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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Made this for my 21st birthday and it was lovely! Recipe was so easy to follow and the cake turned out amazingly!
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!
Awh yay!!
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?
I would double or even triple the buttercream (it depends on much you want to use)!
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
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
Hi Jane,
I am wanting to use this recipe but use 4 9inch cake tins, how would I adapt the recipe to suit this? Thank you! Love all the recipes I’ve tried so far.
Hey! So I’m really not certain as I don’t often bake 9″ cakes, but for my four layer 8″ cakes I use a 500g/10 egg mix, and typically you increase the mix by 1/3 for 9″ cake tins – So I would say 700g/14eggs roughly?! And then maybe double the decoration! x
Can i bake this cake on a 9″round tin? how long should I cook it for and at the same temperature?
Can i use 9″round tin for this cake? how long should I cook it for and at the same temperature?
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.
Hi jane,
Just wondering if the same buttercream and white chocolate frosting will go with chocolate cake instead?
Yes it will! You can use this recipe, but swap out 75g flour for cocoa powder!
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
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!
Hey,
If you make 2 layers instead of 3, what measurements would you use for the ganache and buttercream?
Thanks anyway 🙂
Hi Jane,
I am really looking forward to baking this cake. It looks incredible. Every recipie I have tried of yours has gone down a storm! Could you help me. I have a small oven so will be baking 3 X 8 inch layers seperately. Hoe should I split the recipie for each individual layer as 8 medium eggs doesn’t divide by 3. Thank you
Kate
It may be better to up the recipe to a 450g/9 egg mix to make it easier, and then do a 3 egg mix for each layer? xx
How do you make the ganache? Mine turned out yellow and hard to spread still tasted good though! Love all your recipes Jane 😍
I make it as written in the method!
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!
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
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?
Yes you can! Make sure to wrap it correctly so it doesn’t get freezer burn!
Hi Jane, what size tins is the recipe made for? Thanks.
Step one of the method mentions this x
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!
If made correctly it should be absolutely fine – but obviously you will need to keep the car as cool as possible! x