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.
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
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Biscoff Cake
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
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.
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 LayersCake 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 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 Biscoff biscuits
- 0 g Biscoff spread
Buttercream Ingredients
- 0 g butter
- 0 g icing sugar
- 0 g Biscoff spread
Lydia Martin says
This recipe worked really well. It made a lovely birthday cake for my daughter. It was so easy to follow Thank you
Katie says
I made this a couple of days ago and was surprised how well it turned out! Easily one of my favourite cakes!! It tastes sooo good and was a big hit with everyone who has tried it! I shall definitely be making it again and maybe even doubling the mix to make a 4 layer one! Amazing! Thank you!
Mel says
It’s a nice cake but I was a bit underwhelmed by it. I think you’d get a better biscoff flavour in the sponge by adding spices to a basic sponge recipe rather than biscoff spread and biscuits. The biscoff buttercream was the best bit.
Ellen says
Is it possible to make this without eggs? If so, what alternative could be used?
Charlotte Oates says
I haven’t tested this so cannot recommend a suitable substitute – sorry.
RA says
Just made this and it tastes delicious, it won’t last long! I put half the brown sugar and 2/3rds of the biscoff spread in the batter and it was just the right amount of sweetness for my taste, to be complemented by buttercream icing.
Karin says
Hi Charlotte,
I’m very tempted to make it, your cake looks so soft and fluffy! May I ask in step 4 of the biscoff sponge recipe, do I only need to mix all ingredients until combined? Don’t need to beat until light and fluffy? Do you have a video of you making this recipe?
Thanks heaps!
Charlotte Oates says
Yes, just until combined. Unfortunately I don’t have a video – sorry.