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Biscoff Cake

speculoos lotus biscoff cake with frosting

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Sweet biscoff-flavored cake topped with whipped cream and a layer of more biscoff, this biscoff cake is every cookie butter lover's dream

Ingredients

Scale

Biscoff Cake

  • 75g Lotus biscoff cookies (2.6oz)
  • 240g All-purpose flour (2 cups)
  • 2 1/2 tsp Baking powder
  • Pinch of salt
  • 135g Light brown sugar (3/4 cup)
  • 65g Granulated sugar (1/3 cup)
  • 80g Vegetable oil (1/3 cup)
  • 75g Biscoff spread (1/3 cup)
  • 95g Greek yogurt (1/3 cup)
  • 3 Large eggs

Whipped Cream

  • 360ml Heavy cream (1 1/2 cup)
  • 55g Biscoff spread (1/4 cup)

Biscoff Glaze

  • 75g Biscoff spread (1/3 cup), melted and cooled 

Instructions

Biscoff Cake

  1. Preheat an oven to 180C /355F and line an 8 x 8 inch cake tin with parchment paper
  2. Combine the brown sugar, granulated sugar, and oil, and whisk until combined
  3. Add the eggs, yogurt, and biscoff spread, whisk until smooth
  4. Sift in the biscoff cookie crumbs, flour, baking powder, and salt, and mix until just combined
  5. Pour the cake batter into the lined cake pan and bake for 30 minutes, or until an inserted toothpick comes out clean
  6. Remove from the oven and cool on a wire rack.

Whipped Cream

  1. Combine the cream and biscoff spread in the bowl of a stand mixer fitted with a whisk attachment or a medium-sized bowl and beat with an electric mixer until it reaches stiff peaks
  2. Spread the cream over the cooled cake in an even layer

Assembly

  1. Make sure the melted biscoff spread is at a pourable consistency, while not being too hot
  2. Pour the melted spread over the cream and gently tilt the cake to spread it evenly across the surface. 
  3. Trim the edges off the cake and cut it into 6 equal slices
  4. Enjoy!
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