Biscoff Cake: Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
Ice Cream Standards
After living in the Bay Area for a couple years, my standard for quality ice cream hit an all-time high. We experienced some of the best ice cream ever! Humphry Slocombe. Bi-Rite Creamery. Three Twins. Smitten. Ici. Mitchell’s. (To name a few). All of which made everything for their ice creams from scratch. You really could taste the quality!
When we moved to Utah just over four years ago, I was sad to say goodbye to my favorite creameries and even sadder when I realized Utah didn’t have anything that even came close to these San Francisco gems. That is, until about a year into our Utah residency when Rockwell Ice Cream opened in Provo. As soon as I heard about this San Francisco-like ice cream spot, I had to check it out and it did not disappoint. With home made ingredients and seasonal flavors, Rockwell’s has stolen my heart.
When my little brother finally had a chance to try Rockwell’s, he called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!
This cake has finely ground Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip.
Of course, if you can’t find the Biscoff brand of spread and cookies, you can certainly use the Trader Joe’s Cookie Butter and Speculoos cookies or any other brand of Speculoos spread.
Tips for This Cake
- Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
- When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
- This is my favorite brand of white chocolate. I use it for the frosting and the drip.