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How to Make Strawberry Biscoff Crunch Cake - A Step-by-Step Guide

Welcome to the world of delicious and decadent desserts! Today, we're going to show you how to make a show-stopping Strawberry Biscoff Crunch Cake that will have your friends and family begging for the recipe. This luscious cake features layers of moist strawberry cake, creamy Biscoff frosting, and a delightful crunch from Biscoff cookie crumbs. The combination of sweet strawberries and rich Biscoff flavor makes this cake a true delight for the taste buds.

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Ingredients

  • 1 (15.25 ounce) package vanilla flavored cake mix
  • 1 (15.25 ounce) package strawberry cake mix
  • 6 large eggs, divided
  • 2 cups water, divided
  • 1 cup canola oil, divided
  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 cups freeze-dried strawberries
  • 20 speculoos cookies (such as Lotus Biscoff®)
  • 3 tablespoons unsalted butter, melted

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 5 mins
  • Servings: 24
  • Yield: 1 strawberry crunch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.
  • Combine vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil in a bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
  • Combine strawberry cake mix, remaining 3 eggs, 1 cup water, and 1/2 cup oil in a second bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
  • Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.
  • For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.
  • For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.
  • Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with frosting. Repeat with the remaining cakes, alternating between vanilla and strawberry layers. Frost the sides of the cake. Cover the cake completely with strawberry-Biscoff crunch, pressing the mixtures all over the sides and top.

    • Nutrition

    487 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 83mg
    • Sodium: 280mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 0g
    • Protein: 3g
    • Potassium: 40mg

    Categories

    Dessert recipes
    Cake recipes
    Baking recipes
    Sweet recipes
    Cookie recipes