Biscoff Drip Cake!

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A Three Layer Biscoff Drip Cake with Brown Sugar Sponges, Biscoff Buttercream, White Chocolate Ganache, and a Biscoff Drip! 

Oh hey Biscoff, it’s been a while… about six months to be exact which is far too long in my books. I love Biscoff, it will always have my heart, and I am here for a new recipe. It is THE Biscoff Drip Cake that you have all been asking for, for AGES.

Anyway. I thought I would make this beauty a complete and utter showstopper, by taking it to the next level. My Biscoff Cake Recipe has always been a popular one on my site, especially helped by Zoe Sugg using it a few years ago on youtube, and it remains popular still. 

I can’t believe that the recipe for my Biscoff Cake if now three years old, but I thought it was high time I answer the calls and requests for a drip cake version. Oh hey, here it is!

Now, theoretically you can just use my Biscoff Cake Recipe as a drip cake, by adding on a bit more buttercream to the recipe (probably about another half), but I wanted to do a new post for it, and make it a little different. 

One of the other requests I have been getting for *ages* now is to have a recipe for White Chocolate Ganache for cake decorating purposes. So, combining the two seemed ideal, and it worked well. Oh hello HEAVEN. 

I personally find Biscoff quite savoury in a way, which makes sense as it’s quite a spicy biscuit flavour. So combining the brown sugar sponges with Biscoff buttercream, and white chocolate ganache was the ideal marriage made in heaven!

I thought going for a three layer cake just like all my other Drip Cakes probably was best as most of my readers have now invested in three cake tins to make their lives easier, and it would be a bit much to now say “you need four”. When I have made ganache covered cakes in practices though, they have used four sponges as I love a tall cake. 

I realise that the White Chocolate ganache shell of the cake might not be the ideal for some, and sound terrifying for others but I thought this cake would be the ideal time for it. I personally adore how it looks on the cake with the Biscoff drip creating such a good contrast!

When making ganache there is a basic rule… for Dark Chocolate you use equal quantities of dark chocolate and cream (1:1), for Milk Chocolate you use double the chocolate to cream (2:1), and for White Chocolate you use triple quantities of chocolate to cream (3:1). It’s the same for drips as it is for covering!

Make the White Chocolate ganache I either use Callebaut chocolate as I utterly adore it, or I use the cheapest supermarket one I can find. Tesco is usually my go to as its 30p per 100g so lovely and cheap. I personally use the microwave method as I find it so easy!

Whack the chopped chocolate and cream in a bowl, and microwave on 15-30 second bursts at half power, stirring each time fully. Melt until its smooth, and leave to sit in the fridge, stirring it every few minutes. If the ganache is too soft, it’ll be messy as hell decorating the cake, and if its too hard, you’ll struggle.


The ideal consistency for the ganache is like peanut butter, or the Biscoff spread just out of the jar. You can leave it to sit at room temp to get there, but obviously that’ll take longer! For decorating, you decorate in the same way that you would with buttercream drip cakes. 

I slather it on the sides (on top of a crumb coat) with a small angled spatula, and then smooth around the edge with a large metal scraper. A chilled cake is the easiest to coat as it won’t budge, and it’ll make it so much easier! But honestly, just whack it on, and scrape around over and over until you have a smooth lovely finish. 

If the ganache isn’t quite the right consistency then it might be that it’s still too soft still, and you just need to leave it a little longer. You can use the ganache for the crumb coat instead of the buttercream, but it just makes it so much easier if you have a crumb coat!

Pop the cake in the fridge for 10 minutes or so once the ganache is on to fully set and the cake should feel rock solid afterwards! Melt the Biscoff spread slightly to drip it down, add some Biscoff buttercream swirls on top, and some biscuits, or decorate how you fancy! 

For the sponges and buttercream, it’s all the same as my Biscoff Cake! The brown sugar gives such a lovely and natural caramel flavour to the cakes, and keeps them moist, and the buttercream is just delicious!

I hope you all love this recipe as much as I do! If you have any questions then leave a comment below or email me at! I am working on bringing my youtube videos back and will do one on ganache, but until then… good luck! 

Biscoff Drip Cake

Biscoff Drip Cake!

A Three Layer Biscoff Drip Cake with Brown Sugar Sponges, Biscoff Buttercream, White Chocolate Ganache, and a Biscoff Drip! 
5 from 31 votes
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Biscoff, White Chocolate
Prep Time: 45 minutes
Cook Time: 40 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 20 Slices
Author: Jane's Patisserie



  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 400 g Self Raising Flour
  • 8 Medium Eggs
  • 2 tsp Baking Powder


  • 250 g Unsalted Butter (not stork) (room temp)
  • 500 g Icing Sugar
  • 300 g Biscoff Spread


  • 450 g White Chocolate (chopped)
  • 150 ml Double Cream


  • 200 g Biscoff Spread
  • Biscoff Buttercream (above)
  • Biscoff Biscuifts


For the Cakes!

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with Parchment paper.
  • Add your Butter and Sugar to a bowl, and beat till light and fluffy. I use my Kitchenaid with the paddle attachment!
  • Add in your Flour, Eggs and Baking Powder and beat again until a lovely smooth cake mixture is formed.
  • Split evenly between the three tins and bake in the oven for 30-35 minutes (or until a skewer comes out clean!)
  • Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.

For the Buttercream

  • Beat your Butter on its own for a while in your mixer till its smooth and supple.
  • Add in your Icing Sugar a little at a time and beat fully till its light and fluffy!
  • Add in your Biscoff Spread and beat till combined. If its really stiff, add in 1-3tbsp of boiling water mixing fully each time.

For the Ganache

  • Add your Chocolate and Cream to a microwaveable bowl, and heat for 15-30 second intervals at half power. Keep going and stiring each time until a smooth ganache is formed.
  • Alternatively, add your cream to a pan and heat till just before boiling point. Pour over finely chopped chocolate and leave to sit for 5 minutes. Once sat, mix till smooth (Add back to the pan if its not quite melted).
  • Leave the ganache in a bowl and stir every few minutes till it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!

For the Decoration

  • Spread a smidge of buttercream on the cake board, and add your first cake to a cake board (for an 8" cake, I use a 10" board). Spread over some of the buttercream.
  • Add on the second cake, and repeat!
  • Add on the third cake - spread some of the buttercream on top and around the edges till the sides are smooth and you have created a crumb coat. It doesn't need to be thick, it just needs to fill any gaps or holes that may be on the sides!
  • Refrigerate the cake for 10-15 minutes to set the crumb coat.
  • Once done, using an angled spatula, slather over the white chocolate ganache and then smooth around using a large metal scraper.
  • Keep repeating this till the sides of the cake are smooth and lovely. Set the cake in the fridge again for 10-15 minutes.
  • Carefully melt down the biscoff spread till drippable, and drip down the sides of the cake and over the top of the cake. Set the cake in the fridge again for 10-15 minutes.
  • Pipe some swirls of the leftover buttercream on top using a Medium 2D Closed Star Piping Tip and decorate with the biscuits and crushed biscuits! Enjoy!


  • This cake will last for 3-4 days once made.
  • I recommend using an angled spatula and a large metal scraper to make decorating easier! 
  • I used a medium 2d closed star piping tip for the swirls on top! 
  • I melted the Biscoff spread in the microwave in 15 seconds! 
  • The white chocolate ganache is optional - simply add on another half of the buttercream if you just want to use buttercream to make it! 
  • You can make a smaller version of the cake by using:
    • 250g Butter/Sugar/Flour, 5 medium eggs and 1tsp baking powder and splitting between two 8" tins. Bake in the oven for 35 minutes or so!
    • Use half of the decoration ingredients!
  • I used the smooth Biscoff Spread so that the buttercream and drip were also smooth!
Nutrition Facts
Biscoff Drip Cake!
Amount Per Serving
Calories 774 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 25g156%
Cholesterol 159mg53%
Sodium 62mg3%
Potassium 202mg6%
Carbohydrates 84g28%
Fiber 1g4%
Sugar 64g71%
Protein 8g16%
Vitamin A 1035IU21%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Alan
    August 5, 2020 at 9:44 pm

    Hi Jane I’ve tried so many of your recipes they are all amazing. This is the first time I’ve tried a cake, it was for my sister’s birthday she loves Biscoff. It turned out better than I could have hoped for thanks so much.

    • Jane's Patisserie
      August 6, 2020 at 10:11 am

      Ah that’s amazing! I hope you both love it!

  • Anne
    August 4, 2020 at 9:05 pm

    Hi, sorry to be awkward haha but is there anyway I’d be able to make this cake milk free for dairy allergies?

    • Jane's Patisserie
      August 4, 2020 at 9:17 pm

      You can easily use a vegan butter for the cake, and buttercream to make it dairy free – but the ganache I’m not so sure as I haven’t done that before in this way (dark chocolate is often vegan though, and you could try vegan cream?)! x

  • Linsay
    July 29, 2020 at 9:12 pm

    Hi Jane,

    I am going to make this cake on Friday to be eaten on Saturday I wondered how it would be best to store it over night? In the fridge or in a cake box in a cool dry place? I worried putting it in the fridge would make it dry. TIA X

    • Jane's Patisserie
      July 30, 2020 at 3:55 pm

      So this sort of cake can go in the fridge over night, and won’t be dry as long as it’s not cut into, and it’s left to go back to room temperature before serving! Xx

  • Sumaiya
    July 29, 2020 at 7:04 pm

    I want to use the original recipe and split into 4 cake tins and then make half of this recipe to make 2 more cakes. How should I adjust the buttercream and ganache amount ?
    Thank you in advance

    • Jane's Patisserie
      July 29, 2020 at 7:16 pm

      Hiya – sorry I’m not sure I understand. Are you making one six layer cake?

    • Sumaiya
      July 30, 2020 at 1:22 pm

      Yes I’m making a six layer cake

    • Jane's Patisserie
      July 30, 2020 at 3:44 pm

      Right okay I would double the buttercream and ganache then!

  • Scarlet
    July 25, 2020 at 12:48 pm

    5 stars
    What would you use to do the drips with ?

  • Adam
    July 24, 2020 at 8:03 am

    Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?

    • Jane's Patisserie
      July 24, 2020 at 10:08 am

      Hey! Yes probably half – you could look at my bundt cakes for timings and such if needed!

  • Lesley McIntyre
    July 23, 2020 at 2:26 pm

    5 stars
    Hi Jane,

    I have made this cake for my mother in laws birthday but it won’t all get eaten in the next few days, it has been cut but is it possible to freeze the cake decorated and cut? If so, what’s the best way you would say to do it?

    Tastes absolutely lovely!! First time I’ve done a drip cake and was so happy with the results! Thank you for your recipe! I scaled it down to a 5inch cake x

    • Jane's Patisserie
      July 23, 2020 at 7:24 pm

      Hey! So yes you could get away with freezing the slices – each slice should be wrapped well in clingfilm, and then put all the wrapped slices in a container to protect them! x

  • Scarlet
    July 21, 2020 at 10:35 pm

    5 stars
    What size pans did you use for this recipe ???

  • Eve
    July 19, 2020 at 11:40 am

    5 stars
    Hi! im planning on doing a bake sale and was thinking about this recipe but i was wondering how much per slice should i charge ?

    • Jane's Patisserie
      July 19, 2020 at 4:11 pm

      I’m afraid I don’t sell cakes, sorry.

  • Neelam Chauhan
    July 19, 2020 at 11:33 am

    Hi Jane

    Would you have any advice on if I wanted to make this recipe eggless?

    Thank you in advance.

    • Jane's Patisserie
      July 19, 2020 at 4:12 pm

      I would look at my vegan cake recipes as the sponge is lovely!

  • Adam
    July 16, 2020 at 7:48 pm

    Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?

  • lexie
    July 13, 2020 at 8:56 am

    How did you get the ganache to be so white – does it turn white over time or is there something you have to do?? x

    • Jane's Patisserie
      July 13, 2020 at 11:38 am

      Hey – I don’t do anything special to it at all, I guess some white chocolates can be slightly more yellow than others, but you can try whipping it?

  • Hayley
    July 12, 2020 at 8:29 am

    5 stars
    Hi Jane love all of your recipes- especially this one! I always seem to get domed cakes and uneven rising causing the tiers not to be flat (partly me partly my oven) I just use 20cm sandwich tins but notice on your youtube yours seem deeper than mine- do they tend to work better? X

    • Jane's Patisserie
      July 12, 2020 at 7:17 pm

      It could potentially be the tins, but I’m not sure – it’s often the ovens or how it’s mixed! x

  • Tara
    July 7, 2020 at 4:25 pm

    5 stars
    Hi Jane, I’m hoping to make the sponges from this but In 3 10’’ Tins. I saw you had advice for decreasing the recipe for 6’’ tins but How would you recommend increasing the recipe to fit 10’’ tins?
    Thanks 😊

    • Jane's Patisserie
      July 7, 2020 at 4:50 pm

      Hey! So I would use 1.5x the recipe at least as the volume is about 2/3 bigger. the baking time will also increase! x

    • Paula Curley
      July 9, 2020 at 9:40 pm

      Hi Jane, would this white ganache sit ok on your Chocolate Fudge Cake with the BEST Chocolate Frosting ever!? Thanks, love your recipes 🎂

    • Jane's Patisserie
      July 10, 2020 at 3:14 pm

      Hey! So the ganache works basically on any cake – but the chocolate fudge frosting is very soft so isn’t the best crumb coat in my opinion – the sponges work well, but will need refrigerating for a while first as they are very soft!

  • Vikki Francis
    July 7, 2020 at 3:30 pm

    5 stars
    My family loved this cake which I made as a test run for a 40th birthday cake later this week, thank you so much for the recipe, I did buttercream all around it. I don’t like too much buttercream and found that 1 quantity was enough.

  • Claire
    July 4, 2020 at 12:49 pm

    5 stars
    I would LOVE a YouTube video on this recipe! My white chocolate ganache never looks as good as this 😍

  • Mrs M
    July 3, 2020 at 8:08 pm

    5 stars
    Amazing recipe. It works and has the detail to help amateurs succeed. I made it for my daughters 23rd birthday and it went down really well. It was so delicious and worth going for the ganache coating. I made truffles with the spare ganache!!!

  • Mrs M
    July 3, 2020 at 8:01 pm

    5 stars
    This recipe is amazing, I’m no expert and I made it for my daughter’s 23rd birthday. It’s not as brilliant as yours but wasn’t bad if I say so myself. The taste which is the most important thing was out of this world. Thank you for sharing!

  • Cora
    June 30, 2020 at 7:26 pm

    Hi I was wondering what quantities I would need if I were to make the cake with 4 x 6” (shallow cake tins)? Thank you

    • Jane's Patisserie
      July 1, 2020 at 8:25 pm

      So normally a straight swap to 6″ would be using about 2/3 of the recipe, so maybe try 3/4? or bake the full amount and make some cupcakes with the spare mix? x

  • Amy
    June 27, 2020 at 10:03 am

    Hi. I’m wanting to do a two tier cake so I’m using 250g Butter/Sugar/Flour, 5 medium eggs and 1tsp baking powder. You mentioned halfing the decoration ingredients, does this include the buttercream and the gnache?

    • Jane's Patisserie
      June 27, 2020 at 10:08 am

      Hey! Yes you can halve the decoration, or even 2/3 so you have plenty! xx

  • Steph
    June 22, 2020 at 7:14 pm

    5 stars
    Hi, this looks insane and can’t wait to make it. I only have plain flour not self raising, do you know how much raising agent I would need to add to make it self for this recipe please?

    • Jane's Patisserie
      June 22, 2020 at 9:11 pm

      Hey! Thank you! You use 2 level tsps per 150g of plain flour, whisked in before using! x

  • Katie
    June 21, 2020 at 8:04 pm

    5 stars
    I made this for my stepdads birthday and everyone loved it and wanted more. I struggled with the white chocolate ganache being oily and it looked weird initially, I stuck it on the cake and then in the fridge to set and it somehow looked fab! Delicious! Thanks Jane.

  • Amber
    June 17, 2020 at 10:38 pm

    Hiya! Do you know how i could work out the measurements to make this a four layer cake please including the buttercream and ganache etc😍. Thank you in advance! Xx

    • Jane's Patisserie
      June 18, 2020 at 7:37 pm

      Hey! I would basically add on 1/3 of everything! x

  • Keyleigh
    June 15, 2020 at 5:22 am

    Hello, I’m attempting this cake for my partners birthday, I’m very excited. Only issue is I have really struggled to find light or even dark brown sugar, I guess everyone is baking during the pandemic!! All I could get was golden granulated sugar, will this do ? Thanks

    • Jane's Patisserie
      June 15, 2020 at 10:05 am

      Hiya! I would use caster sugar, or golden caster – granulated grain size is a little large sometimes! x

  • Noreen
    June 13, 2020 at 10:39 pm


    What is the least amount of Icing Sugar I can add to the 250g of Butter for this recipe? I find 500g too sweet, but would still like the buttercream to be stiff enough to hold its shape.



    • Jane's Patisserie
      June 14, 2020 at 8:28 pm

      Hiya – so I always use a 1:2 ratio to get the correct texture so I can’t really recommend on reducing. Any reduction will make it softer unfortunately! You could maybe use slightly salted butter?

  • Heather
    June 13, 2020 at 9:52 am

    I am doing your smaller version of this cake for my boyfriends birthday, I want to decorate the outside with buttercream all over instead of the ganache as I think it will be easier. How much ingredients do I need? X

    • Jane's Patisserie
      June 14, 2020 at 8:29 pm

      Hey! I’m not 100% sure but maybe the quantities from my biscoff layer cake! X

  • Nat
    June 12, 2020 at 10:32 pm

    5 stars
    This cake is just perfection! I made this a while ago for Mother’s Day, safe to say my Mum (and everyone else that tried it) loved it! 😀
    I found the ganache really tricky and mine had split, it looked really gross and oily, I probably overheated the chocolate… I ended up Googling how to save it, popped some warm milk in and gave it a good mix, after that it looked much better and went on the cake like a dream!
    Thank you Jane for sharing your amazing bakes, following your recipes have really helped me improve my skills!

  • Maureen
    June 11, 2020 at 10:26 pm

    Hi, can you add finely chopped/grinded lotus biscoff biscuits into the cake mixture? Will I need to alter any of the other ingredients if I do? Thanks

    • Jane's Patisserie
      June 12, 2020 at 10:08 am

      Hiya – personally I wouldn’t for this cake, but you can if you want! I would just add in 200g or so.

  • Ombretta
    June 10, 2020 at 10:50 pm

    I’ve just made this for my 18th birthday, but I’d love to know what chocolate do you use to make the ganache so white? Mine is good but a more creamy/yellow colour. Yours looks like royal icing! Looking forward to trying it tomorrow!

    • Jane's Patisserie
      June 11, 2020 at 11:50 am

      Hey! I use Callebaut – but also the lighting in the photos is just very good, often it does look quite yellow at first! x

    • Nikki Parke
      August 1, 2020 at 10:44 am

      You can use a few drops of wilton white white it’s amazing stuff, just need a few drops x

  • Sarah3523
    June 10, 2020 at 8:59 am

    5 stars
    Made this for daughters bday. Came out fab. Really enjoyed making it. Ganache bit tricky to master but was great on cake. Thank you.

  • Immie
    June 9, 2020 at 11:05 pm

    Hi Jane!
    Love this recipe I’m looking to recreate it! I was wondering if after the ganache has cooled in the fridge do you use an electric whisk to “fluff” 😂 it up and make it white?

    • Jane's Patisserie
      June 10, 2020 at 9:01 am

      You can do! But you don’t have to – you just need it to be peanut butter-like thickness!

  • Kirstie
    June 7, 2020 at 10:36 am

    I only have large eggs how many would I have to use?

  • RBi
    June 5, 2020 at 10:43 pm

    Really excited to try this! Can you please help me with adapting this recipe for 3x 6” cake tins please?

    • Jane's Patisserie
      June 6, 2020 at 12:47 pm

      Hey! So you want to use about 2/3 of the recipe for 6″ – it will reduce the baking time as well but I’m not 100% sure on it! x

  • Emily
    June 3, 2020 at 10:17 pm

    Hey, I love the sound of this recipe and can’t wait to try it. I’ve never used ganache before, would I be able to use the buttercream all over instead of white chocolate ganache? How easy is it to work with ganache, I’ve only ever coated a whole cake in buttercream so nervous about trying this. X

    • Jane's Patisserie
      June 4, 2020 at 7:47 pm

      Hey! So ganache is definitely a bit daunting – but I personally love it! It takes practice, but it’s amazing once you get the hang of it! You can definitely just use buttercream instead though, maybe add on another 1/2 of the buttercream to have enough!! x

  • stephine o'hare
    June 3, 2020 at 8:31 am

    Hello! I am looking to use this cake in a different way, I want to use it under my sons birthday cake next week, however he wants a fortnite cake (but adores biscoff) so I will be covering it in icing. I’ve never seen you work with icing or decorations so you may not know if this cake will be fine with this. Also id you have worked with icing/fondant before, Im hoping to make the characters a couple of days before to save me time, any advice? 🙂

    • Jane's Patisserie
      June 3, 2020 at 10:44 am

      Hey! Yes so I have worked with fondant and sugar paste, but I don’t do recipes on it (As they’re too hard to explain in writing!) – and also I personally hate eating it haha!! The cake would be fine – but you would want to chill it for a while before covering so it’s firm. And you can definitely make the models beforehand – when I’ve made sugar paste flowers I’ve made them two months before and they’ve been fine! I would suggest a mix of flower/sugar paste and fondant, as just fondant can be far too soft!

  • Clío
    May 30, 2020 at 9:59 pm

    Hi, can I used golden caster sugar instead of light brown sugar for the sponge? If so would it be the same amount? Thanks 😊

    • Jane's Patisserie
      May 31, 2020 at 8:34 am

      Yes you can!! And yes it’s a straight swap!

  • Hannah
    May 29, 2020 at 7:39 am

    Hi Jane,

    If I do this cake with the 2 tin version as I only have 2 tins, will it be very tall?

    Thanks 😊

    • Jane's Patisserie
      May 29, 2020 at 2:04 pm

      Hey! Do you mean the less ingredients version? it will probably end up being about 4-5″ tall in total! x

  • Emily Scott
    May 24, 2020 at 4:46 pm

    Hi Jane love your recipes!
    I want to make this cake for a friends birthday and would like to write a message on the top. Would biscoff spread work for the writing or what do you suggest I use? I’ve also never done cake writing before so do you have any other tips? x

    • Jane's Patisserie
      May 24, 2020 at 5:44 pm

      Ahh thank you!! So melted biscoff spread is very runny – it may be easier if you can to buy the cheap icing sets you can get in the supermarket as often you can use those for writing – or maybe try melted chocolate! It may also be a good shout to write it onto parchment paper, set the chocolate in the fridge or freeze before moving! x

  • Leo Christian
    May 23, 2020 at 8:03 pm

    Hey Jane, I’m hoping to make this cake next week but with two tiers rather than three. Can you assist at all with measurements for this? Many thanks!! Leo

    • Jane's Patisserie
      May 24, 2020 at 1:41 pm

      Hey! There is notes in the notes section on how to do that! X

  • Louise
    May 23, 2020 at 3:48 pm

    5 stars
    Can I use dark brown sugar instead of light brown?

    • Jane's Patisserie
      May 24, 2020 at 1:40 pm

      Hey! Yes definitely! X

    • Kim
      June 27, 2020 at 3:11 pm

      My ganache hasn’t turned out that well. Cake is chilling in fridge but I think another layer would make it look great. Can I add a second layer of ganache ?? Or will it turn out wrong?

    • Jane's Patisserie
      June 27, 2020 at 7:33 pm

      Yes it should be okay to do another layer – make sure there is no moisture on the outside of the ganache so it doesn’t cause any problems x

  • Bethan
    May 17, 2020 at 5:56 pm

    Hi Jane

    Made this cake today and the smoothing the ganache bit was a nitemare for me. Do you have any tips or a video of you making this cake? I have a cake smoother and a relatively newbie to baking but I feel like I went wrong somewhere

    • Jane's Patisserie
      May 18, 2020 at 11:21 am

      A ganache covered cake is on my list to film – I just haven’t had a change yet! When making it the ganache really does have to be the thick peanut butter consistency first to make it easier, if it’s too soft it can be difficult – but cake smoothing is about practice as well! xx

  • Laura
    May 14, 2020 at 4:06 pm

    Hi Jane,
    I am about to attempt this wonderful cake for my husband’s birthday. The cake tins I have at the moment are 2” deep, is this sufficient for this recipe? Or so I require something deeper?

    Thanks x

    • Jane's Patisserie
      May 17, 2020 at 12:58 pm

      Hey! So I usually use cake tins about 3″ deep, but they don’t rise up fully! As these layers are baked separately they should be fine, but I wouldn’t recommend putting any more mix in (and baking in fewer tins) x

  • Shani
    May 12, 2020 at 2:57 am

    Hi Jane. I made this cake and the cake itself is amazing but the buttercream turned out too sweet. I followed the recipe as stated but found the cake too sweet. I would definitely reduce amount of the icing sugar or biscoff spread in the buttercream.

    • Jane's Patisserie
      May 12, 2020 at 8:45 am

      American buttercream frosting is always sweet as it is just butter and sugar, with a spread added in. You can reduce the sugar, but it will just taste more buttery which I personally hate!

  • Sophie
    May 10, 2020 at 11:42 pm

    Hey, sorry if this is a stupid question but I don’t bake 😂 I am going to attempt this for my partners birthday! When it says light brown sugar , is light brown soft sugar the same?

  • Nadia
    May 10, 2020 at 1:52 pm

    5 stars
    Hey Jane!

    I love this recipe. It’s absolutely gorgeous. How should I store it – in the fridge? I don’t want the drips to fail!

    • Jane's Patisserie
      May 10, 2020 at 3:12 pm

      You can definitely store a cake like this in the fridge before it is cut into as it’s sealed – however after cutting the fridge will dry it out! It can also be stored outside the fridge but in a cool place!

  • Anastasia
    May 7, 2020 at 7:06 pm

    5 stars

  • Ellie
    May 6, 2020 at 3:38 pm

    Hi Jane, I want to make this cake but make it into a pinata with caramel bits in the middle. I think it would be better as a four layer cake to make room for the pinata part. I use deep 8” tins for all my cakes and then slice them into two to make four layers. How much more of the ingredients would I need to make a four layer cake rather than the three in the recipe?

    • Jane's Patisserie
      May 6, 2020 at 5:17 pm

      I would suggest looking at my easter piñata cake post for a four layer version, but combining with this one!!

  • Shani
    May 6, 2020 at 12:19 am

    Hi. I don’t have self raising flour and have all purpose instead. Can I make it with all purpose flour? Do I need to make any adjustments?

    • Jane's Patisserie
      May 6, 2020 at 8:43 am

      To use plain/all purpose flour you need to replace the raising agent. Typically it’s 2 level tsps of baking powder per 150g of flour, whisked in before using!

  • Grace
    May 4, 2020 at 12:10 pm

    5 stars
    Sorry if this has been asked a zillion times before but how do you stop your sponges from doming at the top? Whenever I make sponges they always dome slightly in the middle and if I want it to be covered/decorated like this one it means trimming off the top and losing cake. I’ve read about the cake pan strips that you soak in water but do you have any tips? Thanks x

    • Jane's Patisserie
      May 4, 2020 at 1:10 pm

      Hey! So this can happen for a number of reasons… the type of oven you use, how you mix the cakes, the temperature of the oven and so on! Mine come out ever so slightly domed, but I usually cool them upside down on some parchment paper if so, and it helps flatten them a smidge! I don’t use cake strips as I just don’t feel like they do anything for me, but you can give them a go for sure!

    • Niki
      July 14, 2020 at 6:19 am

      5 stars
      Hi Grace, my cakes are working out better since I’ve been baking cakes at about 160 deg C for about 5-10mins longer. It seems baking at a lower temperatures than the recipe states helps reduce the doming effect, for me anyway!

    • Jane's Patisserie
      July 14, 2020 at 5:27 pm

      I bake mine at 160C as I have a fan oven (as listed in the recipe) so it can the oven isn’t being set to the correct temp.

  • Sophie
    May 3, 2020 at 7:39 pm

    5 stars
    Made this for my 21st birthday and it was lovely! Recipe was so easy to follow and the cake turned out amazingly!

  • Kirsten
    May 3, 2020 at 8:25 am

    5 stars
    Super delicious and easy cake to make that looks as good as it tastes. Went down a storm in my household and can safely say I will definitely be making it again!

  • Chloe
    May 2, 2020 at 12:26 pm

    How much ingredients would I need for this cake if I was to do a normal buttercream on the outside instead of a white chocolate one?

    • Jane's Patisserie
      May 2, 2020 at 1:08 pm

      I would double or even triple the buttercream (it depends on much you want to use)!

  • Hannah Daniels
    April 27, 2020 at 9:41 am

    5 stars
    Hi Jane, this might sound like a silly question but I can’t seem to get an answer for it online anywhere. Ganache is obviously made with fresh cream, does that mean the cake would need keeping in a fridge or do you keep it at room temperature like any other buttercream cake? Very confused 🙈 I’m assuming the sugar in the chocolate does something to the fresh cream? Thanks

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

      Hey! That’s not a silly question at all!! The cake will definitely last longer in the fridge (Especially when it’s not been cut, once cut the cake will start to dry out) because of the ganache. At room temp, I usually say 2-3 days, for definite, but sometimes a bit longer, as yes the boiling of the cream + the sugar makes it safe! xx

  • Jats
    April 19, 2020 at 6:24 am

    Can i bake this cake on a 9″round tin? how long should I cook it for and at the same temperature?

  • Jats
    April 19, 2020 at 3:34 am

    Can i use 9″round tin for this cake? how long should I cook it for and at the same temperature?

    • Jane's Patisserie
      April 19, 2020 at 10:42 am

      You can, but the sponges will be extremely thin and not very nice as the tins are about 1/3 bigger. You need to increase the amounts by another 1/3 to get a decent cake. The baking time will depend on how much mix you use.

  • Goshi
    April 5, 2020 at 6:16 pm

    Hi jane,
    Just wondering if the same buttercream and white chocolate frosting will go with chocolate cake instead?

    • Jane's Patisserie
      April 5, 2020 at 7:19 pm

      Yes it will! You can use this recipe, but swap out 75g flour for cocoa powder!

  • Louise
    March 20, 2020 at 1:38 pm

    Hi there,

    I was wondering if you could make more buttercream for the outside instead of white chocolate as a family member isn’t keen.

    If so how much more buttercream should be made or could I make a batch of white buttercream for the outside? Again if so how much?

    Thank you

    • Jane's Patisserie
      March 20, 2020 at 4:53 pm

      Hey! Yes, of course, you can! I think you could probably double the batch to be able to cover it or make a same weight batch as it is an add-in some white chocolate for a white choc version!

  • Callie
    February 29, 2020 at 12:29 pm


    If you make 2 layers instead of 3, what measurements would you use for the ganache and buttercream?

    Thanks anyway 🙂

  • Sophia Smith
    February 25, 2020 at 12:59 am

    5 stars
    How do you make the ganache? Mine turned out yellow and hard to spread still tasted good though! Love all your recipes Jane 😍

  • Kat
    February 24, 2020 at 2:13 pm

    My fridge is in my garage at the front of my house. The kitchen is at the back. Stirring the ganache really got my step count up!

  • Sue Wild
    February 9, 2020 at 5:56 pm

    Thank you it turned out amazing !! Ganache was hard to do you have to get the right consistency and I didn’t at first but it came together eventually xxxx

  • Sue Wild
    January 30, 2020 at 10:56 am

    I want to make this cake for a charity event at work, can I make the cake and freeze it as I don’t have time to make and decorate as it’s on a Thursday and I work full time?

    • Jane's Patisserie
      February 1, 2020 at 10:02 pm

      Yes you can! Make sure to wrap it correctly so it doesn’t get freezer burn!

  • Mimi
    January 29, 2020 at 11:47 pm

    Hi Jane, what size tins is the recipe made for? Thanks.

    • Jane's Patisserie
      February 1, 2020 at 10:04 pm

      Step one of the method mentions this x

  • Amanda
    November 16, 2019 at 10:18 pm

    5 stars
    Hi Jane,

    I’m excited to bake this next week! My question is about storage, should it be kept in the fridge or will it hold form? I’m planning to travel with it for a few hours and would be devastated it melts in the car! Thanks!

    • Jane's Patisserie
      November 17, 2019 at 10:03 am

      If made correctly it should be absolutely fine – but obviously you will need to keep the car as cool as possible! x

  • Sarah
    November 8, 2019 at 5:43 pm

    I made this just now for my sons birthday it all went well until the drip part, when I melted the biscoff spread it went on ok but to be honest it looks lumpy and looks more like someone has had a stomach upset on it. Are there smooth spreads? Or have I misread how you get the lumps out. Have to explain to my son now, not sure he is going to want to eat it. I am a bit upset as I have spent most of the day making it.

    • Jane's Patisserie
      November 8, 2019 at 9:54 pm

      Did you use the crunchy spread? There is smooth and crunchy.

  • Diane
    October 17, 2019 at 3:16 pm

    5 stars
    Love this cake, made it for our McMillan coffee morning, raising funds.
    Lots of compliments on taste and presentation.
    It went down a treat and it sold out quick!
    I was so pleased with the result,with it being my first attempt at cake decorating.

  • Hayley Saxton
    October 17, 2019 at 12:39 pm

    I want to bake this at the weekend but i only have 2 sponge tins, could i make up the entire mixture, bake 2 then bake the third when the other two have cooked and i have a free tin? Sounds silly but i didnt know if the third of the mixture left waiting to bake would go funny? Thank you in advance

    • Jane's Patisserie
      October 17, 2019 at 9:15 pm

      Hey! Usually I wouldn’t recommend it as I believe cake mix should be use immediately, but you could definitely give it a go – alternatively, you could bake all the mixture into the two tins for longer (if they’re deep enough) and then split them both. It means you’d obviously have four layers, but it would work!

    • Ashley
      November 30, 2019 at 7:20 pm

      I usually do this with all my layer cake as I don’t have enough room in my oven for 3 tins. I’ve never had any issues, as long as you don’t leave the mixture out for too long and get the third cake in the oven as soon as possible after the first 2 have baked then you should be fine 🙂

  • Annabella
    October 14, 2019 at 3:03 pm

    5 stars
    Turned out amazing, was a bit worried as I’ve never decorated with ganache before but it was actually easy, just need patience.

  • Raj
    October 13, 2019 at 1:19 pm

    5 stars
    Thank You Jane, excellent recipe! I baked for my kids birthday party, cake looked stunning with no comprise in taste. Kids loved it. I may consider to reduce the sugar level when I bake the adult version.

  • Jess
    October 13, 2019 at 2:02 am

    Loved the flavours of this cake but really struggled with decorating it. The ganache set too quickly so it was really hard to spread around. I’d leave a photo if it’d let me because yours looks stunning and mine looks like my. 5 month old made it! Please tell me where I’m going wrong xx

    • Jane's Patisserie
      October 13, 2019 at 10:30 am

      Just means you left it too long, that’s all! You can carefully heat the ganache in 10 second bursts to loosen it again, but you risk it splitting.

  • Annabella
    October 12, 2019 at 9:50 pm

    Hi Jane – do you think this would taste/look as good with a milk chocolate ganache? I’ve noted your measures for which type of chocolate and how much cream. I’m just not the biggest fan of white chocolate. X

    • Jane's Patisserie
      October 13, 2019 at 10:31 am

      It’s personal preference – I think it looks better with white chocolate, but it’s up to you!

  • Dani
    October 1, 2019 at 1:25 pm

    What piping tip do you use to decorate the top of the cake please?

    • Bella
      October 12, 2019 at 9:35 pm

      It says in her recipe notes and she’s put the link x

  • Kayleigh
    September 24, 2019 at 1:49 pm

    I was looking to try this out but the person im baking for loves fondant , could you replace the white chocolate ganache with fondant?

    • Jane's Patisserie
      September 24, 2019 at 3:20 pm

      Typically when covering a cake, the cake would have buttercream or ganache on the outside, before putting on fondant. I would recommend keeping the ganache, and then covering fondant, so you have a nice base to work off!

  • Morgan
    September 5, 2019 at 9:15 am

    Hey, this cake is my FAVE!!! so so amazing i’m making it for my brithday ha!

    If I were to make this as a 10″ 2 layer instead of 3 , how long should I cook it for and at what heat please? I have a tendency to burn it a little on the outside oops!

    Thanks 😀

  • BB
    August 1, 2019 at 4:29 pm

    Hi, if I want to bake in a 6inch tin how should I alter the recipe? And how long will I need to bake for?


  • Honey
    July 28, 2019 at 10:59 am

    5 stars
    This looks delicious!! I cannot wait to try it. I’m sure it’s a hit just like your other recipes.

    • Irram Bostan
      June 17, 2020 at 10:22 am

      5 stars
      Hiya im going to make this cake but a 6 inch 3 layer cake, should i halve the recipe or 2/3?

    • Jane's Patisserie
      June 17, 2020 at 6:56 pm

      I would use 2/3! x

  • Hayley
    July 20, 2019 at 8:02 am

    5 stars
    Hi, I am making this for my aunties birthday next weekend and I am test making it tomorrow as never made the ganache before but as we are having a meal I will need to transfer the cake from my house to the restaurant so need a cake box but I was just wondering how tall the cake is? Could a normal standard box be ok or would I need some box extensions? Love all your recipes and they are a big hit in my family! Xx

    • Jane's Patisserie
      July 20, 2019 at 8:43 am

      Cake heights can vary (oddly so much even though people use the same size tins!) but I only ever buy a standard cake box – they’re usually 6″ tall!

  • Tracey
    July 16, 2019 at 8:59 pm

    5 stars
    This looks absolutely stunning. I would love to try this out. Do you know how I would scale the recipe for 4 inch mini cake tins?

    • Jane's Patisserie
      July 17, 2019 at 9:45 am

      Thank you! Do you mean to still have three layers and the decoration etc?

  • Suzanne Barrett
    July 15, 2019 at 8:39 am

    Wow Jane, this looks fabulous, love all your recipes


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