Biscoff Cake Traybake

Name: Biscoff Cake Traybake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 -24 slices
Ingredients: 8 Lotus biscoff biscuits; 300 g ( 1 cups + ¾ cup + 2 tbsp) plain flour; 330 g (1 ⅔ cups) sugar; 1 tbsp baking powder; ½ tbsp bicarbonate of soda; 200 g (7/8 cup) softened butter; 4 medium eggs; 120 ml (½ cup) whole or semi skimmed milk; 2 tsp vanilla bean paste; ½ tsp ground cinnamon; 260 g (1 ¾ cups) icing sugar; 150 g (⅔ cup) unsalted butter; 160 g (⅔ cup) Biscoff spread; 1 tsp vanilla bean paste; 3 tbsp milk or double cream; 8 Lotus biscoff biscuits; 2 tbsp Lotus Biscoff spread

User Reviews

4.8

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12 -24 slices
Calories
321 kcal
Course
Cake
Cuisine
British

Biscoff Cake Traybake

Shawn Wheeler

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This Easy Biscoff Cake comes together in minutes! A beautifully fragrant and fluffy Biscoff Traybake topped with buttercream and decorated with Lotus biscuits. Serves a crowd so perfect for sharing! Make sure all your cake ingredients are at room temperature before starting this recipe.

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Ingredients

Servings

8 Lotus biscoff biscuits
300 g ( 1 cups + ¾ cup + 2 tbsp) plain flour (all purpose flour / cake flour)
330 g (1 ⅔ cups) sugar
1 tbsp baking powder
½ tbsp bicarbonate of soda
200 g (7/8 cup) softened butter or margarine such as Stork
4 medium eggs
120 ml (½ cup) whole or semi skimmed milk room temperature
2 tsp vanilla bean paste or vanilla extract
½ tsp ground cinnamon

For the icing & decoration

260 g (1 ¾ cups) icing sugar
150 g (⅔ cup) unsalted butter softened
160 g (⅔ cup) Biscoff spread or Trader Joes Speculoos Cookie Butter
1 tsp vanilla bean paste or vanilla extract
3 tbsp milk or double cream or as needed to thin the icing

Topping

8 Lotus biscoff biscuits roughly chopped
2 tbsp Lotus Biscoff spread optional

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Instructions

Preheat the oven to 170C (340F). Mist a 9x13 inch rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
Blitz the biscuits to a fine powder using a mini chopper.
Put the flour, sugar, biscuit crumbs, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
Add the softened butter, eggs, milk, and vanilla.
Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
Transfer batter to the prepared cake tin and level using a spatula.
Bake for 30-35 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.

Make the Biscoff Buttercream

Heat the Biscoff spread in the microwave for 30-40 seconds and stir well. Leave it to cool slightly (do not add it to remaining ingredients while still hot or the butter will melt).
Add all the frosting ingredients apart from the milk into a mixing bowl (or your stand mixer). Make sure the butter is softened (do not use Stork).
Start beating at lowest speed setting until ingredients come together. Increase the speed gradually, adding a little milk or double cream as needed so the icing holds peaks but is soft and spreadable. Beat well until the frosting is fluffy and creamy.
Spread the icing over the cooled cake using an offset spatula.
Sprinkle with the biscuits and a little Biscoff spread (warmed up in microwave till pourable) if you like.
Slice the cake into squares using a serrated knife and make sure to share!

Notes

Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
Place cold eggs into warm water for five minutes to bring them back to room temperature.
Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
Place cold eggs into warm water for five minutes to bring them back to room temperature.
Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 55mg (18%) Sodium 171mg (7%) Potassium 128mg (4%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 307IU (6%) Vitamin C 9mg (10%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12-24 slices

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	56g	19%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	55mg	18%
Sodium	171mg	7%
Potassium	128mg	3%
Fiber	1g	4%
Sugar	41g	82%
Vitamin A	307IU	6%
Vitamin C	9mg	10%
Calcium	47mg	5%
Iron	1mg	6%