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biscoff cake whole with flowers

Biscoff cake (Lotus Biscoff traybake)

This Biscoff traybake recipe delivers a really soft cake, with a gentle undertone of cinnamon. It hides a secret Biscoff surprise, is thickly frosted with a rich Biscoff butter icing and is covered in a Biscoff drizzle and crunchy Biscoff crumb. Biscoff HEAVEN!
5 from 1 vote
Course: Dessert
Cuisine: American, British
Keyword: Biscoff biscuits, Biscoff spread
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24 squares
Alter quantities (metric only) 24 squares

Here's what you'll need...

Ingredients you'll need...

Biscoff cake

  • 250 g unsalted butter softened
  • 180 g soft brown sugar
  • 70 g dark brown sugar
  • 275 g self raising flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • teaspoon cinnamon
  • 4 eggs at room temperature
  • 2 teaspoon vanilla essence
  • 4 tablespoon milk
  • 150 g Biscoff spread

Biscoff buttercream

  • 150 g Biscoff spread
  • 300 g icing sugar
  • 2 tablespoon milk
  • 150 g unsalted butter softened

Biscoff drizzle

  • 100 g Biscoff spread
  • 12 Biscoff biscuits finely crushed
  • 4 Biscoff biscuits whole

Here's what we do...


  • Weigh out all of your ingredients.
  • Set your oven to 180°C/160°C/350°F/Gas mark 4.
  • Grease your baking tin and line with greaseproof paper (baking parchment).

Biscoff Cake

  • Beat your softened butter and sugars for a few minutes on a medium setting, until soft and an easily spreadable consistency.
  • Sift together your flour, baking powder, salt and cinnamon.
  • Add your eggs and vanilla extract to the butter and sugar mixture.
  • Add 3 heaped desert spoonfuls of the flour mixture.
  • Beat on a medium setting until just combined.
  • Add the rest of your flour and beat for 10-20 seconds on medium-high until fully mixed in.
  • Scrape down your bowl with your spatula to ensure all of the mixture from the sides and base is incorporated.
  • Add the cake mixture to your prepared tin and even out with the back of a large spoon.
  • Bang the cake tin on onto the kitchen counter to ensure any larger air pockets are removed.
  • Bake in the centre of your oven for 25 minutes or until a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin on a cooling rack for 10 minutes.
  • Place the cooling rack on top of the cake and flip over, to remove from the tin.
  • Take a baking nozzle (or sharp knife) and cut holes through the cake in 4x5 rows. Just go down a centimetre. Remove the piece of cake and set this aside.
  • Melt your Biscoff spread in your microwave for about 10 seconds, just so it isn't stiff.
  • Fill the holes with Biscoff Spread and replace the cut out cake piece as a lid.
  • Leave your cake to cool completely.

Biscoff Buttercream

  • Beat your softened butter and icing sugar together until combined.
  • Add your Biscoff spread and milk and beat again.
  • Using a spatula spread evenly over the top and sides of your Biscoff cake.

Biscoff Topping

  • Take your 12 Lotus Biscoff Biscuits and crush, either in a plastic bag with a rolling pin or in a pestle and mortar.
  • Sprinkle over your Biscoff cake.
  • Gently roll your rolling pin over the cake to press the biscuits into the butter cream.
  • Place your Biscoff into your microwave and soften for 10-15 seconds, until runny enough to drizzle.
  • Drizzle over the top of your cake by dipping a teaspoon into the Biscoff and holding it high above the cake.
  • Decorate with 4 whole Biscoff biscuits.
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Supporting Notes

You can freeze this cake in an airtight container.
 This cake will last for about 5 days in an airtight container, if not frozen.

Make Your own Notes on this Recipe here...