Easy Biscoff Cake

whole biscoff cake on a white cake stand.

5 from 1 vote

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.

Prep Time20

Cook Time25

Total Time45

Course: Dessert and Cakes

Cuisine: French/Global

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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