If there’s one thing I’m sure of, it’s that you all love Biscoff! I started baking with it because my partner adores the stuff, and it turns out he’s most definitely not alone. This two layer Biscoff Cake and its buttercream are infused with the delicious caramelised biscuit spread, I’ve given it a good drizzle of melted Biscoff, and then some of the Biscoff biscuits on top. It’s basically Biscoff heaven! This cake would make an excellent birthday cake for the Biscoff lover in your life!
Step by step…
To make the sponge I mixed together the butter, sugar and Biscoff spread. Then I whisked in eggs and milk.
I added self raising flour, then divided the mixture between two tins.
The cakes baked for arund 40 minutes until golden brown, then I made the buttercream using butter, icing sugar, Biscoff spread and milk.
Tips for making the Biscoff Cake:
- 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.
- 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.
- You can freeze the undecorated cake sponge for up to 3 months, wrap it well in cling film and place baking paper between the two cake layers.
- 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
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Cake tester||Piping bags||Biscoff spread|
|Biscoff biscuits||Wilton 8B Piping nozzle|
*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 Cheesecake Squares||Biscoff & Banana Cake with Caramel Drip||Lotus Biscoff Cupcakes|
|Biscoff Brownies||Biscoff Cheesecake (No Bake)||Biscoff Loaf Cake|
|Biscoff Ice Cream (No Churn)||Vegan Biscoff Cupcakes||Biscoff Blondies|
Yummy two layer cake with brown sugar and Biscoff spread
For the cake
- 325 g Butter or baking spread
- 325 g Light brown sugar
- 150 g Biscoff spread
- 6 Eggs large
- 1 tbsp Milk
- 325 g Self raising flour
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 250 g Biscoff spread
- 1 tbsp Milk
- 35 g Biscoff melted
- 8 Lotus biscuits broken in half
- 3 Lotus biscuits crushed
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
Make the sponge by mixing the butter and light brown sugar in a large bowl with a spoon until fluffy, or mix 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
Divide the mixture between the tins, use scales for accuracy
Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
Add the other sponge on top and pipe or spread the remaining buttercream on top
Decorate with the melted Biscoff spread (microwave for 20 seconds to melt it) and the Biscoff biscuits. 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
Leftovers will keep in an airtight container in a cool place for 2-3 days
NB. This post is in no way sponsored by Biscoff – I just love their product!
If you like this, check out more of my Cake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Feast Glorious Feast.