Biscoff Cake!

HEAVENLY toffee hinted sponge, with Biscoff buttercream and topped with Biscoff Biscuits!

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Sorry it has taken me so long to post this year! I have been busy updating my blog so hopefully you notice some changes and look forward to lots of new recipes! The first one of 2018 is … Biscoff Cake! Biscoff cupcakes was one of the most popular recipes on my blog last year so I have decided to supersize the recipe to make a cake! It is one of my FAVOURITE recipes.

I decided to use light brown sugar in the cake recipe because it gives a toffee taste to the sponge. You can of course change this to normal caster sugar if you would prefer a vanilla sponge, however the toffee hinted cake topped with the Biscoff buttercream is DELICIOUS!

Biscoff comes in two types of spread, smooth and crunch. I used the smooth in my buttercream to make it easier to pipe and the crunchy in the middle of the lawyers inside my cake. I piped a design around the outside of the cake and then filled the middle with crunchy spread buttercream! It worked a dream it was so yummy! I topped the cake with the Biscoff biscuits and more buttercream. To make an ultimate Biscoff cake you could put some of the smooth spread in the microwave in 10 second bursts and then drizzle it over the top of the cake.

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This serves 12-15

Ingredients 

For the Cake

400g Self-Raising Flour

400g Light Brown Sugar

400g Unsalted Butter

8 Large Eggs

2tsp Baking Powder

To Decorate

500g Icing Sugar

250g Unsalted Butter

250g Biscoff Spread

3-5tbsp Milk

Biscoff Biscuits

Method  

  1. Preheat the oven to 180C (160 Fan/Gas Mark 4). Line 3 8″ cake tins with baking parchment and leave to the side.
  2. In a bowl cream together the butter and sugar until light and fluffy. Add in the flour and baking powder and eggs and mix until well combined.
  3. Divide the mixture between the three cake tins. There should be approx. 450g in each. Bake in the oven for 25-30 min, or until golden. The cake should spring back when touched.
  4. While the cakes are cooling, make the buttercream. Mix together the icing sugar, butter and Biscoff spread until smooth. You may need to add a tsp or two of milk to get it just right. Then leave to the side.
  5. Once the cakes have cooled, you can stack and decorate them. With put your base cake on a plate or cake stand. Pipe on the buttercream making sure you cover the entire cake and then place your middle cake on top. Repeat on the middle layer and then the top layer decorating the top layer with your Biscoff biscuits.

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Tips and Tricks 

You can make this cake with two sponges just use 300g instead of 400g, 1.5tsp of baking powder and 6 eggs.

This cake will last 2-3 days in an aitright container.

If you have some spread leftover, if you place it in microwave in ten second bursts until it is melted you can drizzle this over your cakes.

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Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

 

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