If you are a fan of biscoff biscuits (how could you not be?!) then you will love this cake! Personally I think this is one of the best cakes I’ve ever made and it is surprisingly easy to make considering how big it is!
Prep: 20 mins Cooking: 25-30 mins Serves:12-15 Skill: Easy/Medium
For The Cake…
- 400g Softened, Unsalted Butter
- 400g Light Muscovado Sugar
- 400g Eggs (About 7 Large Eggs)
- 400g Self-Raising Flour
- 2tsp Baking Powder
- 4tbsp Whole Milk
For The Buttercream…
- 250g Softened, Unsalted Butter
- 500g Icing Sugar
- 300g Biscoff Spread
- 50ml Milk
For The Decoration…
- About 5 Lotus Biscuits (halved)
- 100g Caramel Sauce
Preheat your oven to 180C/160C Fan and grease and line three 8inch round baking tins with baking paper.
In a large bowl (I mean large, there is a lot of mixture) beat the sugar and butter together using an electric whisk until light and fluffy. Add the flour, eggs, and baking powder and mix until the mixture is just combined (be careful not to over mix). If the mixture is very thick, add in the milk to slacken it.
Divide the mixture between the three tins and make sure you spread it evenly within each tin. (When dividing my mixture between the tins, I found it useful to weigh it to make sure I divided it evenly. I think it was about 375g per tin.) Bake for 25-30minutes until the cakes are nice and golden and a skewer comes out clean.
Once the cakes are done, leave them to cool in their tins for about 10 minutes before removing and leaving them to fully cool on a wire rack.
For the buttercream icing – beat the butter on its own for about 30 seconds before slowly adding the icing sugar. Beat slowly until combined then beat at a higher speed for about 3-4 mins until the mixture is nice and smooth.
Add in the biscoff spread and mix until combined, slowly add in the milk until you reach the desired texture. Keep on mixing for a further 4-5minutes until whipped and smooth.
Put a dollop of icing onto the bottom layer of cake and spread evenly to cover (don’t worry about neatness or excess icing spilling over the edges). Place the next layer of cake on top and repeat this process until the cake is fully stacked.
Once all your cake layers are covered and in place go around the edge of the cake with the buttercream to cover (make sure to keep a bit of buttercream to the side), use a long spatula to make it as neat as possible (a turn table will make this process much easier, but it is not essential). Then leave to cool in the fridge for at least 30 mins.
Melt the caramel sauce in short 5 second bursts in the microwave so that it is very slightly runny, and then transfer into a piping bag (you won’t need a nozzle). Making sure that the icing is fully set, drizzle the caramel sauce around the edge of the cake. You can nudge little bits with your piping bag to help guide the sauce over the edge of the cake. But unless you want extra-long drips be careful not to pipe too much. Again put the cake in the fridge to cool.
Once your sauce has fully set, put the remaining buttercream into a piping bag with your chosen nozzle. Go around the edge of your cake where the caramel sauce meets the icing in the middle of your cake and cover that joining line with little pumps of icing.
Once you have finished your piping, break some Lotus biscuits in half and stick then (broken end down) into the icing. You can do it in every peak or alternate it however you like, I chose to do mine as every other.
And that’s it. I know there appears to be quite a lot of instructions but it’s actually fairly easy and a lot of it is changeable in terms of decoration, so you can get as carried away as you wish.
It is a scrumptious cake, and I hope you enjoy baking and eating it as much as I did!