This Easy Biscoff Cake is simple to make and utterly delicious. It consists of three tender layers of chocolate sponge filled and covered with a spiced Lotus Biscoff buttercream, then finished with crumbled Biscoff biscuits for a satisfying crunch.
Rather than making a Biscoff-flavoured batter, this recipe uses a rich, soft chocolate sponge that pairs beautifully with the caramelised spice of Lotus Biscoff. The filling is a straightforward American-style buttercream swirled with Biscoff spread for an indulgent, silky finish.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make this simple Biscoff cake:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy
- Biscoff Cake Recipe
Why you will love this recipe:
- Simple to make but impressive to serve — perfect for celebrations or a weekend bake.
- Delicious contrasts of texture and flavour: moist chocolate sponge, creamy spiced Biscoff buttercream and crunchy biscuits.
- Mostly uses pantry staples you may already have at home.
Ingredients:
Full recipe and quantities are available in the printable recipe card below—scroll down to view.
Self-raising flour – helps the cake rise and gives a light crumb.
Cocoa powder – use unsweetened cocoa (not hot chocolate mix) for a true chocolate flavour.
Caster sugar – fine sugar that dissolves easily for a smooth batter.
Sunflower oil – oil keeps the sponge extra moist compared with butter.
Icing sugar – powdered sugar for the buttercream.
Biscoff spread – the caramelised Lotus spread that gives the buttercream its signature flavour.
Substitutions and Variations:
Oil: Any neutral, high-smoke-point oil works — vegetable or rapeseed oil are good options.
Spread swap: If you prefer, swap Biscoff spread for Nutella, smooth peanut butter or another favorite spread to create different flavour combinations.
Chocolate decorations: Broken chocolate bars or chocolate shards make an attractive topping if you want an extra touch.
Nuts: For additional crunch, sprinkle toasted chopped nuts such as hazelnuts or almonds over the cake.
Here’s how to make this simple Biscoff cake:
Below is a clear step-by-step summary; full, exact instructions are in the recipe card further down.
ONE: Whisk together the dry ingredients in a large bowl until evenly combined.
TWO: In a separate bowl mix the eggs, milk and oil, then combine with the dry ingredients.
THREE: Add boiling water and whisk to a smooth, slightly runny batter—this is expected and helps create a light sponge.
FOUR: Divide batter between prepared tins and bake until risen and a skewer comes out clean. Cool completely before decorating.
FIVE: Beat softened butter with the icing sugar until pale and fluffy, then fold in Biscoff spread to create a smooth buttercream.
SIX: Layer the cakes with a generous amount of buttercream between each layer, finish with more on top and scatter crumbled Biscoff biscuits over the surface.
Cooking Tips:
Weigh the batter: For perfectly even layers, weigh the batter into each tin. It’s optional but useful for a symmetrical finish.
Softened butter: Make sure the butter for the buttercream is properly softened so it whips smooth and light; cold butter will make a lumpy icing.
Sieve the icing sugar: Sifting removes lumps and helps create a silky buttercream.
Frequently Asked Questions
Biscoff refers to a caramelised spiced biscuit spread made from Lotus biscuits. It’s used similarly to spreads like Nutella and imparts a caramel and spice flavour to recipes.
Either works — smooth gives a creamy buttercream while crunchy adds extra texture. The sponge itself remains soft either way.
Boiling water helps bloom the cocoa, intensifying the chocolate flavour, and contributes to a lighter, fluffier sponge.
Yes. The assembled cake can be made a day ahead and stored in the fridge; bring it out 30 minutes before serving. Sponges can be baked up to three days in advance and kept wrapped in the fridge. The buttercream keeps in an airtight container in the fridge for several days—bring to room temperature and rewhip slightly if needed.
Other recipes you might enjoy:
If you like this Biscoff Cake, you might enjoy other indulgent bakes such as cheesecakes, chocolate and fruit cakes, or nutty layer cakes that balance rich sponge with creamy fillings.
Easy Baking Recipes
Raspberry and Chocolate Cake
Easy Dessert Recipes
Tiramisu Tres Leches Cake
Easy Baking Recipes
Pistachio Raspberry Cake
Easy Baking Recipes
Chocolate and Pear Cake
If you try this Biscoff Cake or another recipe from the site, please leave a comment to share how it turned out — feedback is always appreciated!
Biscoff Cake
Rate Recipe
Print Recipe
Ingredients
For the Biscoff cake:
- 225 g self raising flour
- 1 tsp baking powder
- 85 g cocoa powder
- 1 tsp salt
- 350 g caster sugar
- 125 ml sunflower oil
- 250 ml full-fat milk
- 2 large eggs
- 250 ml boiling water
For the Biscoff buttercream:
- 200 g unsalted butter, softened
- 350 g icing sugar
- 200 g Biscoff spread
- Splash of milk, optional – if the buttercream is too thick
- Pinch of salt
To decorate:
- 100 g Biscoff biscuits
Instructions
-
Preheat the oven to 160C Fan. Grease and line three 18cm (7-inch) round cake tins with baking paper.
-
Sift the flour, baking powder and cocoa into a large bowl. Add the salt and caster sugar and whisk to combine.
-
In a separate bowl whisk the oil, milk and eggs. Pour into the dry ingredients and whisk until combined. Add the boiling water and whisk until smooth — the batter will be runny, which is normal.
-
Divide the batter evenly between the tins and bake for about 20–25 minutes, or until a skewer inserted into the center comes out clean. Cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
-
For the buttercream, beat the softened butter until loose, sift in the icing sugar and whisk for 4–5 minutes until pale and fluffy. Mix in the Biscoff spread. If the buttercream is too thick, add a splash of milk. Adjust with a pinch of salt if needed.
-
To assemble, place a small dollop of buttercream on your board, add the first sponge, spread a generous layer of buttercream, then top with the second sponge. Repeat, finish with a top layer of buttercream and sprinkle over crumbled Biscoff biscuits. Slice and serve.
Notes
To freeze: The sponges freeze well. Cool, wrap tightly in clingfilm and freeze up to 3 months. Thaw overnight in the fridge before using.
Make ahead: The full cake can be assembled a day ahead; remove 30 minutes before serving to come to room temperature. Sponges can be made up to 3 days ahead and buttercream up to 5 days in an airtight container.
Buttercream: If your buttercream is stiff, beat in small splashes of milk until you reach the desired consistency.
Biscuits: Use Biscoff biscuits to finish the cake, or substitute with other biscuits such as chocolate digestives, Oreos or gingernuts.
Nutrition
Nutrition information is an estimate and should be used as a guide.