Strawberry Biscoff Crunch Cake
Description
This strawberry Biscoff crunch cake recipe is easy and delicious with vanilla and strawberry cake layers, frosting, and a strawberry Biscoff crunch.
Ingredients
•
1 (15 1/4 ounce) package vanilla flavored cake mix
•
2 cups water, divided
•
6 large eggs, divided
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1 cup canola oil, divided
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1 (15 1/4 ounce) package strawberry cake mix
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4 cups powdered sugar
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1 1/2 cups unsalted butter, softened
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6 tablespoons heavy whipping cream
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2 teaspoons vanilla extract
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20 speculoos cookies (such as Lotus Biscoff®)
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3 cups freeze-dried strawberries
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3 tablespoons unsalted butter, melted
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans.
2
Combine vanilla cake mix, 1 cup water, 3 eggs, and ½ cup oil in a bowl; beat with an electric mixer until well combined. Divide batter between 2 prepared cake pans; set aside.
3
Combine strawberry cake mix, remaining each 1 cup water, 3 eggs, and ½ cup oil in a separate bowl; beat with an electric mixer until well combined. Divide batter between remaining 2 prepared cake pans.
4
Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 28 minutes. Cool on a wire rack.
5
Beat confectioners' sugar and 1 ½ cups butter in a bowl until smooth; beat in heavy cream and vanilla until fluffy.
6
Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add 3 tablespoons butter and shake until strawberry-Biscoff mixture is evenly combined.
7
Place 1 vanilla cake on a cake stand; top with thin layer frosting. Add 1 strawberry cake; top with thin layer frosting. Repeat with remaining cakes, alternating between vanilla and strawberry layers; frost sides of cake. Cover cake completely with strawberry-Biscoff mixture, pressing all over sides and top.