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. 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!
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
This cake was so yummy and easy to make – even my non baking hubby managed it 😋
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.
This recipe works perfectly each time I’ve tried it and everyone I’ve baked it for, absolutely loves it.
First cake I baked from your recipes for my girlfriend’s birthday and it went down a treat!
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?
If you use flora buttery for cakes then use that!
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
I would say it’s about 6/7″ tall!
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 💕
They take roughly 30-35 minutes! x
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..
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
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
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
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 ❤️
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
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!
No, stork does not x
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