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This Easy Chocolate 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.
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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
- It is a simple and easy cake recipe that still looks impressive.
- It is full of delicious flavors and textures. Imagine a soft, moist, chocolatey sponge, layers of creamy, spiced, biscuity buttercream and a sprinkling of crunchy biscuits.
- It uses pantry ingredients you are likely to already have at home.
Ingredients
- Self-rising flour – Also known as ‘”self-raising flour,” this creates rise in the cake.
- Cocoa powder – Make sure you use the unsweetened variety. Definitely not hot chocolate powder!
- Superfine sugar (caster sugar) – You’ll find that many of my recipes for baked goods rely on this type of sugar. Regular granulated sugar can be a good substitute, though.
- Sunflower oil – Using oil instead of butter in a cake helps create a super moist texture.
- Confectioners’ sugar (icing sugar) – This light and fluffy sugar is the type you need for any icing!
- Biscoff spread – You can likely find this at most big supermarkets, but you can also buy it on Amazon.
Substitutions and variations
Sunflower oil: You can use any flavorless 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 favorites.
How to make this simple Biscoff cake
Here’s a quick visual guide — the full recipe with exact measurements is below.
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 pans 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!
Tips from Margie’s kitchen
- Weigh the batter: If you want identical Biscoff cakes, weigh the batter to ensure each pan 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 confectioners’ (icing) sugar before adding to the butter to remove any clumps.
Frequently asked questions
It’s a caramelized 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.
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.
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 flavor.
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.
Other recipes you might enjoy
If you like the sound of this Biscoff Cake, try my No Bake Biscoff Cheesecakes or my Jaffa Jaffa Cake. I love my Apple Crumble Cheesecake too, as well as my Pistachio Raspberry Cake.
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Chocolate and Pear Cake
If you tried this Biscoff Cake or any other recipe on the site, please do leave a comment and let us know how it went!
Easy Biscoff Cake
Ingredients
For the Biscoff cake:
- 8 oz self-rising flour (self-raising flour), about 1 3/4 cups
- 1 tsp baking powder
- 3 oz cocoa powder, about 1 cup
- 1 tsp salt
- 12.3 oz superfine sugar (caster sugar), about 1 3/4 cups
- 4.2 fl oz sunflower oil, about 1/2 cup
- 8.5 fl oz whole milk (full-fat milk), about 1 cup
- 2 large eggs
- 8.5 fl oz boiling water, about 1 cup
For the Biscoff buttercream:
- 7 oz unsalted butter, about 1 3/4 sticks; softened
- 12.3 oz confectioners' sugar (icing sugar), about 2 3/4 cups
- 7 oz Biscoff spread
- Splash of milk, optional – if the batter is too thick
- Pinch of salt
To decorate:
- 3.5 oz Biscoff biscuits, about 20 biscuits
Instructions
- Preheat the oven to 355°F (180°C/160°C fan). Grease and line three 7-inch (18 cm) round cake pans with non-stick baking paper.
- Sift the flour, baking powder, and cocoa powder into a large mixing bowl. Add the salt and superfine (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 pans, making sure there is an equal amount of batter in each pan. Bake for about 20-25 minutes – or until the cakes are well risen and a skewer inserted into the center 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 confectioners' (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
Make-ahead and storage
To store: Store covered in the fridge for up to 5 days. To freeze: You can freeze the sponge cakes on their own. Leave them to cool and wrap tightly in plastic wrap. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp. Make ahead: 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 plastic wrap. 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.More quick tips
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 cookies or biscuits too. Chocolate digestives, Oreos, gingernuts, and Leibniz biscuits are all delicious too.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making this cake, and hope you love it too!