Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups packed brown sugar
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 cup egg whites
- 1 1/2 cups buttermilk, room temperature
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 3 cups unsalted butter, room temperature (for frosting)
- 1 Tbsp vanilla extract (for frosting)
- 1 1/2 tsp fine salt (for frosting)
- 10 cups powdered sugar
- 1/2 cup heavy whipping cream (for frosting)
- 1 cup cookie butter
- 1/4 cup heavy whipping cream
- 12 Biscoff cookies, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, cream the unsalted butter until smooth. Gradually add egg whites and mix well.
- Combine wet ingredients: buttermilk and vanilla extract into the butter mixture.
- Slowly mix dry ingredients into the wet mixture until just combined; avoid overmixing.
- Divide batter between prepared pans and bake for about 33 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 48g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg