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Strawberry Biscoff Crunch Cake
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Decadent vanilla and strawberry layer cake with luscious frosting, topped with irresistible strawberry Biscoff crunch.
Ingredients:
  • 1 (15.25 ounce) package vanilla flavored cake mix
  • 1 (15.25 ounce) package strawberry cake mix
  • 6 large eggs, divided
  • 2 cups water, divided
  • 1 cup canola oil, divided
  • 1.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 cups freeze-dried strawberries
  • 20 speculoos cookies (such as Lotus Biscoff®)
  • 3 tablespoons unsalted butter, melted
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously grease four 9-inch cake pans.
  • In a bowl, mix together vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil using an electric mixer until smooth. Transfer the batter evenly into 2 cake pans.
  • In a separate bowl, mix together the strawberry cake mix, the remaining 3 eggs, 1 cup of water, and 1/2 cup of oil until smooth. Transfer the batter evenly into 2 cake pans.
  • Bake the cakes in the preheated oven for 24 to 28 minutes or until a toothpick inserted in the center comes out clean. Then, remove the cakes from the oven and let them cool on a wire rack.
  • In a bowl, cream together butter and powdered sugar until smooth. Mix in vanilla and heavy cream until fluffy.
  • Combine freeze-dried strawberries and cookies in a large resealable plastic bag. Crush them for a delicious crunch. Add butter and shake until well mixed.
  • Begin by elegantly assembling one vanilla cake on a cake stand and smother it with a delicate layer of frosting. Follow by adding one strawberry layer and frosting it as well. Continue this pattern with the rest of the cakes, alternating between vanilla and strawberry layers. Frost the entire cake's sides. Lastly, generously coat the cake with strawberry-Biscoff crunch, ensuring it is fully covered by gently pressing the mixture onto the sides and top.

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