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.

Why do you add boiling water to this Biscoff Cake

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.

Easy Biscoff Cake

Biscoff Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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…

Author: Margie
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

Scale

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://desertislanddishes.co/easy-biscoff-cake/