Strawberry Biscoff Crunch Cake

A strawberry Biscoff crunch cake that is easy and delicious 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

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 3

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 the other 2 cake pans.

Step 4

Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Cool on a wire rack.

Step 5

Beat confectioners' sugar and 1 ½ butter in a bowl until smooth; add heavy cream and vanilla and beat until fluffy.

Step 6

Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add butter and shake until strawberry-Biscoff mixture is evenly combined.

Step 7

Place one vanilla cake on a cake stand and top with a thin layer of vanilla frosting. Add one strawberry layer and top with vanilla 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 mixture, pressing the mixture all over the sides and top.