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+ servings
Biscoff cake on a cake stand.

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.
Keyword Lotus Biscoff, Speculoos Cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 people
Calories 611kcal
Author Charlotte Oates


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.


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.


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.


Calories: 611kcal | Carbohydrates: 65.5g | Protein: 5.1g | Fat: 36.6g | Saturated Fat: 12.3g | Sodium: 308mg | Fiber: 0.8g | Sugar: 45.3g