Biscoff Drip Cake

Name: Biscoff Drip Cake
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Ingredients: 485 g Butter or baking spread; 485 g Light brown soft sugar; 9 Eggs (large); 225 g Biscoff spread (smooth); 1 1/2 tbsp Milk; 485 g Self raising flour; 500 g Butter (softened, unsalted); 1 kg Icing sugar; 400 g Biscoff spread (smooth); 3-4 tbsp Milk; 135 g Biscoff spread (smooth); 16 Biscoff biscuits

09/07/2021 by thebakingexplorer 32 Comments

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This Biscoff Drip Cake is the ultimate Biscoff showstopper! It's made up of three layers of brown sugar and Biscoff cake, filled and covered with Biscoff buttercream, and decorated with a Biscoff spread drip and Biscoff biscuits. It's basically Biscoff heaven!! It would be such a perfect cake for a Biscoff fan's birthday - or any other celebration.

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.
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 a Biscoff Drip Cake

To make the sponge, mix together the butter, sugar and Biscoff spread. Then whisk in eggs and milk. Add self raising flour and mix in, then divide the mixture between the tins.

Bake the cakes for around 40 minutes until golden brown, or until a skewer inserted in the centre comes out clean. Make the buttercream using butter, icing sugar, Biscoff spread and milk.

Stack up the cake layers, filling them with the buttercream between each layer. Cover the cake with a crumb coat of buttercream, then add a thicker layer and smooth it out. Chill the cake before adding the Biscoff drip. To decorate, add rosettes of buttercream and Biscoff biscuits.

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

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter or speculoos. 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.

Can this cake be made in two layers or into cupcakes?

Yes! You can check my Biscoff Cake recipe for the ingredients for two layers of cake, and my Biscoff Cupcakes recipe for the ingredients for a cupcake version of this cake.

How long does this 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 covered in buttercream. It's best not to freeze it with the drip on as it could get damaged or smeared. 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. Unfortunately I don't have measurements for making more or less buttercream. My advice would be to make more than you think you need. Leftover buttercream can be frozen, or kept in the fridge for as long as the use by date on the packet of butter. Or you can use it to decorate Biscoff Cupcakes!

How do you get the perfect drip?

It’s really important to have a good base for the drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of Biscoff you release from the piping bag or squeeze bottle as you move around the cake. For more information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!

Can this cake be made dairy 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 Drip 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. You also won't get a smooth appearance around the sides of the cake if you use the crunchy one.
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
I used an Ateco 829 piping nozzle to pipe the buttercream onto the cake

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!

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