Comments on: Oatmeal Biscoff Cake with Biscoff Buttercream

By: Courtney Rich

Courtney Rich — Wed, 09 Aug 2023 15:37:52 +0000

In reply to Hayley. Yes!

By: Hayley

Hayley — Tue, 01 Aug 2023 21:19:10 +0000

Hey Courtney! Could you use this recipe for cupcakes?

By: Courtney Rich

Courtney Rich — Mon, 22 May 2023 21:16:34 +0000

In reply to Katie. Yes, that's exactly what I would do.

By: Katie

Katie — Mon, 22 May 2023 13:22:22 +0000

This is one of my top 5 cakes for sure! It is so good. If I’m going to make these into cupcakes, do I still bake the cookie crust on its own for 5 mins in the cupcake liners? And then just decrease overall bake time of the cake?

By: Lauren

Lauren — Wed, 22 Mar 2023 01:56:56 +0000

Made this cake for my son’s 16th birthday. It was absolutely delicious! Don’t be daunted by what may at first seem to be a complicated process. Read through the recipe several times, ensure you have enough time, and give it a try. I did do the actual baking four or five days in advance and froze the layers. (I did thaw them completely before doing the frosting and filling.)

The only I things I modified were the filling – I used my handmixer to beat the Biscoff filling and I beat in a little milk to soften it; it had seemed kind of stiff to spread easily on it’s own (and actually, I used Trader Joes speculoos cookies and spread in place of the Biscoff brand).

For the frosting, I modified the recipe to use 1 cup of butter, about 1.25 (more or less) cups of speculoos, and two cups of powdered sugar. I used heavy cream because that’s what I had on hand, and also tweaked that ratio (along with the salt/vanilla) for desired taste and consistency. Five cups of powdered sugar and the full 1.5 cups of butter seemed like a lot of butter and sugar. I ended up with plenty to frost the cake thoroughly and do some simple stars and enough leftover to use in cake pops (from where I had leveled the layers) with a little more to spare.

Courtney, thanks for a great recipe! I first read about you in the BYU alumni magazine. Will be sure to try some of your other recipes!

By: Courtney Rich

Courtney Rich — Tue, 06 Dec 2022 23:09:57 +0000

In reply to Jordan. Thank you so much!

By: Jordan

Jordan — Sat, 26 Nov 2022 21:29:37 +0000

If you’re reading these comments to decide whether you should bake this cake, I can answer this question for you: Bake. This. Cake. It’s SO good!!
The flavors and textures are incredible—it made me wonder why every cake doesn’t have cookie layers. The Biscoff butter and oatmeal cookie flavors marry beautifully, making each creamy, crunchy bite better than the last.
Honestly, good luck not eating your husband’s entire birthday cake yourself, lol! Hypothetically, of course. 😉

By: Heather

Heather — Tue, 22 Feb 2022 17:26:38 +0000

In reply to Jenny.

Did you make it? How did it turn out? 😋

By: Courtney Rich

Courtney Rich — Fri, 18 Feb 2022 13:40:45 +0000

In reply to Jenny. Yes!

By: Jenny

Jenny — Sat, 29 Jan 2022 15:41:31 +0000

Do we keep the cookie layer in the pan with the cake batter and bake again?? Making this right now 🙂

By: Courtney Rich

Courtney Rich — Sat, 20 Nov 2021 17:01:39 +0000

In reply to Jenna. Turn the oven to 325 and it will bake for about 10-15 minutes longer than this recipe says.

By: Jenna

Jenna — Tue, 09 Nov 2021 02:24:06 +0000

How can I make a 9×13 out of this? I checked your FAQ page but the answer isn’t loading for some reason.
Thank you!

By: cakebycourtney

cakebycourtney — Tue, 02 Mar 2021 16:55:09 +0000

In reply to Allison. Wilton 1m

By: Allison

Allison — Tue, 02 Mar 2021 16:50:42 +0000

Hi! What piping tip do you use for the swirls on top? Thanks!

By: cakebycourtney

cakebycourtney — Tue, 16 Feb 2021 17:22:16 +0000

In reply to Donna. I don't have the recipe so I would make oatmeal chocolate chip cookies and spread the top with cookie butter.

By: Donna

Donna — Tue, 16 Feb 2021 01:45:15 +0000

The cake sounds amazing and I would like to add that cookie to the top…could you give us an idea of how to replicate the recipe? I know they are from a local Utah bakery. I have checked there website and it looks like they do not ship. Thank you

By: cakebycourtney

cakebycourtney — Tue, 09 Feb 2021 16:56:45 +0000

In reply to Becca. 8x8

By: Becca

Becca — Mon, 01 Feb 2021 17:43:56 +0000

I want to 1/2 this recipe. Would I cook it in a 9×13 or an 8×8?

By: cakebycourtney

cakebycourtney — Thu, 19 Nov 2020 16:16:09 +0000

In reply to Kate. After ground. ANd I haven't used out flour but it might work!

By: Kate

Kate — Tue, 17 Nov 2020 18:01:54 +0000

Hi Courtney, this cake looks amazing! Two questions:
1) Is the one cup of oats measured before or after they are ground up?
2) Could you just use oat flour instead of ground oats? And if so, would it be one cup of oat flour?

By: cakebycourtney

cakebycourtney — Thu, 22 Oct 2020 13:16:44 +0000

In reply to Margaret Tuckley. yes and yes!

By: Margaret Tuckley

Margaret Tuckley — Thu, 22 Oct 2020 01:11:30 +0000

could you use buttermilk instead of milk ? could you use 2 9 inch rounds instead of 3 8inch?
thanks your cakes look beautiful can’t wait to make this one !!

By: cakebycourtney

cakebycourtney — Wed, 30 Sep 2020 16:23:22 +0000

In reply to Taryn. Yes you were right!

By: cakebycourtney

cakebycourtney — Wed, 30 Sep 2020 16:15:21 +0000

In reply to Gillian Leany. Half sheet pan.