Strawberry Biscoff Crunch Cake

This strawberry Biscoff crunch cake recipe is easy and delicious with vanilla and strawberry cake layers, frosting, and a 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 round cake pans.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.

Step 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.