If you love Biscoff's Speculoos cookies you'll absolutely love this cake! It's got the spiced cookie flavor throughout the cake, then studded and topped with more cookies.
2 cups (4 sticks) unsalted butter, room temperature
3 1/4 cups granulated sugar
1 cup Biscoff cookie butter spread
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup buttermilk, room temperature
2 cups (about 20) Biscoff cookies, chopped
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Beat in cookie butter. Add extract, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the buttermilk with the mixer running. Beat in the rest of the flour, then drizzle in the remaining buttermilk. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Fold in chopped cookies. Pour batter into prepared tube pan and gently shake to settle. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 to 3 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Glaze and Cookie Topping
3 cups powdered sugar
1/3 cup heavy cream, plus a little more
2/3 cup (about 6) Biscoff cookies, crushed
5 Biscoff cookies, or the remainder of the pack, for topping
Beat sugar and cream together with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Top with crushed and whole cookies.
