If you love easy baking recipes and Lotus Biscoff, you are in for a treat with this delicious Lotus Biscoff Cake. It features three beautifully soft tiers of chocolate sponge layered with sweet, spiced Lotus Biscoff buttercream. But that’s not all… No Biscoff Cake would be complete without Biscoff biscuits! For a final flourish, we sprinkle with crunchy crushed Biscoff biscuits on top. Trust me, you don’t want to miss this one…
Instead of creating a Biscoff batter, I decided to go for a soft, rich chocolate sponge. If you have tried my Biscoff Blondies, you will know that chocolate and Biscoff are a match made in food heaven! Before any Biscoff lovers panic, there is plenty of Biscoff flavour in the buttercream. I have gone for a simple American buttercream swirled with Lotus biscuit spread. It is so good, I was tempted to spread it on toast!
One final note… obviously this is a Biscoff Cake (or biscuit cake as some of my friends call it). Naturally it uses Lotus biscuit spread. However, if you are looking for easy baking recipe inspiration feel free to try different spreads and biscuits. A Nutella Cake decorated with chocolate biscuits and hazelnuts will be amazing. I am also tempted to try a Cookies and Cream Cake with Oreos…
Why you will love this Biscoff Cake recipe:
- It is a simple and easy cake recipe that still looks impressive.
- It is full of delicious flavours and textures. Imagine a soft, moist, chocolatey sponge, layers of creamy, spiced, biscuity buttercream and a sprinkling of crunchy biscuits.
- You can get creative with different spreads and biscuits to experiment with new flavours.
- It uses accessible ingredients you are likely to already have at home.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Self-raising flour - also known as ‘self-rising flour’. This already has some baking powder in it to create a light and airy Biscoff Cake.
Baking powder - not to be confused with bicarbonate of soda - they do very different things! This helps to give the Biscoff Cake an extra lift.
Cocoa powder - make sure you use the unsweetened variety. Definitely not hot chocolate powder!
Salt - this won’t make the Biscoff Cake taste salty. It simply balances out the sweetness and heightens the other flavours. I recommend Maldon Salt Flakes.
Caster sugar - this brings sweetness to the Biscoff Cake and helps give a beautifully soft texture.
Sunflower oil - using oil instead of butter in a cake helps create a super moist texture.
Milk - opt for full-fat milk for best results. This helps create a beautifully moist Biscoff Cake. You may also need a splash to help loosen the Biscoff buttercream if it gets too thick.
Eggs - I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark.
Boiling water - using boiling water in cake batter makes for an unbelievably light and soft cake. It also adds depth to the cocoa powder for a more chocolate-y flavour.
Butter - opt for unsalted so you can control the salt level in the Biscoff buttercream.
Icing sugar - this adds sweetness and structure to the Biscoff buttercream, allowing it to hold its shape when you layer the cakes.
Biscoff spread - this adds a wonderful spiced cinnamon-caramelised biscuit flavour to the buttercream.
Biscoff biscuits - famous for their delicious caramelised flavour and crunchy texture. Try not to munch your way through the packet whilst you wait for the cakes to cool…
Substitutions and Variations:
- Caster sugar: you can swap for granulated or golden caster sugar if that is what you have. Alternatively, for an even softer texture and more molasses flavour, swap half for soft light brown sugar.
- Sunflower oil: you can use any flavourless oil with a high smoke point. Vegetable or rapeseed oil both work well.
- Biscoff spread: obviously this is a Biscoff Cake, but you can use all sorts of different spreads. I love making a Nutella Cake by using nutella in the buttercream. Smooth peanut butter is also delicious for a Peanut Butter Chocolate Cake. I have a feeling Cookies and Cream spread would be really tasty. Especially topped with Oreo biscuits…
- Chocolate: make this Biscoff Cake look extra special with a final flourish of chocolate. I love to drizzle with melted chocolate before crumbling over the Biscoff biscuits. Sometimes, I grate over some chocolate curls too! Dark chocolate is ideal if you want some intensity to balance the sweet buttercream. However, milk and white chocolate are delicious too. You could even use all three for a Triple Chocolate Biscoff Cake!
- Biscoff chocolate: these Lotus Biscoff Chocolate Bars would make the perfect decoration for this Biscoff Cake. Simply break off squares and arrange decoratively around the biscuits.
- Biscuits: since this is a Biscoff Cake, crushed Biscoff biscuits feel like the perfect topping. However, any sort of thin, crispy biscuits are delicious. Chocolate digestives, Hobnobs, Leibniz and Oreos are brilliant for ringing the changes. If you want to stick with spiced flavours, Gingernuts are lovely.
- Nuts: this Biscoff Cake is all about the textures. If you want to add even more crunch, sprinkle with toasted chopped nuts. Hazelnuts and almonds are my favourites.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Combine all of the dry ingredients in a bowl and use a whisk to combine.
TWO: In a separate bowl combine the eggs, milk, oil and boiling water.
THREE: Pour the wet ingredients into the dry ingredients and whisk together until you get a smooth batter. It will be a relatively runny batter.
FOUR: Pour the cake batter into the tins and bake at 180c for 20-25 minutes or until a skewer comes out clean. Allow to cool completely.
FIVE: For the icing whisk together the butter and icing sugar until light and fluffy. Then whisk through the biscoff spread
SIX: Spread a generous amount of buttercream between each layer, spread more on top and crumble over lots of biscoff biscuits!
Cooking Tips:
- Weigh the batter: if you want identical Biscoff cakes, weigh the batter to ensure each tin has the same amount.
- Softened butter: it is really important that your butter is softened before you make the Biscoff buttercream. If it is too cold, it won’t cream with the icing sugar and Biscoff - resulting in a lumpy buttercream.
- Sieve your icing sugar: make sure you sieve your icing sugar before adding to the butter to remove any clumps. Otherwise you will end up with lumpy buttercream!
Frequently Asked Questions
An utterly divine creation! Joking aside, you can get Biscoff Spread and Biscoff Biscuits. The spread is a bit like nutella, but with a spiced cinnamon and caramelised biscuit flavour. Lots of people I know actually call it Lotus Biscuit Spread. The biscuits are relatively thin, crisp and way too tempting for their own good!
The choice is up to you! The cake doesn’t have a Biscoff batter so it won’t affect the soft sponge. It just depends on whether you want a silky smooth Biscoff buttercream or one with a bit of texture. I think the crunchy Lotus biscuit spread feels more ‘biscuity’. However, the smooth version is better if you want a more traditional buttercream. You can also warm it up and drizzle it over the finished Biscoff Cake for a final flourish.
Adding boiling water to a cake might sound a little odd but, trust me, you won’t regret it. Let me start by saying I am no scientist so don’t truly understand the ins and outs. However, I do know that it creates a lighter, fluffier cake with a beautifully soft texture. It also helps ‘bloom’ the cocoa powder to give a richer, deeper chocolate flavour.
Other recipes you might enjoy:
If you like the sound of this Biscoff Cake, I have so many other delicious cake recipes for you to enjoy. Anyone who loves Biscoff, must try my Biscoff Blondies. Think sweet, chewy blondies, scattered with chunks of chocolate, topped with crunchy Biscoff biscuits. Yum! My No Bake Biscoff Cheesecakes are also a guaranteed winner. Although if you were here for cake inspiration, why not try my Jaffa Jaffa Cake? Imagine three tiers of light orange sponge coated in tangy marmalade buttercream and rich chocolate ganache. The perfect cake for chocolate-orange fans.
No mention of cake would be complete without a recommendation for my Pistachio Raspberry Cake. The combination of the soft pistachio sponge, sweet pistachio buttercream and fruity raspberry jam makes it almost impossible to stop at just one slice!
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintBiscoff Cake
If you are a fan of Lotus Biscoff Spread, you will LOVE this Biscoff Cake. Imagine layers of soft, rich chocolate cake and sweet, spiced Lotus Biscoff buttercream, finished with crunchy Lotus Biscoff biscuits. I challenge you to stop at just one slice…
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45
- Yield: 8 - 10 1x
- Category: Dessert and Cakes
- Method: Baking
- Cuisine: French/Global
- Diet: Vegetarian
Ingredients
For the Biscoff cake:
- 225g self raising flour
- 1 tsp baking powder
- 85g cocoa powder
- 1 tsp salt
- 350g caster sugar
- 125ml sunflower oil
- 250ml full-fat milk
- 2 large eggs
- 250ml boiling water
For the Biscoff buttercream:
- 200g unsalted butter, softened
- 350g icing sugar
- 200g Biscoff spread
- Splash of milk (optional - if the batter is too thick)
- Pinch of salt
To decorate:
- 100g Biscoff biscuits
Instructions
- Preheat the oven to 160C Fan. Grease and line 3 x 18cm (7-inch) round cake tins with non-stick baking paper.
- Sift the flour, baking powder and cocoa powder into a large mixing bowl. Add the salt and caster sugar and whisk to combine.
- In a separate large bowl, whisk together the sunflower oil, milk and eggs. Pour into the dry ingredients and whisk until combined. Pour in the boiling water and whisk until you have a smooth batter. It will be rather runny - don’t panic, this is normal!
- Pour into the prepared tins, making sure there is an equal amount of batter in each tin. Bake for about 20-25 minutes - or until the cakes are well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 20 minutes before turning out onto a wire rack to finish cooling completely.
- Once the cakes have completely cooled, make the Biscoff buttercream: in a large bowl, using an electric whisk, beat the butter for a minute or so to loosen. Sift in the icing sugar and whisk for about 4-5 minutes - or until pale and fluffy. Whisk in the Biscoff biscuit spread until combined. Add a splash of milk if the buttercream is too thick. Taste and stir in a pinch of salt, if necessary.
- Add a dollop of buttercream to the base of a flat plate or cake board. Place one cake on top. Spread with a generous amount of Biscoff buttercream. Top with a second cake. Repeat with another layer of Biscoff buttercream, followed by the final cake. Finish with a layer of buttercream, then decorate with crumbled Biscoff biscuits. Slice, serve and enjoy!
Notes
- Buttercream: make sure your butter is soft before starting to make the Biscoff buttercream. If your final buttercream is a little too stiff, gradually beat in small splashes of milk until you have your desired consistency.
- Biscuits: obviously a Biscoff Cake needs to be topped with Biscoff biscuits. However, you can also crumble over other biscuits too. Chocolate digestives, Oreos, gingernuts and Leibniz biscuits are all delicious too.
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