Biscoff Cake

I’ve made a lot of biscoff desserts but I can’t remember the last time I made a biscoff cake. So I wanted to make one but instead of a regular cake I was going for the ones you would get at a dessert shop. You know like the ones that are plated, extremely small but also extremely expensive, that’s what I was going for with this!

Biscoff Cake

Biscoff Cake

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  • for the cake:
  • 125g softened unsalted butter
    (you can also use margarine)

  • 125ml vegetable oil

  • 250g granulated sugar

  • 2 tsp vanilla extract

  • 4 eggs

  • 250g self-raising flour

  • 4 tbsp warm milk

  • for the biscuit base:
  • 200g biscoff biscuits

  • 80g unsalted butter

  • for the sweet milk:
  • 100ml milk

  • 40g icing sugar

  • 1 tsp vanilla

  • for the whipped cream:
  • 280ml double cream

  • 2 tsp vanilla extract

  • 80g icing sugar

  • plus a jar of biscoff spread


  • cake:
  • start by greasing and lining each side of an 8 inch, loose bottomed, cake tin. leave this aside and at this point also pre-heat your oven to 170c/325f
  • add the butter, oil, sugar and vanilla into a bowl and beat these together on high speed for 5 minutes
  • add in 2 of the eggs, mix and then add the remaining 2
  • now add in the flour and milk then mix until you get a smooth batter
  • pour this batter into your tin then bake this for around 50-55 minutes or until a toothpick comes out clean
  • once this has baked, let it cool completely then take it out of the tin and cut it in half, horizontally, to make 2 layers
  • biscuit base:
  • crush the biscuits either with a food processor or just put them in a food bag and hit with a rolling pin
  • melt the butter then mix this with the crushed biscuits
  • whipped cream:
  • add the cream, vanilla and icing sugar into a large bowl
  • whisk this until the mixture becomes thick and stiff peaks form
  • as soon as the stiff peaks form, stop mixing you don't want to over whip this
  • to assemble:
  • with the tin you baked the cake in, wash it then grease and line each side again with baking paper
  • add the biscuit base you made and press this down firmly until you get an even layer
  • pour some melted biscoff spread over this then add a layer of the cake on top
  • i brushed the cake layers with a sweet milk (just mix the 3 ingredients together), this is optional but i think it makes the cake softer
  • add the whipped cream, smooth it out then add the other layer of cake
  • add some more biscoff spread on top, then leave this to chill in the fridge for at least 2 hours, or overnight is way better
  • once it has chilled, take it out of the tin, cut into it and enjoy!

Video Tutorial