Baking is my one true love. Ever since I was little, I loved helping my mum make birthday cakes, christmas biscuits or anything else I was allowed to make. And since then I never stopped baking and eventually began trying out new things and ditching recipes. Now I find it really hard to follow a recipe, which has definitely ended in disaster quite a few times, but most of the time I manage to produce something edible.
For me, baking is almost like meditation. I love that you do need to stay focused or your cake won’t rise or the frosting melts. It doesn’t really leave you time to brood over anything else but the task at hand. So I try to bake as often as possible, eventhough I don’t actually like eating cake that much. Lately, I’ve also tried to bake a few slightly healthier options, because I’m not a fan of really sweet cakes.
This isn’t one of those times though, this Biscoff cake is a full-on naughty treat, designed to make you happy, not help you loose weight. But it’s oh-so-delicious.
I’d been thinking about somehow putting Biscoff biscuits on a cake for a while, and when my friends birthday came up, I thought why not go all out and make an entire cake full of Biscoff spread and biscuits.
Usually, I like my cakes to be quite neat and pretty, but somehow with this combination of crumbly bisuits, spread and buttercream, this felt more like a dig-in cake than a perfectly manicured patisserie piece, but you could always decorate it differently…
350g butter (softened)
350g brown sugar
350g self-raising flour
2 tsp baking powder
4 tbsp milk
250g butter (softened)
300g icing sugar
300g smooth biscoff spread
2-3 tbsp milk
Chunky Biscoff spread
How to do this:
I know this recipe seems long, but I promise you it’s really easy! First, you want to pre-heat your oven to 180°C and grease three baking tins of about 20 cm diameter.
Whisk together the butter, sugar and eggs until it’s a smooth and fluffy mixture. The more you whisk it, the lighter the cake will be. Then you want to sift in the flour and baking powder, little by little and whisk everything until there are no lumps left. Don’t over-do it, or all the air will leave the batter. If the mixture doesn’t seem smooth enough, add in up to 4 tbsps of milk.
Now you want to divide the batter evenly into the baking tins or, if you don’t have three identical ones you can always make two bigger sponges or just divide the batter into three parts and bake them one after the other.
Pop the tins into the oven and bake for about 25-30 minutes. (If you use three tins. If you only make two, the baking time will be longer.) You can always use a toothpick or match to test if the cake is cooked all the way through, if there is batter on it after you stick it into the middle of the sponge, it needs a bit more time.
When you do take them out of the oven, let them cool on a rack upside down, until they are completely cold, otherwise your frosting will get runny.
While your sponges are baking/ cooling down, you can start on the frosting.
Firstly, you want to beat the butter for about four minutes. It should get a lot lighter in colour. That’s your buttercream base. Then pour in all other ingredients and thoroughly combine them. Just be careful with the icing sugar, otherwise it WILL cover your entire kitchen in dust…
Personally, I quite like the taste of cream cheese in frosting, so I also put in about 150g of plain cream cheese, but you definitely don’t have to do that unless you like the taste.
Once your sponges have completely cooled down, you can start layering them with some chunky biscoff spread and frosting. I piped the frosting, even between the sponges, just to make it look a little neater and to make sure the frosting is spread evenly around the cake.
Decorating the top of the cake is completely up to your preferences and imagination. I piped more frosting on the top of the cake, stuck in some Biscoffs I broke in half and sprinkled crumbled up Biscoffs over the top. I also used the leftover frosting to glue some biscuits all around the cake. You could also tie a ribbon around there to make it look even more pretty and keep all the biscuits in place, but I wanted the cake to be ready to cut into.
Also, don’t you just love that birthday candle? I’m kind of tired of the classic colourful kid’s candles, so lately I’ve been on the hunt for more elegant options, like sparklers in shape of numbers, or this beautiful glittery golden number…
I hope you enjoyed this recipe and I’d love to hear from you if you want to try it out for yourselves! Happy baking and enjoy the first days of autumn, it’s less than three months ’til christmas… (Yay!)