Biscoff Mousse Cake Recipe

Introduction

This Biscoff Mousse Cake is a delightful blend of crunchy cookie crumbs and smooth, creamy mousse layered on a moist cake base. Perfect for Biscoff lovers, it’s an impressive dessert that’s surprisingly easy to make and sure to please a crowd.

Ingredients

• 7 Biscoff cookies
• 1 3/4 cup all-purpose flour
• 1 TBSP cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter (room temperature)
• 1/4 cup oil (canola or vegetable)
• 1 cup white granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup sour cream (room temperature or Greek yogurt)
• 2 large eggs (room temperature)
• 1/2 cup buttermilk (room temperature)
• 3.4 oz instant vanilla pudding mix
• 1 cup milk
• 3/4 cup cookie butter
• 1 cup heavy cream (cold)
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 5 Biscoff cookies
• 1/2 cup cookie butter
• Extra Biscoff cookies for topping

Instructions

1. Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper circle. Set aside.
2. Step 2: In a food processor, blend 7 Biscoff cookies into fine crumbs. In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
3. Step 3: Using a mixer, beat the butter, oil, and sugar on high for 2 minutes until pale and creamy.
4. Step 4: Add vanilla, sour cream, and eggs to the butter mixture and mix on medium until combined.
5. Step 5: Add dry ingredients, cookie crumbs, and buttermilk. Mix on low until just combined.
6. Step 6: Spread the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: For the mousse, blend 5 Biscoff cookies into fine crumbs in a food processor.
9. Step 9: In a bowl, beat the instant vanilla pudding mix and milk on high for about 2 minutes until thickened.
10. Step 10: Mix cookie butter and cookie crumbs into the pudding until combined.
11. Step 11: In a cold metal bowl, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
12. Step 12: Gently fold the whipped cream into the cookie butter pudding using a rubber spatula, being careful not to deflate the mixture.
13. Step 13: Clean and spray the springform pan again. Place the cooled cake inside, spread the mousse evenly on top with an offset spatula.
14. Step 14: Cover and chill the assembled cake in the refrigerator for at least 6 hours or overnight to set.
15. Step 15: Remove the cake from the pan using a spatula to loosen the mousse around the edges. Smooth the sides and top with an icing spatula.
16. Step 16: Warm cookie butter in the microwave for 20 seconds, then spread over the top of the cake, allowing it to lightly drip down the sides.
17. Step 17: Freeze the cake for 10 minutes to set the cookie butter layer.
18. Step 18: Decorate with extra Biscoff cookies, breaking them into thirds or pieces as desired.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier but equally creamy texture.
• Chill the mixing bowl and beaters before whipping cream to help achieve stiff peaks faster.
• For added crunch, sprinkle crushed Biscoff cookies between the cake and mousse layers.
• Swap instant vanilla pudding mix with homemade vanilla custard for a fresher mousse.

Storage

Store the Biscoff Mousse Cake covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 15 minutes before serving. Avoid freezing the assembled cake as the texture may change, but you can freeze the plain cake layer before assembling for up to a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla pudding instead of instant?

Instant vanilla pudding works best for easy preparation and firm texture. If you use regular pudding, be sure it is well chilled and thickened before folding into the mousse to maintain structure.

How do I prevent the mousse from deflating?

Fold the whipped cream into the pudding gently with a spatula using slow, back-and-forth motions. Avoid stirring or mixing vigorously to keep air in the whipped cream.

Biscoff Mousse Cake Recipe

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4.5 from 101 reviews

This Biscoff Mousse Cake is a delightful dessert combining a moist Biscoff cookie-infused cake base with a rich and creamy Biscoff mousse topping. Perfectly balanced with layers of cookie butter flavor and topped with crushed Biscoff cookies, this cake offers a decadent treat for any occasion. The mousse is light yet flavorful, made with cookie butter, whipped cream, and instant vanilla pudding, while the cake is tender and infused with ground Biscoff cookies for extra depth.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 7 hours 32 minutes (includes chilling time)
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscoff Cake

• 7 Biscoff cookies
• 1 3/4 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/4 cup Unsalted butter (room temperature)
• 1/4 cup Oil (canola or vegetable)
• 1 cup White granulated sugar
• 1 teaspoon Pure vanilla extract
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 2 Large eggs (room temperature)
• 1/2 cup Buttermilk (room temperature)

Biscoff Mousse

• 3.4 oz Instant vanilla pudding mix
• 1 cup Milk
• 3/4 cup Cookie butter
• 1 cup Heavy cream (cold)
• 1/4 cup Powdered sugar
• 1 teaspoon Pure vanilla extract
• 5 Biscoff cookies
• 1/2 cup Cookie butter

Topping

• Extra Biscoff cookies, divided into thirds for decoration

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment paper circle to prevent sticking. Set aside.
2. Make Biscoff Cookie Crumbs for Cake: Using a food processor, blend 7 Biscoff cookies into fine crumbs. Set aside.
3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure an even mix and to avoid lumps.
4. Cream Butter, Oil, and Sugar: In a separate large bowl, beat the room temperature unsalted butter, oil, and granulated sugar on high speed with a mixer for about 2 minutes until the mixture becomes pale and fluffy.
5. Add Wet Ingredients: Mix in the pure vanilla extract, sour cream (or Greek yogurt), and eggs on medium speed until well combined.
6. Combine Dry Ingredients and Cookie Crumbs: Gradually add the dry ingredients, the prepared Biscoff cookie crumbs, and buttermilk to the wet mixture. Mix on low speed just until all ingredients are combined. Be careful not to overmix to keep the cake tender.
7. Bake the Cake: Pour the batter into the prepared springform pan and bake for 30 to 35 minutes at 350℉, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the hot pan for 10 minutes, then carefully transfer it to a cooling rack. Let it cool completely before assembling the mousse.
9. Prepare Biscoff Cookie Crumbs for Mousse: Blend 5 Biscoff cookies in a food processor until finely ground. Set aside.
10. Make Pudding Base: In a medium bowl, beat the instant vanilla pudding mix and milk on high speed for about 2 minutes until it thickens into a pudding-like texture.
11. Add Cookie Butter and Crumbs to Pudding: Mix the cookie butter and prepared cookie crumbs into the pudding until fully combined.
12. Whip Cream: Using a mixer fitted with a whisk attachment and a metal bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
13. Fold Whipped Cream into Pudding: Gently fold the whipped cream into the cookie pudding mixture using a rubber spatula with back-and-forth motions. Take care not to overmix to maintain airiness.
14. Assemble the Cake: Clean the springform pan and re-spray it with baking spray. Place the completely cooled cake back into the pan. Spread the Biscoff mousse evenly over the cake using an offset icing spatula.
15. Chill to Set: Cover the assembled cake and refrigerate for at least 6 hours, preferably overnight, to allow the mousse to set firmly.
16. Remove Cake from Pan: Carefully run a spatula around the springform ring to release the mousse, then remove the ring. Use a straight icing spatula to smooth out the edges and top of the cake neatly.
17. Apply Cookie Butter Topping: Warm the 1/2 cup cookie butter in the microwave for 20 seconds until melted. Spread the melted cookie butter over the top of the mousse layer, allowing it to gently drip over the sides for a decorative effect.
18. Decorate with Biscoff Cookies: Freeze the cake for 10 minutes to set the cookie butter topping. Then, decorate the top by placing extra Biscoff cookies divided into thirds evenly across the surface.

Notes

• Ensure all room temperature ingredients are actually at room temperature for best mixing results, especially eggs, butter, and sour cream.
• Do not overmix the cake batter after adding dry ingredients to maintain a tender crumb.
• Use an offset spatula for evenly spreading mousse and cookie butter for a professional finish.
• Refrigerate the assembled cake sufficiently to allow the mousse to set properly, avoiding runny layers.
• Freezing the cake briefly after topping helps the cookie butter set quickly, making decorating easier.
• You may substitute Greek yogurt for sour cream if preferred.
• For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients in the cake.

Keywords: Biscoff, mousse cake, cookie butter, dessert, baking, creamy dessert, springform cake