Biscoff Cake Traybake

When it comes to cakes, traybakes (also know as sheet cakes) are the easiest kind around! They are great for bake sales, parties and feeding a crowd. This Biscoff Cake Traybake is made with Biscoff spread and light brown sugar for a gorgeous caramelised sponge. It's topped with smooth Biscoff infused buttercream and a Biscoff biscuit on top. Absolute Biscoff heaven in every bite!

Ingredient Tips & Equipment Information

• Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
• I used a baking spread for the cake and unsalted butter for the buttercream.
• I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
• I really recommend using light brown soft sugar if you can for the cake, but if you can't get hold of it, caster sugar will work well too.
• 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 Cake Traybake

To make the cake, mix together the butter, sugar and Biscoff spread. Then whisk in eggs and milk.

Add self raising flour and gently whisk in, then spread the mixture out into the tin.

Bake the cake for 25-30 minutes or until golden brown and a thin skewer inserted in the centre comes out clean. Make the buttercream by mixing butter, icing sugar, Biscoff spread and milk together until smooth. Spread it over the cooled cake and decorate with Biscoff biscuits.

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

What size tin do you need for this cake?

This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements and baking time.

How many people does this cake serve?

It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices. If you are doing smaller slices, cut it up before you add the Biscoff biscuits on top so you don't have to try and cut through them.

Can this cake be made gluten or dairy free?

Yes, you can make the cake dairy free by replacing the butter and milk with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make the loaf cake gluten free using Biscoff spread. If you are looking for an egg free recipe, check out my Vegan Biscoff Cake.

Can this cake be made into cupcakes or a larger cake?

Yes, to make this recipe into cupcakes check out my Biscoff Cupcakes recipe for details. Or for a larger cake you might like my Biscoff Cake or my Biscoff Drip Cake.

More tips for making the Biscoff Cake Traybake:

• You could also drizzle some melted Biscoff spread over the cake!
• The biscuits will go soft after a few hours in contact with the buttercream, so add them to the cake as close to serving it as you can.
• I spread the buttercream onto the cake, but you could pipe it on if you prefer.

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!

Recommended equipment & ingredients*

• Traybake tin
• Mixing bowls
• Cooling rack
• Kitchen scales
• Electric hand mixer
• Piping bags
• Biscoff biscuits
• Biscoff spread

*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!

More Biscoff recipes...

Biscoff Cake Traybake

Brown sugar and biscoff traybake cake with biscoff buttercream and biscoff biscuits

5 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 12

Author: thebakingexplorer

Ingredients

For the cake

• 225 g Butter or baking spread softened, unsalted
• 225 g Light brown soft sugar
• 100 g Biscoff spread smooth
• 4 Eggs large
• 1 tbsp Milk
• 225 g Self raising flour

For the buttercream

• 150 g Butter softened, unsalted
• 300 g Icing sugar
• 200 g Biscoff spread smooth
• 2-3 tbsp Milk

For decoration

• 12 Biscoff biscuits
• 1 Biscoff biscuit crushed into crumbs

Metric - US Customary

Instructions

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
• Make the sponge by mixing the butter and light brown sugar in a large bowl until fluffy, ideally using an electric mixer
• Add the Biscoff spread and mix in
• Add the eggs and milk, and whisk until fully incorporated
• Gently whisk in the self raising flour, and whisk in until you can't see any flour anymore
• Pour the mixture into the tin, smooth it out of needed to spread it out evenly
• Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
• To make the buttercream, use an electric mixer to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth. You can add more milk if the buttercream is too stiff
• Spread or pipe the buttercream all over the cake
• Decorate with the Biscoff biscuits (and a drizzle of melted Biscoff spread if you like). The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cake straight away
• To serve, slice into squares. Store any leftovers in an airtight container in a cool place and eat within 3 days

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

If you swap the self raising flour for plain/all purpose flour you will need to add 2 tsp baking powder.

You can use caster sugar if you don't have light brown soft sugar.

If you want to make this cake in a 9" square tin you will need:

• 170g Butter or baking spread
• 170g Light brown soft sugar
• 75g Biscoff spread
• 3 Large eggs
• 170g Self raising flour

It will take slightly longer to bake, check after 30 minutes and then check every 5 minutes until a thin skewer inserted in the centre comes out clean.

Nutrition

Calories: 672kcal | Carbohydrates: 71g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 252mg | Potassium: 77mg | Fiber: 1g | Sugar: 51g | Vitamin A: 867IU | Calcium: 39mg | Iron: 1mg

If you like this, check out more of my Cake recipes!

NB. This post is in no way sponsored by Biscoff – I just love their product!

I'm linking this recipe up with Cook Blog Share.