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Biscoff Cake Traybake

Biscoff Cake Traybake

Brown sugar and biscoff traybake cake with biscoff buttercream and biscoff biscuits
Course Dessert
Cuisine European
Keyword Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 672kcal
Author thebakingexplorer


For the cake

  • 225 g Butter or baking spread softened, unsalted
  • 225 g Light brown soft sugar
  • 100 g Biscoff spread smooth
  • 4 Eggs large
  • 1 tbsp Milk
  • 225 g Self raising flour

For the buttercream

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

For decoration

  • 12 Biscoff biscuits
  • 1 Biscoff biscuit crushed into crumbs


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
  • 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
  • Pour the mixture into the tin, smooth it out of needed to spread it out evenly
  • Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
  • 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
  • Spread or pipe the buttercream all over the cake
  • Decorate with the Biscoff biscuits (and a drizzle of melted Biscoff spread if you like). 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
  • To serve, slice into squares. Store any leftovers in an airtight container in a cool place and eat within 3 days


If you swap the self raising flour for plain/all purpose flour you will need to add 2 tsp baking powder.
You can use caster sugar if you don't have light brown soft sugar.
If you want to make this cake in a 9" square tin you will need:
  • 170g Butter or baking spread
  • 170g Light brown soft sugar
  • 75g Biscoff spread
  • 3 Large eggs
  • 170g Self raising flour
It will take slightly longer to bake, check after 30 minutes and then check every 5 minutes until a thin skewer inserted in the centre comes out clean.


Calories: 672kcal | Carbohydrates: 71g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 252mg | Potassium: 77mg | Fiber: 1g | Sugar: 51g | Vitamin A: 867IU | Calcium: 39mg | Iron: 1mg