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!
New Biscoff recipe
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.
Biscoff drip cake
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!
Three layers
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.
White chocolate ganache shell
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!
Ganache ratios
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!
Ganache method
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.
Applying the ganache
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!
Decoration
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! I am working on bringing my Youtube videos back and will do one on ganache, but until then… good luck!
Biscoff Drip Cake!
Ingredients
Cakes
- 400 g unsalted butter
- 400 g light brown sugar
- 400 g self raising flour
- 8 medium eggs
- 2 tsp baking powder
Buttercream
- 250 g unsalted butter (not stork) (room temp)
- 500 g icing sugar
- 300 g Biscoff spread
Ganache
- 450 g white chocolate (chopped)
- 150 ml double cream
Decoration
- 200 g Biscoff spread
- Biscoff buttercream (above)
- Biscoff biscuits
Instructions
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 until 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 until it's smooth and supple.
- Add in your icing sugar a little at a time and beat fully until its light and fluffy!
- Add in your Biscoff spread and beat until 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!
Notes
- 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!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane,
I was looking to make this as a three layer 4 inch cake and was wondering how the scaling of the ingredients and bake time would change. Thanks.
I need help!!!!!
my buttercream is too stiff
I think I put too much lotus spread and water so now its not spreading properly and its weird it looks like when you make macarons and it looks like sand but its not that runny its quiet swift is their anything that i can do to fix it?
Also can i add milk or cream to it?
hiya, it sounds like it has split so it may be worth adding a bit of milk x
Hiya ,
I made this a couple of years ago for my dad and he loved it ! However I really struggled with the ganache . It was going lumpy as it was setting and then it split ,it looked ok in the end but How long would it roughly need in the fridge ? And could I of been stirring too often ? I’m hoping to make it again for my partner this year
Hey! I am so glad he loved it. How long it needs really can vary it is worth trying to whip the ganache instead so you can re-whip it every now and again to keep it fresh x
I am finding that the gnache does not look as white as the picture, any idea why please
Hey, it’s my partners 30th Tuesday and due to being let down by someone last minute I will have to make one. I dont really make cakes so how easy will this be for a beginner or am I being to ambitious thinking I can make this
Hey, it is definitely a bit more intense because of the ganache but take your time with it and I think it is absolutely fine xx
Hi,
second time making this and its divine! Getting the ganache smooth is tricky, but it was made easier by heating the metal scraper!
Can this be frozen once completely made please?
Hiya! Yes it just takes practice, I am so glad you enjoyed it through! Yes you can freeze it xx
Hello, I’m thinking of making this as a 9 inch cake, I’d like to know if it was too sweet or just right, especially with the white chocolate ganache? x
Hi Jane, i was just wondering what do the baking powder do for this sponge please? I’ve always use your vanilla cake recipe and it doesn’t call for baking powder? thank you!
Just a different texture!
Great recipe! Love it! Biscoff is not very popular in Slivenia, it really was a lovely suprise for the guests.
I did some changes with sugar. I add 230g to the cakes and 250g to the buttercream. I put more buttercream between the cakes, but yeah wasn’t enough for the decoration. I decided to play around with the decoration. Looking forward to do more of your recipes.
I do have one question. How is your ganache so white? Mine was more yellow(ish), because of the white chocolate.
This was an AMAZING recipe to follow, its so hit and miss plucking recipe ideas from the Internet as I’m sure everyone is aware they don’t ALWAYS work or you have to tweak them, but this is the best recipe I’ve ever found in terms of everything being paired perfectly, I made this for my dad’s birthday cake over the weekend and he was thrilled, it was also simple to construct and complete! Highly recommend this recipe, i love your notes and annotations too, its the simple tips that okay off with baking, Thankyou so much Jane, I’m definitely going to follow you and use more of your recipes going forward, Many thanks again 😊 xoxox
Hello, I’m thinking of making this as a 9 inch cake, I’d like to know if it was too sweet or just right, especially with the white chocolate ganache? x
Also, was it difficult to get the ganache smooth?
Hi Jane,
I really want to make this cake (as it looks amazing) but I would like to do it as a 2 tier cake, any advice you would give for the ingredients?
Thank you x
Notes on the post already in the notes section of the recipe! x
Hi Jane, I’m making this cake for my sons birthday but just wondered as there is no mention in your instructions, do I put the ganache on the top of the cake too? Tia Zoë 🤗
Hey, ahh how lovely, yes you do!xx
Hi Jane. How do I adjust ingredients for 3 layer sponge cake, buttercream and ganache for 6 inch round pan? Please advise. Thanks.
Hey, roughly 2/3rds xx
Hi Jane
Can I leave the baking powder out of this recipe or is it essential?
Hey! Yes you can xx
Hello
Can I replace all purpose flour for self raising flour?
Hey, the recipe uses self raising flour – if you mean the other way round, yes but you need to use 2 level teaspoons of baking powder per 150g of flour removing the extra baking powder from the recipe x
Amazing recipe. Thankyou for sharing it!
Hi Jane,
I’m making this for a birthday cake for my brother in law but he’s more of a fan of plain Victoria sponges. If I did normal Victoria sponges do you think the biscoff icing and drip etc would still taste good? Or should I stick with the brown sugar sponges? Thanks!
Hey! Yes just use caster sugar and add vanilla to this recipe xx
Hi Jane,
I read in comments that I can add 2 TSP of baking powder in 150 gms of plain flour to make self raising flour. So that is 2 TSP in the 150gm Flour and some more that’s a part of the recipe? I hope that won’t be a lot of baking powder?
I wouldn’t add the extra baking powder at the end x
Looks hard to make but the instructions were so clear and it turned out amazing! Thank you
Yayyy I am so glad it turned out well!xx