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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What would you use to do the drips with ?
Piping bag, or small teaspoon!
Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?
Hey! Yes probably half – you could look at my bundt cakes for timings and such if needed!
Hi Jane,
I have made this cake for my mother in laws birthday but it won’t all get eaten in the next few days, it has been cut but is it possible to freeze the cake decorated and cut? If so, what’s the best way you would say to do it?
Tastes absolutely lovely!! First time I’ve done a drip cake and was so happy with the results! Thank you for your recipe! I scaled it down to a 5inch cake x
Hey! So yes you could get away with freezing the slices – each slice should be wrapped well in clingfilm, and then put all the wrapped slices in a container to protect them! x
What size pans did you use for this recipe ???
Written in the method..!
Hi! im planning on doing a bake sale and was thinking about this recipe but i was wondering how much per slice should i charge ?
I’m afraid I don’t sell cakes, sorry.
Hi Jane
Would you have any advice on if I wanted to make this recipe eggless?
Thank you in advance.
I would look at my vegan cake recipes as the sponge is lovely!
Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?
hello,
How did you get the ganache to be so white – does it turn white over time or is there something you have to do?? x
Hey – I don’t do anything special to it at all, I guess some white chocolates can be slightly more yellow than others, but you can try whipping it?
Hi Jane love all of your recipes- especially this one! I always seem to get domed cakes and uneven rising causing the tiers not to be flat (partly me partly my oven) I just use 20cm sandwich tins but notice on your youtube yours seem deeper than mine- do they tend to work better? X
It could potentially be the tins, but I’m not sure – it’s often the ovens or how it’s mixed! x
Hi Jane, I’m hoping to make the sponges from this but In 3 10’’ Tins. I saw you had advice for decreasing the recipe for 6’’ tins but How would you recommend increasing the recipe to fit 10’’ tins?
Thanks 😊
Hey! So I would use 1.5x the recipe at least as the volume is about 2/3 bigger. the baking time will also increase! x
Hi Jane, would this white ganache sit ok on your Chocolate Fudge Cake with the BEST Chocolate Frosting ever!? Thanks, love your recipes 🎂
Hey! So the ganache works basically on any cake – but the chocolate fudge frosting is very soft so isn’t the best crumb coat in my opinion – the sponges work well, but will need refrigerating for a while first as they are very soft!
My family loved this cake which I made as a test run for a 40th birthday cake later this week, thank you so much for the recipe, I did buttercream all around it. I don’t like too much buttercream and found that 1 quantity was enough.
I would LOVE a YouTube video on this recipe! My white chocolate ganache never looks as good as this 😍
Amazing recipe. It works and has the detail to help amateurs succeed. I made it for my daughters 23rd birthday and it went down really well. It was so delicious and worth going for the ganache coating. I made truffles with the spare ganache!!!
This recipe is amazing, I’m no expert and I made it for my daughter’s 23rd birthday. It’s not as brilliant as yours but wasn’t bad if I say so myself. The taste which is the most important thing was out of this world. Thank you for sharing!
Hi I was wondering what quantities I would need if I were to make the cake with 4 x 6” (shallow cake tins)? Thank you
So normally a straight swap to 6″ would be using about 2/3 of the recipe, so maybe try 3/4? or bake the full amount and make some cupcakes with the spare mix? x