This cake has been my most requested cake and recipe for the past 2 years.
Ever since I started making this flavor, I knew I had something special going with it. And so after 2 years of working with this recipe, I have finally decided it is good enough to share with you!

This cake is made with my super delicious and moist Vanilla Cake layers. Filled with Biscoff Cookie Butter, White Chocolate Ganache, Biscoff Buttercream and Biscoff Cookie Crumbs.

After filling the cake, I crumb coat the cake with the extra White Chocolate Ganache.

Freeze the cake with crumb coat for 30+ minutes.

After crumb coat has set, I will cover the cake with the Biscoff Buttercream.

Cover the base with Biscoff Cookie Crumbs.

Apply a Biscoff Cookie Butter Drip. Then place in freezer again for 15-30 minutes to help set the drip.

Once cake is cold and drip has set, I apply rosettes to the top of the cake with a Wilton 1M piping tip and the Biscoff Cookie Buttercream. And for the final effect, I break Biscoff Cookies in between each rosette.
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For a little something extra, sprinkle some Biscoff Cookie crumbs over the top and you’ve got yourself a very delicious and beautiful “Biscoff Cookie Butter Cake”.

I know you are just here for the recipe, so let’s get to it!

​Vanilla Cake Recipe
By: The Blonde who Bakes

Ingredients:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream (Not both)
1 Cup Milk


Tools needed:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

Baking Instructions:
-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

INGREDIENTS:
:2 Cups Soft Room Temperature, UnSalted Butter
14 oz (1 can) “Lotus” Biscoff Cookie Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Once Butter is creamed, add in the full amount of Biscoff Cookie Butter. Mix for about 2 minutes on medium high speed.
3. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
4. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
5. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
6. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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INGREDIENTS:

3/4 Cup Heavy Cream
1.5 Cups White Chocolate Chips
1 Tsp Vanilla extract

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Instructions:
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Pour your chocolate over the very hot Heavy Cream,
-Let cream and chocolate sit for 3-5 minutes before mixing.
-Mix until fully incorporated. Your ganache should become thicker the longer it sits and cools. So let it cool completely before using.

​Extra Information about this cake:

For an added Biscoff Flavor experience, I recommend using the Biscoff Cookie Butter as another filling to the cake along with the White Chocolate Ganache, Biscoff Buttercream and Biscoff Cookie Crumbs.
​So when you prep for this cake, I recommend you get 3- 14oz containers of the Biscoff Cookie Butter.

Once you have layered your cake with those delicious fillings and frostings, freeze your cake after your final coat of frosting,
Once your cake is cold again, apply a Biscoff Cookie Butter Drip, and Biscoff Crumbs at the base. Freeze again to set the drip, freeze until it is not sticky anymore.
Take out of freezer and apply rosettes with your Biscoff Buttercream. And top off the design with some Biscoff Cookies.


If you’d like to see how I put this cake together, I have it linked on this post to my Instagram and TikTok pages.

Brownies were the first thing I ever made in the kitchen with my mom and grandma over 30 years ago now. Back then, it was a simple brownie box mix to keep it simple for me, but I just remember that every Sunday, we would always make brownies and that was my job. It was something I always looked forward to, and when I was finished mixing the batter I would purposefully “forget” to put all of the batter in the pan to bake… I would save myself some extra batter to lick off the spoon and that was almost better than eating the fully baked brownies.
Today, they are still one of my favorite things to make and eat. My 3 kids now help me in my kitchen, and lick the spoon just like I used to so many years ago when I was growing up.

I am sharing my favorite fudgy/chewy brownie recipe.
This is a very decadent chocolate taste, and will definitely give you a chocolate fix if that’s what you’re going for.

​Ingredients: 
2 1/2 Cups Heavy Whipping Cream 
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt

INGREDIENTS:

1 Cup Heavy Cream 
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract 



INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan 
2. Once boiling, remove from heat. 
3. Put your chocolate In a heat safe bowl or glass measuring cup. 
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes). 

INGREDIENTS:

1 Cup Heavy Cream 
1.5 Cups Chocolate (whatever kind is your fav)
1 Tsp Vanilla extract 

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Instructions: 
-Boil the Heavy Cream in a small sauce pan 
Once boiling, remove from heat. 
​

-Put your chocolate In a heat safe bowl or measuring cup. 
-Pour the hot heavy cream over the chocolate.
-Mix until fully incorporated. (Should take 3-5 minutes). 

INGREDIENTS:
2 C Soft, Unsalted Butter 
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar 
1 1/2 tsp Vanilla Extract 
1 C - 1 1/2 C Heavy Cream



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INGREDIENTS: 

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

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This is my favorite buttercream frosting recipe! I use it daily. And to make this frosting even better, you can use this frosting as a base for any flavor of frosting you’re making. So you can add a ganache to make a chocolate frosting. Lemon extract and yellow color to make a fresh lemon, or peppermint for a mint frosting.. the possibilities are endless!!!! So go give this frosting a try and let me know what you think!!

2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
   
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
   
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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Enjoy!!!!

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Now go bake a cake and enjoy it!!!!

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TAG ME IN YOUR WORK!

I’d love to see it and spotlight you and your beautiful creations.
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@theblondewhobakes #theblondewhobakes

I have always loved banana bread. And so when my mom passed down her banana bread recipe to me when I got married I could not wait to share it with my own family.

And so naturally, because I love this recipe so much, I had to share with you guys. Enough talking, let’s get to the real reason you’re here…. The recipe.
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