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.
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.
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.
Can this cake be made in two layers or into cupcakes?
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
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Kitchen scales
- Cooling rack
- Electric hand mixer
- Round cake tin liners
- Biscoff spread
- Cake tester
- Angled palette knife
- Decorating turntable
- Buttercream scraper/smoother
- Cake leveller
- Piping bags
- Ateco 829 piping nozzle
- Biscoff biscuits
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More Biscoff recipes...
- Biscoff 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
Biscoff Drip Cake
For the cake
- 485 g Butter or baking spread
- 485 g Light brown soft sugar
- 9 Eggs large
- 225 g Biscoff spread smooth
- 1 ½ tbsp Milk
- 485 g Self raising flour
For the buttercream
- 500 g Butter softened, unsalted
- 1 kg Icing sugar
- 400 g Biscoff spread smooth
- 3-4 tbsp Milk
For the drip
- 135 g Biscoff spread smooth
- 16 Biscoff biscuits
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 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 if you like
- 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
- To decorate, place one of the cake sponges on a decorating turn table with a cake board underneath it (and a non slip mat underneath the cake board)
- Spread or pipe buttercream over the cake, then add the second cake layer, spread more buttercream over that, then add the third and final cake layer on top
- Cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 30 minutes to firm up
- Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can using a buttercream scraper/smoothing tool. Then put it back in the fridge for 30 minutes to set and firm up
- Melt the Biscoff for the drip in the microwave for 20 seconds, or until it's a pourable consistency. Put it in a piping bag or a squeezy bottle, or you can use a spoon
- Pipe the Biscoff around the edge of the cake, allowing it to drip down the sides in varying amounts
- Once the drips are complete, cover the whole top of the cake with the remaning Biscoff spread. Use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the Biscoff to firm up
- Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake
- Decorate with Biscoff biscuits, the biscuits will go softer after being in contact with the buttercream so do this as close to serving the cake as you can
- Leftovers will keep in an airtight container in a cool place for 3 days
If you like this, check out more of my Cake recipes!
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