Biscoff is a wonderfully addictive, spiced spread that is probably best just eaten out of the jar. It's some mix of cinnamon, ginger and all the other warm spices.
Sometimes, eating off the spoon just isn't enough. What better way to eat more Biscoff than to use cake as a vehicle?
This vanilla cake is perfectly light and spongy and the flavour doesn't overwhelm the sweetness of this cake.
The Biscoff buttercream is one of the best frostings I've ever made. If you use vegan butter, it's 100% vegan buttercream too! I tried this on toast, on bananas, just by the spoon...it was so good.
• 220g butter, at room temperature
• 220g caster sugar
• 4 eggs, at room temperature
• 100ml milk
• 220g plain flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 250g butter, at room temperature
• 700g icing sugar
• 200g Biscoff spread
• 100g Biscoff spread
For the cake:
1. Preheat the oven to 160°C. Grease and line three 6-inch cake tins.
2. In a large mixing bowl, cream together the butter and sugar until light and creamy.
3. Add your eggs, one at a time, mixing well after each addition.
4. Add in the milk and vanilla extract, and mix well.
5. Beat in the flour and the baking powder, until combined.
6. Divide the cake batter equally between the three cake tins.
7. Bake for 30-35 mins, until golden brown. Leave to cool in the cake tins,
For the buttercream:
8. Cream the butter for 5 minutes, until very light and fluffy.
9. Add the Biscoff spread, and cream together.
10. Slowly mix in the icing sugar until combined and smooth.
11. Put on layer of cake on a cake board/plate. Spread with some frosting. Repeat with cake layers. Spread a layer of frosting around and on top of the cake, reserving some buttercream for the decoration.
Refrigerate the cake for 1-2 hours.
12. Melt the Biscoff spread in a bowl. Use a spoon to slowly drip the melted Biscoff over the top of the chilled cake. Leave to cool at room temperature.
13. Once the drip has set, spoon the remaining buttercream into a piping bag. Pipe buttercream swirls ontop of the cake.