect for any celebration or special occasion. The visual appeal of alternating cake, filling, and frosting layers is truly impressive. If you have 4, 6-inch pans, you can also easily adapt the recipe to create a taller, equally beautiful cake.
Versatile for Any Occasion (or No Occasion!): While this Biscoff Apple Cake is undeniably perfect for a crisp fall evening shared with friends and family, let’s be honest: its irresistible charm knows no seasonal bounds. It’s equally delightful as a pick-me-up on a quiet weeknight, or even as an indulgent treat enjoyed alone in the middle of a warm summer night. This cake is simply made for pure enjoyment, anytime, anywhere.

Key Ingredients for Your Biscoff Apple Cake

To create this magnificent Biscoff Apple Cake, you’ll need a few essential ingredients, some of which you might want to stock up on. For a complete, detailed list of all ingredients and precise measurements, please refer to the recipe card below.

Biscoff Cookies: These iconic spiced shortbread biscuits are the star of the show. While I personally love and recommend using the classic Lotus brand Biscoff cookies for their authentic flavor, any good quality speculoos cookie will work wonderfully. You’ll need them for both the crunchy crust and to infuse the cake layers with their distinctive taste.
Unsalted Butter: This recipe calls for a generous amount of unsalted butter, as it’s a foundational ingredient for nearly every component of this cake – from the crust to the cake layers and the buttercream. For the cake batter, it’s absolutely crucial that your butter is at room temperature. This ensures proper creaming with sugar, resulting in a light and airy cake texture. Remember to take it out of the fridge several hours before you plan to bake.
Large Eggs: Similar to butter, your eggs should also be at room temperature. Room temperature eggs emulsify much better with other ingredients, creating a smoother, more uniform cake batter that bakes up beautifully. Plan to pull them out of the refrigerator 2-4 hours before you start mixing.
Cookie Butter Spread: This creamy, spiced spread is the secret to our irresistible buttercream. Lotus Biscoff brand cookie butter spread is fantastic, but don’t hesitate to use excellent alternatives from brands like Walmart or Trader Joe’s if they are more accessible to you. It adds a deep, rich Biscoff flavor and a luxurious texture to the frosting.
Buttermilk: Unlike some recipes, this cake utilizes a substantial amount of buttermilk. Its acidity reacts with the leavening agents, resulting in an incredibly moist and tender crumb. Ensure your buttermilk is also at room temperature before you begin baking; this helps it incorporate smoothly into the batter without altering its temperature.
Powdered Sugar: Essential for our smooth and creamy buttercream. A crucial tip for achieving the silkiest frosting is to sift your powdered sugar before adding it to the butter mixture. This prevents lumps and ensures your cookie butter buttercream is wonderfully smooth and pipeable.
Apples: To achieve a perfectly balanced apple filling, I recommend using two different varieties: Granny Smith for its delightful tartness and Pink Lady for its sweetness and firm texture. This combination creates a complex apple flavor that is neither too sweet nor too sharp, enhancing the overall depth of the cake. Make sure they are finely diced for even cooking and distribution.

Step-by-Step Instructions: Baking the Biscoff Cake Layers

Crafting the perfect Biscoff cake layers is crucial for this show-stopping dessert. Follow these steps carefully to ensure a tender, flavorful, and beautifully risen cake.

STEP 1: Cream the Butter, Sugar, and Oil. In the bowl of your stand mixer, combine the room temperature unsalted butter, light brown sugar, and vegetable oil. Beat these ingredients on high speed for a full 5 minutes. This extended creaming time is essential as it incorporates air into the mixture, resulting in a light and fluffy texture that contributes significantly to the cake’s rise and tender crumb. For best results, scrape down the sides of the bowl after the first 2 minutes, then continue beating for the remaining 3 minutes to ensure everything is thoroughly combined and airy.

STEP 2: Incorporate the Eggs. This recipe utilizes the “creaming method.” Add the large, room temperature eggs one at a time, beating on medium speed for about 30 seconds after each addition. It’s vital to scrape down the bowl after each egg to ensure it’s fully emulsified into the butter and sugar mixture. This prevents the batter from separating and guarantees a cohesive texture.

STEP 3: Add Vanilla Extract. Once all the eggs are perfectly incorporated, add the pure vanilla extract. Mix it on the lowest speed just until it’s fully combined into the batter, ensuring not to overmix at this stage.

Step 4: Alternate Dry Ingredients and Buttermilk. With the mixer on the lowest speed, begin adding your dry ingredients (the flour mixture with Biscoff crumbs, baking powder, baking soda, and salt) and the room temperature buttermilk. Start by adding one-third of the dry ingredients, mix just until combined, then add half of the buttermilk, mixing until incorporated. Repeat this sequence – add another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until the flour and buttermilk are just incorporated to avoid developing gluten, which can lead to a tough cake. Finish by scraping down the sides and bottom of the bowl with a rubber spatula and gently folding the batter by hand a few times to ensure no dry pockets remain.

Step 5: Prepare for Baking. Evenly divide the cake batter among your prepared cake pans, aiming for about 20 ounces in each 8-inch pan for consistent layers. Gently tap the pans on the counter a few times to release any large air bubbles.

Step 6: Bake the Cake Layers. Bake the cake layers in your preheated oven at a lower temperature for a longer duration, typically 36-41 minutes. This “low and slow” approach helps the cakes bake evenly and remain moist. My oven took precisely 39 minutes. To check for doneness, insert a toothpick into the center of a cake; it should come out with little to no moist crumbs. Don’t be alarmed if the tops brown slightly due to the Biscoff and brown sugar – this is perfectly normal and desired! Once baked, let them cool in the pans for 15 minutes before carefully transferring them to a wire rack to cool completely to room temperature. This prevents condensation and ensures firm layers for assembly.

Step-by-Step: Crafting the Delicious Apple Filling

This spiced apple filling is the perfect complement to the Biscoff cake layers, offering a burst of fresh, warm flavors. Here’s how to make it:

Step 1: Combine the Apple Ingredients. In a large mixing bowl, combine all the diced apples, lemon juice (which prevents browning and adds a bright note), granulated sugar, ground cinnamon, and a pinch of salt. Toss everything gently with a rubber spatula until the apples are thoroughly coated with the spices and sugar. Set aside the corn starch and cold water for later use – these will form your slurry.

Step 2: Cook the Apple Mixture. Transfer the seasoned apple mixture into a medium-large pot. Place the pot over medium-high heat. Slowly bring the mixture to a gentle boil, stirring frequently with a rubber spatula to prevent sticking and ensure even cooking. As the apples begin to cook, they will naturally release their juices, creating a flavorful liquid in the pot.

Step 3: Prepare and Add the Corn Starch Slurry. While the apples are cooking and have softened slightly, prepare your corn starch slurry. In a small separate bowl, whisk together the corn starch and cold water until no lumps remain. Once the apples appear slightly cooked and softened and have released a good amount of liquid, slowly pour the corn starch slurry into the simmering apple mixture. Stir constantly as you add the slurry. You should observe the mixture thickening significantly within about 30 seconds to a minute. If it doesn’t reach your desired thickness, prepare a tiny bit more slurry (e.g., 1 teaspoon corn starch with 2 teaspoons cold water) and add it incrementally until the filling is perfectly luscious and spoonable.

Step 4: Cool and Store. Once the apple filling has thickened to your liking, remove the pot from the heat. Carefully transfer the hot apple filling to a clean container and place it in the refrigerator to cool completely. Allowing it to cool fully is essential before using it in your cake assembly, as a warm filling could melt your buttercream. Once completely cooled, the filling can be stored in an airtight container in the fridge for up to 1 week, making it a great component to prepare ahead of time.

Step-by-Step: Whipping Up the Dreamy Cookie Butter Buttercream

This luscious cookie butter buttercream is the crowning glory of your Biscoff Apple Cake, adding a smooth, rich, and intensely flavorful finish. Achieving a perfect buttercream requires attention to detail. Here’s how to make it:

Step 1: Cream the Butter and Cookie Butter. In the bowl of an electric mixer fitted with the paddle attachment, combine the slightly chilled unsalted butter and the creamy cookie butter spread. Beat these two ingredients together on medium-high speed for about 45 seconds. Your goal is to achieve a wonderfully smooth and homogenous mixture. The slight chill in the butter helps prevent the buttercream from becoming too soft too quickly, ensuring it holds its shape beautifully.

Step 2: Add Powdered Sugar, Vanilla, and Heavy Cream. Begin by adding the sifted powdered sugar to the bowl. Start mixing on the lowest speed to avoid a “sugar cloud” in your kitchen, gradually increasing the mixer speed to high once the sugar is mostly incorporated. Continue to blend until the mixture looks crumbly and then begins to come together. Next, blend in the pure vanilla extract, a pinch of salt (to balance the sweetness and enhance flavors), and the heavy whipping cream. Increase the mixer speed to high and whip the buttercream for an additional 4-5 minutes. This extended whipping time is crucial for incorporating air, making the buttercream incredibly fluffy, light, and spreadable. Remember to stop and scrape down the sides and bottom of the bowl periodically to ensure all ingredients are fully combined and there are no hidden streaks of unmixed butter or sugar.

Step 3: Remove Air Bubbles for a Silky Smooth Finish. For a truly professional-looking and silky smooth buttercream, it’s beneficial to remove excess air bubbles. After whipping, switch from your electric mixer to a sturdy wooden spoon or rubber spatula. Beat the frosting by hand against the sides of the bowl for a few minutes. This process forces out any trapped air, resulting in a denser, smoother, and more stable buttercream that will be a dream to spread and pipe onto your cake.

Assembly: Bringing Your Biscoff Apple Cake Together

Now comes the exciting part – assembling your beautiful Biscoff Apple Cake! Having the right tools can make this process smoother and more enjoyable. Here are some of my favorite cake decorating essentials that you might find helpful:

Turntable, offset spatula, cake scraper, cake leveler.

Prepare Your Cake Layers: First, if your cake layers have domed tops, use a cake leveler or a serrated knife to carefully level them, creating flat surfaces for even stacking. This will ensure your cake looks neat and stable. Next, place a small dollop of cookie butter buttercream in the center of your cake board or serving plate; this acts as glue to secure your first cake layer.
First Layer & Frosting Barrier: Place the first Biscoff cake layer onto the cake board, ensuring the Biscoff cookie crust side is facing down. This creates a sturdy base. Using a piping bag fitted with a round tip (or simply snipping the corner off a Ziploc bag), pipe a sturdy rim of cookie butter buttercream around the very edge of this cake layer. This barrier is crucial for holding the apple filling securely in place.
Add the Apple Filling: Carefully spoon about ½ cup of your cooled apple filling into the center of the frosted rim. Gently spread the filling evenly across the cake layer, making sure it doesn’t go over the buttercream barrier.
Second Layer & Repeat: Gently place the second Biscoff cake layer directly on top of the apple filling. Press down lightly to ensure it’s secure. Repeat the piping of the buttercream rim and the addition of another ½ cup of apple filling, spreading it evenly.
Final Cake Layer: Position your third and final cake layer on top of the second layer of filling, again with the Biscoff crust side down. This will be the top of your cake.
Crumb Coat: Apply a very thin, even layer of the cookie butter buttercream all over the entire cake – sides and top. This is known as a “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from mixing into your final decorative layer of frosting. Once applied, transfer the cake to the freezer for 10 to 15 minutes to allow the crumb coat to set firmly. This step makes the final frosting much cleaner and easier.
Final Frosting & Garnish: Once the crumb coat is firm to the touch, retrieve the cake from the freezer. Now, apply a generous and even layer of the remaining cookie butter buttercream to finish frosting and decorating your cake. Use an offset spatula or cake scraper to achieve smooth sides and a clean top. For a beautiful presentation and an extra touch of Biscoff flavor, garnish the top with a sprinkle of crushed Biscoff cookie crumbs.

Expert Baking Tips for a Perfect Biscoff Apple Cake

Achieving a professional-quality cake at home is easier than you think with these insider tips. Incorporating these techniques will elevate your Biscoff Apple Cake from great to absolutely extraordinary!

Invest in High-Quality Cake Pans: The quality of your bakeware significantly impacts the outcome of your cake. High-quality aluminum cake pans, like those from Fat Daddio’s, promote even heat distribution and help prevent your cake layers from browning too much on the sides or drying out. Uneven heating can lead to dense spots or burnt edges. You can find the exact pans I recommend here.
Room Temperature Ingredients are Non-Negotiable: I cannot stress this enough – using room temperature ingredients for your cake batter is truly a must! Butter, eggs, and buttermilk that are all at a similar, warmer temperature emulsify much more easily. This creates a smooth, uniform batter that traps air efficiently, resulting in a lighter, fluffier, and more tender cake crumb. Cold ingredients can cause the batter to curdle and affect the final texture.
Achieve Ultra-Smooth Buttercream: For that velvety, dreamy buttercream finish, here’s a trick: once you’ve finished mixing your buttercream with the electric mixer, add a tablespoon of heavy whipping cream. Then, using a sturdy rubber spatula or wooden spoon, vigorously beat the frosting by hand against the sides of the bowl for several minutes. This process pushes out any tiny air bubbles that were incorporated during electric mixing, yielding a denser, incredibly smooth, and stable buttercream that’s a joy to work with.
Always Do a Crumb Coat: This is a step you should never skip! A crumb coat is a very thin layer of frosting applied to the entire cake and then chilled until firm. Its purpose is to lock in any loose crumbs, preventing them from mixing into your final, visible layer of frosting. This simple step makes decorating significantly easier, allowing you to achieve a much cleaner, smoother, and more polished finish on your cake.
Don’t Overmix the Batter: After adding the dry ingredients to your wet mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake. Gentle mixing on the lowest speed, and finishing by hand, ensures a tender crumb.
Cool Cakes Completely: Ensure your cake layers are completely cooled before frosting. Attempting to frost a warm or even slightly warm cake will result in melted buttercream and a messy outcome. Patience is key here!

Frequently Asked Questions (FAQ) About Biscoff Apple Cake

Here are some common questions you might have about making and serving this delicious Biscoff Apple Cake:

Q: Can I adapt this recipe for different cake sizes or types?
A: Absolutely! This versatile recipe can be easily adapted. It can be made into a sheet cake (for a 9×13 inch pan, baking time will be approximately 40-45 minutes), or you can use four 6-inch cake layers for a taller, more elegant presentation. Just adjust baking times accordingly.

Q: Can I turn these into Biscoff Apple Cupcakes?
A: Yes, you certainly can! This batter makes fantastic cupcakes. You’ll just need to significantly reduce the baking time. Start checking for doneness around 23-27 minutes, or until a toothpick inserted into the center comes out clean. The yield will depend on how full you fill your cupcake liners.

Q: Can I prepare elements of this cake ahead of time?
A: I highly recommend making various components ahead of time to make the assembly process much smoother and less stressful! The Biscoff cake layers can be baked, cooled completely, tightly wrapped in plastic wrap, and then frozen for up to 2 weeks or refrigerated for up to 3 days. The apple filling can be made up to a week in advance and stored in an airtight container in the refrigerator. The cookie butter buttercream can also be made 2-3 days ahead of time and stored in an airtight container in the fridge; simply bring it to room temperature and re-whip briefly before using. This allows you to decorate the cake fresh on the day of serving.

Q: What types of apples work best for the filling?
A: For the best flavor and texture, I recommend using a combination of apples. Granny Smith apples provide a wonderful tartness that cuts through the sweetness, while Pink Lady apples offer a lovely balance of sweet and tart with a firm texture that holds up well when cooked. Other good options include Honeycrisp, Fuji, or Braeburn.

Q: My buttercream seems too stiff/too soft. What should I do?
A: If your buttercream is too stiff, add heavy cream (or milk) one teaspoon at a time, mixing well after each addition, until you reach the desired consistency. If it’s too soft, it might be too warm. Refrigerate it for 15-20 minutes, then re-whip. You can also add a tablespoon or two of sifted powdered sugar to help stiffen it up.

Storing and Freezing Your Biscoff Apple Cake

Proper storage is key to keeping your Biscoff Apple Cake fresh and delicious for as long as possible.

Once assembled and frosted, store any uneaten portions of this Biscoff Apple Cake in an airtight container or tightly wrapped in plastic wrap. It’s best kept in the refrigerator to maintain its freshness, especially with the apple filling. For optimal enjoyment, I recommend bringing slices of the cake to room temperature for about 30-60 minutes before serving. This allows the cake layers to soften and the buttercream to become wonderfully creamy, enhancing all the flavors.

Freezing Instructions

Due to the moist apple filling, which can change texture and potentially ferment upon thawing, I generally do not recommend freezing the fully assembled Biscoff Apple Cake. However, you can freeze individual cake layers (without filling or frosting) if they are tightly wrapped in plastic wrap and then foil. They will stay fresh for up to 2 weeks. Thaw them overnight in the refrigerator before assembling your cake. The buttercream can also be frozen in an airtight container for up to a month; thaw in the fridge and re-whip before using.

If you love this delectable recipe, please remember to rate and review it below! Your feedback is greatly appreciated.

For more delightful Biscoff-related recipes, explore these options:

Ultimate Biscoff Cake
The Most Scrumptious Biscoff Fudge Cake
Banana Biscoff Cake
Biscoff Banana Bread
Pumpkin Biscoff Cake

Recipe

Biscoff Apple Cake

Molly Murphy

Fresh layers of Lotus Biscoff cake with a buttery apple filling, all covered in a dreamy cookie butter spread buttercream. The ultimate fall dessert!

5 from 1 vote

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Course
Dessert

Cuisine
Cake

Ingredients

For the Biscoff crust

32 Biscoff cookies pulverized to a fine crumb
½ cup unsalted butter melted
⅓ cup granulated sugar

For the Biscoff cake layers

22 Biscoff Cookies pulverized to a fine crumb
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter room temperature
1 ⅔ cups light brown sugar packed
¼ cup vegetable oil
4 large or extra large eggs at room temperature
1 teaspoon vanilla
2 cups buttermilk at room temperature

FOR THE APPLE FILLING

6 large apples peeled and small diced I used 3 Granny Smith and 3 Pink Lady apple
3 tablespoons lemon juice
1 cup granulated sugar
1 ½ teaspoon ground cinnamon
pinch of salt
¼ cup corn starch
½ cup cold water

For the Buttercream

5 cups powdered sugar sifted
1 ½ cups unsalted butter slightly chilled
1 cup cookie butter spread
1 teaspoon purevanilla extract
3 tablespoons heavy whipping cream
Pinch of salt

Instructions

For the crust

Preheat the oven to 325 degrees F. Using 3, 8-inch cake pans, spray the bottom of each cake pan generously with cooking spray. Line the bottom of each pan with parchment paper circles, then spray again. This double protection ensures the crust doesn’t stick. Set the prepared pans aside.
In a food processor or blender, pulverize the Biscoff cookies until they resemble very fine, even crumbs. There should be no large chunks remaining.
In a medium-sized bowl, combine the melted unsalted butter, granulated sugar, and the finely pulverized Biscoff cookies. Whisk thoroughly until all ingredients are evenly combined and the mixture is moist and cohesive. When you press it together with your hand, it should hold its shape.
Divide the Biscoff crust mixture evenly among your three prepped cake pans, roughly ¾ cup per pan. Using the bottom of a flat glass or a measuring cup, firmly and evenly press the mixture into the bottom of each pan, paying special attention to getting into the corners and creating a compact, uniform layer. Bake these crusts for 8 minutes. Let them cool in the pans for at least 10 minutes before pouring the cake batter over them.
While the Biscoff crusts are baking and cooling, take this opportunity to begin preparing the Biscoff cake batter for the layers.

For the Biscoff cake

Place the additional 22 Biscoff cookies (for the cake layers) in a blender or food processor and blend until they are finely ground into a crumb-like consistency. This will infuse the cake with Biscoff flavor.
In a separate medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined and no lumps remain.
In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, packed light brown sugar, and vegetable oil. Cream these ingredients together on medium speed for about 5 minutes. The mixture should become notably lighter in color and fluffy, indicating that sufficient air has been incorporated.
Add the large, room temperature eggs one at a time to the creamed mixture. Beat on medium speed for 30 seconds after each addition, scraping down the sides of the bowl frequently to ensure even incorporation. After all eggs are in, add the vanilla extract and mix on the lowest speed just until combined.
With the mixer on the lowest speed, begin adding the dry ingredients and buttermilk alternately. Start with ⅓ of the dry ingredients, mixing just until streaks of flour disappear. Then add ½ of the room temperature buttermilk, mixing until incorporated. Repeat this step: add another ⅓ of the dry ingredients, then the remaining ½ of the buttermilk. Finally, add the rest of the flour mixture. Mix on the lowest speed only until the flour and buttermilk are just incorporated. Be careful not to overmix. Use a rubber spatula to scrape down the sides and bottom of the bowl and finish mixing gently by hand to ensure a perfectly smooth batter.
Evenly divide the Biscoff cake batter among your three prepared pans with the baked Biscoff crusts (approximately 20 ounces of batter in each pan). Bake for about 35-39 minutes. To check for doneness, insert a toothpick into the center of a cake; it should come out with little to no moist crumbs. Remember that due to the Biscoff crumbs and brown sugar, the cake layers will brown beautifully on top, which is exactly what you want. (Note: My oven tends to run a little cooler, so my cakes usually take closer to 39 minutes.)
Once the cakes are out of the oven, allow them to cool in their pans for 15 minutes. This resting period helps them firm up slightly before handling. After 15 minutes, carefully invert the cakes onto a wire rack to finish cooling completely to room temperature. It’s crucial that the cake layers are entirely cool before wrapping them in plastic wrap for refrigeration or freezing to prevent condensation and sogginess.

For the apple filling

In a large bowl, combine the peeled and small-diced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss all the ingredients until the apples are evenly coated with the sugar and spices. Set aside the corn starch and cold water; these will be used to make a slurry later.
Transfer the apple mixture to a medium-large pot. Place the pot over medium-high heat and slowly bring the mixture to a boil, stirring continuously with a rubber spatula to prevent sticking and ensure even cooking. While the apples cook, prepare your corn starch slurry by whisking the cold water into the corn starch until smooth; set this aside.
As the apples cook, they will release their natural liquids. Once the apples have slightly softened and are just beginning to look translucent, add the prepared corn starch slurry to the mixture, stirring constantly. The filling should start to thicken noticeably within about 30 seconds. If it doesn’t reach your desired consistency, make a small additional batch of slurry (e.g., 1 teaspoon corn starch + 2 teaspoons cold water) and add it gradually until thick.
Once the apple filling has reached the desired thickness, remove it from the heat. Transfer the hot filling to a clean, airtight container and place it in the refrigerator to cool completely. It is essential for the filling to be fully chilled before assembling the cake to prevent the buttercream from melting. Once cooled, the filling can be stored in the fridge for up to 1 week.

For the Buttercream

In the bowl of an electric mixer fitted with the paddle attachment, combine the slightly chilled unsalted butter and the cookie butter spread. Beat on medium-high speed until the mixture is completely smooth and well-combined, typically about 45 seconds. The slight chill in the butter helps maintain the buttercream’s structure.
Gradually add the sifted powdered sugar to the bowl. Start mixing on the lowest speed to prevent a cloud of sugar, then slowly increase the mixer speed to high once the sugar is mostly incorporated. Blend in the pure vanilla extract, a pinch of salt (to enhance flavor and cut sweetness), and the heavy whipping cream. Continue to whip the buttercream on high speed for about 4-5 minutes until it becomes very fluffy, light, and airy. Remember to scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully combined.
To achieve a perfectly silky-smooth buttercream and remove any trapped air bubbles, switch from your electric mixer to a sturdy wooden spoon or rubber spatula. Vigorously beat the frosting by hand against the sides of the bowl for 2-3 minutes. This step creates a denser, more stable, and incredibly smooth buttercream that’s ideal for frosting and decorating.

Assembly

Ensure your cooled cake layers are level; if necessary, trim the tops with a serrated knife. To secure the cake, spread a small dollop of cookie butter buttercream in the center of your cake board or serving plate. Place the first cake layer on top, with the Biscoff crust layer facing down, firmly pressing it into the buttercream “glue.”
Using a piping bag (or a Ziploc bag with a corner snipped off), pipe a sturdy rim of cookie butter buttercream around the entire edge of the first cake layer. This creates a dam to contain the apple filling.
Carefully spoon about ½ cup of the cooled apple filling onto the top of the cake layer, inside the piped buttercream rim. Gently spread the filling evenly across the cake surface with an offset spatula.
Place the second cake layer directly on top of the apple filling. Press down gently to ensure it’s stable and repeat the process: pipe another buttercream rim and add another ½ cup of apple filling, spreading it evenly.
Carefully place your final cake layer on top of the second layer of filling, again ensuring the Biscoff crust side is facing down. Lightly press to secure.
Apply a very thin, even layer of the cookie butter buttercream around the entire cake (top and sides). This is your “crumb coat,” essential for trapping any loose crumbs. Transfer the cake to the freezer for 10 to 15 minutes, allowing this layer to set firmly. This makes the final frosting application much smoother.
Once the crumb coat is firm to the touch, remove the cake from the freezer. Now, apply the remaining cookie butter buttercream generously to finish frosting and decorating the cake. Use an offset spatula and a cake scraper to achieve perfectly smooth sides and a clean, elegant top. For a final flourish and added texture, garnish the top of the cake with crushed Biscoff cookie crumbs. Slice, serve, and enjoy your stunning Biscoff Apple Cake!

Keyword
biscoff, apple, cookie butter, lotus

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