Strawberry Biscoff Crunch Cake

A delicious cake with vanilla and strawberry cake layers, frosting, and covered with strawberry Biscoff crunch.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 487 Calories

Ingredients

• 2 teaspoons vanilla extract
• 3 tablespoons unsalted butter, melted
• 6 tablespoons heavy whipping cream
• 6 large eggs, divided
• 4 cups powdered sugar
• 2 cups water, divided
• 1 (15.25 ounce) package strawberry cake mix
• 1 (15.25 ounce) package vanilla flavored cake mix
• 1 cup canola oil, divided
• 3 cups freeze-dried strawberries
• 20 speculoos cookies (such as Lotus Biscoff®)
• 1.5 cups unsalted butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.

Step 2

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.

Step 3

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.

Step 4

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 among 2 cake pans.

Step 5

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 among 2 cake pans.

Step 6

For the frosting, beat butter and powdered sugar in a bowl until smooth. Add vanilla and heavy cream. Beat until fluffy.

Step 7

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 mixture all over the sides and top.