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5 from 4 votes

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.
Servings: 14 people
Author: Sarah Mark

Ingredients

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

Instructions

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. 

To Decorate

  • 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.