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
FREE GRAMS TO CUPS CONVERSION CHARTS
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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
Kirsty says
Tastes delicious but my cake is very dry and crumbly as is my icing where did I go wrong?
Charlotte Oates says
I’m sorry to hear that the texture of your cake wasn’t as expected. My guess with the sponge is that it was a little over-baked. This would lead it to be dry and crumbly as you’ve described. Unfortunately all ovens and tins result in slightly different bakes so it may be that yours needs a little less time.
For the buttercream, it sounds as though it was a little stiff and would have benefitted from a little milk being beaten into it to soften it. I have updated the instructions to include this now.
Carolyn Worth says
My son said “Mum, I think I prefer this to chocolate cake” Easy to make and quite a hit- and it’s not too sweet (can’t stand chocolate cake myself)
Margaret says
Can you bake sponge for Biscoff double sponge 2 days ahead of eating. Decorate on day of birthday?
Charlotte Oates says
Yes, that’ll be fine. Just make sure you store it in an airtight container.
Joyce says
Hi! I’m so excited to find this recipe! I’m baking this cake for my daughter 13th birthday tomorrow. I’m just wondering if this is a very sweet cake? Can I reduce the sugar or amount of spread in the sponge cake? Really hope you can teach me… Thank you loads!
Charlotte Oates says
I wouldn’t recommend reducing the sugar or spread in the actual cake as they contribute to the way it bakes not just the flavour. If you want your cake to be lower in sugar then I’d recommend reducing it in the buttercream or reducing the amount of buttercream.
Monisha says
Looks like a wonderful recipe and can’t wait to try it tonight. I accidentally bought crunchy biscoff spread. Will it work as well? Thanks
Charlotte Oates says
I’ve not tested it so I can’t be sure, but it should be OK.
Susie says
Hi, I am going to make this for my mum’s birthday, do you use the smooth biscoff version or the chunky? Thanks
Charlotte Oates says
Smooth.
Eilidh says
Fantastic recipe and I love this website!! So much useful information and that calculator is a fantastic idea. I made this cake for me and my family and we were all very impressed 🙂 will definitely be coming back for more recipes, got loads of birthdays coming up
Louise says
Hi! Can i use 3 large eggs instead of 4 medium eggs?
Charlotte Oates says
Switching 3 large eggs for 4 medium won’t give you quite enough egg for the recipe. I’d recommend weighing your egg to get the correct amount (you can always freeze the small amount of leftover egg to use at another time if you want to avoid waste). You’ll need 200g of egg for the cake.
If you want to know more about switching medium and large eggs, I’ve written a post all about it:
Eggs: Does Size Matter?
Luna says
This was the best cake I ever made! Making it again for my Mothers Day, highly recommended. After a day the biscuits on top do go soft so I would put on last minute if making for next day.
Highly recommended recipe and thank you
Sarah says
Thank you for this bit of advice. It’s a big help.
Jane says
Can this be cooked in a 900g load tin? Obviously couldn’t calculate due to shape!
Charlotte Oates says
I wouldn’t cook this in a loaf tin as it’s much deeper.This sponge is better baked in shallower tins as it has a good rise and gives a light, fluffy sponge.
Lucy says
How deep is the tin you use? As you say to not use a deeper tin but I can’t find anywhere how deep your tin is to know if mine is deeper or not.
Charlotte Oates says
I use sandwich tins (about 1.5″ deep). Deeper tins would be where you put all of the mixture into one tin and bake (usually about 3″ deep).
Lucy winship says
Thank you! I’ve done this recipe 2 times in 2 3” inch deep, 8 inch cake tins and has came out perfectly both times with no sinking. Cooked for 40-45 mins.
Loz says
Hi, I am going to be making this using (12cm/4”7inch cake tins) I have used the recipe calculator to find the correct ingredients. However, do I still cook the cake for the same time mentioned in the original recipe for a 20cm tin or would the time for this be shorter?
Thank you x
Charlotte Oates says
Yes, as the cake is roughly the same depth and so needs the same cooking time.
FR says
Hi! I am making this for my friends 12th birthday and she loves lotus! This recipe looks delicious, is it possible to cut down on the spread because I only have 400 grams for the cake and the frosting. But overall looks really delicious and lotus-y
Charlotte Oates says
I’d reduce the spread in the buttercream and keep the cake as is (reducing it in the cake would mean it would need to be replaced with extra sugar, flour and margarine and I wouldn’t know the right quantities off the top of my head).
Your buttercream will have a slightly less Biscoffy flavour but I made it quite strong originally so it should still come through well. You may want to increase the quantity of butter and sugar to ensure you still have enough.
Kate says
I spontaneously decided to make a Biscoff cake, and this was the recipe I liked the look of the most, as it has Biscoff in the sponge itself, whereas others only have it in the buttercream. However I only had spread, no biscuits, and am shielding, so I experimented by replacing the biscuits with the same weight of spread (the crunchy version). It worked perfectly! Just thought you might be interested to hear this.
Charlotte Oates says
That’s interesting to know. I would have expected it to turn out a little different so it’s good to hear that it also works well with only the spread.
Hannah says
I had the same problem I just replaced with extra flour and added a pinch of cinnamon to enhance the biscoff turned out lovely I also took out the baking powder
Jane Hall says
Hi, can you give me the measurements for a 5inch x 3inch deep cake tin please?
Thank you
Jane x
Charlotte Oates says
Put 12.5 and 2 layers into the calculator and it’ll tell you the ingredients you need. However, I don’t recommend using a deeper tin. I’ve talked about this more in the FAQs for the recipe (have a look in the main body of the post) so have a read of those if you’d like to understand more.
Sally Allcock says
Made this as a birthday cake, it turned out perfectly and
was delicious.
Maria says
Fab recipe and so easy to follow. Real hit with the family. Thanks for another great one!
Tracy Newman says
Hi do you have this in a cupcake recipe please? Thankyou x
Charlotte Oates says
It’s here:
Biscoff Cupcakes
Andi says
I’ve just made this for my daughter’s 13th Birthday tomorrow as she loves Lotus Biscoff. It looks great and I can’t wait to eat it tomorrow. Your website is always my ‘go to’ for baking cakes as they are always lovely. Ingredients and measurements are so easy to follow, never have a problem. Thank you Charlotte, keep up the good work. I really appreciate it.
Deb says
I am too damn old to figure out metric measurements. Why would you list the ingredients this way? Why not list both methods as most sites do. Very disappointing.
Charlotte Oates says
I list them in this way as that’s how I bake. I always use metric as it’s far more accurate and therefore my bakes are more likely to come out as they should. If you’d like to understand more about why metric is more accurate than cups then please have a read of my post all about it (which also includes a conversions calculator for many popular ingredients).
I do add cups measurements for many of my recipes. However, I haven’t for this one as I didn’t have an accurate conversion for all of the ingredients and I didn’t want to include bad conversions (I like to measure them myself rather than trusting other online calculators as I find some aren’t always accurate).
Also, you’re never too old to learn a new skill. I’ve read it helps to keep you young. Why not give metric a try you might like it 🙂