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–+ servings
Biscoff cake with cream cheese frosting and biscuits on a plate

Biscoff Cake with cream cheese frosting

Safira
This Biscoff Cake with cream cheese frosting is perfect for a special occasion. Made up of 2 layers of light Biscoff cake and a delicious Cream Cheese Biscoff frosting, this delicious cake with melted biscoff spread and biscuits is easy to make too.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Baking, Baking/Dessert, Dessert
Cuisine American, british
Servings 8
Calories 824 kcal

Ingredients
  

Biscoff Cake

  • 225 g Butter at room temperature
  • 120 g Biscoff smooth
  • 100 g Caster Sugar
  • 150 g Light Brown Sugar
  • 4 Eggs
  • 225 g Self Raising Flour
  • Pinch Salt

Cream Cheese Frosting

  • 225 g Cream Cheese
  • 150 g Biscoff smooth
  • 100 g Icing Sugar
  • 45 ml Double Cream
  • 1 tsp Vanilla Extract

Topping

  • 4 tbsp Biscoff smooth, melted
  • 10 Biscoff biscuits

Instructions
 

Biscoff Cake

  • Preheat your oven on 180 c / Gas Mark 4. Grease and line the bottom of 2, 20cm / 8-inch tin with baking paper.
  • Add the butter to a large bowl or a stand mixer bowl with paddle attachment and beat till smooth.
  • Add Biscoff and beat till combined.
  • Pour in sugars and beat for 5 minutes. 
  • Cream together on medium speed for 5 minutes till light and fluffy. 
  • Add the Eggs one at a time mixing between each addition until fully incorporated.
  • Fold in the Flour and Salt until just combined. 
  • Spread the cake batter into the tin and spread with an offset spatula. Bake for 40 - 50 minutes or until a skewer inserted into the middle comes out clean.
  • Leave to cool for 10 minutes, then transfer onto a cooling rack and leave to cool completely.

Cream Cheese Frosting

  • Add Cream Cheese and Biscoff to a bowl. Then gradually add icing sugar. Whisk to combine and then add Vanilla and Cream. Mix again till the mixture forms stiff peaks. Alternatively you can just add all the ingredients to a bowl and whisk to combine. Set aside in the fridge.

Assemble

  • Place cake on cake plate or cake stand. Spread Biscoff Cream cheese frosting on the first layer of the cake (Or add to a piping bag with a star nozzle and pipe onto the cake). Drizzle over some melted Biscoff spread. Add the second layer on top and repeat.Add some Biscoff Biscuits on top. Keep the cake in the fridge till serving.

Notes

Expert Tips 

  • Use room temperature ingredients for best results.
  • Add Biscoff biscuits to the cake just before serving as they will soften.
  • Only add the frosting when the cake is completely cool otherwise it will just melt.
  • If your cake does not have a flat top, carefully cut the dome off and level.
  • The Cream Cream frosting can be made in advance and stored in the fridge for up to 24 hours. 

Variation 

You can add Speculoos Spice (Cinnamon, Nutmeg, Cloves, Ginger, sx;sax;ls) to the batter to enhance the flavour of the Biscoff.
You can also add some vanilla extract to the Cake batter.
You can use a Butter cream frosting instead.

STORAGE 

How to store in the fridge

This Biscoff Cake with Cream Cheese Frosting can be stored in the fridge in an airtight container for up to 5 days. It is best eaten within 2 days though.
Undecorated, the cake can be made up to 7 days ahead. Wrap tightly in clingfilm and place in the fridge. It is best eaten within 2 days though.
The cream cheese frosting can be made up to 24 hours in advance and kept in the fridge.

How to store at room temperature

It can also be stored at room temperature in an airtight container for up to 2 days.

How to make Biscoff cake in advance

If you want to prepare the cake in advance, storing the cake unfrosted in the freezer is pretty simple.
Make sure your cakes are completely cool before freezing. 
Wrap the cakes individually in 2 layers of cling film/plastic wrap and 1 layer of foil.
You can keep them in the freezer for two months. When ready to eat, defrost in the fridge until thawed.

How to Freeze the cake with frosting

To freeze the frosted cake, don’t pipe on the frosting, spread it on with a palette knife.
Place the finished cake in the freezer for an hour to set. Once the frosting is frozen, wrap the cake in two layers of cling film/plastic wrap and 1 layer of foil. Thaw overnight in the fridge.

Nutrition

Calories: 824kcalCarbohydrates: 84gProtein: 11gFat: 51gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 177mgSodium: 308mgPotassium: 134mgFiber: 1gSugar: 56gVitamin A: 1283IUVitamin C: 0.03mgCalcium: 70mgIron: 1mg
Keyword Biscoff cake, Biscoff cake with cream cheese frosting, Lotus biscoff cake
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