Strawberry Biscoff Crunch Cake Recipe – Easy and Delicious
If you love the combination of strawberries and vanilla with a crunchy twist, this Strawberry Biscoff Crunch Cake is perfect for you. This delightful cake layers strawberry and vanilla cakes with a delicious strawberry-Biscoff crunch, making it a show-stopping dessert ideal for family gatherings or large crowds.
Table of Contents
The Best Strawberry Biscoff Crunch Cake Recipe
Notes on Ingredients
This cake is made using both vanilla and strawberry cake mixes, which simplifies the process while delivering vibrant flavors. The frosting is a creamy blend of butter, powdered sugar, vanilla extract, and heavy whipping cream, ensuring a smooth and fluffy texture. The star of the crunch topping is freeze-dried strawberries and speculoos cookies (such as Lotus Biscoff®), combined with melted butter for that irresistible crunch.
How to Make Strawberry Biscoff Crunch Cake
- Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans to ensure the cakes don’t stick.
- Prepare Vanilla Cake Batter: In a bowl, combine the vanilla cake mix, 3 eggs, 1 cup of water, and ½ cup of oil. Beat with an electric mixer until well combined. Divide the batter evenly between two of the prepared cake pans.
- Prepare Strawberry Cake Batter: In another bowl, combine the strawberry cake mix, remaining 3 eggs, 1 cup of water, and ½ cup of oil. Beat with an electric mixer until well combined. Divide the batter evenly between the other two prepared cake pans.
- Bake the Cakes: Bake the cakes in the preheated oven for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool on a wire rack.
- Make the Frosting: In a large bowl, beat the softened butter and powdered sugar until smooth. Add the vanilla extract and heavy whipping cream, and continue beating until the frosting is fluffy and well-combined.
- Prepare the Crunch Topping: Place the freeze-dried strawberries and speculoos cookies in a large resealable plastic bag. Crush them using a rolling pin until they are finely crumbled. Add the melted butter to the bag and shake until the mixture is evenly combined.
- Assemble the Cake: Place one vanilla cake layer on a cake stand and spread a thin layer of frosting on top. Add a strawberry cake layer and top with frosting. Repeat this process, alternating between vanilla and strawberry layers. Once all layers are stacked, frost the sides and top of the cake.
- Add the Crunch Topping: Gently press the strawberry-Biscoff crunch mixture onto the sides and top of the cake, ensuring it is evenly coated.
How to Serve Strawberry Biscoff Crunch Cake
This cake is best served at room temperature to allow the flavors to meld beautifully. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether for a birthday celebration or a casual family get-together, this cake is sure to impress.
How to Store Strawberry Biscoff Crunch Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake for up to a week or freeze it for up to 3 months. When freezing, wrap the cake tightly in plastic wrap and aluminum foil to maintain its freshness.
FAQs About Strawberry Biscoff Crunch Cake
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide the best crunch and flavor without adding moisture. Fresh strawberries are not recommended for the crunch topping.
Can I substitute the speculoos cookies?
Yes, you can use any crunchy cookie, but speculoos cookies add a unique flavor that pairs well with the strawberries.
Can I make this cake gluten-free?
Substitute the cake mixes with gluten-free alternatives and use gluten-free cookies for the crunch topping to make this cake gluten-free.
How can I make the frosting less sweet?
Reduce the amount of powdered sugar in the frosting and add a pinch of salt to balance the sweetness.
The Best Strawberry Biscoff Crunch Cake Recipe
Ingredients
Cake:
- 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
Frosting:
- 1 ½ cups unsalted butter softened
- 4 cups powdered sugar
- 6 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Strawberry-Biscoff Crunch:
- 3 cups freeze-dried strawberries
- 20 speculoos cookies such as Lotus Biscoff®
- 3 tablespoons unsalted butter melted
Instructions
- 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.
Enjoy creating and savoring this delightful Strawberry Biscoff Crunch Cake, perfect for any special occasion or family gathering!
