Biscoff Cake Traybake
User Reviews
4.8
Biscoff Cake Traybake
Description
The base cake uses plain flour combined with sugar, baking powder, bicarbonate of soda, and finely ground Biscoff biscuit crumbs for added texture and flavor. Softened butter, eggs, milk, vanilla bean paste, and a hint of ground cinnamon create a batter that is beaten until smooth and baked low and slow for a tender crumb. The finished cake is cooled before being topped with an icing made by blending icing sugar, butter, Biscoff spread, vanilla, and milk to a spreadable consistency.
The ground biscuit in the batter adds a subtle spiced sweetness consistent with the Biscoff flavor, while the icing brings a creamy richness topped with crunchy chopped biscuits for texture contrast. The dusting of cinnamon highlights warm spice notes, making this cake ideal for serving at parties or bake sales.
All ingredients should be brought to room temperature for optimal batter consistency. Storage in an airtight container preserves freshness for several days.
Ingredients
- 8 Lotus Biscoff biscuits
- 300 g plain flour all purpose flour / cake flour
- 330 g sugar 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g butter or margarine such as Stork, softened
- 4 egg medium
- 120 ml milk room temperature, whole or semi skimmed
- 2 tsp vanilla bean paste or vanilla extract
- ½ tsp ground cinnamon
For the icing & decoration
- 260 g icing sugar
- 150 g butter softened, unsalted
- 160 g Biscoff spread or Trader Joes Speculoos Cookie Butter
- 1 tsp vanilla bean paste or vanilla extract
- 3 tbsp milk or as needed to thin the icing, or double cream
Topping
- 8 Lotus Biscoff biscuits roughly chopped
- 2 tbsp Lotus Biscoff spread optional
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
- Bring eggs, butter, and milk to room temperature to avoid batter splitting and ensure smooth mixing.
- If milk is cold, warm it slightly to body temperature before use.
- Place eggs in warm water for five minutes to help reach room temperature quickly.
- Use softened butter or margarine and cut cold butter into cubes to soften faster if needed.
- If using self-raising flour, adjust baking powder to 1 teaspoon and omit baking soda.
- This traybake serves a large group and keeps well in an airtight container for 2-3 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
