Biscoff cake

Name: Biscoff cake
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: 16 - 18
Ingredients: 500 g unsalted butter, softened; 250 g golden caster sugar; 250 g light soft brown sugar; 6 large eggs; 1 tsp. vanilla bean paste; 500 g self-raising flour; 1 tsp. baking powder; 100 mL whole milk; 200 g white chocolate, melted and cooled; 400 g unsalted butter, softened; 500 g icing sugar, sifted; 200 g cream cheese; 250 g Biscoff spread; 100 g caramel sauce; 50 g Biscoff spread; 50 g Lotus biscuits

Calling all Biscoff fans!

By Mandy JamesPublished: 15 December 2023

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Hannah Hall

We know everyone loves Biscoff, and why wouldn’t you? Bringing that massively popular biscuit spread into a super stylish and super decadent cake, perfect to bake for your mate's next birthday!

Want more? Check out our insanely delicious Biscoff Millionaire's Shortbread, next.

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Yields:

16 - 18

Prep Time:

1 hr 20 mins

Cook Time:

40 mins

Total Time:

2 hrs

Ingredients

For The Cake

500 g
unsalted butter, softened
250 g
golden caster sugar
250 g
light soft brown sugar
6
large eggs
1 tsp.
vanilla bean paste
500 g
self-raising flour
1 tsp.
baking powder
100 ml
whole milk
200 g
white chocolate, melted and cooled

For The Frosting

400 g
unsalted butter, softened
500 g
icing sugar, sifted
200 g
cream cheese
250 g
Biscoff spread

For The Decoration

100 g
caramel sauce
50 g
Biscoff spread
50 g
Lotus biscuits

Directions

1. Step 1Heat the oven to 180°C (160ºC Fan). Grease and line three 20cm round springform cake tins.
2. Step 2Beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one by one, mixing well after each addition. Combine the vanilla and add 1-2 tbsp of flour if the mixture starts to curdle. Fold through the flour and baking powder until just combined. Finally, add the milk and melted chocolate stirring gently until incorporated.
3. Step 3Divide the mixture equally between the three tins and smooth to level the mixture and bake for 35-40 minutes or until a skewer inserted in the middles comes out clean. Set aside to cool completely.
4. Step 4To make the frosting, whip the butter until lightened in colour, then slowly add the icing sugar, a third at a time, beating well after each addition. Beat in the cream cheese for a further minute.
5. Step 5Finally, mix in the Biscoff spread until fully combined and spreadable.
6. Step 6To assemble the cake, level off the tops of the cakes with a serrated knife so they are all even in size.
7. Step 7Place one of the sponges on a plate or a cake stand and top with a generous amount of buttercream (ensuring to level it out). Repeat with your next levelled sponge and icing, finishing with the final cake on top.
8. Step 8With a small amount of buttercream spread all over the cake (top and sides) to create a crumb coat. Leave to chill either in the fridge or a cool place for 20 minutes until set.
9. Step 9Finish the cake with the rest of your buttercream smoothing out the sides and top.
10. Step 10In a bowl add the caramel sauce with the Biscoff and mix together until combined and pourable.
11. Step 11Drizzle over the sauce and decorate with whole and crushed Lotus biscuits.