Strawberry Biscoff Crunch Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine vanilla cake mix, 1 cup water, 3 eggs, and ½ cup oil in a bowl; beat with an electric mixer until well combined. Divide batter between 2 prepared cake pans; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine strawberry cake mix, remaining each 1 cup water, 3 eggs, and ½ cup oil in a separate bowl; beat with an electric mixer until well combined. Divide batter between remaining 2 prepared cake pans.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 28 minutes. Cool on a wire rack.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat confectioners' sugar and 1 ½ cups butter in a bowl until smooth; beat in heavy cream and vanilla until fluffy.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add 3 tablespoons butter and shake until strawberry-Biscoff mixture is evenly combined.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Place 1 vanilla cake on a cake stand; top with thin layer frosting. Add 1 strawberry cake; top with thin layer frosting. Repeat with remaining cakes, alternating between vanilla and strawberry layers; frost sides of cake. Cover cake completely with strawberry-Biscoff mixture, pressing all over sides and top.'}

📊 Nutrition Facts

Per serving (24 servings total)