Biscoff Cake

Biscoff Cake

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 tinsMixing bowlsCooling rack
Kitchen scalesElectric hand mixerRound cake tin liners
Cake testerPiping bagsBiscoff spread
Biscoff biscuitsWilton 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 SquaresBiscoff & Banana CakeLotus Biscoff Cupcakes
Biscoff Cheesecake SquaresBiscoff & Banana Cake with Caramel DripLotus Biscoff Cupcakes
Biscoff BrowniesBiscoff CheesecakeBiscoff Loaf Cake
Biscoff BrowniesBiscoff Cheesecake (No Bake)Biscoff Loaf Cake
Biscoff Ice CreamVegan Biscoff CupcakesBiscoff Blondies
Biscoff Ice Cream (No Churn)Vegan Biscoff CupcakesBiscoff Blondies
Chocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Apple CrumbleChocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Swiss RollVegan Biscoff Cake
Biscoff Swiss RollVegan Biscoff Cake

Biscoff Cake

Biscoff Cake

Biscoff Cake

Yummy two layer cake with brown sugar and Biscoff spread
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Cake
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 16
Author: thebakingexplorer


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

For decoration

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



Calories: 671kcal | Carbohydrates: 74g | Protein: 7g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 132mg | Sodium: 265mg | Potassium: 78mg | Fiber: 1g | Sugar: 53g | Vitamin A: 909IU | Calcium: 39mg | Iron: 1mg

Subscribe to my YouTube channel for more recipe videos like this!

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!

Biscoff Cake

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Feast Glorious Feast.

Biscoff Cake

33 comments / Add your comment below

  1. 5 stars
    Omg. This looks like all my dreams in a cake. I was eating biscoff ice cream while reading your recipe in fact πŸ˜‚πŸ˜‚ But that I’m obsessed or anything!

  2. 5 stars
    This looks so good but I only have 7inch tins and I really want to make this what would the quantities be then?

  3. 5 stars
    My 14 year old made this for her Birthday and found your recipe easy to follow. (It does say add ‘caster’ sugar in the method – obv means the light brown sugar) It’s her first big cake as only done cupcakes and fairy before. We taste tested the levelling cut and it’s delicious!

    1. Thanks for pointing that out to me Jax, I’ve fixed that now πŸ˜€ So glad your daughter enjoyed making this!

  4. 5 stars
    OMG this is just heaven! Currently making now for my sons 20th and the smell! Even the batter I could have sat there with a spoon and eaten it! My hips will thank me later I resisted. πŸ₯°πŸ₯°

    1. I’m so happy to hear this Michelle, I hope you all enjoy it and happy birthday to your son!!

  5. Hi, i just made this cake and followed every step carefully but my cake sank. Can you tell what went wrong?

    1. Hi Asma, there are a few reasons cakes sink: the oven door was opened before the cake was ready, the batter didn’t go in the oven as soon as it was mixed, too much raising agent was added, the oven temperature was incorrect, over beating the batter. There are a lot more reasons it can happen but those are the main ones. Does that help to give you any indication of what might have happened?

    1. Hi Sheila, if you substitute it with all purpose, you will also need to add 3 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with). This is because self raising flour already contains a raising agent mixed into it, but all purpose (or plain as we call it in the UK) does not. I hope you enjoy the cake!

  6. 5 stars
    Just baked my first ever cake (aged 50) for my daughter’s 23rd birthday. Thanks for the inspiration and crystal clear instructions…it turned out exactly like your photo….you made it easy for a beginner! Feeling accomplished.

    1. Hi Tony, I’m so honoured that this was your first ever cake! And I’m thrilled to here you found everything clear and easy to follow. I hope you will continue to bake more cakes πŸ˜€

  7. Hiya,

    If I wanted to cover the whole cake in Buttercream & make it more of a ‘showpiece’ haha, how much buttercream would I need to make please? How much of each ingredient?



    1. Hi Meesh, I’ve not done this yet with this cake so I don’t know. You could check out one of my drip cakes and do similar amounts from them, that would be where I’d start. I hope you enjoy the cake!

  8. 5 stars
    Another amazing recipe really easy to follow. Honestly, you make the best range of biscoff bakes I’ve seen! I need to find the time to bake them all!!

    1. Hi Talah, to make one layer of the cake simply divide all of the ingredient amounts in half, then follow the instructions and bake in one 8″ tin.

  9. 5 stars
    Can i reduce the brown sugar to make it less sweet? I have try this recipe and it came out so perfectly.. but it too sweet for the way, thank you for your superb recipe..

    1. Hi, I’ve never reduced the sugar so I can’t say how it would affect the cake, but you could try it πŸ™‚

Leave a Reply

Recipe Rating