Go Back
+ servings
Biscoff drip cake on a cake stand.

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
Prep Time: 2 hrs
Cook Time: 30 mins
Servings: 12 slices
Calories: 624kcal
Author: Mary-Lou


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



  • 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


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



  • 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.


  • 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.


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. 


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