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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Hi Jane.
I am thinking of making this for my Husbands 30th – 2 of his fav things are dark chocolate and biscoff.
Is it possible to swap the white choc out for dark and would it work in the same quantities?
Many thanks
Hannah
Hey! So the ratios are different for dark chocolate – its a 1:1 ratio, rather than 3:1 xx
Hi Jane! So I wanted to just make this cake covered in buttercream and add more biscoff in each layer. How much buttercream would be sufficient for filling, crumb coating, covering the cake and adding 2d swirls? I don’t want to have too much buttercream leftover so I was thinking of multiplying it by 50% so 750g icing sugar and 375g butter with 450g of biscoff. Would that be enough as I wanted enough to pipe 2d swirls around the perimeter of the cake? Thank you I’m advance and love your posts!
Sorry I forgot to ask would it be nice to add some cinnamon to the sponge? Say half a teaspoon? I thought the caramel flavour from the brown sugar abs added cinnamon will taste similar to the biscuit? Thank you!
Yes I would say to use at least 50% more – it’s hard to say for certain as people use more than others sometimes – but that should be fine! And yes I would add 1 tsp ground cinnamon x
Tasted amazing but was a bit put off my the yellow ganache and spreading it wasn’t as easy. I will just leave it with a crumb coat in future because trying to smooth it out, even though I have all the right tools wasn’t as nice as I would have liked it x
I had a nightmare trying to spread the ganache too, I think maybe I left it too long but I was waiting for it to turn more like peanut butter consistency. I’ve seen on other recipes that people whip it so might try that next time.
Haven’t tried it yet and I plan to but wanted to ask if you have a video of you doing the drip bit – I feel like will really mess this up but want it to look like yours as its for a special birthday – not made decorative cakes before!
Hey! I don’t im afraid but the way to do the drip is the same as other drip cakes, so you could watch my video for my mini egg drip cake, and just watch the dripping bit!
Hi Jane,
What’s the reason behind not using stork for the butter cream? Does other butter make it easier to smooth out?
Stork is far too soft and doesn’t hold it’s shape like block butter xx
Hi Jane
I’m hoping to have a go at this soon! Quick question I only have a 24CM cake tin, please would you be able to help me with converting this as the slices will be quite thin I would imagine otherwise! Do I need to increase the ingredients by a certain amount?
Thanks! xxxx
If you want the same amount of layers, I would increase the recipe by about 1/3 – and the baking time will increase! Or, you can split the mixture as it is between 2×9″ tins x
Hi, I only have two 8” cake pans. What would be the exact measurement of ingredients for this? Looking forward for your reponse x
A two layer version is written in the notes x
Hi Jane, I just wanted to say that I made half this recipe in combination with another one of your recipes. I used your chocolate cake recipe for the cake portion and then used the icing and decorating (minus the white chocolate ganache as for some reason it split and was an oily mess!) from this recipe so it was a chocolate biscoff cake (this was the very specific request from my 9 year old niece for her birthday) It was a hit! Thank you so much for both recipes!
Hi Jane,
Cake looks amazing, would love to attempt this. I was just wondering if there was any need to add anything to make the ganache whiter in colour As white Chocolate is usually yellow?
Thanks
For me I didn’t do anything – but you can add in a whitening colour if you want, or try whipping the ganache instead to whiten it a bit!
Hi Jane, made this the other day, so good! First time I’ve used ganache and just had a question, how long before covering the cake in ganache would you take it out of the fridge? I took it out just before covering it and the chocolate was setting so quick and was very hard to use the scraper, was the cake maybe too cold? Thanks!
I would use a fridge cold cake personally – ganache does set quickly, but that’s better than it falling off! It may be that your ganache had just set slightly too much xx
All of your recipes are honestly amazing! My boyfriend is being super awkward and would like a biscoff chocolate cake. I can’t decide whether to use chocolate cake or this sponge? I just wondered if you could recommend a cake/ buttercream combo! Thanks
You can make this sponge into chocolate – swap out 75g of flour for cocoa powder!x
hi,
can we add any lotus products to the cake sponge?
I wouldn’t bother personally x
Hi, I’m planning to make this soon and freeze the layers to assemble right before Christmas (I’m hosting and need to
do all the advance planning I can). I was wondering, would
crushed up lotus cookies in between the cake layers work? Or would that get soggy?
Hiya! Sadly this wouldn’t work – they would go very soggy! Hope this helps x
Hi,
I only have 9” cake tins. What would I have to increase my ingredients by so the cakes aren’t too thin?
Thank you x
Yes! I would add on another 1/3 to the recipe xx
Hi Jane,
i love your recipes. i am allergic to egg and wanted to know what would be the quantity of buttermilk if i was to make two layers of the cake.
Hey! I’m afraid I have never replaced egg in that way – but I can highly recommend my vegan Victoria sponge cake made with light brown sugar instead – it would be the ideal sponge for this!
Hello! Thanks for sharing this delicious recipe! I would love to try it. Is it possible for you to PLEASE convert the ingredients from grams to US cups?! I’m a bit overwhelmed with trying to find the proper conversions as some items are coming up with conflicting answers. I’d like to attempt to bake this cake but do not have a scale either. I would like to not mess it up and waste ingredients.
Unfortunately I do not measure in cups as it is a extremely unreliable method of weighing and baking needs to be accurate x