Biscoff Cake

The first time I heard about Biscoff was from watching a Cupcake Jemma Youtube Video (a UK-based baker with an absolutely fantastic YouTube channel). We didn't have biscoff, and I had a vague idea of what it tasted like from the speculoos cookies I had previously baked.

Then Biscoff (both the biscuits and the spread) landed here in New Zealand and I had to try it. Well, we were blown away by the biscuits (which tasted quite different from the cookies I had baked). And are, in my opinion, the perfect store-bought coffee-dunking cookie. And the spread was so good too...so good that I made a Biscoff Cheesecake with it!

So I knew I needed to make a Biscoff Cake. I wanted a simple vanilla cake to be sandwiched together with Biscoff Cream Cheese Icing/Frosting, and a layer of crushed Biscoff cookies on top of a layer of Biscoff Spread!

Ingredients

Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

Room Temperature Ingredients

Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

• To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
• To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
• Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.

Weighing Ingredients

Making the Cake

NOTE - This cake batter makes two 8-inch (20cm) round cakes about 3.5cm tall. For my photos, I split the cakes into two each.

NOTE - If weighing out the cake batter between the cake tins, each cake tin will take approximately 540 grams of cake batter.

Step 1 - Preheat the oven the 170°C/340F. Grease and line two 8" or 20cm round cake tins.

Step 2 - Whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.

Step 3- In a large mixing bowl beat the eggs and sugar until light and fluffy and has doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.

Step 4 - Add in the vanilla and mix through. Then pour the butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.

Step 5 - Add in half the flour mixture and mix through on a low speed. Then add in the other half and mix until combined.

Step 6 - Pour the sponge batter into the prepared baking tins. Bake for 30 to 40 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tin for 10 minutes before turning out onto a cooling rack to completely cool.

NOTE - these cake layers can be baked the day before assembly. Wrap the cakes in cling film or plastic wrap and store them in the fridge until you are ready for assembly.

Making the Biscoff Cream Cheese Icing/Frosting

NOTE - I don't like overly sweet icing/frosting or too much frosting. So this cake represents what I think is the perfect amount of sweetness and frosting.

NOTE - All the ingredients, bowls, and mixers should be at room temperature before making the frosting.

Step 1 - Beat the butter using a hand mixer or stand mixer until the butter has lightened in colour, about 3 to 5 minutes.

Step 2 - Add the cream cheese to the butter and beat until well incorporated. About 5 to 10 minutes, scraping down the sides of the bowl where necessary. There should be no lumps of butter or cream cheese.

Step 3 - Add in the Biscoff spread and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all the ingredients are well combined.

Step 4 - Add in half the icing sugar and beat on low until combined, then add the other half of the icing sugar and beat on a low speed until combined. Scrape down the sides of the bowl to make sure everything is combined. If the icing feels too soft, add in a bit more icing until you get a nice smooth spreadable consistency. If the icing is too thick, add 1 to 3 tablespoons of milk.

Assembling the Cake

NOTE - This cake can be assembled as a two-layer or 4 layer cake. This decision is 100% up to you! If making a 2-layer cake, fill the centre of the cake with frosting, and crushed biscuits and drizzle over the 80 grams of Biscoff spread.

Step 1 - Once the cakes are completely cooled. Level off the cakes using a wired cake leveller or a serrated bread knife.

Step 2 - If making a 4-layer cake, cut the cake layers into two thinner cake layers. Set aside. Crush the 12 biscuits and set them aside.

Step 3 - Divide the frosting into half. Take one half and divide it in two, place one of these quarters into a piping bag with a large tip and set it aside. Keep the other quarter aside for the final layer of frosting on the cake.

Step 4 - Divide the other half into three portions.

Step 5- Place about a teaspoon of frosting in the middle of the plate. Place the first layer of cake in the centre.

Step 6 - Take a third of the frosting, and smooth it over the bottom layer. then pipe a border of frosting around the outside of the cake. Sprinkle in half the crushed biscuits.

Step 7 - Place the second layer of cake on top of the biscuits, and press down gently.

Step 8 - Pipe a border around the edge of the cake. Melt 80 grams of Biscoff spread and pour it over the cake layer, spread it out to the edge.

Step 9 - Place the third layer of cake on top and press down gently. Repeat step 6, and then add the final layer of cake and press down gently. Place the final third of the icing on the top of the cake. Spread out the rest of the frosting in the piping bag on the side of the cake. Smooth the frosting over the surface. Place the cake in the fridge and allow it to set.

Step 10 - Smooth over the last of the frosting over the top and side of the cakes. Melt the Biscoff spread and spread over the top, allowing it to drip down the sides.

Making a Biscoff Tray Bake

This recipe can easily be used to make a tray bake. Begin the recipe by greasing and lining a 9"x13" (23cm x 33cm) rectangular cake tin.

Follow the instructions to make the cake batter, then pour the sponge batter into the prepared baking tin. Smooth to the edges. Bake for 25 to 30 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tin for 10 minutes before turning out onto a cooling rack to completely cool.

Decorating the Tray Bake

If I was making a Biscoff Tray, this is how I would frost and decorate the cake.

OPTION 1

• Make the biscoff cream cheese frosting as per instructions.
• Spread about ⅔ of the frosting on the top of the tray bake and smooth out, making sure the frosting is smooth and level. Use the last third to pipe a border around the top of the cake.
• Place the cake in the fridge for about an hour to set the frosting up a bit.
• Melt about 200 grams of Biscoff spread and pour over the top of the cake and spread it over the top inside the border before it sets on the cold frosting.
• Optional extra - crush 10 to 12 biscuits and sprinkle over the top before serving.

OPTION 2 - The Fancier Option

• Using a wired cake leveller, divide the tray bake into two even layers. Carefully lift off the top layer using a large spatula or cake board to set the top layer aside. This is much easier to do on a cold cake that has been in the fridge for a few hours. Do not even attempt on a slightly warm cake, it will fall apart.
• Place about a third of the frosting on the bottom layer and smooth to the edges. Using a piping tip, pipe a border around the edge of the bottom layer. This will keep the biscuit pieces in place on the edges of the cake.
• Crush 10-15 biscoff biscuits and sprinkle over the frosting.
• Carefully place the top layer over the biscuit-filled centre. And press down gently.
• Frost/Ice the top of the cake with about another third of the frosting, smoothing it out. You can also cover the sides of the cake with the last bit of frosting.
• Place the cake in the fridge for about an hour to set the frosting up a bit.
• Melt about 200 grams of Biscoff spread and pour over the top of the cake and spread it over the top before it sets on the cold frosting. The Biscoff spread can be allowed drip over the edges of the cake.
• Optional Extra - Top the cake with another 10-15 crushed biscuits before serving.

Making Biscoff Cupcakes

This cake recipe also makes great cupcakes! This particular recipe makes about 18 cupcakes. Now I say about it because in my experience cupcake liners and a 12-cup muffin tin can vary slightly in volume from country to country. And also depends on how far you fill the liners.

To make regular-sized cupcakes, follow the instructions to make the cake batter. Then divide the batter equally among the cupcake liners, filling each cupcake liner about ⅔ full. Bake for 18-22 minutes or until a cake tester comes out clean from the centre of the cupcakes. Allow cooling completely on a wired rack before frosting/icing the cupcakes.

Decorating the Cupcakes

Using an apple corer, removed about 1 to 2cm of the top of the centre of the cupcake. Do this by gently twisting the apple corer into the cake.

Melt the Biscoff Spread (100 grams) in the microwave to create a pourable consistency. Fill the cored-out centres with Biscoff Spread and allow to set.

Make the frosting as per the instructions. Swirl the Biscoff frosting over the cupcake starting from the centre and moving out.

Melt about 50-75 grams of Biscoff spread and drizzle over the top of the frosting either using a piping bag and a really small nozzle or a spoon. Allow the Biscoff to set before serving.

I find the Wilton 1M tip is the best for cupcake decorating.

Pro Tips for this Recipe

• Bake the cake the day before decorating and store covered in the fridge to make levelling, slicing and decorating a breeze!
• This recipe makes two 8" cakes about 3.5cm tall, which results in about 540 grams of batter in each tin.
• To make smooth cream cheese frosting the butter, cream cheese, Biscoff spread and the bowls and mixers should all be at room temperature.

Ovens

Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.

Bakeware

Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.

Baking Flat Cake Layers

To ensure you get layers or a sheet cake as flat as possible, check the following:

• The oven temperature. An oven that is too hot will result in domed cakes. Use an oven thermometer to make sure your oven is at the right temperature.
• Grease the sides of the cake tin. This allows the batter to rise up the sides without gripping the sides.
• Use baking strips! Use damp cake pan baking strips to keep the sides of the cake tin cooler during the baking. This allows the side to rise at a similar rate to the centre of the cake. Alternatively (the method I use) is to fold a piece of foil 4-to 5 times to create a strip (shiny side out) and wrap it around the outside of the tin. This is especially important for darker cake tins.
• Trimming the cakes is the last step in making flat layers. This can be done with a large serrated knife or wired cake leveller.

NOTE - the cake tins I used to bake this cake are rather dark, so I did wrap the tin in foil so that I would have a fairly even cake. I similarly wrap my rectangular cake tin for tray bakes as well to ensure a nice even bake.

Storage and Freezing

This cake can be stored in the fridge for up to a week.

Biscoff Cake FAQ

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📋 Recipe

Biscoff Cake

This Biscoff Cake has layers of vanilla cake sandwiched together with Biscoff Cream Cheese Frosting, Biscoff Biscuits, and Biscoff Spread.

5 from 1 vote

Print Pin Rate

Prep Time: 2 hrs

Cook Time: 30 mins

Servings: 12 slices

Calories: 624kcal

Author: Mary-Lou

Cook ModePrevent your screen from going dark

Equipment

• Stand Mixer
• Electric hand mixer
• 2 8" cake tins
• piping bag and tip

Ingredients

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Cake

• 300 grams flour plain, all-purpose, standard grade
• 4 teaspoons baking powder
• ½ teaspoon salt
• 125 grams butter
• 3 eggs large-number 7
• 300 grams white sugar
• 2 teaspoons vanilla extract
• 250 grams milk

Biscoff Cream Cheese Frosting

• 227 grams cream cheese room temperature
• 113 grams butter room temperature
• 200 grams smooth Biscoff spread room temperature
• 300 grams icing sugar powdered or confectioners sugar

Assembly

• 120 grams Biscoff spread for the drip
• 80 grams Biscoff spread centre layer
• 12 Biscoff biscuits crushed

Metric - US Customary

Instructions

Cake

• Preheat the oven the 170°C/340F. Grease and line two 8" or 20cm round cake tins.
• Whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.
• In a large mixing bowl beat the eggs and sugar until light and fluffy and has doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.
• Add in the vanilla and mix through. Then pour the butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.
• Add in half the flour mixture and mix through on a low speed. Then add in the other half and mix until combined.
• Pour the sponge batter into the prepared baking tins (about 540 grams in each tin). Bake for 30 to 40 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tin for 10 minutes before turning out onto a cooling rack to completely cool.

Biscoff Cream Cheese Frosting

• Beat the butter using a hand mixer or stand mixer until the butter has lightened in colour, about 3 to 5 minutes.
• Add the cream cheese to the butter and beat until well incorporated. About 5 to 10 minutes, scraping down the sides of the bowl where necessary. There should be no lumps of butter or cream cheese.
• Add in the Biscoff spread and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all the ingredients are well combined.
• Add in half the icing sugar and beat on low until combined, then add the other half of the icing sugar and beat on a low speed until combined. Scrape down the sides of the bowl to make sure everything is combined. If the icing feels too soft, add in a bit more icing until you get a nice smooth spreadable consistency. If the icing is too thick, add 1 to 3 tablespoons of milk.

Assembly

• Once the cakes are completely cooled. Level off the cakes using a wired cake leveller or a serrated bread knife.
• If making a 4-layer cake, cut the cake layers into two thinner cake layers. Set aside. Crush the 12 biscuits and set them aside.
• Divide the frosting into half. Take one half and divide it in two, place one of these quarters into a piping bag with a large tip and set it aside. Keep the other quarter aside for the final layer of frosting on the cake.
• Divide the other half into three portions.
• Place about a teaspoon of frosting in the middle of the plate. Place the first layer of cake in the centre.
• Take a third of the frosting, and smooth it over the bottom layer. then pipe a border of frosting around the outside of the cake. Sprinkle in half the crushed biscuits.
• Place the second layer of cake on top of the biscuits, and press down gently.
• Pipe a border around the edge of the cake. Melt 80 grams of Biscoff spread and pour it over the cake layer, spread it out to the edge.
• Place the third layer of cake on top and press down gently. Repeat step 6, and then add the final layer of cake and press down gently. Place the final third of the icing on the top of the cake. Spread out the rest of the frosting in the piping bag on the side of the cake. Smooth the frosting over the surface. Place the cake in the fridge and allow it to set.
• Smooth over the last of the frosting over the top and side of the cakes. Melt the Biscoff spread and spread over the top, allowing it to drip down the sides.

Notes

Cold cakes from the fridge are the easiest to level, divide and decorate. Wrap the cakes in cling film, plastic wrap so that they don't dry out. 

Cakes can be baked the day before decorating, and the cake can be decorated the day before serving. Store the cake in the fridge. 

Nutrition

Serving: 1slice | Calories: 624kcal | Carbohydrates: 80g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 450mg | Potassium: 105mg | Fiber: 1g | Sugar: 57g | Vitamin A: 843IU | Calcium: 138mg | Iron: 2mg

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!

Course :Dessert

Cuisine :Global

Keyword :Biscoff cake, Biscoff cream cheese frsoting, Biscoff drip cake, cookie butter cake, Lotus Biscoff Cake, Lotus Cake