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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Let me start by saying that the cake was delicious and loved by everyone who tried it! People though it bought the birthday cake!
The sponge was so yummy, the cake mixture was quite thick and I was worried about the sponge being dry but it was not dry at all and it was really fluffy.
I made the version with ganache and it was the perfect amount of sweetness.
The instructions are very clear and easy to follow and I’m already making a list of other cakes I want to try to make from here 🙂
The only thing that didn’t go too well for me was the drips. Have you got any tips for next time?
Thanks for the recipe Jane!
I’m so so glad you enjoyed the recipe! What was the problem with the drip? Was it too thick or thin, or just difficult to do? I only warm the biscoff ever so slightly as mentioned until it is a smooth consistency, and then I use a disposable piping bag to push it over the edge and create the drips xx
Hi Jane!
Hoping to make a 4inch version of this cake with 4 layers! are your cakes 3inches thick or 2 inches? also, would I just need to halve the ingredients and the bake time? I cannot wait to bake this!
In total my cakes are usually about 6″ tall with the three layers, but that’s including the buttercream. Typically for 4″ you’d use about 1/3 of the recipe, but if you want an extra layer you could maybe half it yes, but I never make cakes that small so I am unsure. x
The sponge is delicious with the brown sugar! I had a disaster with the ganache though, I don’t have a microwave so heating cream in pan didn’t boil, slight skin formed but when I put onto chocolate & mixed it there was a layer of yellow oil sitting on top even after a few mixes. Couldn’t use but luckily I had lots of buttercream left to put on the sides. I did use a supermarket brand of white chocolate & cream, any suggestions why it went wrong?
It could be that it still got a bit hot – but you can usually bring a ganache back by whisking it! Or, add it to a pan and whisking it then too x
Hi..i want to give this recipe a try, but wondering about the cake…is the cake too sweet or just enough sweetness?
Love this cake, have made twice and have recieved so many compliments! I was wondering if you have a gluten free version for this cake? Or any of your cakes?
Biscoff is not gluten free, so I don’t – but most other cakes can be made gluten free with simple switches to GF alternatives!
This is the most amazing cake I have ever tried. You’re a genius!
Could I make a suggestion for a new recipe?!? Passion fruit and vanilla layer cake! YUM!
Hi Jane
I love the look of this recipe. I am planning to make it for a birthday the day before a celebration. Should I keep it in the fridge until it is ready to eat or should I remove it from the fridge an hour or 2 before?
I absolutely love your recipes!
I would remove it about an hour before you eat it personally! And thank you! x
Hi Jane, your recipes are ace! I wanted to make this up into 4 tins. How many eggs and how much extra butter flour and sugar please ?
For a four layer version I would use 500g butter/sugar/flour and 10 medium eggs! x
Hi Jane. If I wanted to use buttercream instead of ganache how much extra would I need please? Would you suggest a vanilla or using the Biscoff buttercream ?
I personally would go full biscoff because I love it so much – so you could probably double the buttercream and then use it to cover as well!
Hi Jane, I wanted to bake this but unfortunately the person does not like
White chocolate ????!!!! (Pardon?) ha ha .. I wondered how much buttercream I would need extra to coat it .. and would you advise “vanilla” or full on flava Biscoff? Thank you x lisa x
I personally would go full biscoff because I love it so much – so you could probably double the buttercream and then use it to cover as well! Xx
Love this cake but can I clarify the calories please? If it serves 20 and each slice is 774 calories that’s nearly 16000 calories for the whole cake! Is that right? I’m trying to add it to My Fitness Pal and have got confused over the fact you can change the Serves amount size using the slider but none of the nutritional information changes.
The nutritional information is estimated and inputed automatically based on how many slices the cake is designed to serve. It can’t change with the counter unfortunately and I can’t control that x
Going to try this recipe next week but want to add another element to the cake. I am thinking strips in the ganache. In order to get 2 different colours to this do you think I could add some biscoff spread to half the ganache?
Adding biscoff to the ganache will change the consistency of it – so it might not work the best. It may be better to just colour the ganache if you just want a colour change, but it might be okay if you are willing to risk the consistency change!
Hi Jane I’ve tried so many of your recipes they are all amazing. This is the first time I’ve tried a cake, it was for my sister’s birthday she loves Biscoff. It turned out better than I could have hoped for thanks so much.
Ah that’s amazing! I hope you both love it!
Hi, sorry to be awkward haha but is there anyway I’d be able to make this cake milk free for dairy allergies?
You can easily use a vegan butter for the cake, and buttercream to make it dairy free – but the ganache I’m not so sure as I haven’t done that before in this way (dark chocolate is often vegan though, and you could try vegan cream?)! x
Hi Jane,
I am going to make this cake on Friday to be eaten on Saturday I wondered how it would be best to store it over night? In the fridge or in a cake box in a cool dry place? I worried putting it in the fridge would make it dry. TIA X
So this sort of cake can go in the fridge over night, and won’t be dry as long as it’s not cut into, and it’s left to go back to room temperature before serving! Xx
I want to use the original recipe and split into 4 cake tins and then make half of this recipe to make 2 more cakes. How should I adjust the buttercream and ganache amount ?
Thank you in advance
Hiya – sorry I’m not sure I understand. Are you making one six layer cake?
Yes I’m making a six layer cake
Right okay I would double the buttercream and ganache then!