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Biscoff Cake Traybake

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Blitz the biscuits to a fine powder using a mini chopper.
  3. Put the flour, sugar, biscuit crumbs, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  4. Add the softened butter, eggs, milk, and vanilla.
  5. 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.
  6. Transfer batter to the prepared cake tin and level using a spatula.
  7. 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.
  8. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the Biscoff Buttercream
    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. Spread the icing over the cooled cake using an offset spatula.
  5. Sprinkle with the biscuits and a little Biscoff spread (warmed up in microwave till pourable) if you like.
  6. 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

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

% 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.