It looks like I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl so I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus Biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and so I created this Biscoff & Banana Cake!
How to make Biscoff & Banana Cake…
To make the sponge I started by mixing together the butter, golden caster sugar and light brown sugar.
I added the eggs and vanilla extract and whisked them in, then I mixed in the mashed bananas. Finally I folded in the self raising flour and baking powder.
I divided the batter into three 8″ sandwich tins, and baked on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes. I left them to cool completely.
For the biscoff buttercream I started by mixing together butter with icing sugar. I then added Lotus biscoff spread and double cream and mixed it well until smooth.
I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.
Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.
I covered the whole Biscoff & banana cake in a layer of the buttercream, then put it in the fridge for 30 minutes.
I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.
It was time to create the drip effect! So I tipped the Carnation caramel into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.
I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.
How do I get the perfect caramel drip?
It’s really important to have a good base for the caramel drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the caramel has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the caramel drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of caramel you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the Biscoff & banana cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Decorating turntable||Angled palette knife||Cake leveller|
|Buttercream scraper/smoother||Biscoff spread||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
And the Biscoff & banana cake was done! The drip effect gives a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
Tips for making the Biscoff & Banana Cake with Caramel Drip:
- I decorated this cake with fudge and crushed Lotus biscuits. You could decorate it with whole Lotus biscuits instead, or any caramel sweet would be a tasty addition!
- If you can’t get hold of golden caster sugar, just use regular caster sugar.
- You can also use milk instead of double cream for the buttercream.
More Biscoff recipes…
Biscoff & Banana Cake with Caramel Drip
For the sponge
- 360 g Butter or baking spread
- 150 g Golden caster sugar
- 150 g Light brown sugar
- 3 Eggs large
- 1 1/2 tsp Vanilla extract
- 4 Ripe bananas mashed
- 450g Self raising flour
- 1 1/2 tsp Baking powder
For the buttercream
- 600 g Icing sugar
- 300 g Butter or baking spread
- 540 g Lotus biscoff spread
- 6 tbsp Double cream or Milk
For the caramel drip
- 175 g Caramel sauce good quality shop bought or homemade
- 1 tsp Salt optional
- 4 pieces of Dairy fudge optional
- 10 Lotus biscuits crushed
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins
- To make the sponge mix together the butter, the golden caster sugar and the light brown sugar
- Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in
- Mix in the bananas, then fold in the self raising flour and baking powder
- Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely
- For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth
- To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smooth it over
- Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge
- Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes
- Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins
- Tip the caramel sauce into a bowl and stir it to smooth it out, or you may need to warm it for 10 seconds in the microwave to loosen it. Add 1 tsp salt if you like, and put it in a piping bag
- Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes
- Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip
- Tip the remaining crushed Lotus biscuits into the middle of the cake
- Finally, chop the dairy fudge in half and place them neatly on top of the buttercream
- Store leftovers in an airtight container in a cool place and eat within 3 days
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
If you like this, check out more of my Cake recipes!
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