Oatmeal Biscoff Cake with Biscoff Buttercream

Oatmeal Biscoff Cake – Biscoff crust, oatmeal chocolate chip cake, Biscoff spread and Biscoff buttercream.

Cake Inspiration

I know I’ve been dangling this cake in front of you for a little while now, but the wait is officially over! Today, I’m sharing my new Oatmeal Biscoff Cake, inspired by the Twisted Sugar cookie, Oatmeal Biscoff.

Oatmeal Biscoff Cookies in a box.

My friend introduced me to this cookie a few months back and it’s been a favorite ever since. I love the sugar cookie base with the ground oats and chocolate chips in it. And then it’s just topped with a generous serving of Biscoff (cookie butter) spread. It’s simply delicious!

Oatmeal Biscoff Cake

For this cake, I decided to include the Biscoff a little differently than I have with my Biscoff Cake. Instead of using the cookies in my cake layers, I created a giant Biscoff cookie layer that the cake actually bakes on. And similar to the cookie, I used just the Biscoff spread for my filling and then created a Biscoff buttercream.

Woman mixing buttercream with a hand mixer.

For the cake layers, I wanted to stay true to the flavor of the cookie, so I didn’t use my oatmeal cake layers from my Oatmeal Chocolate Chip Cookie Cake. Those layers are delicious, but they definitely taste more like an oatmeal cookie than a sugar cookie. So, I opted for a vanilla based and added my ground oats and chocolate chips.

Stacking and Crump Coat Tutorial

When you make this cake, you’ll bake the cookie crust first and then pour the cake batter right on top of the cookie crust in the cake pan, and then bake again. Allow the layers to cool for about 15 minutes in the pan before inverting them onto cooling racks. Some of the crust will crumble. That’s ok.

TIP: Use a cake lifter to help move the layers around once they’re out of the pan.

Then when you’re ready to stack and decorate your cake, you’ll simply apply the Biscoff spread right on the cake layers (pictured below).

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