Biscoff Cake

5 from 1 vote

This Lotus Biscoff Cake recipe is a foolproof homemade bake that’s ideal for enjoying that irresistible carmely, rich flavour in a light and delicate sponge. The perfect treat!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

225 g Unsalted butter At room temperature, plus extra for greasing
225 g Caster sugar
4 Eggs
225 g Self-raising flour
150 g Biscoff spread

To decorate:

175 g Unsalted butter At room temperature
300 g Icing sugar
150 g Biscoff spread

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Grease the 7" cake tins with butter and line the bases with baking paper.
Cream the butter and sugar until pale, light and fluffy with a handheld electric whisk (if you have one) or a wooden spoon. Stir in the Biscoff spread, followed by the eggs, one at a time, beating well after each addition. Don't worry if it starts to look a bit curdled, it'll all come together.
Add the flour. If you've been using an electric whisk, do this with a wooden spoon.
Divide the batter evenly between the prepared tins and smooth out with the back of a spoon. Make a bit of a dip in the middle of each sponge to account for rising, to help keep them level.
Bake in the oven for about 25-35 minutes, or until a skewer inserted into the cakes comes out clean.
Remove from the oven and allow the cakes to cool in the tins for about 5 minutes, then remove the tins and allow to cool completely on a wire rack.

To make the Biscoff Buttercream Icing:

Beat the butter in a bowl until pale, light and fluffy (using an electric hand whisk if you have one).
Gradually sift in the icing sugar and stir in the Biscoff spread. Beat in a little boiling water (2-3 tsps) to soften and lighten the texture of the icing. It should be light and fluffy.
When your cakes are completely cold, sandwich together with half of the buttercream (using a piping bag if you have one). Spread or pipe the remaining icing on top before serving.

Notes

Whisk: Use an electric hand whisk for the sponge.

Tins: Use 7″ round sandwich tins that have removable bases for your two layers of sponge.

Grease and line: Grease the tin very well with butter and line the base with baking paper or parchment like this one.

Cool your sponge: Allow cooling time to your method in the recipe. The sponge should be filled and topped when they’re completely cold.

For even results: When smoothing the mixture out in the tins, make a very slight dip in the centre of each one. This compensates for the cake rising and means that they are much easier to stack on top of each other. If this doesn’t work, feel free to trim the layers slightly.

Storing: The cake will last 3 days in an airtight container. There’s no need to refrigerate.

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