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Biscoff Cake
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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

Ingredients

For the cake

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

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 250 g Biscoff spread smooth
  • 2-3 tbsp Milk

For decoration

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

Instructions

  • 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 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

Video

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • 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.
  • I really recommend using light brown soft sugar if you can for the cake, but if you can't get hold of it, caster sugar will work well too.
  • 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

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