Biscoff Drip Cake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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. 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?
Hey! Yes you can halve the decoration, or even 2/3 so you have plenty! xx
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?
Thanks
Hey! Thank you! You use 2 level tsps per 150g of plain flour, whisked in before using! x
Hi 🙂 just wanted to know if it turned out well when you substituted the flour?
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.
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
Hey! I would basically add on 1/3 of everything! x
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
Hiya! I would use caster sugar, or golden caster – granulated grain size is a little large sometimes! x
Hi!
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.
Thanks,
Noreen
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?
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
Hey! I’m not 100% sure but maybe the quantities from my biscoff layer cake! X
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!
Hii Jane, i was planning on making this cake for my brother in 2 days, but i only have 9″ cake pans, could you suggest me if i need to alter the recipe or if its okay just as it is??
Also can i add a bit biscoff spread in the cake mixture and lower the brown suger a bit for a better biscoff taste?? Or a solid brown sugar cake will compliment it overall??
Typically for 9″ tins you use 1/3 more of the recipe – unless you are only doing two layers then splitting between two tins should be fine! And personally I would just stick to the brown sugar x
Hi Jane, my ganache was really runny and would just slide down the cake so I couldn’t spread it,
Did you leave it to set to a peanut butter consistency like the method says? It shouldn’t be runny at all.
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
Hiya – personally I wouldn’t for this cake, but you can if you want! I would just add in 200g or so.
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!
Hey! I use Callebaut – but also the lighting in the photos is just very good, often it does look quite yellow at first! x
You can use a few drops of wilton white white it’s amazing stuff, just need a few drops x
Made this for daughters bday. Came out fab. Really enjoyed making it. Ganache bit tricky to master but was great on cake. Thank you.
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?
You can do! But you don’t have to – you just need it to be peanut butter-like thickness!
I only have large eggs how many would I have to use?
I would use 7 large!
Really excited to try this! Can you please help me with adapting this recipe for 3x 6” cake tins please?
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
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
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