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Biscoff & Banana Cake

Biscoff & Banana Cake with Caramel Drip

Banacake cake with Biscoff buttercream and caramel drip
Course Dessert
Cuisine European
Keyword Cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16
Author thebakingexplorer


For the sponge

  • 360 g Butter or baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 ½ tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 ½ tsp Baking powder

For the buttercream

  • 600 g Icing sugar
  • 300 g Butter or baking spread
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream or Milk

For the caramel drip

  • 175 g Caramel sauce good quality shop bought or homemade
  • 1 tsp Salt optional

For decoration/filling

  • 4 pieces of Dairy fudge optional
  • 10 Lotus biscuits crushed


  • Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins
  • To make the sponge mix together the butter, the golden caster sugar and the light brown sugar
  • Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in
  • Mix in the bananas, then fold in the self raising flour and baking powder
  • Separate the batter into the tins, and 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 biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth
  • To decorate, put the first sponge on a turntable and spread on a layer of buttercream 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 layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes
  • Remove from the fridge and smooth on a final 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 10 seconds in the microwave to loosen it. Add 1 tsp salt if you like, and put it in a piping bag
  • 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 and put it back in the fridge for 15 minutes
  • Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip
  • Tip the remaining crushed Lotus biscuits into the middle of the cake
  • Finally, chop the dairy fudge in half and place them neatly on top of the buttercream
  • Store leftovers in an airtight container in a cool place and eat within 3 days


If you need a caramel sauce recipe, try my Homemade Caramel Sauce.