Strawberry Biscoff Crunch Cake

Name: Strawberry Biscoff Crunch Cake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
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

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Strawberry and vanilla cake with freeze-dried strawberries and Biscoff cookies. All I can say is yum. This recipe is easy, simple, and delicious. It makes a large cake. Great for a family gathering or for a large crowd.

Submitted by Yoly

Published on August 22, 2022

Prep Time:

40 mins

Cook Time:

25 mins

Total Time:

1 hr 5 mins

Servings:

24

Yield:

1 strawberry crunch cake

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Ingredients

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Original recipe (1X) yields 24 servings

Cake:

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

Frosting:

1 ½ cups unsalted butter, softened
4 cups powdered sugar
6 tablespoons heavy whipping cream
2 teaspoons vanilla extract

Strawberry-Biscoff Crunch:

3 cups freeze-dried strawberries
20 speculoos cookies (such as Lotus Biscoff®)
3 tablespoons unsalted butter, melted

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.
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 amongst 2 cake pans.
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 amongst 2 cake pans.
Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.
For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.
For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.
Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with 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 crunch, pressing the mixtures all over the sides and top.

Nutrition Facts (per serving)

487	Calories
28g	Fat
57g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 487
% Daily Value *
Total Fat 28g	36%
Saturated Fat 12g	58%
Cholesterol 83mg	28%
Sodium 280mg	12%
Total Carbohydrate 57g	21%
Dietary Fiber 0g	1%
Protein 3g	6%
Potassium 40mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Strawberry Biscoff Crunch Cake

Ingredients

Directions

Nutrition Facts (per serving)

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