Biscoff Cake!
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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!
Ingredients
Cake
- 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
Buttercream
- 250 g unsalted butter (room temp)
- 500 g icing sugar
- 300 g biscoff spread
- 2-3 tbsps boiling water (if required)
Decoration
- 4 crushed biscoff biscuits
- 12 biscoff biscuits
- 50 g biscoff spread (melted)
- sprinkles
Instructions
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!
Notes
- 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!
ENJOY!
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J x
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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.
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.
Thank you! 🙂
hi jane do you know how i can use this recipie in cups because i don’t live in England i live in america
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! 🙂
Where can you get the biscoff spread in Ireland? Xx
I’m afraid I’m not sure as I’m in England, maybe check with your local shops if they sell it? Xx
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!
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
Hi Jane, how much ingredients would I use for a two layer cake?
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
Ok thank you! X
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 🙂
Thanks!!
thanku
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 !!!! 🙂
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!)
Thank you !! 🙂 🙂
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
Ohh thank you so much, Linda! That’s so sweet of you to say! 😀 xx
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
OMG Zoella used this recipe in her latest blog
Ahh I’m freaking out, this is so cool!!
Hi Jane
If I wanted to make the cake in three 12” cake tins do you know how much of each ingredient I would need?
Use this website to convert – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
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
Out of the shells 🙂 x
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!
Hahahaha thank you Jess 😉