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- I am trying this recipe tomorrow for a 21st cake!! Does the cake need to be chilled once made, if the genach is used?
If uncut it can last in the fridge for a few days, but it’s also fine at room temp for up to two days.
Hi jane
Thank you for the amazing recipe.
I am planning to make this for my husbands birthday using 3 x 7inch tins. What measurements would you recommend? My husband hates butter cream so im lossibly thinking of using whipped cream with biscoff spread. Hope it works!
It’s only an estimate but I usually say to use about 3/4 of the recipe when making a 7″ version – I’m not sure on timings though! x
Hi Jane,
If i wanted to make this a plain sponge would i just use 400g caster sugar instead of light brown sugar?
Thankyou 🙂
Yes! x
I’m attempting to make two of these cakes tomorrow for my husbands birthday. 1 for him to take to work for his workmates as the birthday boy had to bring in cake apparently and 1 for at home as I know the kids would complain! Wish me luck!!
Hi Jane
If I wanted to make this in 3 6”inch tins, to make 3 layers
How much of the sponge recipe would I need? Thank you! X
I usually say 2/3 of the recipe! x
Hi,
any suggestion on what or if can replace the white chocolate for the ganache? Find white chocolate quite sweet and would ideally prefer something else 😊 thanks in advance x
You can use buttercream instead of ganache, or swap to milk/dark chocolate (And adjust the cream accordingly) but obviously it would look completely different! x
Hi Jane,
Will the biscuits on the top go soft, if this is made 2 days before I need it?
Thanks
Yes, all biscuits will soften after a few hours out of the packet and on a cake x
Amazing cake! My daughter had this as her birthday cake last year. She loved it so much, she asked me for the same this year. Very easy to follow recipe. Has become a new family favourite!
absolutely stunning cake, easy to make and taste divine. made this for my birthday everyone was very impressed
Excellent recipe and delicious cake. I couldn’t get smooth spread for the drip which made it much more difficult as the piping bag kept getting blocked. Still delicious though!
Did you use the smooth spread? I have to ask!! If you used the smooth, it’s worth melting it slightly in the microwave in really short bursts and just stirring until completely smooth and silky and it should help! x
This went down a treat! Fabulous cake x
Morning! Do you know how many cupcakes this recipe would make?
Thanks!
I would imagine about 36 – but I would recommend just following the biscoff cupcake recipe already on my blog x
Hi Jane!! I made this cake on the weekend, and it was so delicious! I made it for a school fundraiser and it was so yummy- it sold straight away and I managed to get a piece! Instead of white chocolate ganache, I made extra Biscoff buttercream. Thank you for all of your recipes and hard work!
Hi! I’m making this today and using biscoff buttercream all around instead of the ganache. How did you find it? And did you still use the biscoff drip? Thanks!
This cake is amazing, I made it for my friends 30th and everyone in the office said it was the best cake they had ever tasted, so worth the calories
Hey Jane! Just wanted to let you know I baked the three layer cake and it was utterly delicious! Everyone loved it! I did double the buttercream to fill and cover the cake as I had no idea how much I would need. I ended up having a lot of buttercream leftover so baked a 2 layer cake and it was just enough to fill and cover that. The 1tsp cinnamon in the 3 layer cake (3/4tsp in 2 layer) worked beautifully and tasted exactly like the biscuit! I followed the instructions but feel maybe the cake was a bit over baked even though I had my freestanding oven thermometer in the oven, it baked for 30 mins. The sponge was browner than normal, is it because the brown sugar caramelises? And I added a pinch of salt to both the sponge and buttercream and it was so so dreamy. I have 3 birthday cakes to make and they have all requested this cake so thank you so much for sharing this beautiful recipe!
Yes so the brown sugar does make the sponge darker naturally – but its totally fine! And yes, sometimes it can just take a little less time, but I am so glad you liked it!! And so glad the cinnamon and salt works!
Hi Jane! Just wanted to ask how much salt shall I add to the cake and buttercream? I just wanted to add it to cut the sweetness and bring out all the other flavours. I was thinking an 1/8 tsp? Or 1/4 tsp? Didn’t want it to taste salty so maybe an 1/8? Will be baking it tomorrow for a practice batch for a birthday cake, so getting work to test it with the 1tsp cinnamon and addition of salt. Thanks in advance!
I never add salt to my cakes so I’m not too sure – I would assume just a pinch! x