Lotus Biscoff Cakes have become a popular treat from local coffee shops and bake sales. With the availability of Biscoff Cake and biscuits with also the spreads to use at home – the lotus biscoff cake has become one of my favourites to bake. Not only is it super easy as a recipe but it has that ‘showstopper’ appeal when you decorate it. I have made this more than any other cake now and since I’ve created a recipe that works well for UK ingredients and two tins, I thought I’d share it to inspire other bakers!
Ever since I got a Smeg Mixer for Christmas last year, baking has been such a doddle. Whilst stand mixers and kitchen aid’s are quite pricey, they are worth their weight in effort if you’re a keen baker. They always provide a consistent blend and mix which has proven extremely useful when creating batters, mixes and icing which I always failed to make super fluffy with a handmixer previously.
Lotus Biscoff Cake Recipe
A easy guide to creating the popular biscoff cake using brown sugar, buttercream icing and biscoff spreads for decoration. This recipe requires two 8 inch tins. Lotus Biscoff Biscuits are perfect with a coffee and this cake always goes down so well, its light and fluffy yet has a great sweet icing. An all rounder to make for bake sales or sunday treats.
Ingredients
Cake
- 300 g Butter Unsalted
- 300 g Sugar Light Brown
- 300 g Flour Self Raising
- 6 Eggs Large
- 1 tsp Baking Powder Heaped
- 1 tsp Vanilla Extract
Icing
- 160 g Butter Unsalted
- 330 g Icing Sugar
- 1 Jar Biscoff Spread Smooth or Crunchy - your choice
- 1 Packet Biscoff Biscuits To decorate
Instructions
The Cakes
-
Heat oven to 180C/160 Fan
-
Line two 8 inch loose bottom cake tins with baking paper
-
Using a hand mixer or stand - mix the butter and light brown sugar together until creamy and fluffy
-
Add in the flour, eggs, baking powder and vanilla and beat until combined, be careful with flour flying everywhere. If mixture is a touch thick then add a drop of milk or water to loosen - be sparing.
-
Half the mixture using a spatula and place into the lined tins evenly. Smooth tops and spread across tins ensuring an even bake.
-
Cook for 30-35 minutes until golden and a knife comes out clean when checked. This is your main signal. Give five more minutes if uncooked after 30 mins.
-
Leave cakes to cool for atleast 20 minutes within their tins and then leave until ENTIRELY cool to ice. This may take up to an hour but must be done so they can hold the butter icing.
Icing
-
Melt the butter in the microwave or ensure it's completely room temperature. Put into the mixing bowl and beat until loose.
-
Slowly add the icing sugar (to avoid dust clouds) and allow the butter and sugar to become smooth and mixed entirely.
-
Using 2/3 of the biscoff spread tub, mix into your buttercream mixture. Add in a drop of boiling water, around 50ml and mix until smooth and fluffy.
-
Place into icing bag and use this icing to layer your cakes. You can either cut both cakes in half to create four layers or use the two, to create the two.
-
Pipe and create decoration for the middle and top.
-
Melt a table spoons worth of biscoff in the microwave to create a dripping icing to go on top. Use biscuits to decorate (crushed or whole).
This recipe has been created with ease in mind. The icing is thick enough to pipe and when using a high quality bag, it can create a fantastic effect. I’ve shown to examples in this recipe of icing. One being the swirl (above) and the other just being application across a large cake. Both work really well but I have found that your icing bag can get clogged if you use the ‘crunchy’ Biscoff spread in your buttercream so do bear that in mind.
Biscoff Icing/Butter Cream
You can find all of the ingredients in your local supermarkets such as Tesco, Asda, Waitrose and Sainsbury’s and Amazon. I find the spreads tend to be on offer regularly so it’s worth stocking up so you have a few ready to go so you can whip this cake up whenever you need to!
My biggest tip with this cake is to be patient. You have to allow plenty of cooking time but also plenty of time to cool or the cakes may subside when it comes to putting the icing between the sandwiches. This can take around an hour to cool completely. These cakes can be made a day ahead if need be too.
You can get all your Lotus Biscoff ingredients including the biscuits and spreads from Amazon here. You can even get a 1kg jar of the spread. HEAVEN.
Are you interested in making this cake? Would you dare give it a go! I promise it’s easier than it looks.
