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A delicious and moist 3-layer Biscoff cake with Lotus biscuits! Perfect spiced and sweet cake for all biscoff lovers out there!

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 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 cheesecake and my biscoff fudge so I know that you guys will LOVE this. If you aren’t sure what biscoff is then I have no idea how else to explain it other than it is just DELIGHTFUL! Please check it out if you haven’t already – and you will understand my obsession. 

I used a simple cake recipe 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 ratios works with most sponges – and the best way is to use the weight of eggs in their shells, and match the rest of the ingredients to that. I use 7 medium eggs roughly in this cake – but say they equalled 410g, I would use 410g butter, sugar and flour as well! This isn’t essential, it’s just the easiest way to get the best sponge. 

Using the twist of light brown soft sugar in the sponges of the cake as I have in a few of my recipes now it really does work. I personally find that it makes the sponge actually that much moister and it’s utterly delicious compared to using normal caster sugar. This is of course optional though – you can use caster sugar or even dark brown soft sugar! Or a combination! 

The cake has a lovely natural caramel taste to go with the caramelised theme of the Biscoff so it’s utterly dreamy. The biscoff flavoured buttercream is deliciously light and moussey even though it has the addition of the biscoff itself so this cake is perfection in my eyes.

When making the buttercream it is so important to use BLOCK unsalted butter and not a spread or margarine of any sort. I always believe and will say this forever and a day that block butter is so important. I know it’s solid as anything, and you need to wait for it to be room temperature before you can use it – but it then sets so firmly after. 

If you use a baking spread or similar, you risk making the frosting far too soft. By the time you add the biscoff spread, you don’t want to end up with biscoff buttercream soup – and this is a definite risk. Top tip as well if your frosting splits – add a tbsp or two of boiling water or full-fat milk – it will bring it right back!

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 is 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!

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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Category: Dessert
Type: Cake
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling & Decorating Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 15 Slices
Author: Jane's Patisserie



  • 400 g unsalted butter (room temp)
  • 400 g light brown soft sugar
  • 7 medium eggs
  • 400 g self-raising flour
  • 2 tsp baking powder (optional)
  • 1 tsp vanilla extract


  • 250 g unsalted butter (room temp)
  • 500 g icing sugar
  • 300 g biscoff spread
  • 2-3 tbsps boiling water (if required)


  • 4 crushed biscoff biscuits
  • 12 biscoff biscuits
  • 50 g biscoff spread (melted)
  • sprinkles


For The Cake

  • Preheat the oven to 180ºc/160ºfan and line three 20cm/8inch round cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the unsalted butter and light brown soft sugar for a few minutes until light and fluffy.
  • Add in the self-raising flour, eggs, baking powder (if using) and vanilla and beat again briefly until combined.
  • 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)!
  • 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.

For The Decoration

  • Beat the room temperature unsalted 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.
  • Add in the biscoff spread to the buttercream and continue mixing, and gradually add the boiling water until you reach the desired texture if it is needed! Keep on beating for 5 minutes until whipped and silky smooth!
  • Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add the second layer, and pipe buttercream on again!
  • Add on the third layer of the cake and pipe on the rest of the buttercream.
  • Drizzle over some melted biscoff spread, and add on some biscuits, crushed biscuits and some sprinkles. Alternatively you can just slather the buttercream on instead! Enjoy!


  • 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 with two 8" tins (Can take slightly longer to bake)
    • 300g Butter
    • 300g Sugar
    • 300g Flour
    • 6 Medium Eggs
    • 1.5tsps Baking Powder/1tsp Vanilla
    • 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!
  • I wouldn't add the water to the buttercream unless it is essential. Often on a sunny or warm day, it won't be needed! 
  • This cake will last in an airtight container for 3 days, at room temperature.
  • I used a large round tip, to decorate this cake!


Find my other Dessert Recipes on my Recipes Page!

You can find me on:

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.




  1. Melissa on May 23, 2024 at 8:40 am

    Hi Jane, love all your recipes! I was wanting to make this cake but a smaller/ 2 sponge version instead of 3. I was thinking of changing the measures to 250g of dry ingredients and wondered how many eggs you’d recommend? 5 large? Thanks in advance 🙂

  2. Laura on January 3, 2023 at 4:15 pm

    Hey Jane – I love this recipe! If I wanted to make it into a loaf cake, how should I alter the measurements please?

    • Nicola on July 2, 2023 at 2:05 pm

      I really wanna try this as a loaf cake aswell! Have done the cupcake one

  3. Meg on August 26, 2022 at 1:18 pm

    5 stars
    I absolutely love this recipe! I use the Flora vegan butter blocks to make it dairy-free and the cake turns out perfectly. I was just wondering if this recipe is in either of your cookbooks, because I’d love to have a physical copy!

    • Jane's Patisserie on August 30, 2022 at 11:44 am

      Hiya! No, it is not i’m afraid, however you can print the recipe off using the print function on the recipe card! Hope this helps! x

  4. Shilpa on August 25, 2022 at 5:59 pm

    Hi Jane,

    I plan to make this cake tomorrow. I do not have self raising flour. I have regular All purpose flour. What is the quantity of baking powder that I should use? Is baking soda needed?
    Also can I ice the cake and leave it in the fridge to serve on Saturday? I live in India where it’s warm, hence cannot leave it out.

    • Jane's Patisserie on August 30, 2022 at 11:45 am

      Hiya! For every 150g flour, use 2 level tsp baking powder whisked in before used. Hope this helps! x

  5. Maya W on July 6, 2022 at 7:45 am

    5 stars
    How would I go about making this cake vegan? Had it non-vegan and absolutely loved it but just wanting a challenge! Thank you in advance 🙂 x

    • Jane's Patisserie on July 6, 2022 at 9:30 am

      Hiya! Take a look at me Vegan Biscoff Cake Recipe! Hope this helps! x

  6. Katie Foulds on May 16, 2022 at 6:41 am

    The cake was yummy but the feedback was that it tasted more like a banana cake…. Is that right? Definitely nice and light though!

  7. Sophie on November 4, 2021 at 11:46 am

    I am about to make this as a 2 layer (2 x 20cm tins) so using your 300g quantities but I only have large eggs and you state 6 medium eggs. Should I use 5 large?

  8. Shadia on October 7, 2021 at 8:02 pm

    Thanks for sharing this awesome recipe!!
    Just wondering if you could make this a sheet cake? What temp and how long???I wanted to use the cake for a number cake

    • Rob on September 18, 2022 at 11:49 am

      Hi, did you get an answer to this? Thanks

  9. Fiona Young on October 7, 2021 at 6:33 am

    Hi, I’m excited to make this but only have 7” tins. Can I make it in 3 of those? Or 2? – thank you 🙏

  10. Nicole on August 30, 2021 at 10:47 pm

    Hi Jane, sorry if this has been asked already although I’m struggling to work out how to bake this cake into a 4 layer 6” cake. Can you please help at all? 😭 x

  11. Sophie on July 13, 2021 at 11:28 pm

    Hello, does the biscoff spread need to be melted before going into the buttercream, or can it go in straight from the jar? X

  12. amanda yeates on July 6, 2021 at 4:55 pm

    Hi. Could you make this using 3 square 8 inch tins please? (instead of round) and would the timings be the same?

    • Ellen on September 22, 2021 at 6:43 pm

      I’m not sure on timings but apparently a
      square 8in tin is equivalent to a 9in round tin so ratios would be wrong.

  13. Aud on June 28, 2021 at 5:24 pm

    5 stars
    How deep should the tins be, I have 1 x 8×4 inch deep & 2 x 8×2 inch deep x

    • Jane's Patisserie on June 28, 2021 at 7:57 pm

      I tend to use 2.75″ deep tins or deeper to be safe x

    • Emma on August 6, 2023 at 11:13 pm

      Hi could you help with the quantities I need to make a 4 layer cake?

  14. Alex Jacobs on June 12, 2021 at 12:23 pm

    Is this able to be frozen once made please? (Without the biscuits on top)

    • Jane's Patisserie on June 14, 2021 at 1:14 pm

      Hey, yes without biscuits on top xx

  15. Sue on May 27, 2021 at 10:02 am

    Hi , I need to make this cake a couple of days in advance to pass on , but concerned biscuits on top will go soft ??

    • Jane's Patisserie on May 28, 2021 at 10:34 am

      Hey, yes they will, I would advise leaving them off until the last minute xx

  16. Glynnis on May 2, 2021 at 5:48 pm

    5 stars
    Lovely cake … my children were very happy with it 🙂

  17. Varsha on April 17, 2021 at 11:09 pm

    Hey Jane,
    Do you think instead of white chocolate if I used Callebaut gold to make the ganache it would work well with this? Also would the cream to chocolate ratio be the same to cover the outside of the cake with the Callebaut gold?
    Planning to also add salted caramel in the layers as the birthday girl is mad about Biscoff and salted caramel! Hoping this will go well with the cake.
    One last question, I need to make this as a 6 inch 4 layer cake. Would 2/3 of the recipe be about correct?

    • Jane's Patisserie on April 26, 2021 at 3:04 pm

      Hey, yes its worth a go but I havent tried it myself xx

  18. Jenny on April 13, 2021 at 10:05 am

    Hi Jane,
    Just wondering if you know roughly how high this cake measures to be? I’m not sure I have a container suitable to store it in. Also, what container would you typically use to store 3 layer cakes?

    • Jane's Patisserie on April 13, 2021 at 12:22 pm

      Hey!! It is 6-7 inches and I use cardboard cake boxes!xx

  19. Rebecca on March 25, 2021 at 4:46 pm

    5 stars
    Wow have just made this cake for my sons birthday and its amazing. Really great recipe and surprisingly easy to make it look so impressive

    • Jane's Patisserie on March 26, 2021 at 1:05 pm

      Hii! I am so glad you enjoyed it!x

  20. Sophie on March 23, 2021 at 2:48 am

    Hi Jane, I finally got my hands of biscoff spread in NZ and i really want to bake this for my birthday next week, I’m thinking of making 6inch (15cm) cakes though as 8inchs is a bit too big for us to finish at the office, what would you recommend re baking times in this smaller tin?

    • Jane's Patisserie on March 27, 2021 at 11:31 am

      Hello! Im so glad you found it! Unfortunately I am unsure on baking times but I know the recipe would be about 2/3rds x

  21. Leol on March 22, 2021 at 4:11 pm

    Can I use this as a 6 inch 3 or 4 layer cake?

    • Jane's Patisserie on March 27, 2021 at 11:33 am

      Hello! Typically 6″ cake is 2/3 of the recipe, so you would probably get away with it all for a 4 layer version but the baking times would change x

  22. Dominika on March 16, 2021 at 2:29 pm

    Can I use homemade whipped cream instead of butter for the cream? My fiance doesn’t like buttercream😩

    • Jane's Patisserie on March 23, 2021 at 3:24 pm

      I would say its risky because it’s very soft and doesn’t hold up that well! x

  23. Emma on March 15, 2021 at 2:00 pm

    Hi Jane,
    I was hoping to make the two tier version of this cake but I only have one 20cm spring form tin, will this still work if I put all the mixture in this tin with just a bit longer in the oven?
    Thanks, love your recipes!

    • Jane's Patisserie on March 23, 2021 at 3:19 pm

      It really depends on the depth of the tin, but personally I would say probably n to as most springform ones aren’t that deep x

  24. Jodie on March 13, 2021 at 2:20 pm

    Hi Jane I’m currently making this cake.

    The sponges are out the oven and cooling but the edges are a bit hard on some? They were soft when I took the cake out but since cooling gone a tad hard.
    I don’t have the best oven to be honest is this because I have over cooked it or my oven was on too high or does this genuinely happen anyway?
    Many thanks Jodie.

    • Jane's Patisserie on March 15, 2021 at 12:08 pm

      Hello! Yes unfortunately this definitely sounds like its the oven, so it may be worth lowering the temperature and trying a different shelf!x

    • Isma on January 4, 2023 at 2:03 am

      Hi Jane.

      Can the buttercream be made with an electric whisk? I don’t have a stand mixer

      Thanks ☺️

    • Jane's Patisserie on January 9, 2023 at 1:32 pm

      Hiya, yes absolutely it can! Hope this helps x

  25. Eva on February 19, 2021 at 9:09 am

    I only have one 24 cm cake tin.
    Could I make this cake in 1 tin and just slice it in 3 layers? Or do you recommend something else?

    • Jane's Patisserie on February 25, 2021 at 3:25 pm

      Oh gosh I am not sure – I would say it would be too thin for three layers as the volume difference between the size tins is about 1/3! It should do two layers though x

  26. Vikki on January 8, 2021 at 9:17 am

    Hi Jane. If I was making 4 x 8inch sponges, would it work just to double your recipe for 2 x 8inch sponges? Also is this cake suitable to crumb coat and cover completely? I’ve tried doing that with some recipes and the cake crumbles, so I usually stick to recipes i know work well for that, but really want to give this cake a go. Thanks!

    • Jane's Patisserie on January 8, 2021 at 12:22 pm

      For four 8″ sponges I do usually use 500g/10 medium eggs – and yes you can crumb coat it and cover it, sometimes its easier to chill the cake first as then the cake will crumble less x

  27. CLAIRE-LOUISE Wilson on December 11, 2020 at 8:45 pm

    5 stars
    This cake was so yummy and easy to make – even my non baking hubby managed it 😋

  28. Nancy Poppe on December 11, 2020 at 1:14 pm

    5 stars
    The first time I made a cake with buttercream, and what a great flavor with this Biscoff spread! Here in Belgium this is called Speculoos and the Lotus factory is close to where I live. As of next year, the name will change here too and we will have to call it Biscoff, which will be quite an adjustment having known it all our life as Speculoos.
    The only unfortunate thing with this cake was that I did not have a box that could carry such a high cake, so I fabricated two together. Love the recipees here! Great site.

  29. Karen Galpin on December 7, 2020 at 11:13 pm

    5 stars
    This recipe works perfectly each time I’ve tried it and everyone I’ve baked it for, absolutely loves it.

  30. Louis on December 7, 2020 at 10:15 pm

    5 stars
    First cake I baked from your recipes for my girlfriend’s birthday and it went down a treat!

  31. Leanne on December 4, 2020 at 5:20 pm

    Hi Jane,

    I’m making this for my mums bday next week, I note that for the sponge you have put unsalted butter/stork – generally speaking I use flora buttery for my sponges as it makes them very light and moist, whereas using real butter gives it a denser texture. What would you recommend for this particular cake?

    • Jane's Patisserie on December 4, 2020 at 6:24 pm

      If you use flora buttery for cakes then use that!

  32. Emily on December 3, 2020 at 5:38 pm

    Hi Jane this is a very random question regarding this cake but do you know how tall this would be? So I know if it would fit in my boxes? Thanks

    • Jane's Patisserie on December 4, 2020 at 8:38 am

      I would say it’s about 6/7″ tall!

  33. Amelia Eve on October 9, 2020 at 12:53 pm

    Hiya Jane,

    I’d love to make this cake for my birthday next week. I only have 2 20cm/8” tins, so I was going to do your 2 layer version of this cake 😃. How much longer would you recommend cooking the cakes for?

    Thank you so much for your help 💕

  34. Alsa on October 7, 2020 at 7:10 am

    Hi Jane, I’m planning on making this cake in batches, because i have limited time to bake each day. Would it be possible to bake the cake layers and then freeze them first (with wrapping them and putting it in a container of course)? And how long would you say it’ll last? Thank you so much..

    • Jane's Patisserie on October 7, 2020 at 2:20 pm

      Yes you can freeze them! I have frozen sponges for 6 months before and it’s been fine, but as long as they are wrapped properly they’ll be fine! xx

  35. Lisa on September 11, 2020 at 11:56 pm

    5 stars
    Hiii do you sift both your flour and icing sugar?
    Also do you level your cakes with a cake leveller? Mine always come out slightly domed on one side rather than the centre. I’ve tried cooling them upside down but its still noticeable

    • Jane's Patisserie on September 12, 2020 at 10:50 am

      I never bother sifting really – only on bakes that really really need it, but generally for cakes I don’t. And no I don’t, mine always bake quite flat as I have a new fan oven so the air circulation is really good, but if you have to it’s no bad thing! It happens! x

  36. Sam on September 9, 2020 at 2:09 pm

    Hey Jane,

    Just wanted to say thank you so much for your recipes.

    Since lockdown has began I’ve gotten into baking and I’m loving it. So far I’ve made your cheesecakes, loaf cakes and tray bakes and loads more.

    I finally feel ready to a make cake like this but I wanted to get some advice before buying cake pans.

    In your opinion what is better; loose bottom pans or fixed bottom? Also does the depth of them matter or the thickness?
    Thank you in advance ❤️

    • Jane's Patisserie on September 9, 2020 at 2:26 pm

      Generally all the cake pans I buy are loose bottomed, apart from a few – most people find it easier to get bakes out of loose bottomed ones. And generally they are all 2.5″ deep or deeper! x

    • Sam on September 10, 2020 at 11:18 pm

      Thank you for your response. I managed to get some loose bottom tins 🙂

      I’m using stork for the sponge. Does this have to be room temp? How much in advance should I take this out the fridge? Thank you!

    • Jane's Patisserie on September 11, 2020 at 8:40 am

      No, stork does not x

  37. Chelsea on September 1, 2020 at 11:55 pm

    5 stars
    Used to bake but stopped about 10 years ago. Started again recently and made a couple of your cupcake recipes which all turned out okay then I followed this recipe exactly to make the biggest biscoff lover their birthday cake!! Sat infront off the oven watching them bake and it turned out perfect!! Thankyou for a fabulous recipe, I can’t wait to bake some more! X

  38. Claire Lennon on August 23, 2020 at 7:59 pm

    Hi Jane I’ve just made this vake but have no air tight container large enough. How long would you say it was last and would a cardboard cake box do? Cake is amazing!

  39. Madeleine on August 13, 2020 at 11:56 pm

    Hi, once I have assembled the cake and the buttercream how long will it hold it’s shape for and how should I store it? I would ideally like to assemble it on Saturday morning for a Sunday afternoon birthday party. Thanks!

    • Jane's Patisserie on August 14, 2020 at 9:21 am

      The assembled cake lasts about 3+ days – so Saturday for Sunday is fine!! I would store at room temp though so the cake doesn’t dry out in the fridge x

  40. Grace Macdonald on August 12, 2020 at 11:01 am

    Hey! Could this be made without baking powder I’ve tried making it with it and it just domes and all the other cakes don’t require baking powder any help would be fab?? X

    • Jane's Patisserie on August 12, 2020 at 1:31 pm

      Lots of cakes do require it, but it depends what you are after texture wise – you can leave it out, it’s just slightly less light! x

    • Grace Macdonald on August 12, 2020 at 4:35 pm

      Hi! How do I stop the buttercream splitting I am using the correct ingredients could it be the heat?

    • Jane's Patisserie on August 24, 2020 at 9:29 pm

      It can definitely be the heat, mixed with how it’s mixing. Usually I find the boiling water can save it, but sometimes it won’t. Sometimes a Bain Marie can help smooth it out a bit too! x

  41. Grace Macdonald on August 11, 2020 at 8:36 pm

    Hey Jane! In need of some serious help with this recipe please! I’ve baked the cake as a two layer cake in 7 inch tins I always use them for all of your recipes and add a extra 5-10mins to the baking time. I’ve made and baked the cake for 40mins and taken it out and it is partially cooled but I’ve realised that it isn’t 100% cooked so have put it back in for 5-10mins. Will that be ok? I’ve also made the icing and it looks split I’ve added the water and it still looks split so should I still just keep beating until it works? I’m actually really embarrassed saying this and I’m usually really good at it but I guess everyone makes mistakes. How you can help xx

    • Jane's Patisserie on August 24, 2020 at 9:30 pm

      There’s no reason to be embarrassed – so many factors can cause a bake to change. Even just a weird batch of eggs or butter for example! I find it’s best to listen to the cake and if it’s still make a bubbling/crackling sound it needs longer x

  42. […] → Click Here ← […]

    • Jemima Christmas on August 3, 2020 at 6:01 pm

      How can I make this vegan Jane?

    • Jane's Patisserie on August 3, 2020 at 6:20 pm

      Have a look at my vegan biscoff cakes and my vegan Victoria sponge!! x

    • Jemima Christmas on August 4, 2020 at 10:33 am


  43. CreationsandCakes on July 28, 2020 at 4:21 pm

    5 stars
    Honestly this cake taste amazing, i’ve made this countless of times and everyone has always loved it !!!

  44. Elisha davies on July 14, 2020 at 5:46 pm

    Hi Jane, this is not a question about this specific cake. I have been following your recipes for a short while now and I have seen a lot of people use milk when making their buttercream but this is not listed in your recipe. Do you recommend using milk when making buttercream or would it still be the same without? Thanks, your cakes are also amazing 🙂 x

    • Jane's Patisserie on July 14, 2020 at 7:47 pm

      So this depends entirely on the recipe, and the situation – such as in the middle of summer, I wouldn’t ever add liquid to a buttercream – but middle of winter I may want to add a little whole milk (always full fat) or boiling water to help smooth the buttercream out. It’s not an essential ingredient!

  45. Becky Yeo on June 25, 2020 at 9:27 am

    Hi Jane,

    Do you by any chance know the measurements if I wanted to make this as a two tier cake instead of 3?

    Thanks so much! Love this it looks amazing!!!!

  46. Sam on June 24, 2020 at 7:08 pm

    Hi Jane,

    When you say to use stork in your recipes do you mean the baking spread that comes in the tubs or the baking block in the foil wrapper?

    Thank you! 😁

    • Jane's Patisserie on June 24, 2020 at 9:45 pm

      I tend to mean the tub version, and I only use it for cake sponges not buttercream! x

  47. Grace on June 5, 2020 at 5:04 pm

    Hi, is it possible to use golden caster sugar instead? The shops are a little short on some types of sugar at the moment

  48. Niamh on June 1, 2020 at 2:37 pm

    Hiya, your cakes are great!! Quick question though, I only have two cake tins so if I cooked two layers and then cooked the third one after would the mixture still be okay or should it not be left for that long?

    • Jane's Patisserie on June 1, 2020 at 3:16 pm

      Hey! Yes, that should be fine – I don’t usually recommend it, but if you are quick about it, it should be fine!! Or you could bake the mix into just two tins (and split them in half) and just bake for longer! x

  49. Niamh on June 1, 2020 at 2:33 pm

    Your cakes are great!! Quick question though, I only have two cake tins so if cooked two layers and then cooked the third one after would the mixture still be okay if its been made and then has to wait to be cooked?

  50. monica on May 28, 2020 at 12:24 am

    5 stars
    hey Jane!
    going to be baking this on Friday as a birthday cake for my sister for saturday, how would you say to store this as its such a big cake? im assuming this sort of cake shouldn’t go in the fridge but I don’t want to leave it out and then it goo all hard or something happen.. I don’t know if that sounds stupid lol I’ve got some cake boxes?xx

    • Jane's Patisserie on May 28, 2020 at 7:08 pm

      Hey! Personally I wouldn’t refrigerate as it will dry it out! Room temp is actually the best for a cake like this! Just find the coolest place you can in a cake box X

  51. Mal on May 20, 2020 at 3:45 pm

    5 stars
    Hi Jane, I made this 3 tiered cake for my sisters birthday and it turned out wonderful!
    I am wanting to reuse the Lotus flavoured buttercream for a chocolate 2 tiered cake.
    How should I adjust the measurements to fit and cover 2 tiers?
    Thanks a lot!

    • Jane's Patisserie on May 20, 2020 at 8:48 pm

      Hiya – I would use it as it is, as that should be enough to do the two layers, and sides!!

  52. Sarah on May 18, 2020 at 4:02 am

    I am planning on making it two tiered using 8” tin but I only have plain flour. I read your comment about the conversion, for every 150g plain flour add 2tsps baking powder. Is this in addition to the amount of baking powder mentioned in the recipe?

    • Jane's Patisserie on May 18, 2020 at 11:10 am

      Hey! So if I was making my own self raising, I wouldn’t add in the extra baking powder x

  53. Zara on May 4, 2020 at 11:41 am

    5 stars
    Made this for my bday, I had never baked before and now I can’t stop! I can always rely on this blog for good recipes 🙂

  54. Faye on April 25, 2020 at 4:40 pm

    Thank you! I’ll give it a go with 2x 9” 🤞🏻

  55. Faye on April 25, 2020 at 1:52 pm

    Hi, I’m hoping to make this cake for my birthday 😊 – I only have 2 x 9″ cake tins. Would the amount of cake mixture be correct for this or would I need more/less? I know you have put adjustments for 2 x 8″ tins but can’t find any info on 2 x 9″. Many thanks

    • Jane's Patisserie on April 25, 2020 at 2:23 pm

      I only do recipes in 8″ tins as it’s the most common size – so I can’t provide recipes for every other tin size, unfortunately! A 9″ tin is typically about 1/3 bigger in volume, so you should be able to split the recipe between two 9″ tins easily!

    • Angela Freeman on May 26, 2020 at 12:26 pm

      Hi would I be able to use dark brown soft sugar for this recipe

    • Jane's Patisserie on May 26, 2020 at 4:10 pm

      Yes definitely! It just has a slightly more caramel/treacle taste! x

  56. Jane B on April 15, 2020 at 4:22 pm

    This cake is stunning! Have just made it with my girls for hubby’s birthday tomorrow. He is goug to love it!
    Quick question though – my buttercream seemed to split. What should I do differently next time to avoid this?
    Many thanks

    • Jane's Patisserie on April 16, 2020 at 9:57 am

      Ahhh I’m so glad!! And it might just have been overbeaten slightly – it can depend on what mixer you used and so on but I’m sure it’ll taste lovely!

  57. Laura on April 7, 2020 at 3:39 pm

    5 stars
    If I could give this recipe more stars I would.
    Made this yesterday for my sisters birthday and it was absolutely amazing! The recipe was straight forward to follow and it is definitely a wow cake.
    Thank you for sharing this Jane and for also sharing your personal story you are an inspiration. X

  58. Magda on March 26, 2020 at 10:46 am

    can I use flour Plain

    • Jane's Patisserie on March 26, 2020 at 2:23 pm

      You will need to add in baking powder, other wise it will be a very flat cake. You need 2tsps baking powder per 150g of plain flour.

  59. Emily plunkett on March 9, 2020 at 1:11 pm

    Hi Jane! Is it possible to make this a two tier cake?

  60. Emily Gray on March 5, 2020 at 3:20 pm

    Random question……. How tall does this measure? Wanting to get a cake storage container but not sure if there’s one deep enough?

    Thank you 🙂

    • Jane's Patisserie on March 5, 2020 at 3:32 pm

      It measures roughly 6inches with a cake board I would say?!

    • Emily Gray on March 8, 2020 at 3:27 pm

      Amazing thank you ☺
      You don’t have a video of this one showing how you decorate it do you? I want to get it perfect, very nervous lol!

    • Jane's Patisserie on March 8, 2020 at 7:39 pm

      Check my YouTube!

  61. Helen on January 26, 2020 at 2:38 pm

    Hi Jane. How would I make this recipe gluten free please.

    • Jane's Patisserie on January 26, 2020 at 3:52 pm

      You’d be able to make the sponges GF easily by switching, but Biscoff spread and biscuits aren’t GF so it’s sort of impossible!

  62. Arti Gondhia on December 27, 2019 at 11:53 pm

    5 stars
    Lovely cake made one of your cakes for the first time. Used 8inch trays baked for around 40-45 mins came out a winner. The cake was demolished in no time.

  63. Maisie on November 18, 2019 at 12:03 pm

    Hey! Is it essential to have a electrical mixer or can it be done by hand?

    • Jane's Patisserie on November 18, 2019 at 6:06 pm

      I would say its a million times easier with one – you can buy electric hand whisks for £4.99!

  64. Julie Parkhill on September 24, 2019 at 9:06 pm

    5 stars
    Hi thanks for the recipe, cakes have turned out lovely and risen and the butter cream is delicious. Do you think the cake would handle being covered with fondant icing?

    • Jane's Patisserie on September 25, 2019 at 8:05 am

      It could do – have a look at my biscoff drip cake as that is covered in ganache, which would be the perfect base to top with the fondant!

  65. Amy on September 2, 2019 at 9:14 pm

    5 stars
    Favourite cake!

  66. Making a Biscoff Cake. · Thginkcm. on August 31, 2019 at 4:06 pm

    […] fussy, and like they had too many ingredients, to try myself. However, after a quick look at the original recipe on Jane’s Patisserie blog, I realised that the recipe did in fact look like something a very […]

  67. Michelle on August 31, 2019 at 7:56 am

    Hi Jane. I’m relatively new to baking and want to try making this cake for my Grandma. I’ve read in a few places that you should weigh the eggs first and then weigh the butter and flour to be the same. Do you think this is necessary? Also, I only have two cake tins. Will it be ok to let the cake mix sit whilst the first two sponges cook and then pour the remaining mix into one of the tins to cook once it’s out the oven to ge the three layers? (Hope that makes sense!). I cannot wait to try this cake!

    • Jane's Patisserie on August 31, 2019 at 9:29 am

      Hey! This does weigh the same. You can either use 8 medium or 7 large eggs, and it’s perfect for the bake. Also, it’s probably better to bake into two and bake for longer and then split, as cake batter needs to be used straight away! Or, you can make 2/3, and then make the other 1/3 later on! Or, use the recipe in the notes section to make a two layer.

  68. Hannah Ellis on July 3, 2019 at 7:18 pm

    Hi Jane, going to use this recipe for my boyfriends birthday but just wondering if I put all the eggs & flour in all at the same time then briefly combine or gradually add it all? I know the recipe doesn’t say gradually but wanted to double check. Thanks!

    • Jane's Patisserie on July 3, 2019 at 10:04 pm

      I just chuck them all in!

    • Anna on September 25, 2019 at 10:53 pm

      Hi, just made this cake and the butter cream went wrong…..
      I did exactly as receipe said but it was not a creamy texture. It was more like a greasy thick mousse kind of texture. It was also a darker brown rather than a creamy colour.
      What did I do wrong??

    • Jane's Patisserie on September 26, 2019 at 9:14 am

      You will have either used an incorrect ingredient, such as the wrong butter (which is often the case), or made it incorrectly. What exact ingredients did you use? And what mixer did you use? As the buttercream contains Biscoff, it will be a brown colour.

  69. Jessica on June 14, 2019 at 4:20 pm

    Hi Jane can I use demorara sugar instead of light brown or will this ruin the recipe? I loved your Biscoff cheesecake so I can’t wait to try this. Thank you!

    • Jane's Patisserie on June 14, 2019 at 5:36 pm

      It may be ever so slightly different, but should be absolutely fine!!

  70. Meghan on May 19, 2019 at 3:19 am

    Hi Jane ,
    Is it okay if I used half light brown sugar and half Demerara sugar and if I do will the bake be different

    • Jane's Patisserie on May 19, 2019 at 12:23 pm

      You can do, it might just taste every so slightly different!

  71. Taya on May 14, 2019 at 3:12 pm

    5 stars
    Hi, my colleague made this for our team. It was an absolute taste sensation, thanks Simon! Thanks Jane!

  72. Louise on May 10, 2019 at 11:52 pm

    Hi Jane I am hoping to make 3 9 inch cakes will I need to increase the amount of buttercream aswell as the cake
    Thank you ,

    • Jane's Patisserie on May 11, 2019 at 9:26 am

      Yes, I would add probably another 1/3 onto the cake, and buttercream!

  73. Louise on May 6, 2019 at 4:07 pm

    Hi Jane. I’m making this cake in 2 weeks time but I only had 3, 9inch tins so how many grams of the butter and sugar etc. Should I add on
    Thank you,

    • Jane's Patisserie on May 6, 2019 at 5:00 pm

      Hiya! You need to add another 1/3 onto the recipe – the timings will also be different.

  74. Vicky on November 10, 2018 at 10:02 pm

    5 stars
    Hey. Made this recipe this week. I intend to let the kids decorate it tomorrow but wanted to say how amazing the recipe is. I even used vitalite spread for my lactose intolerant nephew and the cake rose wonderfully (left it for 30 mins in the oven) thank you for this recipe. I love biscoff. Admittedly not a fan of the cookie butter on its own but great in buttercream.
    Thank you for this creation Jane xx

    • Hk on April 18, 2019 at 7:33 am

      Hi there jane, will b trying the recipe for my husbands bday, but ws wondering if i cud use dark brown sugar instead of light brown sugar. Wud it make a difference in taste or look?

    • Jane's Patisserie on April 18, 2019 at 8:20 am

      It will taste different, and may look darker, but shouldn’t affect the bake!

    • Bee on June 19, 2019 at 6:28 pm

      Can i use the melted biscoff spread as a drip?

  75. Katie on October 10, 2018 at 9:12 pm

    5 stars
    Hi Jane! This recipe looks amazing and I plan on giving it a go this weekend! May I ask, do you think there is enough buttercream in this recipe to fill and cover the cake? I want to make it into a drip cake 🙂 Thanks in advance!

    • Jane's Patisserie on October 11, 2018 at 8:52 am

      Hiya! Umm it should be enough? But it won’t be very thick though if that makes sense. You could add on 1/3 more on, and then make some cupcakes or something if you have spare? x

  76. Jules Francis-Sinclair on September 25, 2018 at 2:53 pm

    Hi Jane, thanks for sharing another great recipe. I’ve been asked to make a biscoff cake for a friends son’s 16th birthday this weekend and it needs to be A4 size. Do you have an idea of quantities and timing? I’m thinking of doing three separate layers…do you think this will work?

    • Jane's Patisserie on September 25, 2018 at 7:40 pm

      Hiya! I’m afraid I am slightly unsure of what that would be – you would probably need a good load of the mixture as A4 is about 8.5″x11.5″, so maybe at least double it, and use x2 for a layer? You might get a bit of leftover but it’s better to have enough, rather than not enough! x

  77. Danette on September 3, 2018 at 12:57 pm

    5 stars
    I made this for my son’s 20th birthday recently. It was a great success!! Lovely recipe, easy to follow and was all the birthday party guests LOVED it.

    • Jackie on March 31, 2020 at 5:51 am

      5 stars
      I have made this cake a few times now and it is always very popular. Now trying it as a drip cake. Thank you for sharing these delicious recipes 😊

    • Jane's Patisserie on March 31, 2020 at 10:27 am

      Ahh yay! I hope you love the drip cake version!

  78. malak on May 29, 2018 at 4:14 pm

    hi jane
    i would like to ask if i only want to make 2 layers cake , do i half the ingredients ?
    hope you answer as soon as possible.
    thank you.

    • Jane's Patisserie on May 30, 2018 at 8:51 pm

      Theres notes on the post about how to make it only two layers.

  79. Tracey on May 13, 2018 at 11:48 am

    Hi Jane, I’m unable to locate Speculoos/Biscoff Cookie Butter in any local supermarkets is there any alternative I can use?
    many thanks

  80. Rukshana on April 24, 2018 at 2:01 pm

    Hi Jane, please can I ask if it’s okay to use salted butter/spread? I usually do when I make simple vanilla cake, but not sure if it will have a negative affect on your recipe?
    Thank you

    • Jane's Patisserie on April 24, 2018 at 2:55 pm

      If its something you usually do, you should give it a go. I just personally use unsalted as I find it best!

    • Rukshana on April 24, 2018 at 2:56 pm

      Okay will do, thank you!

  81. Mrs Pissacco on April 20, 2018 at 6:34 pm

    HELP ME! Can you use smooth lotus spread X2 instead of crunchy? SOS

    • Mrs Pissacco on April 20, 2018 at 6:37 pm

      URGENT HELP NEEDED I’m scared my granddaughter will hate me if I get it wrong – I’m baking it for her birthday tonight and she loves zoele (I’m sorry that might not be her name, I’m not exactly down with the kids 😉 )

    • Jane's Patisserie on April 22, 2018 at 9:12 am

      Yep, smooth or crunchy works!

  82. Lemon & Blueberry Cake! - Jane's Patisserie on March 31, 2018 at 5:48 pm

    […] fresh blueberries in the sponges give the cake a hole new element. I based it very similarly on my Biscoff Cake, but used caster sugar instead of light brown sugar as I wanted a lighter sponge in flavour, and […]

  83. Bilal on March 31, 2018 at 4:16 pm

    Hi Jane should I use 2 8 inch or 9 for 2 layer version thank you

    • Jane's Patisserie on March 31, 2018 at 5:15 pm

      You would still use two 8 inch pans, it might just take a little longer to bake.

  84. Aki b on March 31, 2018 at 4:12 pm

    Hi Jane I want to make a 2 layer version would I use 2 8 inch or 2 9 hope u answer soon wanna make in a hour time many thanks

    • Jane's Patisserie on March 31, 2018 at 5:15 pm

      You would still use two 8 inch pans, it might just take a little longer to bake.

    • Aki b on March 31, 2018 at 5:24 pm

      Thanks gonna try right now

  85. Salted Caramel Drip Cake! - Jane's Patisserie on March 28, 2018 at 2:37 am

    […] Recently I was asked to make my friends Birthday Cake, so I had to oblige.. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on! I didn’t know what flavour to use, but then I remembered she has an obsession with all things Salted Caramel, so this was obviously going to be the flavour. I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake. […]

  86. Anna on March 17, 2018 at 5:22 pm

    I made this today for my husbands birthday as he’s a real lover of biscoff. It went down a TREAT with the whole family! Thanks again for another fab recipe. Yours never seem to fail.

  87. KP on March 1, 2018 at 9:59 am

    by a smaller version of the cake do you mean 2 tier or just one cake?
    I can’t wait to make this!!

  88. Carleen on January 29, 2018 at 5:05 pm


    I made this cake and all three cakes doomed in the middle ! I cooked another 3 I tried to cook them slower on a lower light and it happened again.

    It literally doesn’t rise in the middle ! Please help ?

    I just filled it with buttercream but I want to perfect it

    thanksss !! Xx

    • Jane's Patisserie on January 31, 2018 at 9:49 am

      If it didn’t rise at all it either wasn’t done baking by quite a long way, or you didn’t mix the mix correctly.

  89. Amy M Michiaels on December 11, 2017 at 1:48 am

    HELP! This is my second attempt and I’m having repeat of last time. The cake is not baking in the 25-30 mins. At 25, the majority of the center is still giggly. The last cake baked nearly 40 mins and was extremely dry, obviously. It’s in 3 8″ pans, evenly divided at 325F

    • Jane's Patisserie on December 11, 2017 at 10:00 am

      By the Fahrenheit temperature you are describing, I will assume you aren’t in the UK? There is no way a cake sponge should take that long if its made correctly, or using the correct ingredients. Maybe your measurements are slightly off if you have been altering them. And if it was dry it was overbaked.

  90. Emma B on December 4, 2017 at 8:30 pm

    Hello it’s me again! I recently asked you about how many jars/packs of Biscoff spread & biscuits to get about a week ago. I have another question: how do I keep it fresh if I’m making it the morning of Christmas Eve and it needs to be good Christmas Day in the evening. If I put it in a glass jar thingy that you store cakes in then surely the buttercream will go all weird, and if I put it in the fridge it will stiffen up and won’t be very good… what do I do? Btw I’m OBSESSED with this blog website 😍💕xx

    • Jane's Patisserie on December 6, 2017 at 1:31 pm

      I would leave the cake at room temp as its quite cold this time of year anyway. It will be fine for a few days at room temp! x

  91. Emma B on November 26, 2017 at 5:32 pm

    Hi!! I’m making this on Christmas Eve for Christmas Day for about 6-8 people. Might i ask how many jars of Biscoff Spread to get? It’s important that I make this cake (I live in the UK so it’s easy to get). Also how many packets of Biscoff Biscuits to get? Thank you (I’m here from Zoella’s Blog xx

    • Jane's Patisserie on November 26, 2017 at 9:05 pm

      One tub of spread, one packet of biscuits!

  92. Anas on November 21, 2017 at 12:46 pm

    Can i use cake flout instead of self rising

    • Jane's Patisserie on November 22, 2017 at 10:35 am

      Are you based in America? I believe them to be the same.

  93. Marquita Medley on November 4, 2017 at 12:12 pm


    I am trying to make this cake for my baby shower. I am a little nervous and want to get it JUST right. I’ve never heard of icing sugar. I am led to believe it is the same as powdered sugar. Is this true? I don’t know if there’s a difference in terminology(I’m in MIami in the states). Can you help, please?

    • Jane's Patisserie on November 4, 2017 at 12:33 pm

      Hiya! Yes I’m in the UK, and its Icing Sugar here. The equivalent in America is powdered sugar. 😊

  94. Haze on October 7, 2017 at 8:55 pm

    Hi Jane, can you tell me what the biscoff butter is or where I can but it please I’m in the uk thanks x

    • Jane's Patisserie on October 7, 2017 at 9:14 pm

      Biscoff spread is found in all supermarkets in the jam/nutella section. Google for an image so you know what you are looking for.

  95. Lilian on October 1, 2017 at 10:55 am

    Hi Jane
    This cake looks lovely and I can’t wait to try it out.
    Three questions:
    1) Which Light brown sugar would you recommend I use as there are so many varieties out there?
    2) How do I weigh the eggs, without the shells?
    3) I would like to make a two tired cake instead of three, what measurements can I use to do this please?
    Thank you very much ?

    • Jane's Patisserie on October 3, 2017 at 2:31 pm

      Just normal light brown sugar, and its a rough estimate for the eggs so I use a rule of 50g per medium egg. For a smaller cake, look at the tips and ideas section.

    • Jane's Patisserie on October 3, 2017 at 2:32 pm

      Any light brown sugar will do – and I use a rule of 50g per medium egg. For the smaller cake, look at the tips and ideas section.

  96. Leya on September 25, 2017 at 6:56 pm

    Hi, quick question: why does it say “boiling water” now instead of milk in the buttercream frosting ingredients? Is there a significant difference in the outcome?

    • Jane's Patisserie on September 25, 2017 at 7:00 pm

      not really – the milk is the old version, should say boiling water.

  97. […] sugar instead of white sugar to give it more of a caramel flavour. I used a sponge recipe from Jane’s Patisserie blog and the quantities make a sponge mixture that fits exactly into Jamie Oliver’s Square […]

  98. Lizzie on June 29, 2017 at 9:46 pm

    Hey Jane! I was wondering if it would work if I just put the cake mixture into cupcake cases and also how many cupcakes it could make? I don’t really need a huge amount of cupcakes so do u recommend any way of scaling down the measurements if the original ones make too many? Xx

    • Jane's Patisserie on June 29, 2017 at 10:37 pm

      Just use my biscoff cupcake recipe already on my blog ?

    • Lizzie on July 2, 2017 at 9:12 am

      Ah great! Sorry didn’t know you had one

  99. Sarah on 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

    • Jane's Patisserie on 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.

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

      I only have an electric mixer would that work??

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

      Yes thats fine!

    • Jordan on 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 on 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 on 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 on May 27, 2017 at 1:51 pm

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

    • Jordan on 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?

  100. Jane's Patisserie on January 31, 2017 at 6:02 pm

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

    • Jordan on 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?

  101. Sam Wong on 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!

    • Jane's Patisserie on 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! 🙂

  102. Caroline on 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

    • Jane's Patisserie on 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

    • Caroline on 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

    • Jane's Patisserie on January 29, 2017 at 7:12 pm

      Ah amazing – I am so glad!!! x

  103. Candice on January 27, 2017 at 8:22 pm

    Where is your icing nozzle from? x

  104. Charlotte on 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..

    • Jane's Patisserie on 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!

    • Charlotte on 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!

    • Jane's Patisserie on January 6, 2017 at 6:08 pm

      Oh dear ? Well I’m glad it worked out in the end!!

  105. Sasha on 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

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

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

  106. Holly on 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 🙂

    • Jane's Patisserie on 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!

  107. Saira on 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

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

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

  108. Jasmin on 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?

    • Jane's Patisserie on 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

  109. Liz Blois on 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?

    • Jane's Patisserie on 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

  110. Cara on 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

    • Jane's Patisserie on 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

    • Kirsty on January 23, 2021 at 4:34 pm

      Has anyone tried making this as a 6″ and three layers? How much would you need to adjust the recipe?

  111. Rachel on 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

    • Jane's Patisserie on 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

  112. Biscoff Cake | bithikablogs on 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 […]

  113. Julia on 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. 🙁

    • Jane's Patisserie on 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.

    • Naadia on 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?

    • Jane's Patisserie on 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 🙂

  114. LaRhonda Sparrow on 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!

    • Jane's Patisserie on 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

  115. Nicola on September 13, 2016 at 5:37 pm

    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 🙂

    • Jane's Patisserie on 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

  116. Olivia on 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.

    • Jane's Patisserie on 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.

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

      Thank you! 🙂

  117. kate rossalyn on 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

    • Jane's Patisserie on 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! 🙂

  118. Anna Mcardle on August 9, 2016 at 7:23 pm

    Where can you get the biscoff spread in Ireland? Xx

    • Jane's Patisserie on 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

  119. Zahra on 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!

    • Jane's Patisserie on 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

  120. Emily on July 28, 2016 at 2:16 pm

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

    • Jane's Patisserie on 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

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

      Ok thank you! X

  121. […] 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, […]

  122. Joanna on 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 🙂

  123. Pip on July 21, 2016 at 5:33 pm


  124. Jayxo on 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 !!!! 🙂

    • Jane's Patisserie on 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!)

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

      Thank you !! 🙂 🙂

  125. Linda on 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

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

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

    • Claire on October 7, 2021 at 9:43 am

      Hi I want to do a larger 10inch 2 tier version of this. I have seen from one of the other comments that you suggested doing 500g of the ingredients but how many extra eggs should I use please. Thanks a lot

  126. Tommy on July 18, 2016 at 3:43 am

    OMG Zoella used this recipe in her latest blog

  127. Mandy on 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

  128. Jessica on 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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