Biscoff Cake

Biscoff Cake

Ingredients

For the cake

* 300 g all-purpose flour

* 200 g unsalted butter, softened

* 220 g granulated sugar

* 4 large eggs

* 150 g Biscoff spread

* 180 ml milk

* 2 tsp baking powder

* 1 tsp vanilla extract

* ¼ tsp salt

* 8–10 Biscoff biscuits, crushed

For the Biscoff buttercream

* 250 g unsalted butter, softened

* 400 g icing sugar, sifted

* 150 g Biscoff spread

* 2–3 tbsp milk or cream

* 1 tsp vanilla extract

For the topping

* 100 g Biscoff spread

* 6–8 whole Biscoff biscuits

* 4–6 crushed biscuits

Method

1. Prepare the cake pans

Preheat the oven to 170°C (340°F). Grease and line three 8-inch cake pans with baking paper.

2. Cream the butter and sugar

Beat the butter and sugar for 4–5 minutes until pale and fluffy.

3. Add the eggs

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Biscoff spread until smooth.

4. Combine the dry ingredients

Sift the flour, baking powder and salt into a separate bowl.

5. Make the batter

Add the flour mixture to the butter mixture in three portions, alternating with the milk. Mix gently until just combined. Fold in the crushed biscuits.

6. Bake

Divide the batter evenly between the three pans. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.

Cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.

7. Make the buttercream

Beat the butter until smooth and creamy. Gradually add the icing sugar, then beat in the Biscoff spread and vanilla.

Add milk or cream a little at a time until the frosting is smooth and spreadable.

8. Assemble the cake

Place the first cake layer on a cake board. Spread an even layer of buttercream over it.

Add the second layer and more buttercream, then place the third layer on top.

Cover the top and sides with a thin crumb coat. Refrigerate for 20 minutes, then apply the final layer of frosting and smooth it with a palette knife.

9. Add the Biscoff drip

Warm the 100 g Biscoff spread in short bursts in the microwave until pourable but not hot.

Spoon it around the cake’s edges to create drips, then spread the remaining Biscoff over the top.

10. Decorate

Press crushed Biscoff biscuits around the bottom edge. Pipe buttercream rosettes on top and decorate with whole biscuits.

Refrigerate briefly to set the frosting, but allow the cake to sit at room temperature for 20–30 minutes before serving for the softest texture.

Baking tip: Make sure the cake layers are completely cool before frosting. Warm cake will melt the buttercream and cause the layers to slide.