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 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!
About 3-4 days! xx
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!
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
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
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
Hi! How do I stop the buttercream splitting I am using the correct ingredients could it be the heat?
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
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
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
Honestly this cake taste amazing, i’ve made this countless of times and everyone has always loved it !!!
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
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!
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!!!!
It’s listed in the notes! x
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! 😁
I tend to mean the tub version, and I only use it for cake sponges not buttercream! x
Hi, is it possible to use golden caster sugar instead? The shops are a little short on some types of sugar at the moment
Yes you can! x
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?
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
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?
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
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