As a professional cake maker, I spend my days making and decorating multi layered cakes for other people. Don’t get me wrong, I love what I do but if I’m making a cake just for family to eat at the weekend it certainly won’t be a fancy one! This Biscoff Cake recipe was created especially for my daughter, her favourite things are sponge cake and Biscoff spread – she has been known to eat it straight from the jar with a spoon! If you like Biscoff spread you can also try my Biscoff Chocolate Slice, a no bake traybake made with Biscoff and chocolate. If you prefer white chocolate, try my Biscoff White Chocolate Rocky Road.
Advantages of baking a cake in a traybake tin:
- The cake cooks quicker and more evenly as it is not as deep as a layered cake.
- The cake is baked as a single layer (so no trying to split it evenly) and has just the right amount of icing for the layer size.
- The cake can be cut into individual portions and stored, ready to eat. No having to cut a slice of cake when you feel like one, it’s all ready to grab and go.
- Small squares of cake are easier to handle and eat than a tall finger – no plates or forks required.
This Biscoff cake recipe is quick and easy to make. It is light and moist and keeps well for several days in an airtight container.
To make the Biscoff cake
Simply melt some Biscoff spread and butter together until it is very soft. Stir well until smooth. Add the sugar and beat again until well combined.
It is important to crack your eggs into a measuring jug and weigh them without their shells. The weight of the eggs determines the amount of water to add to the mixture. The addition of water makes the finished cake lighter and softer than a cake made with just eggs.
Add the eggs/water mix and flour to the melted Biscoff/butter and beat well until smooth. Spread the mixture evenly in the traybake tin and bake for approx 30 – 35 minutes, until the centre of the cake springs back when pressed lightly with a fingertip.
Allow the cake to cool in the tin while you make the Biscoff buttercream icing.
Soften the butter and Biscoff spread together then beat in the icing sugar. The mixture will be heavy, thick and grainy so you need to add the water gradually, a few drops at a time, beating well until all the water is incorporated. Keep adding water and beating until you have a soft, smooth and spreadable icing. Spread this over the cooled cake and allow to set until the icing is firm – this could take from a few hours to overnight.
Once the icing is set, cut into squares and enjoy!
Biscoff Cake
Equipment
- 1 18 cm x 28 cm traybake tin at least 5cm deep, or you can use a 9" square tin
Ingredients
Cake
- 200 g butter
- 85 g smooth biscuit (Biscoff) spread
- 200 g light soft brown sugar
- 3 large eggs or 4 small ones
- 45 ml approx. water depending on the weight of your eggs
- 200 g self raising flour
Icing
- 60 g butter
- 150 g Biscoff of biscuit spread smooth or crunchy
- 120 g icing sugar
- 30 ml approx water
Instructions
To make the cake
- Line your tin with baking paper. Measure the amount of baking paper you will need by placing your tin on top of the baking paper and checking you have enough paper to come up all sides, plus a little bit extra. Cut your paper to size then press inside the tin – if you grease the tin lightly it will stick in place, making it easier to fit the corners. Snip into each corner and smooth the baking paper across the sides, overlapping at the corners.
- Preheat the oven to 150C (fan).
- Place the butter and biscuit spread in a microwaveable bowl and heat on full power for 30 seconds. Stir well. If the mixture does not mix easily and has lumps remaining return to the microwave and heat for a few more seconds, you do not want it completely melted, just soft enough to mix together.
- Beat in the sugar.
- Crack the eggs into a measuring jug and weigh them (after the shells have been removed). They should weigh around 170 – 180 g but you can adjust the amount of water accordingly. Add enough water to make the total weight 215 g.
- Add the eggs/water and flour to the butter/biscuit spread/sugar mix, beat well for a couple of minutes until the mixture is smooth. This is easy to do with a wooden spoon by hand or you can use an electric mixer if you prefer.
- Transfer the mixture to the lined baking tin and spread it evenly, smoothing the top.
- Bake for 30 – 35 minutes, until light golden on top and the centre of the cake can be pressed lightly with a fingertip – it should spring back into place. If it does not spring back, continue baking until it does, checking every 5 minutes or so.
- Allow to cool in the tin while you make the icing.
To make the icing
- Place the butter and biscuit spread in a microwaveable bowl and cook on full power for 30 seconds. Stir well until you have a smooth mixture with no lumps.
- Beat in the icing sugar – again stir well until no lumps remain. The mixture will be thick and grainy so you need to add some water. Add it gradually, beating well until all the water is incorporated and you have a soft, smooth, spreadable icing. I used around 30 ml but may need more or less than this.
- Spread the icing immediately over the cake – the cake should have cooled a good bit. It doesn't matter if the cake is slightly warm but it shouldn't be hot.
- Allow the cake to cool completely, with the icing completely set before cutting into squares. This can take anything from a couple of hours to overnight, depending on the room temperature.