This Biscoff cake is a delight for anyone who loves indulgent and rich flavors. The unique pairing of buttery sponge and creamy Biscoff spread creates an irresistible combination that stands out from the usual cakes. Each bite offers a heavenly blend of caramel like sweetness, while the smooth buttercream enhances the texture with its silky finish. It’s a showstopper, perfect for celebrations, family gatherings, or even just a treat-yourself moment. Whether you’re a Biscoff fan or trying it for the first time, this Biscoff cake is sure to impress and quickly become a favorite at any occasion.

Ingredients Breakdown: What You’ll Need

The secret to this Biscoff cake lies in its carefully chosen ingredients, which come together to form a perfectly balanced dessert. For the sponge, self-raising flour ensures a light and fluffy texture, while the combination of butter and light brown soft sugar provides a rich base. The addition of smooth Biscoff spread brings in that signature caramelized biscuit flavor, while eggs bind the mixture and add moisture. A touch of milk helps to achieve the right consistency, ensuring the cake bakes up soft and tender.

When it comes to the buttercream, softened unsalted butter is key for achieving that silky smooth finish. Icing sugar sweetens the mix without overpowering the rich, nutty flavor of the Biscoff spread. A small amount of milk allows you to adjust the texture, making the buttercream spreadable and easy to work with. Finally, the Biscoff drip adds a glossy, decadent finish, while the Biscoff biscuits provide a crunchy contrast, making the cake both a visual and textural masterpiece.

Step-by-Step Baking Instructions

Achieving the perfect Biscoff cake starts with proper preparation. First, grease and line three 8-inch cake tins to prevent the cakes from sticking. Ensure your oven is preheated to the correct temperature for an even bake.

To make the cake batter, begin by creaming together the butter and light brown sugar until the mixture is fluffy and light in color. This step is crucial for a soft sponge, as it incorporates air into the batter. Next, add in the smooth Biscoff spread, blending it thoroughly to ensure the flavor is evenly distributed.

Crack the eggs into the mixture one by one, adding the milk at the same time to keep the batter moist and smooth. Gently fold in the self-raising flour, taking care not to overmix this helps to maintain the light texture of the cake. Divide the batter evenly among the cake tins, using kitchen scales if needed for precision.

Bake the cakes for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow them to cool completely before moving on to the buttercream. To make the buttercream, mix together softened butter and icing sugar, gradually adding the Biscoff spread and milk until smooth and creamy.

When layering the cake, start with a crumb coat a thin layer of buttercream to lock in any loose crumbs. After refrigerating, apply a thicker layer for a smooth finish. For the final touch, melt the Biscoff spread for the drip, creating a beautiful cascading effect down the sides of the cake.

Recipe Tips: Secrets for Success

How to avoid common baking mistakes: Ensure your butter is softened but not melted for a smooth, creamy texture.
Adjustments for high-altitude baking: Add a little extra flour and reduce the sugar slightly to prevent the cake from sinking.
Ensuring the buttercream consistency is just right: Add milk gradually, checking the texture frequently. It should be spreadable, but not runny.
Tips for achieving the perfect drip effect with Biscoff spread: Melt the Biscoff spread just enough to become pourable but not too hot, or it will slide off the cake too quickly.

What to Serve With This Recipe

Pair this indulgent Biscoff cake with complementary treats and drinks for an elevated dessert experience. A hot cup of coffee or a latte perfectly balances the sweetness, while a glass of milk or black tea provides a simple yet satisfying accompaniment. For an added touch of luxury, serve slices with a side of whipped cream or a scoop of vanilla ice cream. This cake is also an excellent centerpiece for a dessert table, alongside other caramel-flavored or spiced treats like gingerbread cookies or cinnamon rolls.

For special occasions, this Biscoff cake can be paired with sparkling wine or dessert wines to highlight its rich and buttery flavors. Whether served with a hot drink for an afternoon tea or after a celebratory dinner, this cake is versatile enough to shine in any setting.

Decoration Ideas: Take It to the Next Level

Decorating this Biscoff cake offers endless possibilities to make it your own. For a classic look, Biscoff biscuits are the perfect garnish place them around the top edge or crumble them over the buttercream for added texture. You can also experiment with different piping techniques to create intricate buttercream designs, from simple rosettes to elaborate swirls.

For a unique twist, consider incorporating different textures such as chocolate shavings, caramel drizzle, or even edible gold leaf for a touch of elegance. Alternatively, sprinkle crushed Biscoff biscuits between the layers of the cake for an extra surprise with every bite.

For special occasions, consider using cake toppers or fresh flowers to enhance the visual appeal. Personal touches, like writing messages in icing or adding seasonal decorations, can elevate the cake to suit birthdays, anniversaries, or festive holidays.

Storage and Leftovers

To keep your Biscoff cake fresh and delicious, it’s important to store it correctly. Once assembled, the cake can be kept at room temperature in an airtight container for up to three days. If you need to keep it for longer, it’s best to refrigerate the cake, ensuring that it’s properly covered to avoid drying out.

If you plan on freezing the cake, do so without the buttercream for best results. Wrap each cake layer individually in plastic wrap, then place them in a freezer-safe container. When you’re ready to serve, simply thaw the layers, prepare fresh buttercream, and assemble the cake. This method is ideal for preparing the cake in advance for special occasions.

Leftover slices can also be frozen in individual portions, making them perfect for a quick dessert or snack. Just be sure to wrap each slice tightly to maintain its freshness and flavor.

Recipe Tips & Frequently Asked Questions

Can I use other spreads in place of Biscoff?: Yes, you can substitute other spreads like Nutella or peanut butter, though the flavor will change.
What should I do if my buttercream is too stiff or runny?: If too stiff, add more milk in small increments. If too runny, try adding more icing sugar or chilling it to firm up.
How can I make this recipe gluten-free or dairy-free?: For a gluten-free version, use a gluten-free self-raising flour. To make it dairy-free, use dairy-free butter and a plant-based milk alternative.
Why did my cake sink in the middle?: This usually happens if the cake was underbaked or the oven temperature was too high. Ensure your oven is properly preheated and check for doneness with a skewer before removing from the oven.

Biscoff Cake Recipe

Biscoff cake with fluffy layers, creamy buttercream, and a rich Biscoff drip a perfect treat for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 2

Cook Time: 39

Servings:

Author: Jessica Harmon

Ingredients

For the cake:

485 g Self-raising flour
485 g Butter or baking spread
485 g Light brown soft sugar
225 g Smooth Biscoff spread
9 Large eggs
1 ½ tbsp Milk

For the buttercream:

1 kg Icing sugar
500 g Unsalted butter softened
400 g Smooth Biscoff spread
3-4 tbsp Milk

For the drip:

135 g Smooth Biscoff spread

For decoration:

16 Biscoff biscuits

Instructions

Begin by preheating your oven to 160°C Fan/350°F/Gas Mark 4. Prepare three 8-inch cake tins by greasing them and lining the bottoms with parchment paper. Ensure the tins are at least 2 inches deep for optimal results.
In a large mixing bowl, cream together the butter and light brown sugar until the mixture turns light and fluffy. An electric mixer is ideal for this step, but it can be done by hand if necessary.
Incorporate the smooth Biscoff spread into the butter-sugar mixture, blending until well-combined. Crack in the eggs and pour in the milk, whisking thoroughly until everything is smooth and fully mixed.
Gently fold in the self-raising flour, making sure there are no visible streaks of flour left in the batter.
Divide the cake batter evenly among the three prepared tins. For precision, you can use kitchen scales to ensure each tin holds an equal amount of the mixture. Place the tins in the oven and bake for 35-40 minutes. Check for doneness by inserting a skewer into the center—if it comes out clean, the cakes are ready. Allow them to cool completely, either in the tins or on a wire cooling rack if you prefer.
To prepare the buttercream, start by combining the softened butter with icing sugar in a large bowl. Mix slowly at first until the ingredients begin to come together, then add the Biscoff spread and milk. Continue mixing until the buttercream is smooth and creamy. If it feels too thick, gradually add more milk to reach your desired consistency.
If your cakes have risen unevenly, carefully level them using a serrated knife or cake leveller. This will ensure a flat and even surface for layering.
Place one cake layer on a turntable or serving board, securing it with a non-slip mat underneath. Spread or pipe an even layer of buttercream over the top. Repeat the process with the second layer and then the third, stacking them neatly on top of one another.
Apply a thin layer of buttercream around the entire cake as a crumb coat. Refrigerate the cake for about 30 minutes to let the buttercream firm up.
Once chilled, apply a second, thicker coat of buttercream, smoothing it out as evenly as possible using a scraper or palette knife. Return the cake to the fridge for another 30 minutes to set.
For the drip, gently melt the Biscoff spread in the microwave for around 20 seconds until it reaches a smooth, pourable consistency. Transfer the melted spread to a piping bag, squeezy bottle, or use a spoon. Drizzle it along the edges of the cake, allowing it to drip down the sides naturally.
Spread the remaining Biscoff over the top of the cake, using a palette knife to create a smooth finish. Once again, refrigerate the cake for around 30 minutes to allow the topping to firm up.
Finally, pipe swirls of buttercream around the edge of the cake using the remaining buttercream. Decorate the cake with Biscoff biscuits, adding them just before serving, as they may soften when in contact with the buttercream.
Store any leftovers in an airtight container at room temperature, where they will stay fresh for up to three days.