Easy Biscoff Cake

Name: Biscoff Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 225 g self raising flour; 1 tsp baking powder; 85 g cocoa powder; 1 tsp salt; 350 g caster sugar; 125 ml sunflower oil; 250 ml full-fat milk; 2 large eggs; 250 ml boiling water; 200 g unsalted butter (softened); 350 g icing sugar; 200 g Biscoff spread; Splash of milk (optional - if the batter is too thick); Pinch of salt; 100 g Biscoff biscuits

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This Easy Biscoff Cake is both really straightforward and absolutely delicious. It features three beautifully soft tiers of chocolate sponge layered with sweet, spiced Lotus Biscoff buttercream. Topped with Biscoff biscuits over the top for some crunch, it really is just so good.

whole biscoff cake on a white cake stand.

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 perfect combination.I have gone for a simple American buttercream swirled with Lotus biscuit spread.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make this simple Biscoff cake:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Biscoff Cake Recipe

Why you will love this 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.
It uses store cupboard 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 creates rise in the cake.

Cocoa powder – make sure you use the unsweetened variety. Definitely not hot chocolate powder!

Caster sugar -also known as super fine sugar.

Sunflower oil – using oil instead of butter in a cake helps create a super moist texture.

Icing sugar – also known as powdered sugar. This goes in the icing.

Biscoff spread – you can now find this at most big supermarkets but also you can buy it on Amazon too.

Substitutions and Variations:

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.

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.

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.

Here’s how to make this simple Biscoff cake:

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.

wet and dry ingredients in bowls for biscoff cake.

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.

adding chocolate cake batter to the cake tin.

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

adding biscoff buttercream to the chocolate cake.

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. I typically don’t bother but you can do it if you like.

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.

Frequently Asked Questions

What is Biscoff?

It’s a caramelised biscoff spread. You would probably use it in a similar way to how you use/eat Nutella. It’s sometimes called Lotus spread or Lotus biscuits too.

Do I use smooth or crunchy Lotus Biscoff Spread?

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 what texture you’d rather in your final buttercream.

Why do you add boiling water to this Biscoff Cake?

Adding boiling water to a cake might sound a little odd but 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.

Can i make biscoff cake ahead of time?

Yes, you can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. You can make the sponge 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 5 days in advance. Place in an airtight container in the fridge. Again, bring to room temperature before using.