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!
How to make Biscoff Cake...
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.
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 long does the Biscoff 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 (but do not freeze the biscuits). 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.
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.
- I don't recommend baking this cake in one deep tin, as it may not cook evenly. It is best to bake it in two sandwich tins.
- 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
- Kitchen scales
- Cooling rack
- Electric hand mixer
- Round cake tin liners
- Biscoff spread
- Cake tester
- Piping bags
- Wilton 8B Piping nozzle
- Biscoff biscuits
*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...
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- 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)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies
- Biscoff Swiss Roll
- Biscoff Rocky Road
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
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 hosted by Feast Glorious Feast.