Biscoff & Banana Cake with Caramel Drip

Name: Biscoff & Banana Cake with Caramel Drip
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 360 g Butter or baking spread (softened, unsalted); 300 g Light brown soft sugar; 3 Eggs (large); 2 tbsp Milk; 1 1/2 tsp Vanilla extract; 4 Ripe bananas (mashed); 450 g Self raising flour; 1 1/2 tsp Baking powder; 300 g Butter (softened, unsalted); 600 g Icing sugar; 250 g Lotus biscoff spread; 5-6 tbsp Milk; 125 g Caramel sauce (good quality shop bought or homemade); 4 Lotus biscuits (crushed); 50 g Fudge (optional)

08/03/2017 by thebakingexplorer 39 Comments

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This Biscoff & Banana Cake combines delicious Biscoff spread and banana together for a flavour sensation! The banana cake is super moist and full of banana flavour, I've added Biscoff biscuits between the layers for some crunch and texture, the whole cake is covered in Biscoff buttercream (which is pure Biscoff heaven!) and for that showstopping look it has a caramel drip too!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff & Banana Cake

To make the sponge, mix together the butter and light brown soft sugar. Add the eggs, milk and vanilla extract and whisk them in, then mix in the mashed bananas. Finally fold in the self raising flour and baking powder. Divide the batter into three 8" sandwich tins, and bake on for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool completely.

For the biscoff buttercream, use an electric mixer to mix together butter and Biscoff spread, then add icing sugar and milk, and mix until smooth. Put the first sponge onto a decorating turntable, spread on a layer of buttercream and smooth it over. Sprinkle crushed Lotus Biscoff biscuits between the layers, do the same for the next layer and then top it with the final sponge.

Cover the whole cake in a layer of the buttercream (known as a crumb coat), then put it in the fridge for 30 minutes. Then smooth on a final and thicker layer of the buttercream. Refrigerated it again for 30 minutes. Tip the caramel sauce into a bowl and stir it to smooth it out. You may need to microwave it briefly to make it more pourable. Put it in a piping bag. Carefully pipe blobs of the caramel on the edge of the cake and let them drip down the sides. Cover the top of the cake with a layer of the caramel too. Put it back in the fridge for 15 minutes to firm up the caramel. Put the rest of the Biscoff buttercream in a piping bag and pipe rosettes around the cake. Add crushed biscuits in the centre and decorate with fudge sprinkles or chopped up fudge.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

How do you get the perfect 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!

What caramel sauce should you 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.

How long does the cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 ½ additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 4 ½ additional teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. You will also need to use a dairy free salted caramel sauce. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this cake be made in different size cake tins?

If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.

More 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!
The piping nozzle I used for this cake was Ateco 849, however you can use any nozzle you like to pipe the buttercream on.
I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.
You could also decorate the cake with some homemade Salted Caramel Fudge.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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