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How To Make A Biscoff Cake!!!

Updated: Feb 20, 2021

Hello and welcome back to Rishi's Kitchen. Today I will be sharing the secret of my fantastic Biscoff showstopper!



500g caster sugar

500g unsalted butter

8 eggs

500g self-raising flour

2 tbsp milk

4 tbsp Lotus Biscoff spread

Lotus Biscoff Cookies




240g Butter

560g Icing Sugar

1-2 tbsp milk

Lotus Biscoff Spread

Step One:

Cream your butter and sugar together until pale and fluffy and you can't see any bits of sugar, it will probably take 5 - 10 mins.

Step Two:

Add the eggs two at a time, mix for a few mins between each one.

Step Three:

Sieve your flour into the mixture then carefully fold it in with a wooden spoon so it combines but do not mix it in for very long.

Step Four:

Add your milk and Biscoff Spread and mix till smooth. You can also add crunched up bits of Biscoff cookies as well but that is optional.

Step Five:

Split the batter between four round 8" tins - greased and lined. Lay the tins into the oven and bake at 170 degs for 22 mins.

Step Six:

While the cake is in the oven it is time to make the buttercream. Mix together the butter, icing sugar and milk but be careful because otherwise, the icing sugar will go literally everywhere. And in some Biscoff Spread gradually, taste-testing as you go along to see if you have the right Biscoffiness for your liking.

Step Seven:

Once the 22 mins are up test the cake to see if it is cooked and give it an extra 2 mins if needed. Take the cakes out of the trays and leave to cool for around 15 mins.

Step Eight:

Once the cake has cooled it is time to make it look good. Place one layer on your worktop and spread the buttercream on top. Place the next layer on top too and continue until you have no layers left. Over and around the cake spread the buttercream then decorate with Biscoff Buiscits, Smarties and Maltesers.


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