An amazing Biscoff Cake filled with Biscoff cookie spread.
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4) caster sugar or granulated sugar
- 180 grams (3/4 cup) Biscoff Cookie Spread
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 280 grams (2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 180 ml (3/4 cup) full fat or whole milk, room temperature
- 230 grams (1 cup or 2 sticks) salted butter, softened
- 120 grams (1/2 cup) Biscoff Cookie Spread
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons Greek yogurt or full fat milk
- 60 ml (1/4 cup) full fat or whole milk
- 1/2 teaspoon vanilla extract
- 10–12 Biscoff Lotus Cookies, roughly chopped
- Biscoff cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper.
- Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add Biscoff cookie spread and vanilla and beat briefly until smooth and combined.
- Next, add eggs, one at a time. Beat on a low speed to combine. Don’t worry if the mixture looks curdled – this is normal.
- Add flour, baking powder and salt, followed by the milk. Beat on a low speed to combine. Try not to overmix. The cake batter should be thick and smooth.
- Pour batter into prepared pan and use a spatula to smooth into one even layer. Bake for approximately 30-33 minutes or until cake is golden brown and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
- Biscoff frosting
Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until smooth.
- Add Biscoff and beat on medium speed until creamy. Add icing sugar and yogurt and mix on low speed until combined. Turn the mixer up to medium and mix until frosting is fluffy and creamy.
- Assemble cake
Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a six inch cake ring. Note the diagram below – you’ll get two whole layers and two semicircles.
- Place the six inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two semicircles of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down firmly to make one even layer.
- Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first cake layer. Add one third of the Biscoff frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies.
- Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the milk soak over the cake layer. Add another third of frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies.
- Add final cake layer and press down firmly. Add remaining frosting. Place cake in the fridge for at least 1 hour to set. To serve, sprinkle over Lotus Biscoff cookies on top.
Cake size and shape: You can use this recipe to make a two layer 8-inch cake or three layer 6-inch cake if you prefer. Baking time and temperature will be approximately the same. You’ll know your cakes are ready when a skewer inserted into the centre comes out clean.
Biscoff frosting: You can make this buttercream frosting up to three days in advance. Simply store it in an airtight container in the fridge. When you are ready to use it, let it sit at room temperature for 10-15 minutes. Then add 1 tablespoon of milk and beat with an electric mixer on low speed for 1-2 minutes, or until smooth and creamy again.