Biscoff Cake with Cookie Butter Buttercream
User Reviews
4.7
123 reviews
Excellent
Biscoff Cake with Cookie Butter Buttercream
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Dreamy Biscoff Cake with Cookie Butter Buttercream – so easy to make and perfect for birthdays and celebrations
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Ingredients
For the cake
- 350 g (2 ¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) light brown sugar
- 6 Biscoff biscuits ground to a powder (optional)
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp Speculoos spice (optional)
- 200 g (¾ cup + 1 heaped tbsp) unsalted butter softened (or Stork)
- 3 large eggs
- 200 ml (¾ cup + 2 tbsp) whole milk
- 1 tsp vanilla extract
Biscoff Buttercream
- 300 g | 1 ⅓ cups Biscoff spread smooth
- 230 g (2 sticks) unsalted butter room temperature
- 300 g (2 ½ cups) icing sugar
- 3 tbsp hot water use as needed
- 1 tsp vanilla extract
- generous pinch sea salt
To decorate
- 8 Biscoff biscuits
- 3 tbsp smooth Biscoff spread (remaining spread from jar used in buttercream)
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Instructions
Make the cake
- Preheat the oven to 180C (350F). Grease and line two 20cm | 8in layers cake tins - or spray with cake release. You can also use four 15cm | 6in cake tins for a taller cake.
- Add the flour, sugar, cookie crumbs, baking powder, bicarbonate of soda and spice(if using) to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- Add all remaining ingredients – butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.
- Stop the mixer and scrapw the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.
- Divide the batter between the prepared tins and level.
- Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting.
Make the buttercream
- Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand mixer. Beat together until smooth.
- Gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar. Continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.
Assemble the cake
- Transfer the buttercream to a large piping bag fitted with a star tip.
- Add a generous amount of frosting on your bottom cake layer and smooth. Top with the second layer and repeat.
- Smooth the frosting over the top and sides of the cake. You can leave the cake showing through to achieve the 'naked' cake look or do a crumb coat then chill the cake. Add another layer of frosting and smooth over the cake.
Decorate the cake
- Heat the Biscoff spread in the mircrowave for 20-30 seconds and stir until smooth and runny.
- Drizzle this around the perimeter of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.
- Spread the Biscoff over the top of the cake to cover (optional).
- Pipe remaining buttercream over the top of the cake and decorate with the cookies.
Notes
- Biscoff Cake Tips and FAQs
- Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.
- Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in.
- Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature - don’t stack them.
- How should I store this cake? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.
- Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.
- Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in.
- Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature - don’t stack them.
- How should I store this cake? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.
Nutrition Information
Show Details
Calories
686kcal
(34%)
Carbohydrates
67g
(22%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Cholesterol
182mg
(61%)
Sodium
521mg
(22%)
Potassium
387mg
(11%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
1594IU
(32%)
Vitamin C
1mg
(1%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 182mg | 61% |
| Sodium | 521mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
123 reviews
Excellent
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