Biscoff Cake!

A Delicious and Moist 3-layer Biscoff Cake with Lotus Biscuits! Perfect Spiced and Sweet cake for all Biscoff Lovers out there!

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I now have a good few Biscoff recipes on my blog and they are always super popular because a lot of you seem to have the same adoration for Biscoff as I do! I recently updated my Biscoff Cookie Butter Cupcakes recipe to have some new pictures and they were such a massive hit I thought I would post my Cake version of the recipe! My recipes for my No-Bake Biscoff Cookie Butter Cheesecake and my Speculoos/Biscoff Cookie Butter Fudge so I know that you guys will LOVE this.

I used a simple cake recipe of using equal ratios of sugar/butter/flour/eggs as the base of my cake because it always works in my opinion, and it creates such a light and moist cake that there is no point messing with it. Using the twist of Light Brown Sugar in the Cakes like I have in a few of my recipes now it really does work. I personally find that it makes the sponge actually that much more moist and its utterly delicious compared to using normal caster sugar. The cake has a lovely natural caramel taste to go with the Caramelised theme of the Biscoff so its utterly dreamy. The Cookie Butter Buttercream is deliciously light and moussey even though it has the addition of the cookie butter itself so this cake is perfection in my eyes!

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As my previous cake recipe to this, my Caramac Cake, had a drip style to it I thought I would go back to my classic sort of baking styles and just layer them up with buttercream in the middle. I used the biscuits in the middle of each of the sponges and on top because it gives the little bit of a crunch that I always crave in a cake and without using the same sprinkles again, but this is optional.

My mum took this bake to her work as my family are a bit caked out at the moment so I thought it would be an idea to give it away to keep her colleagues happy, and I’m not joking when I say that it disappeared SO quickly I was even a tad shocked. Like, I know usually there are some people that say no to cake because they are on a  diet, but JEEEEEZ this one just went! So much biscoff loving. But seriously, this cake would be ideal for those who love cake but nothing too sweet, and definitely one for this caramelised delicious Lotus/Biscoff/Speculoos lovers out there! Enjoy!

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This recipe makes a 3-layer cake – serves 12-15 people!

Ingredients

Cake
– 400g Unsalted Butter, softened
– 400g Light Brown Sugar
– 400g Eggs (roughly 7 Large Eggs)
– 400g Self-Raising Flour
– 2tsp Baking Powder
– 4tbsp Whole Milk

Biscoff Cookie Butter Buttercream Frosting
– 250g Unsalted Butter, softened
– 500g Icing Sugar
– 300g Speculoos/Biscoff Cookie Butter
– 40-60ml whole milk – if needed

Decoration
– Crushed Lotus Biscuits
– Whole Lotus Biscuits

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Method

1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.

2) In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!

3) Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!

4) For the Decoration – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.

5) Add in the Biscoff Cookie Butter to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped and silky smooth!

6) Using your favourite piping tip, I use a 1M/Large star tip, pipe the buttercream onto the bottom layer of the cake – crush 3/4 lotus biscuits on top of the buttercream. Add the next layer of the cake and repeat. Add the 3rd and final layer of the cake on top and pipe the rest of the buttercream on – add on some whole lotus biscuits and some crushed biscuits and enjoy! Alternatively you can just slather the buttercream on instead! Enjoy!

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Tips and Ideas

I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins, if you don’t have 3 tins you can make a smaller version of the cake, use 300g of everything in the cake mixture rather than 400g, 1.5tsps of baking powder, 3tbsps of milk (and it might take an extra 5-10 minutes to bake) and use 2/3 of the decoration recipes!

You can buy the Biscoff/Lotus spread in nearly all supermarkets in the UK now, its usually found next to Nutella, and the american equivalent would be Speculoos spread!

This cake will last in an airtight container for 3 days, if its hot, store in the fridge.

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ENJOY!

Find my other Cake & Biscoff Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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74 Comments

  • Reply Sarah March 31, 2017 at 11:44 pm

    Hi Jane, I made this cake two times it was so good but I had a problem with the butter cream it was So soft ? I used cup major for powder sugar it was 3 cups and tow tablespoons. Could you tell me how many cups should I put? Thank you

    • Reply Jane's Patisserie April 1, 2017 at 6:44 am

      Hiya, you’ve measured it incorrectly so it wouldn’t have worked. You need to use gram measurements to be accurate, as cups are not. 250g of Butter, 500g Icing Sugar and the cookie butter.

      • Reply Jordan May 23, 2017 at 11:43 pm

        I only have an electric mixer would that work??

        • Reply Jane's Patisserie May 24, 2017 at 11:47 am

          Yes thats fine!

          • Jordan May 24, 2017 at 4:02 pm

            So would I best in the egggs and then fold in the flour and baking powder. Do I sieve them??

          • Jane's Patisserie May 25, 2017 at 11:00 am

            You can mix it as per the recipe still. And I weigh my eggs out of the shell, but it doesn’t have to be exact.

          • Jordan May 26, 2017 at 7:13 pm

            But am I not knocking out the air in the flour with my whisk so should I not fold it in with the baking powder?

          • Jane's Patisserie May 27, 2017 at 1:51 pm

            I use a stand mixer as I say in the recipe, and its fine.

          • Jordan May 28, 2017 at 2:36 pm

            How did you pipe the buttercream, like one squeeze at a time??? In the middle and on the top?

  • Reply Jane's Patisserie January 31, 2017 at 6:02 pm

    Hiya! Yes I would use 2tsp more baking powder ?

    • Reply Jordan May 24, 2017 at 9:18 pm

      Sorry meant beat not best. And one more thing on eggs, do I weigh them in their shells?

  • Reply Sam Wong January 31, 2017 at 5:47 am

    Hi, was just wondering would it be okay if i baked this on a Friday afternoon and served it on a Sunday night?Or, bake it on saturday morning and serve it on Sunday night? Or is this recipe only good for serving it on the day of baking the cake? Thanks!

    • Reply Jane's Patisserie January 31, 2017 at 9:14 am

      No you can do either, but I think baking on the Saturday would just be better and fresher compared to baking on the Friday! 🙂

  • Reply Caroline January 28, 2017 at 4:27 pm

    Hello, Jane! I found your cake by zoella and I have just out my cakes in the over however they seem very eggy! I put the correct amount of everything in tho and stirred well! What could of happened ?xx

    • Reply Jane's Patisserie January 28, 2017 at 4:29 pm

      It won’t be that they are ‘eggy’ if you put the correct amount in – it’s not possible. Are you sure you used the right amount of egg? It might be that the mixture split a little though? It’s hard to say – but with a cake you need as little & gentle mixing as possible. Sorry you had an issue! x

      • Reply Caroline January 28, 2017 at 6:51 pm

        I don’t know what happened but they Came out lovely! Thank you very much for the recipie and help!i love the butter cream filling! will sure be making more!X

  • Reply Candice January 27, 2017 at 8:22 pm

    Where is your icing nozzle from? x

  • Reply Charlotte December 31, 2016 at 10:52 am

    Hi Jane, I am currently baking your cake, but I have a major problem. I have used regular flour instead of self-raising flour. The cakes are in the oven and I am wondering if I messed up or if it will be okay..

    • Reply Jane's Patisserie December 31, 2016 at 2:03 pm

      They might just be quite flat in comparison to risen and fluffy, but only time will tell now I’m afraid!

      • Reply Charlotte January 6, 2017 at 12:20 pm

        It was terrible.. I had to re-make them, but it was worth it! It was soooooo good!

  • Reply Sasha December 4, 2016 at 1:58 pm

    This cake is just simply delish, yummy and gorgeous. I found this cake incredibly easy to make and it turned out nearly exactly like your picture. Lots of complements from my family. Thanks x

    • Reply Jane's Patisserie December 4, 2016 at 10:10 pm

      Oh yay! I’m so glad you and your family liked it!! Thank you! x

  • Reply Holly November 26, 2016 at 8:23 am

    Hi Jane,

    I love the idea of this cake and it looks incredible so definitely going to try making it for my boyfriends birthday only I know he really thinks the drip down icing effect is really cool like the caramac one you made, how could you convert that to his recipe do you think?
    Any advice would be really great,

    Thank you 🙂

    • Reply Jane's Patisserie November 26, 2016 at 5:04 pm

      I would do the sponge the same, but use 1.5 times the amount of buttercream if that makes sense? And don’t put as much in the middle as I have, about 2 tbsps for the two filling layers, and use the rest to decorate the top and edges. You can melt down Biscoff Spread gently as well and use that as a drip, or use the drip method on my Caramac or Oreo cakes!

  • Reply Saira November 17, 2016 at 7:42 pm

    Hi Jane, this recipe looks amazing! I’m planning on turning this into cupcakes, I was wondering how much buttercream would be needed to ice 24 cupcakes? x

    • Reply Jane's Patisserie November 17, 2016 at 7:50 pm

      I have a biscoff cupcake recipe already on my blog which you can use 🙂

  • Reply Jasmin October 27, 2016 at 8:11 pm

    Hi, I’m planning to make this cake and wondering if I can use whipped cream instead of buttercream. And if so could I still add the biscoff spread into the whipped cream?

    • Reply Jane's Patisserie October 27, 2016 at 8:12 pm

      If you use whipped cream you’ll have to store the cake in the fridge as dairy shouldn’t be out of the fridge for more than 4 hours, and you can add biscoff to the cream, but it might not whip the same x

  • Reply Liz Blois October 18, 2016 at 11:31 am

    This looks a truly yummy cake, do you prefer to use the smooth or crunchy spread? Which works best in your opinion?

    • Reply Jane's Patisserie October 18, 2016 at 7:34 pm

      Either will work perfectly, I used smooth though as I could pipe it, if you use crunchy it might block a piping tip x

  • Reply Cara October 7, 2016 at 4:21 pm

    Hi Jane, I have just found your website through the wonders of pintrest. I am currently planning my wedding and wedding cake which I am planning on making myself. My addiction to biscoff is REAL! I found this recipe and obviously it needs to be part of the big day. I’m planning on each tier being different (planning, whether it works is another thing) Do you think this cake is firm enough to be stacked as a middle tier of a 3 tier cake (will be supported with dowels too). Look forward to hearing back from you xxx

    • Reply Jane's Patisserie October 7, 2016 at 7:52 pm

      Hiya! Oh that sounds intense, I don’t know if I could make my own cake! I’m sure it would work, but its VERY soft, so maybe add in 100g of plain flour to the mix, and mix the mixture for about 5 minutes with a beater attachment so its silky smooth, and it’ll end up like a madeira cake almost… I realise madeira cakes are a little drier, but you could use a simple sugar syrup to keep the cake moist, and the slather on the Biscoff Buttercream! x

      • Reply Cara October 7, 2016 at 8:18 pm

        That’s a great tip. Thank! I’ll he doing a LOT of trial runs and a few full bake stack and ice runs too so it will be figured out in the planning stages. Can’t wait xxx

  • Reply Rachel October 6, 2016 at 4:16 pm

    This looks incredible! I’m just new to baking and loving it, I’m going to make this next weekend for my boyfriend’s birthday (we are both huge Biscoff fans!), what piping bags/nozzles do you recommend? I’ve tried some in the past which seem to fall apart whilst using :(.
    I’ll definitely be keeping up to date with your blog it’s fab! Thanks xxx

    • Reply Jane's Patisserie October 7, 2016 at 2:26 pm

      I use large nozzles which you can buy online, like the Wilton 1M or a large star, and I use Savoy disposable bags and they work perfectly! xx

  • Reply Biscoff Cake | bithikablogs September 30, 2016 at 2:53 pm

    […] in flavour. After searching across the interweb, I came across this Biscoff cake recipe from Janes Patisserie (her blog is pretty awesome when it comes to playing around with flavours!) and I just had to give […]

  • Reply Julia September 21, 2016 at 2:56 pm

    Hi Jane, I made this cake and it all was good apart from the icing. While I was piping it, the butter was literally seeping out of the bag and by the time I had done half of one row, I was left with hard ‘icing’ that had no butter or moisture in it. What gives? The room was cool, the cakes were cool, I had rinsed my hands in ice water before starting. This was so disappointing as it ruined the aesthetic of quite an expensive cake. 🙁

    • Reply Jane's Patisserie September 21, 2016 at 3:08 pm

      Hiya – chances are you split the buttercream. It’s not the recipe that’s incorrect, it’s something that’s been done whilst making it, as this recipe is based on a basic buttercream. You didn’t need to cool your hands in ice water or anything before piping it as well.. sorry you had problems, but as I say maybe there was something wrong with the ingredients you use, or you’d split the buttercream.

    • Reply Naadia September 27, 2016 at 2:28 pm

      This cake looks amazing !! However I am allergic to eggs :/ do you think that using the egg replacer would work?

      • Reply Jane's Patisserie September 27, 2016 at 3:23 pm

        Hiya – I’ve never used an egg replacer as I’ve never done egg free baking so I wouldn’t know I’m afraid 🙂

  • Reply LaRhonda Sparrow September 20, 2016 at 2:34 am

    Hey there! I’m so excited to make this recipe for an international potluck I’m a part of (I’m in America, but I’m obsessed with Biscoff!). I do have one question though. Would it be possible to put some cookie butter or even cookies into the batter itself? If so, how much do you think would be a good amount?

    Thanks so much!

    • Reply Jane's Patisserie September 20, 2016 at 8:18 pm

      Hiya! I wouldn’t personally as I don’t think the taste transfers through after baking so would basically be pointless 🙂 x

  • Reply Nicola September 13, 2016 at 5:37 pm

    Hi,
    This cake looks amazing!! I wondered how long the biscuits stay crisp in the cake for? I’m really excited about baking this for my friends birthday but the cake would be left out on a table for a few hours, probably in a warm-ish room. Will the biscuits stay crunchy?
    Thanks 🙂

    • Reply Jane's Patisserie September 14, 2016 at 6:31 pm

      I can’t quite remember if I am honest, but inevitably they will go soft eventually.. maybe put the biscuits on top as late as you can?! They don’t ever go super super soft, but will eventually be not as crisp 🙂 x

  • Reply Olivia August 15, 2016 at 9:33 am

    Hi I want to make a two-tier version of this cake as I only have two tins, but how many eggs would you say I should use and what about the milk and baking powder measurements? thank you.

    • Reply Jane's Patisserie August 15, 2016 at 9:36 am

      Use 300g worth of Butter, Sugar, Flour and Eggs, and reduce the baking powder to 1.5tsp and 3tbsps of milk – might take 5/10 minutes longer to bake.

      • Reply Olivia August 15, 2016 at 9:37 am

        Thank you! 🙂

  • Reply kate rossalyn August 13, 2016 at 5:39 pm

    hi jane do you know how i can use this recipie in cups because i don’t live in England i live in america

    • Reply Jane's Patisserie August 13, 2016 at 5:42 pm

      Hi, I’m afraid I don’t as I am not a fan of cup measurements – but you can find a guide to converting them on my ‘Helpful Tips’ page, or googling it would work! 🙂

  • Reply Anna Mcardle August 9, 2016 at 7:23 pm

    Where can you get the biscoff spread in Ireland? Xx

    • Reply Jane's Patisserie August 10, 2016 at 8:34 am

      I’m afraid I’m not sure as I’m in England, maybe check with your local shops if they sell it? Xx

  • Reply Zahra August 6, 2016 at 4:43 pm

    Hi Jane, just wondering whether I’d be able to use the recipe for a two tiered cake but with a 10″ pan or would this make the cake too thin? Thanks!

    • Reply Jane's Patisserie August 7, 2016 at 2:42 pm

      Hiya! It’s hard to say really, because as much as the tin may only be called 2″ bigger, the depth and volume of the difference is quite a lot, so I reckon it could end up quite thin?? Maybe bump it up to 500g of ingredients for the cake (and more eggs obviously too) so hopefully that’ll be enough! x

  • Reply Emily July 28, 2016 at 2:16 pm

    Hi Jane, how much ingredients would I use for a two layer cake?

    • Reply Jane's Patisserie July 28, 2016 at 2:17 pm

      I’d recommend using 300g and split between two tins, and bake for a little longer. If you only have the really thin sandwich style cake tins, reduce to 250g! x

      • Reply Emily July 28, 2016 at 2:19 pm

        Ok thank you! X

  • Reply Three tier sponge cake recipe! - Milk Bubble Tea July 24, 2016 at 8:58 am

    […] beat a classic sponge cake with strawberries mmm. This recipe was taken from the lovely Janes Patisserie, for her Biscoff cake after watching Zoe’s vlog. However as my dad isn’t a Biscoff fan, […]

  • Reply Joanna July 22, 2016 at 6:04 pm

    The cake looks lovely <3 but i don't have biscoff where i live (outside the uk) but i will try and make the cake with a different frosting 🙂

  • Reply Pip July 21, 2016 at 5:33 pm

    thanku

  • Reply Jayxo July 20, 2016 at 1:02 pm

    I’m here again from Zoella ! Loved the cake. I want it to be 4 tiers, how much more should I add to the 400 grams to make another layer ? Please advice.

    P.s : Your recipes are Amazing !!!! 🙂

    • Reply Jane's Patisserie July 20, 2016 at 1:38 pm

      Make it 550g and split between 4 tins, or use the same amount on the recipe but bake for longer in two deeper tins, then cut in half! (It’s already a lot of cake, so cutting two in half is probably best!)

      • Reply jayxo July 20, 2016 at 3:06 pm

        Thank you !! 🙂 🙂

  • Reply Linda July 18, 2016 at 12:02 pm

    So glad zoella baked this cake of yours or else I would never have found your fab page, I’m going to try a lot of your recepies everything looks beautiful, what a fab blog you got xx

    • Reply Jane's Patisserie July 18, 2016 at 5:39 pm

      Ohh thank you so much, Linda! That’s so sweet of you to say! 😀 xx

  • Reply Tommy July 18, 2016 at 3:43 am

    OMG Zoella used this recipe in her latest blog

  • Reply Mandy May 6, 2016 at 8:06 pm

    Hi Jane, if I make this in two 8″ tin how many eggs do you think it should use? I know you have stated 300g but does that mean weighing them out of the shells or in.
    Sorry if that’s a silly question but I want to get it right.
    Thank you

  • Reply Jessica May 6, 2016 at 4:32 am

    Just fantastic. I would break a diet in a heartbeat for a bite of this cake, no question. Even my willpower’s not THAT strong. Well done Jane!

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