Biscoff Cake – The ultimate cake for Biscoff lovers. Two layers of Biscoff sponge (which is made with both crushed Biscoff biscuits and Biscoff spread), sandwiched together with Biscoff buttercream and topped with Biscoff biscuits.

PLUS – How to make this cake in any size of round, square or rectangular tin.

Skip to the recipe | Recipe FAQs | Calculator

Earlier this year I shared my recipe for Biscoff cupcakes and since then I’ve had lots of requests to adapt the recipe to make a full-size cake, so here it is.

This sponge shares all of the features you love in those cupcakes, it’s light and fluffy and best of all it’s packed full of Biscoff flavour with the Biscoff incorporated four ways. In the sponge, as well as including a generous dollop of Biscoff spread in the mixture, I’ve replaced some of the flour with crushed biscuits (sounds odd, but trust me it works brilliantly). The buttercream also includes plenty of Biscoff spread, and to top it off, the cake is decorated with Lotus Biscoff biscuits.

A slice of Biscoff cake with the remaining cake in the background.

Biscoff Cake FAQs

If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.

How long does this cake last and how should it be stored?
Can this cake be made in a different size of tin?
Can this cake be baked in one deep tin instead of sandwich tins?
Can this cake be covered in fondant to make a celebration cake?
Can this cake be used to make tiers?
What is this recipe free from? Who is it suitable for?

How long does this cake last and how should it be stored?

This Lotus Biscoff cake will last for up to a week after baking and should be stored in an airtight container.

❄️ Suitable for freezing

The cake is suitable for freezing, either just the sponges, or the decorated cake (minus the biscuits on the top).

To freeze the sponges, either place them into an airtight container or wrap them in clingfilm. Defrost them thoroughly before decorating.

To freeze the finished cake, either store it in an airtight container, or place it on a freezer-safe dish in the freezer for a couple of hours. Once the buttercream is firm, wrap it in clingfilm. Remove the clingfilm before defrosting, so that the buttercream remains neat.

Can this cake be made in a different size of tin?

Yes, if you head down below the recipe, you’ll find my calculator which will tell you the ingredients you need for different tin sizes.

Can this cake be baked in one deep tin instead of sandwich tins?

You can, but it’s not something I recommend.

I find this cake consistently gets great results when baked in sandwich tins. However, when it is made in a deep tin, it sometimes doesn’t cook evenly in the centre leading it to sink after baking.

If you do decide to attempt the cake in a deep tin then you’ll need to increase the cooking time to c. 50 minutes.

Can this cake be covered in fondant to make a celebration cake?

Yes. This cake works well covered in fondant.

Can this cake be used to make tiers?

Yes, although as it is a light sponge I wouldn’t go above two tiers.

If you want to make tiers, add straws or dowels into the bottom cake to add extra support.

What is this recipe free from? Who is it suitable for?

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.

Suitable for Vegetarians
Tree-Nut Free
Peanut-Free
Sesame-Free
Sulphur Dioxide and Sulphite-Free
Lupin-Free

Biscoff Cake

The ultimate cake for Biscoff lovers. Two layers of Biscoff sponge (which is made with both crushed Biscoff biscuits and Biscoff spread), sandwiched together with Biscoff buttercream and topped with Biscoff biscuits.

4.79 from 37 votes

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Active Time: 25

Cook Time: 30

Total Time: 55

Servings: 12 people

INGREDIENTS

For the sponge

140 g soft margarine or butter - if using butter, make sure it's soft and at room temperature
120 g soft light brown sugar
240 g Lotus Biscoff spread
120 g self-raising flour
120 g Lotus Biscoff biscuits - c. 16 biscuits
4 medium eggs
1 tsp baking powder

For the buttercream

125 g butter - soft and at room temperature
250 g Lotus Biscoff spread
185 g icing sugar
A little milk

To decorate

6 Lotus Biscoff biscuits - I only add 6 biscuits as otherwise I think the cake looks overcrowded. However, I keep an extra 6 to one side to give to anyone missing a biscuit on their slice.

INSTRUCTIONS

Make the Biscoff sponge

Pre-heat your oven to 160°C/140°C fan.
Line 2x20cm sandwich tins with greaseproof paper or reusble baking liners.
Crush the Biscoff biscuits (120g) until fine – I use a pestle and mortar, but you could also use a food processer or place the biscuits in a bag and hit them with a rolling pin.
Place all of the cake ingredients into a large bowl (crushed Biscoff biscuits, 140g soft margarine, 120g soft light brown sugar, 240g Biscoff spread, 120g self-raising flour, 4 medium eggs and 1 tsp baking powder).
Mix together, using an electric mixer on a low speed or by hand, until combined.
Divide the mixture between the two tins and bake for 30-35 minutes until a skewer entered into the middle comes out clean.
Once baked, remove the cakes from the oven and leave them to cool in their tins for 10 minutes, before removing the tins and cooling completely on a wire rack.

While the cakes are cooling, make the Biscoff buttercream

Beat together the butter (125g) and Biscoff spread (250g)
Add the icing sugar (185g), a tablespoon at a time, and beat until combined and smooth.
Check the consistency of your buttercream, it should be soft and pipeable, but not runny. If it is a little stiff, add milk (no more than one teaspoon at a time). Beat in each addition thoroughly before adding more.

Decorate the cake

Place a Biscoff sponge on your serving dish. Spread over ⅓ of the buttercream. Add the top layer of sponge and spread over another ⅓ of the buttercream. Finally pipe 12 blobs of buttercream around the edge of the cake (I use a JEM1B nozzle) and top every other blob with a Biscoff biscuit.

NOTES

If it is your first time making this cake or you have a question, please take a look at the FAQs above the recipe.

If you would like to know the ingredients for a different size of tin, scroll down to find my calculator.

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NUTRITIONAL INFORMATION

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Keyword: Lotus Biscoff, Speculoos Cake

Author: Charlotte Oates

What are the ingredients for a different size of tin?

The main recipe is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of round, square or rectangular tins.

To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin in centimetres and the number of layers into the boxes below and hit “Calculate”. Please make sure you only enter numbers into the boxes. If you add any other characters the calculator won’t work.

For simplicity, The quantities provided for the buttercream below are for simply filling and topping the cake with buttercream (evenly split between the layers and the top). If you choose to decorate your cake in a different style, the amount you need may vary.

I haven’t included the biscuits to decorate in the calculator as you can choose the right number for you depending on how you want your finished cake to look.

Cake Diameter (cm) Number of Layers

Cake Ingredients

0 g self-raising flour
0 tsp baking powder
0 egg(s)
0 g soft margarine or butter
0 g soft light brown sugar
0 g Biscoff biscuits
0 g Biscoff spread

Buttercream Ingredients

0 g butter
0 g icing sugar
0 g Biscoff spread

Cake Size (cm) x Number of Layers