Sunday 7 June 2020

Biscoff Layer Cake

For all of you biscoff lovers out there, you need this cake!

This recipe was designed for only the truest biscoff lovers out there! You may love biscoff, but have you had it in cake form? if the answer is no you need this recipe even more so! This beautiful cake is made of a cinnamon biscoff biscuit sponge, a creamy biscoff buttercream and adorn with of course none other than biscoff biscuits. Is it too much? I think not, never too much biscoff in my opinion. This cake is perfect for a celebration, one to share with your family and friends, because every celebration needs a cake no matter big or small. How many times can I say the words Biscoff I wonder? And if you realllllyyyy need more biscoff.....

Check out my other Biscoff recipes for more inspiration!
Biscoff Cheesecake
Biscoff Cupcakes
Biscoff Blondies

NOTE: The cake in the photos has been made by adding a 3rd cake layer so in total it has 3 cake layers but this recipe is for 2 cake layers.


Prep: 10 minutes
Cook: 25 minutes
Serves: 8-10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


350g Self-raising flour
200g Caster sugar
100g Light brown sugar
6 Biscoff biscuits crushed
300ml Soya milk + 1tbsp Apple Cider Vinegar
140g Vegan butter melted
1tsp Cinnamon
2tsp Baking soda
1tsp Salt
350g Vegan butter
70-100g Biscoff spread
400g Icing sugar
Biscoff drip
150g Biscoff spread, melted
Biscoff biscuits on top


✿Preheat the oven to 180℃ and grease and line x2 8 inch cake tins with baking paper. 
✿Melt the butter in the microwave then leave to cool. Mix together the soya milk with the ACV and leave to curdle to create a 'buttermilk'. 
✿In a separate large bowl, combine flour, sugar, biscuits, baking soda, cinnamon and salt. Create a well in the middle and mix in the butter and soya milk until all combined being careful not to over mix it. Alternatively you can use an electric mixer. 
✿Pour the cake batter into the prepared tins and bake in the oven for 25 minutes or until a knife inserted comes out clean. Leave to cool completely in the tins before removing. 
✿Meanwhile make the buttercream. Using an electric mixer, beat the butter until smooth and creamy then beat in the biscoff spread. Gradually add the icing sugar and mix until combined.
✿To assemble the cakes, spread or pipe the buttercream on to one of the cake layers - I then crumbled some biscoff biscuits on top of the buttercream - then place the other cake layer on top.
Pipe more buttercream on top and around the sides of the cake. 
✿To make the biscoff drip, simply melt the biscoff spread in the microwave for about 30 seconds until fluid - not too much as it won't hold its shape. Use a spoon or a piping bag to encourage the biscoff to drip down the sides - this might come with practise but just go for it it will look great!
✿Pipe more buttercream on top for the swirls and then top with biscoff biscuits. You could even drizzle some biscoff spread on top too. Enjoy!



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