Biscoff Cake

A soft vanilla sponge layered with creamy Biscoff buttercream and a warm Biscoff drip.

Ingredients

For the sponge

• 200g butter
• 200g caster sugar
• 4 eggs
• 200g self raising flour
• 1 tsp vanilla

For the buttercream

• 250g butter, softened
• 400g icing sugar
• 150g Biscoff spread (smooth)

For the drip

• 100g melted Biscoff spread

Method

1. Make the sponge

1. Heat oven to 180°C (160°C fan).
2. Beat butter and sugar until fluffy.
3. Add eggs one at a time.
4. Fold in flour and vanilla.
5. Divide between two 20cm tins.
6. Bake 20–22 minutes.
7. Cool completely.

2. Buttercream

1. Beat butter for 3 minutes until pale.
2. Add icing sugar gradually.
3. Beat in Biscoff spread.

3. Assemble

1. Spread buttercream between the sponges.
2. Cover the outside with more buttercream.
3. Warm Biscoff spread and drizzle around the edges.