Biscoff Mousse Cake
This Biscoff mousse cake has an easy to make mousse! This is a soft biscoff cake, biscoff cookie butter mousse, and cookie butter on top!
This biscoff cookie butter is easy to make because it is made using instant vanilla pudding mix, cookie butter, cookie crumbs, and whipped cream! I have decided cookie butter mousse is my new favorite thing, it is so amazing! Also, the cake is made with biscoff cookie crumbs in the batter. I made this recipe inspired my chocolate mousse cake.
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Use a high quality springform pan. The cheaper pans have larger gaps and the chocolate cake batter is very liquid so it could leak through.
- Tip 2: Use room temperature dairy ingredients for the cake. If they are too cold the batter will not mix together as well and the cake will not be as moist. This cake does use some butter, so it will be firmer since it needs to be a cold cake.
- Tip 3: When you are folding the whipped cream into the mousse, the pudding is thicker because of the cookie butter. You want to be patient and gentle when mixing it in as it will take a couple of minutes to thoroughly mix everything together. Be gentle to avoid knocking the air out of the whipped cream, otherwise it will not set.
Assembling and Decorating the Cake
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Biscoff Mousse Cake
This biscoff mousse cake use biscoff cookie butter and the cookies! This cake has biscoff cookie crumbs, the mousse has both cookie butter and cookie crumbs, and it is topped with melted cookie butter!
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Ingredients
Biscoff Cake
- 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
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 tsp Pure vanilla extract
- 5 Biscoff cookies
Topping
- 1/2 cup Cookie butter
- Extra biscoff cookies
Instructions
Biscoff Cake
- Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Set aside.
- In a food processor, blend the 7 biscoff cookies into a fine crumb. Set aside. In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt.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
- Using a mixer in a separate bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become white in color.1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
- Add in the vanilla, sour cream, and eggs. Mix on medium until combined.1 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 Large eggs
- Add in the dry ingredients, cookie crumbs, and buttermilk. Mix on low speed until just combined.1/2 cup Buttermilk
- Spread the cake batter in the prepared pan. Bake for 30-35 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes. Then, transfer a cake to a cooling rack. Cool completely before decorating.
Biscoff Mousse
- In a food processor, blend the 5 biscoff cookies into a fine crumb.5 Biscoff cookies
- In a medium bowl using a hand mixer, beat the instant vanilla pudding mix and milk on high speed for about 2 minutes until it thickens into a pudding texture.3.4 oz Instant vanilla pudding mix, 1 cup Milk
- Add in the cookie butter and cookie crumbs. Mix until combined.3/4 cup Cookie butter
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Add the whipped cream to the biscoff pudding. Use a rubber spatula to fold in the whipped cream and using back and forth motions until combined. Be gentle to not overmix the whipped cream and knock the air out.
- Clean the spring form pan, and respray with baking nonstick spray. Place the cake inside first. Add the biscoff mousse and use an offset icing spatula to spread until even.
- Cover and place in the fridge for at least 6 hours or overnight for it to set.
Topping
- Take the cake out of the pan. I used a spatula around the ring to release the mousse before removing the pan. Then, use a straight icing spatula to go around the edges and the top to clean it up.
- Heat the cookie butter in a bowl in the microwave for 20 seconds. Spread the melted cookie butter on the top. Bring it lightly to the edges so it can drip down the sides.1/2 cup Cookie butter
- Freeze the cake for 10 minutes to set the cookie butter. Top the cake with extra biscoff cookies. I divided each cookie in thirds and placed on top.Extra biscoff cookies
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 370kcal, Carbohydrates: 43g, Protein: 4g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 175mg, Potassium: 74mg, Fiber: 0.4g, Sugar: 25g, Vitamin A: 389IU, Vitamin C: 0.2mg, Calcium: 63mg, Iron: 1mg
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