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Biscoff & Banana Cake

Biscoff & Banana Cake with Caramel Drip

Brown sugar and banana cake cake with Biscoff buttercream and a caramel drip
Course Dessert
Cuisine European
Keyword Cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 936kcal
Author thebakingexplorer


For the sponge

  • 360 g Butter or baking spread softened, unsalted
  • 300 g Light brown soft sugar
  • 3 Eggs large
  • 2 tbsp Milk
  • 1 ½ tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450 g Self raising flour
  • 1 ½ tsp Baking powder

For the buttercream

  • 300 g Butter softened, unsalted
  • 600 g Icing sugar
  • 250 g Lotus biscoff spread
  • 5-6 tbsp Milk

For the caramel drip

  • 125 g Caramel sauce good quality shop bought or homemade

For decoration/filling

  • 4 Lotus biscuits crushed
  • 50 g Fudge optional


  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins (that are at least 2" deep)
  • To make the sponge mix together the butter and the light brown soft sugar, ideally using an electric mixer, until fluffy
  • Add the eggs, milk and vanilla extract and mix it in
  • Mix in the mashed bananas, then gently fold in the self raising flour and baking powder
  • Divide the batter between the tins, you can use scales for accuracy if you like. Bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely
  • For the buttercream, mix the butter and Biscoff spread together until well combined. Then add the icing sugar and milk, and mix until smooth. For best results use an electric mixer to do this
  • To decorate, put the first sponge on your plate or cake board, and spread or pipe a layer of buttercream onto it and smooth it over
  • Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge
  • Cover the whole cake in a thin layer of the buttercream, known as a 'crumb coat', use a palette knife or a buttercream scraper to smooth it out, then put it in the fridge for 30 minutes
  • Remove from the fridge and smooth on a final and thicker layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins
  • Tip the caramel sauce into a bowl and stir it to smooth it out, or you may need to warm it for 15-20 seconds in the microwave to loosen it. Put it into a piping bag and snip a very small section off the end
  • Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel, use a palette knife to smooth it out, then put it back in the fridge for 15 minutes
  • Put the rest of the biscoff buttercream in a piping bag and pipe rosettes on top of the cake. The caramel can make the buttercream slide off the cake, so don't put the rosettes right near the edge of the cake, and also don't make them too big
  • Tip the remaining crushed Lotus biscuits into the middle of the cake, and decorate with the fudge if using
  • Store leftovers in an airtight container in a cool place and eat within 3 days


  • Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
  • I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
  • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
  • I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
  • For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
  • 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.


Calories: 936kcal | Carbohydrates: 113g | Protein: 8g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 189mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1194IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg