The Best Strawberry Biscoff Crunch Cake Recipe
Indulge in the layers of strawberry and vanilla with a delightful Biscoff crunch in this Strawberry Biscoff Crunch Cake. Perfect for family gatherings and large crowds.
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.