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, mix together the butter, sugar and Biscoff spread. Then whisk in eggs and milk.
Add self raising flour, then divide the mixture between two tins.
Bake the cake for around 40 minutes or until golden brown, then make 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.
Can this cake be made in different size cake tins?
Yes! Please check my Conversion Guide to find out how to adjust the recipe.
Can this cake be made into cupcakes?
Yes! Check my Biscoff Cupcakes recipe for the ingredients.
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 3 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made dairy free or gluten free?
Yes, you can make this cake dairy free by replacing the butter and milk with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make this cake gluten free using Biscoff spread. If you are looking for an egg free recipe, check out my Vegan Biscoff Cake.
More tips for making the Biscoff Cake:
- 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
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More Biscoff recipes...
- Biscoff Drip Cake
- 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 soft 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 that are at least 2" deep
- 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
- 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. You can add more milk if the buttercream is too stiff
- 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.