Biscoff Drip Cake

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.  

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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.  

Buttercream   

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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Decoration 

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. 

Biscoff Drip  

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.

Equipment   

Turn Table 

Piping Tip

Piping Bag

Angled Spatula

Mixing Bowl

Spatula

Cake Tester  

Cake Scraper  

Ingredients   

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.  

  If you do have any questions about this recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page.