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

Cook Time 30

Total Time 1 30

Servings

Calories 936kcal

Author thebakingexplorer

Ingredients

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

Metric - US Customary

Instructions

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

Notes

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.

Nutrition