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Biscoff Cake

Biscoff Cake

Yummy two layer cake with brown sugar and Biscoff spread
Course Dessert
Cuisine European
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 671kcal
Author thebakingexplorer


For the cake

  • 325 g Butter or baking spread
  • 325 g Light brown soft sugar
  • 150 g Biscoff spread
  • 6 Eggs large
  • 1 tbsp Milk
  • 325 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 250 g Biscoff spread
  • 1 tbsp Milk

For decoration

  • 35 g Biscoff melted
  • 8 Lotus biscuits broken in half
  • 3 Lotus biscuits crushed


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 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
  • 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
  • Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
  • Add the other sponge on top and pipe or spread the remaining buttercream on top
  • Decorate with the melted Biscoff spread (microwave for 20 seconds to melt it) and the Biscoff biscuits. 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
  • Leftovers will keep in an airtight container in a cool place for 2-3 days



Calories: 671kcal | Carbohydrates: 74g | Protein: 7g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 132mg | Sodium: 265mg | Potassium: 78mg | Fiber: 1g | Sugar: 53g | Vitamin A: 909IU | Calcium: 39mg | Iron: 1mg