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
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Hi,
I want to give this a go for my brothers 30th, he’s not having a party so it will be eaten over a few days!
I’m planning to bake the cake Monday evening and decorate it Tuesday evening ready for Wednesday. I’m hoping it will last until at least Friday do you have any advice for keeping it fresh for as long as possible?
Hi Jane. I’ve just made the sponges for this cake and I seem to have quite large wet holes on the bottom of them. I’m trying to get used to a new mixer so I’m assuming it’s something I I while mixing as I haven’t had this problem before. Please help!
Hiya! Sadly this does sound like the sugar perhaps wasn’t mixed in well enough and has dissolved and left a hole! Hope this helps x
Hi, could I add some smooth biscoff spead into the cake batter? Thanks 😊
Hi, this cake looks amazing 🙂 I want to make a two tier version for my sister’s birthday. In your instructions you say use half of the decoration ingredients, do you also have to reduce the amount of ganache as well, and if so, by how much? Thanks!
Wow what a great recipe and easy to follow! i made this for a Mcmillians cancer coffee morning and it went down a treat an went to a great cause raising money
Hello Jane,
Could I add smooth biscoff spead into the cake batter?
Thanks 😊
I am making this cake this weekend but my oven doesn’t seem to heat very evenly, can I bake 2 and then the 3rd after as I can only fit 2 on one shelf and I think the one on the lower shelf won’t bake properly or should I just take the top 2 out and put the 3rd on the top shelf for a few more minute if it’s not done
Can you use dark brown instead of light brown sugar for the sponge?
Hi Jane,
I made this cake today but the butter cream was almost a cookie dough consistency, any tips on why this would be or how to rectify?
Lorraine
I find if my buttercream is too thick, I add some boiling water very slowly. I add a teaspoon at a time and mix after each teaspoon until I have the consistency I want
Hi. My daughter would like me to make this for her 21st birthday.
I will need to take it to her university home. will this cake be ok unrefrigerated for a whole day?
Hiya! Yes for sure – just try and keep it in a cool place x
How would I scale this for 6 inch tins please!?
Thanks so much! Love all your recipes x
Usually 6″ is about 2/3 of a recipe! x
If you use 3x6inch tins, how long do you have to bake the cccakes for? Thank you!
Amazing recipe! It was so nice, but I never realised how hard ganache is to put on a cake. I am going to be using this recipe to make biscoff cupcakes, have you got any tips for me?
Hi Jane, I made my gnache, but it came out yellow/cream whereas in the pictures yours looks white? It also wasn’t able to get a smooth finish on it.
Is there something I did wrong? Thank you, love your recipes😊
When you put it in the fridge it goes white and i found that I didn’t get a smooth finish on it either.
I’ve found with ganache if you leave it in the fridge for a while until it is almost (but not yet) set and then whisk it up with an electric whisk it goes all fluffy and shiny and white.
Hi Jane,
I am so eager to make this and plan to make it this week. Can I ask can you substitute butter for veg oil and if so how much oil would you recommend and also would I need to reduce the amount of eggs?
Hi I need this cake to be ready early I’m the morning so I’m going to bake cake and do crumb coat night before could l also make the ganache night before but wait till morning to put it on cake? Thanks for your help😊
The risk in that is that the ganache may set too solid so you will struggle to get it on the cake x
I made this at the weekend for my SIL’s 30th and went down a treat!! I used the recipe exactly as stated (though swapped for salted butter) and added a tsp of cinamon to the mix. Turned out amazingly, the brown sugar in the sponge made so much difference. I made the cake into 3, 7″ layers and two tallish 5″ layers for a stunning towered effect! More than enough ganache and buttercream to fill and crumb coat all!
Hello, how shall I adjust the recipe for a 3 layer 9 inch cake? x
The recipe itself needs to be increased by about a third, but baking times will change and I don’t know the timings for that size tin xx
Hi Jane can i less the brown sugar? I just don’t t want too sweet. Tonight is my first time to baked your recipe as my customer requested biscoff cake but ti dont want to sweet. Thanks!