Biscoff Cake

The addition of Biscoff to a sponge make the cake moist and light and so very moreish!

You can also use this recipe to make cupcakes, I used muffin cases and made 10 little cakes. I did fancy icing which uses more icing then ‘rustic’ icing so I doubled The Filling ingredients.

You Will Need:

  • 170g Butter
  • 170g Caster Sugar
  • 100g Biscoff Spread (I used the smooth)
  • 3 Eggs
  • 170g Self Raising Flour
  • ½ tsp Baking Powder

For The Filling:

  • 90g Butter
  • 90g Icing Sugar
  • 60g Biscoff Spread

Dusting of Icing sugar to decorate


  • Line and grease two x 18cm cake tins and pre-heat the oven to 180degrees C.
  • Cream together the butter and caster sugar until light and fluffy.
  • Add the Biscoff spread and continue creaming together.
  • Add the eggs one at a time mixing well after each addition.
  • Sift in the flour and baking powder.
  • Divide between the two prepared cake tins and bake for 30 mins or until golden and springy to touch.
  • Leave to cool in the tin for five minutes before removing from the tins and leaving to cool completely before filling.

The filing:

  • Cream together the butter, icing sugar and the biscoff spread until smooth.
  • Choose which of the two cakes looks the best to have on top and spread the base cake with the filling and place the top gently on top.
  • Dust with the extra icing sugar to decorate.

Serve and enjoy.

Cupcake alternative:


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