Biscoff Cake Traybake

Brown sugar and biscoff traybake cake with biscoff buttercream and biscoff biscuits

Course Dessert

Cuisine European

Keyword Cake

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 672kcal

Author thebakingexplorer

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, or mix in the bowl of your stand mixer with the paddle attachment
Add the Biscoff spread and mix in
Add the eggs and milk, and whisk until fully incorporated
Gently whisk or fold in the self raising flour, and mix in until you can't see any flour anymore
Pour the mixture into the tin, smooth it out 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 the butter on it's own for a couple of minutes, then add the icing sugar,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

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.

If you want to make this cake in a 9" square tin you will need: