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.
My daughter has requested a biscoff cake and this looks amazing!!!! Can I make the cakes in advance and freeze them?
Absolutely you can, for up to 3 months! Hope this helps! x
Hi Jane. I’m looking to make this cake soon – I’m a bit scared as it’s the most ambitious decoration I’ve attempted but I know I can always trust your recipes! This is a bit of a general q…I only have 2 loose bottom 8” sandwich tins so I know I need to get a new one for this cake. I’m looking to get a new set of three – are the ‘solid base’ ones okay/better to use? I’ve never used them and worried it will all stick but I assume they help to avoid any spillages from the top? Any help you could give on this would be greatly appreciated. Thanks, Molly
Hiya! Take a look at my ‘Favourite cake tins’ post – there’s a variety I list and link that I love! Hope this helps! x
Hey, I love this cake! I have had a request for a chocolate biscoff cake and wondered if this recipe would be changed into a chocolate sponge?
Absolutely, I would use the recipe from my triple chocolate cake perhaps? and then decorate as per the Biscoff Cake Recipe. Hope this helps! x
Hi Jane, I’m planning to bake this to take into work and wondered if you had recommendations for cake carrier/boxes that would fit this?
Thanks
Hi Jane,
I love this cake and have made it a couple times. Can I ask how to get the ganache so white? Mine ends up more creamy coloured.
Thanks,
Alison
Hiya!beat your butter on its own first for around 5 mins, and you can always use white colouring if needed! Hope this helps! x
Hi Jane,
Many thanks for your reply. Is beating the butter not for the buttercream? I was wondering how you got the ganache so white on the outside? Mine always ends up creamy and gloopy.
Thanks,
Alison
Hiya! Yes – for the ganache, white food colouring is the best to help achieve this! Hope this helps x
Hi Jane,
Can I use this recipe to make cupcakes? If so, do you know how many it’ll make and how long to bake it for? Love your work 🙂
Thanks heaps!
Hiya! Take a look at my biscoff cupcake recipe. Hope this helps! x
Can I get 4 x 6” layers with this recipe or do I need to increase it ?
Hi Jane, how long will this cake keep for if it’s covered in the ganache compared to if I do it in the buttercream? I’m making if for my friends birthday and it will need to last around 4 days and travel for over an hour so I’m not sure if it would be best to buttercream it instead. Thanks so much
Hiya! I would definitely cover it in buttercream! Hope this helps x
Hey Jane can I use 2 x8″ pans that are 4″ deep
Yes you can, however it will change baking times. Hope this helps! x
Hiya Jane, I’m baking this cake later on today but I was just wondering, when I bake my cakes they all seem to be very domed so when I layer them there are big gaps in-between. is there a way I could prevent this please ?
p.s. love your book btw I made the sticky toffee cake the other week it was BRILLIANT.
Hiya! Try baking lower for longer, and try cooling the cakes upside down to achieve a flatter sponge! Hope this helps! x
Hi Jane what measurements would you use to make this cake a 4 tier one?
Many thanks Lauren
Hi Polly.
Using belting belts would help this, I get flat
tops every time.
If you don’t have belts then simply fold
kitchen roll lengthways twice and wet them. Gently squeeze out andy excess water
and wrap around the outside of the tins and place in the oven.
Good luck. happy baking 🙂
I would like to use more ganache to cover the cake do i use one and a half of the ganache recipe ?
Thank you
Kate Evans
Hiya! The quantities in the recipe are enough to cover the cake, but if you would like more then yes this would be fine! Hope this helps! x
Hey Jane,
Just wondering if this yields 2″ cake layers or are they thinner than that?
Asking because I often like to halve the cakes horizontally but they need to be 2″ or more to do so.
Thank you!!
Hiya! Sadly they are not – you may have to increase to a 500g mix to achieve that. Hope this helps! x
Hi Jane, going to make this cake for my grandsons birthday, he’s obsessed with Biscoff! Just wondered if there is any breakdown of the carb content per serving at all? Don’t want to leave anyone out when sharing it out, thank you.
Hi Jane,
How much should I adjust the ingredients for a two tiered 11inch cake?
Thank you so much!
Hi! Apparently we don’t have self raising flour in my country, is it just normal flour with already added baking powder? And then there is more baking powder in the recipe, so if I‘d use just regular AP flour, how much baking powder should i use?
Thanks in advance and can‘t wait to try it!
Hiya! Per 150g plain flour, whisk in 2 level tsp baking powder before using it in the recipe, and leave out any extra baking powder already in the recipe! Hope this helps! x
Thank you so much for answering! I’m trying it in the upcoming week!
Took a shot at it and made this cake. I’ve never made this size of cake using so many eggs and the added amount of baking powder, so I was a bit nervous. I followed the recipe exactly, using 7 large eggs instead. The batter tasted nice and the cakes smelled amazing during the bake. The sides of the cakes seemed to rise way too quickly during the beginning of the bake, which worried me. Subsequently, the middle of the cakes rose to one height and the sides of the cake rose even higher, leaving the cakes very much crater-like. I didn’t see any one else with this issue in the comments, so I wonder what could’ve possibly gone wrong?
Hiya! It sounds like you possibly used too much egg and it was slightly under baked. Hope this helps! x
Dear Jane,
Would it be possible to reduce the icing sugar to the buttercream as we all preferred a less sweet option for the buttercream?
Hiya! Unfortunately if you reduce the icing sugar it may not work as well and there may not be enough for the cake! Hope this helps x
Hi Jane. Would this work with the same ingredients in two 23cm tins? Trying to decide whether to buy the 20cm tins or make do with what I already have.