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Easy All In One Biscoff Cake Recipe

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Looking for an impressive Biscoff cake? Don’t have time for complicated? This CRAZY easy all in one Biscoff cake recipe is exactly that! With a speedy sponge, Biscoff frosting and exquisite decoration, it’ll look like you bought it from a bakery. Keep reading to learn how you can make this incredible cake in less than 30 minutes hands on time…

A close up front view of the side of a decorated Biscoff birthday cake on a cake stand.

Lotus Biscoff cake

If you’re a lover of all things Biscoff, this is the recipe for you! It boasts a moist vanilla sponge and a creamy Biscoff frosting. If that’s not enough, it’s topped with mini meringue nests and Biscoff biscuits. Then drizzled with MORE Biscoff!

It couldn’t be easier to make either. For the sponge, you simply dump all the ingredients into a mixer. Then mix, divide and bake! No creaming butter and sugar, whisking eggs or any other faff. Just a brilliantly simple cake making method.

As for the frosting? That takes a mere 10 minutes to throw together. And making it look devilishly tempting is WAY easier than you’d think. Keep reading to find out how!

Someone taking the biscuit off the top of a slice of Lotus Biscoff cake, set on a blue plate against a deep blue backdrop.

What flavour is Biscoff?

Biscoff has a very unique and distinct flavour. It combines predominantly rich caramel notes with warming hints of Winter spices. Cinnamon, nutmeg and ginger play a wonderful role.

Someone lifting a large slice of Lotus Biscoff cake from a cake stand where the remaining cake sits. There is a blue linen napkin and some broken Biscoff biscuits scattered in the background.

What is so special about Biscoff?

Biscoff has such a wonderfully unique flavour. It can’t be compared to anything else! With a spicy caramel flavour and distinct aroma, Biscoff is so incredibly special. A one of a kind deal that just can’t be matched. No imitations!

A vanilla sponge being coated with Biscoff frosting, against deep blue backdrop.

What do you use Biscoff for?

There are many ways to use Biscoff spread! You can melt it with chocolate to create treats such as Biscoff rocky road. Add it to bakes like Biscoff blondies. You can even swirl it through cheesecake to make an incredible no bake Biscoff cheesecake dessert. And obviously, you can use it to make this incredible Lotus Biscoff cake! You could even turn it into a Biscoff birthday cake if you like!

You can have it on toast, melt it over ice cream or eat it straight from the jar with a spoon. No one’s judging here! The possibilities are endless… that’s why there are so many Biscoff recipes on Kitchen Mason!

A slice of Biscoff sponge cake on a plate with the remaining cake, a jar of Biscoff spread and a blue linen napkin in the background.

What is Biscoff cake made of?

This Lotus Biscoff cake is made of two layers of ‘all in one’ vanilla sponge cake and Biscoff icing. It’s then decorated with mini meringue nests, whole Biscoff biscuits and drizzled with Biscoff spread.

As Biscoff has such a strong flavour, this recipe doesn’t contain any in the sponge. Instead, it shines bright in the icing and decoration. Otherwise the flavour would be too overpowering.

Top down view of a Biscoff cake on a cake stand being decorated with Biscoff biscuits and mini meringues. Set against a deep blue backdrop with broken Biscoff biscuits scattered in the background.

How do you make Biscoff icing?

Making Biscoff icing is really easy. You gradually add icing sugar to softened butter. Once combined, add in some smooth Biscoff spread and a little milk. Keep mixing until it’s smooth and creamy. Easy peasy!

Front view of a whole Biscoff sponge cake on a cake stand. Decorated with Biscoff biscuits, mini meringues and drizzled melted Biscoff spread. Set against a deep blue backdrop.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…

For the cake

  • Sugar – Golden caster sugar is my go to, as it gives an extra hint of caramel. Regular caster sugar will work great too though (super fine sugar in the US).
  • Butter – Always use unsalted butter in baking. It gives you more control of the salt content, and therefore, the overall flavour.
  • Eggs – I use free range organic eggs, but I realise many might not be able to afford them. So long as they are not tiny, most eggs will work just fine.
  • Flour – You need self raising flour in this Biscoff cake. Only have plain/all purpose flour? Mix 3 tsp of baking powder with 300g (2 + 1/8 Cups) flour instead.
  • Baking powder – This is a rich and heavy batter, so needs the extra lift. Do not substitute for bicarbonate of soda as it won’t have the same effect.
  • Milk – Any milk will do. I used semi skimmed cows milk, but plant based alternatives would also work well.
  • Vanilla – A good quality vanilla is essential for best flavour. Supermarket own brands just don’t cut it! I’m currently in love with this Little Pod vanilla paste. You can really taste the flavour in the end result!
  • Salt – Table salt is absolutely fine. We want flavour not texture, so no need to get fancy.

For the icing

  • Butter – Again, unsalted butter is best here. Salted butter can be particularly overwhelming in buttercream frosting!
  • Icing sugar – Also known as confectioners sugar, there are no substitutes here I’m afraid. Most brands work great though, so no need for huge expense.
  • Biscoff spread – As it’s called a Biscoff cake, we need the real deal here! No substitutes or imitations as it just won’t be the same. Make sure you use the smooth Biscoff spread and not the crunchy version.
  • Milk – This is just to get the frosting to the right consistency and doesn’t play a big role in flavour. So any milk will work.

For the decoration (optional)

  • Mini meringue nests – My all time favourite decorating cheat! They look like perfect swirls of fresh cream, but really, it only takes you 10 seconds to pop them on top.
  • Biscoff biscuits – You can get cheaper versions but the originals are the best. They visually take this cake to the next level too!
  • Biscoff spread – Again, no imitations please! Use the good stuff, the real Lotus Biscoff spread. Drizzling this stuff over the top takes it from good, to utterly incredible. Don’t skip it!
A side view of a slice of Biscoff cake on a plate set over 2 stacked books. The remaining cake is on a cake stand in the background.

Biscoff cake recipe tips and troubleshooting

Here are tips you’ll find helpful when making this recipe. I make the mistakes so you don’t have to!

  • Room temperature butter is KEY to the success of this recipe. Both in the cake and the icing. Don’t attempt it with cold butter as you won’t get good results.
  • Only have cold butter? Cut it into small cubes, place in a bowl and microwave in 5 second intervals until it’s really soft.
  • When making the icing, add more milk to soften the consistency if it’s not smooth enough. Or add more icing sugar to firm it up if it’s gone too runny.
  • The Biscoff biscuits and meringue nests on top will soften over time. So decorate just before serving if you can.
  • Has your cake domed a little? Wait until it’s completely cooled before cutting/levelling. (Don’t waste it though! Pop that spare cake in a bowl and eat with any leftover icing at the end. YUM!)
  • Use a quality vanilla extract or paste. You can really taste the difference in the end result.
  • Don’t store cake in plastic tubs. Sugar sweats in plastic and this can ruin the consistency/finish of all your hard work! Instead opt for metal tins.
A flat lay view of a freshly decorated Lotus Biscoff cake on a cake stand.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • This recipe only needs 30 minutes hands on time. The rest is waiting (cooking, cooling etc).
  • You can make the Biscoff frosting a few days in advance. Just store it covered in the fridge. then bring to room temperature and mix well before using.
  • The Biscuits and meringue nests on top will soften over time. Decorate just before serving for the best Biscoff cake experience.
Someone taking a slice of Biscoff cake using a cake slice. The remaining cake is on a cake stand with a blue linen napkin strewn around its base.

If you like this recipe…

…you might also like:

Biscoff Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10-12 people.

For the cake

  • 300g (1 + 1/3 Cups) Golden Caster Sugar
  • 300g (1 + 1/3 Cups) Unsalted Butter, room temperature *
  • 6 Eggs
  • 300g (2 + 1/8 Cups) Self Raising Flour
  • 1.5 tsp Baking Powder
  • 3 tbsp Milk
  • 1.5 tsp Vanilla Extract or Paste
  • 1/4 tsp Salt

For the icing

  • 140g (2/3 Cup) Unsalted Butter, room temperature *
  • 270g (2 + 1/3 Cup) Icing/Confectioners Sugar
  • 150g (3/4 Cup) Smooth Biscoff Spread
  • 1-3 tbsp Milk

For the decoration (optional)

  • 6 Mini Meringue Nests
  • 6 Lotus Biscoff Biscuits
  • 2 heaped tsp Smooth Biscoff Spread, to drizzle

*Very soft butter is essential for this recipe to work well. See the recipe tips and troubleshooting section for help if yours is cold.

Essential equipment

  • 2 x 20cm (8″) Round Cake Tins
  • Electric Stand Mixer (or large bowl and an electric hand whisk)
  • Spatula
  • Piping bag

Biscoff cake instructions

Grease both the cake tins and line the base with baking paper. Preheat your oven to 180ºC/Fan 170ºC/356ºF.

Add all of the cake ingredients into the bowl of your electric stand mixer. If you don’t have one, use a large bowl and an electric hand whisk instead. (300g | 1 + 1/3 Cups caster sugar, 300g | 1 + 1/3 softened butter, 6 eggs, 300g | 2 + 1/8 Cups self raising flour, 1.5 tsp baking powder, 3 tbsp milk, 1.5 tsp vanilla, 1/4 tsp salt.)

Biscoff cake batter ingredients in the bowl of an electric stand mixer on a kitchen worktop.

Mix slow to start with (it makes for less mess) then increase to a medium speed. Continue to mix until all the ingredients are nicely combined. But don’t overdo it. Over mixing can make for very dense and chewy cakes. It should only take about 1 minute.

Biscoff cake batter in an electric stand mixer bowl with a spatula.

Divide the mixture evenly between your two lined baking tins.

Biscoff cake batter divided between two lined cake tins on a kitchen worktop.

Bake for 30-35 minutes. If you insert a skewer or knife into the middle, it should come out clean. If there is any batter on it, pop it back in for another few minutes.

Two baked Biscoff sponge cake layers in baking tins on a cooling rack.

Allow to cool completely before attempting to decorate. Make sure you clean that stand mixer/large bowl before you move on to the next step.

Biscoff icing instructions

In a clean stand mixer (or large bowl with an electric hand whisk), beat the butter (140g | 2/3 Cup)until it’s very smooth.

Softened butter in the bowl of an electric stand mixer with a green spatula.

With the machine on slow, gradually add in the icing sugar (270g | 2 + 1/3 Cup). Once it’s all added, mix on a higher speed until it’s a little smoother.

Buttercream frosting in the bowl of an electric stand mixer on a kitchen worktop.

Next, add in the Biscoff spread (150g | 3/4 Cup) and 1 tbsp of milk. Continue to mix on a high speed for at least 4-5 minutes until it’s super smooth and creamy.

Add in another 1-2 tbsp milk if you need to, to get your preferred consistency.

Biscoff buttercream frosting in an electric stand mixer bowl with a green spatula.

Decorating instructions

Place a cake layer on a cake stand or serving plate. Smooth over half the Biscoff icing. Top with the other cake layer then smooth over the remaining icing.

Evenly space out the meringue nests (x 6) around the top edge. Then push the Biscoff biscuits (x 6) into the icing between them.

Finally, put the Biscoff spread (2 heaped tsp) into a disposable piping bag. Microwave for 10-20 seconds until warm and runny. Snip off the end and drizzle over the whole cake. And you’re done!

The top layer of a cake being topped with Biscoff buttercream frosting. Set against a deep blue backdrop with a scrunched up blue linen napkin in the background.

How to store Biscoff cake

I recommend storing any uneaten Biscoff cake in a metal tin at room temperature. Don’t store it in a plastic tub as this makes sugar sweat. It could result in textures changing for the worse!

Consume your cake within 5 days. (The first couple of days will taste the best though!)

Front view of someone reaching into a single slice of Biscoff with a fork. Set on top of 2 stacked books with a blue linen napkin to the side.

Loved this Biscoff cake recipe? Pin it!

A close up front view of the side of a decorated Biscoff birthday cake on a cake stand. A text overlay says "Easy all in one Biscoff cake".
Front view of a whole Biscoff sponge cake on a cake stand. Decorated with Biscoff biscuits, mini meringues and drizzled melted Biscoff spread. Set against a deep blue backdrop.

Easy All in One Biscoff Cake - Printable Recipe

Yield: 12
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Looking for an impressive Biscoff cake? Don’t have time for complicated? This CRAZY easy all in one Biscoff cake recipe is exactly that! With a speedy sponge, Biscoff frosting and exquisite decoration, it’ll look like you bought it from a bakery.

Ingredients

For the cake

  • 300g (1 + 1/3 Cups) Golden Caster Sugar
  • 300g (1 + 1/3 Cups) Unsalted Butter, room temperature *
  • 6 Eggs
  • 300g (2 + 1/8 Cups) Self Raising Flour
  • 1.5 tsp Baking Powder
  • 3 tbsp Milk
  • 1.5 tsp Vanilla Extract or Paste
  • 1/4 tsp Salt

For the Biscoff icing

  • 140g (2/3 Cup) Unsalted Butter, room temperature *
  • 270g (2 + 1/3 Cup) Icing/Confectioners Sugar
  • 150g (3/4 Cup) Smooth Biscoff Spread
  • 1-3 tbsp Milk

For the decoration

  • 6 Mini Meringue Nests
  • 6 Lotus Biscoff Biscuits
  • 2 heaped tsp Smooth Biscoff Spread, to drizzle

Essential equipment

  • 2 x 20cm (8″) Round Cake Tins
  • Electric Stand Mixer (or large bowl and an electric hand whisk)
  • Spatula
  • Piping bag

Instructions

For the cake

  1. Grease and line the base of your cake tins and preheat the oven to 180ºC/Fan 170ºC/356ºF. Put ALL the cake ingredients into the bowl of an electric stand mixer (or a large bowl with an electric hand whisk.)
  2. Mix on slow to start, then increase to a medium speed. Mix just until the ingredients are smooth and combined. It won't take long.
  3. Equally divide the batter between the two tins and smooth out.
  4. Bake for 30-35 mins, until a skewer inserted into the middle comes out clean. Allow to cool completely.

For the icing

  1. Beat the butter in a stand mixer (or large bowl with an electric hand whisk) until very soft.
  2. Steadily add in the icing sugar. Mix on slow to start with. Once it's all added, mix for 1-2 mins until nicely blended.
  3. Add the Biscoff spread and 1 tbsp of milk. Mix on a high speed for 4-5 mins until very smooth and creamy. If you need to, add more milk to soften the consistency.

To decorate (optional)

  1. Place one cake layer onto a serving plate or cake stand. Smooth over half the icing. Top with the other cake layer and smooth over the remaining icing.
  2. Evenly space out the mini meringue nests around the top of the cake. Then push the Biscoff biscuits into the icing between them.
  3. Lastly, put the Biscoff spread into a disposable piping bag. Microwave for 10-20 secs until runny. Cut off the end and drizzle all over the cake.

Notes

*Very soft butter is essential for this recipe to work well. See the recipe tips and troubleshooting section for help if yours is cold.

Store your cake in a metal container at room temperature. Consume within 5 days.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 691Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 177mgSodium: 515mgCarbohydrates: 86gFiber: 1gSugar: 60gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Christina

Sunday 15th of May 2022

i live in British Columbia, where British imported foods are either impossible to find or alarmingly expensive (and often past their sell-by-date!). I cannot find Biscoff spread anywhere, although one supermarket near me does sell the biscuits. I am sure many will throw up their hands in horror at this question, but do you have any suggestions as to how to make a close-if-not-perfect substitute spread? This cake looks wonderful, and I am sure my family would love it.

Christina

Wednesday 18th of May 2022

@Emma, thank you so much for getting back to me! I just saw your recipe for the ice cream cake, and it looks and sounds wonderful. I am delighted to say that - why did I not think to do this before?! - I found Biscoff on Amazon, yay! So I see both the cake and the ice cream cake in my not-too-distant future. My grandchildren will be excited (one is called Emma and she is crazy about coloured hair!). Thank you again - this homesick Brit loves your recipes :)

Emma

Monday 16th of May 2022

Hi Christina. Thank you for your kind words about my cake! I haven’t tried to make it myself personally, so don’t know of any tried and tested recipes for Biscoff spread. However, I do know that there are lots of recipes out there for this! My suggestion would be to have a Google and, if you find a good looking one, check the comments for user feedback before attempting it. Sorry I couldn’t be of more help this time. Emma x

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