Jump to Recipe Print RecipeIf there’s one thing I’m sure of, it’s that you all love Biscoff! I started baking with it because my partner adores the stuff, and it turns out he’s most definitely not alone. This two layer Biscoff Cake and its buttercream are infused with the delicious caramelised biscuit spread, I’ve given it a good drizzle of melted Biscoff, and then some of the Biscoff biscuits on top. It’s basically Biscoff heaven! This cake would make an excellent birthday cake for the Biscoff lover in your life!
Step by step…
To make the sponge I mixed together the butter, sugar and Biscoff spread. Then I whisked in eggs and milk.
I added self raising flour, then divided the mixture between two tins.
The cakes baked for arund 40 minutes until golden brown, then I made the buttercream using butter, icing sugar, Biscoff spread and milk.
Tips for making the Biscoff Cake:
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
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.
You can freeze the undecorated cake sponge for up to 3 months, wrap it well in cling film and place baking paper between the two cake layers.
Recommended equipment & ingredients*
8″ cake tins
Electric hand mixer
Round cake tin liners
Wilton 8B Piping nozzle
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More Biscoff recipes…
Biscoff Cheesecake Squares
Biscoff & Banana Cake with Caramel Drip
Lotus Biscoff Cupcakes
Biscoff Cheesecake (No Bake)
Biscoff Loaf Cake Print 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 Author thebakingexplorer Ingredients For the cake 325 g Butter or baking spread 325 g Light brown 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 Instructions Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix 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 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 Leftovers will keep in an airtight container in a cool place for 2-3 days NB. This post is in no way sponsored by Biscoff – I just love their product!
If you like this, check out more of my Cake recipes!
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