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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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
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
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
One tub of spread, one packet of biscuits!
Can i use cake flout instead of self rising
Are you based in America? I believe them to be the same.
HI,
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?
Hiya! Yes I’m in the UK, and its Icing Sugar here. The equivalent in America is powdered sugar. 😊
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
Biscoff spread is found in all supermarkets in the jam/nutella section. Google for an image so you know what you are looking for.
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 ?
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.
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.
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?
not really – the milk is the old version, should say boiling water.
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
Just use my biscoff cupcake recipe already on my blog ?
Ah great! Sorry didn’t know you had one
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
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.
I only have an electric mixer would that work??
Yes thats fine!
So would I best in the egggs and then fold in the flour and baking powder. Do I sieve them??
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.
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?
I use a stand mixer as I say in the recipe, and its fine.
How did you pipe the buttercream, like one squeeze at a time??? In the middle and on the top?
Hiya! Yes I would use 2tsp more baking powder ?
Sorry meant beat not best. And one more thing on eggs, do I weigh them in their shells?
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!
No you can do either, but I think baking on the Saturday would just be better and fresher compared to baking on the Friday! 🙂
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
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
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
Ah amazing – I am so glad!!! x