This Biscoff Drip Cake is made up of a toffee flavoured sponge, vanilla buttercream and a Biscoff drizzle, Biscoff drip and of course Lotus Biscoff biscuits.
This cake has three toffee flavoured sponges, sandwiched together with Vanilla buttercream and a Biscoff Drizzle. I decorated the cake with a Biscoff Drip and some Biscoff biscuits.
Depending on where you live Biscoff might not actually be called Biscoff. It may be known as Speculoos or Cookie Butter. No matter what you call it you cannot deny that it is utterly delicious!
Biscoff Drip Cake
This Biscoff Cake is three layers of utterly incredible toffee sponge. In the cake I used light brown sugar instead of caster sugar. This is completely optional and you can use caster sugar if you prefer . The reason I used light brown sugar is because it gives the cake a delicious toffee flavour, which is incredible but it also goes so well with the Biscoff spread.
I made the cake three layers similar to my Cookie Dough Showstopper Cake and Chocolate and Peanut Butter Drip Cake. I like my cakes to have a bit of height. If the cake is only two layers high your drip will likley either be super short or touch the bottom of the cake.
I used Stork baking spread for the cake. This is absolutely fine you can use either this or Unsalted Butter in the cake. However, you MUST use unsalted butter in the buttercream and I will explain in more detail under the ‘Buttercream’ heading.
I started off by creaming together the butter and sugar until it was paler in colour and fluffy. Next I added in the self-raising flour, eggs, vanilla extract and baking powder. I then again until it was all combined. There is a lot of ingredients for this cake. I used my KitchenAid bowl but just make sure that all the ingredients fit into the one bowl.
I split the mixture between my three 8” cake tins and popped them into the oven for 35-40 minutes.
You will know they are ready because they will be golden brown and springy to touch. You can also use a cake tester you can also insert that into the thickest part of the cake. If it comes out clean then your cake is ready. If there is still cake batter on the tester then put your cakes back into the oven and check them every 2-3 minutes until they are ready and the tester comes out clean.
For the buttercream you MUST use Unsalted Butter as I was saying above, as much as I love Stork and other baking spreads they just don’t work in buttercream. They make is so thin and soupy. So please, please, please use Unsalted Butter. It makes the buttercream so much thicker and pipeable.
I used a simple Vanilla Buttercream for this cake as I used Biscoff Spread in the drip and I used some Biscoff spread in between each layer so I thought Biscoff in the buttercream might be a bit much. If you do want to make Biscoff buttercream thought I will pop the details below in the ‘Alternatives’ section.
To make the buttercream I mixed the unsalted butter and icing sugar together until it was lovely and thick, then I added in a teaspoon of vanilla extract and mixed again. It will seem like you have an enormous amount of buttercream but don’t worry you will need some for the filling, the crumb coat and final coat and of course the swirls on top of the cake.
Once I have made my buttercream I pop it into a piping bag either with a large round nozzle or I cut the tip of the piping bag off and leave to one side.
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To decorate the cake I recommend using a turn table. It makes it so much easier to smooth the buttercream around the sides of the cake.
I start by melting my Biscoff. It is already quite soft so it should only need around 10-20 seconds in the microwave to make it lovely and runny. I put this into a small piping bag and leave to one side.
To start decorating I put my first cake on my cake drum and pipe some of the buttercream on top. I then smooth it with my angled spatula. Don’t worry if it splodges out the sides we will use this buttercream as part of our crumb coat.
Next I cut the tip of my Biscoff piping bag and drizzle some over the top my smooth buttercream. I then add another cake and repeat this until all my cakes are stacked.
I pipe the buttercream onto the top of my cake and again smooth. Now with my cake smoother I go around the sides of the cake and smooth any buttercream that has splodged out the sides.
If there are any gaps I pipe some buttercream into the gaps and then smooth again. Don’t worry if you can still see the cake through the buttercream this is just our crumb coat. We will completely cover the cake in buttercream soon.
Once I am happy with my buttercream I pop the cake in the fridge for around 30 minutes until the buttercream has hardened. Once the buttercream has hardened pipe your buttercream around the sides of the cake. It doesn’t need to be neat or pretty and don’t worry if there are gaps they will get filled in when you smooth.
Using your cake smoother go around the cake and smooth the buttercream. If some of the buttercream comes off on your scraper just put it into a clean bowl. If there are any gaps in your cake pipe some buttercream over them and smooth again. Continue to smooth until your buttercream is completely smooth and there are no gaps.
Using the Biscoff spread in your piping bag go around the edge of the cake. I hold the piping bag vertically and squeeze gently. To encourage the Biscoff spread to drip I hold the bag ever so slightly over the edge of the cake and let it drip. If you want a longer drip hold the piping bag over the edge for slightly longer.
Once I have gone around the top of the cake and created my drip I them pipe the remaining Biscoff spread over the top of the cake and smooth using a spatula.
At this point you will need to pop the cake back into the fridge just to give the Biscoff spread a chance to harden. If you pipe your swirls onto it just now then they will just slide off the top.
Once your Biscoff spread has hardened using any leftover buttercream either in your piping bag or your bowl pipe swirls around the top of the cake. I decorated with Biscoff biscuits but this is completely optional.
Light Brown Sugar – I used light brown sugar to give the cake a more toffee flavour. This is completely optional if you would rather use caster sugar and make a vanilla sponge then that is absolutely fine.
Unsalted Butter – The butter is so important in this recipe when creamed with the sugar at the beginning of the baking process this helps hold air into your bake and helps to give your cake volume and height.
Self-Raising Flour – Self-Raising Flour is the basis of your entire cake. It creates a web that traps and seals air bubbles.
Eggs – Eggs in a cake provide structure, moisture and flavour.
Vanilla Extract – This adds flavour to your cake.
Baking Powder – This reacts with any liquid in your cake batter and creates carbon dioxide which forms bubbles and causes your cake to rise. Without the baking powder your cake would be super flat.
Icing Sugar – Icing Sugar is the main ingredient in your buttercream and provides the sweetness.
Biscoff Spread – I used the smooth spread in this recipe and I would recommend using this one rather than the crunchie. The crunchie spread has little bits of biscuit in which will ruin your drip.
Biscoff Biscuits – I used the normal Lotus Biscoff biscuits but you can get chocolate dipped biscuits so you can use any you want.
Biscoff Drip Cake
For the Cake
- 425 g Light Brown Sugar
- 425 g Unsalted Butter or Stork
- 425 g Self-Rasing Flour
- 8 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
For the Buttercream
- 1 kg Icing Sugar
- 500 g Unsalted Butter
For the Decoration
- 200-300 g Lotus Biscoff Spread
- Biscoff Biscuits
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line three 8 ”cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, baking powder. Whisk until all combined.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- Once your cakes have cooled make the chocolate buttercream
- In a bowl mix together the icing sugar, butter, vanilla and until combined. If you find that your buttercream is quite thick then you can add a teaspoon of milk stirring in between each addition.
- Put your buttercream into a piping bag with a large round nozzle and leave to one side.
- Put your Biscoff spread in a heatproof bowl and pop it in the microwave for 10 seconds. It shouldn’t need any more than this, it is just to make the Biscoff lovely and soft. Pop the biscoff into a piping bag and leave to one side.
- Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Drizzle over your biscoff spread. Repeat until your cake is stacked.
- Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges
- Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
- If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
- Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
- Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake.
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl and we will use this for the swirls on top of the cake.
- Using a spatula smooth any buttercream into the top of the cake so you have nice sharp edges.
- Using your Biscoff spread go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover Biscoff pour it onto the top of the cake and smooth.
- Pop the cake into the fridge for half an hour to allow the Biscoff to set. If you don’t your buttercream will just slide off.
- Put your leftover buttercream into a piping bag and pipe swirls onto the top of the cake
- Decorate with your Biscoff biscuits. I decorated by crushing up some biscuits and placing them randomly around the bottom of the cake and then decorated the top with whole biscuits. This is completley optional you can decoare it in any way you want.
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