Three layers of sponge cake made with brown sugar, filled with caramel and buttercream and topped with the popular lotus Biscoffs
I can honestly say, I am yet to meet a person who doesn’t like Biscoffs. That’s hardly a surprise, we all know they are quite possibly the most delicious type of biscuit that has ever been made!
My Lotus Biscoff Cheesecake, Lotus Biscoff Cupcakes and Lotus Biscoff Pancakes can certainly vouch for this, as they are my most viewed & most saved recipes of all time! As you all seemed to love them so much, I thought it was about time I brought to you another faithful Biscoff recipe, and so here, I bring to you…
…my Lotus Biscoff cake recipe!
Dont worry, I took one for the team, and made sure I ate it to make double sure that it tasted as fabulous as it looked, and I can confirm that yes, it did. You’re welcome.
To keep to the caramel theme, I’ve used brown sugar in the cake instead of caster sugar, and added caramel into the buttercream icing for flavour. It really is delicious!
As always, don’t add your Biscoffs until just before you’re about to eat it, as the icing can make it go soft if it’s in it for too long. This way, it will keep its crunch, and it will also make for easier cutting if you cut the slice first and then add the Biscoff.
For the caramel, you can buy ready made caramel from your local supermarket, or I have a homemade caramel recipe within this post here if you want to make your own.
Store the cake in an airtight tin at room temperature for 3-4 days.
Here’s how I made my Lotus Biscoff Cake
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What you’ll need to make this Lotus Biscoff Cake
3 Cake Tins
Wire Cooling Rack
Large Drop Flower Nozzle
- 12oz Brown Sugar
- 12oz Stork
- 6 Eggs
- 12oz Self Raising Flour
- 24oz Icing Sugar
- 12oz Butter
- 1 Pack Lotus Biscoffs
- Firstly, place the brown sugar and stork in a mixing bowl and whisk until light and fluffy.
- Secondly, add the eggs one by one and mix until combined.
- Add the self raising flour and whisk until combined.
- Divide the mixture evenly between three cake tins and bake on the centre of the oven for approximately 30 minutes.
- Once the cakes are ready, take them out of the oven and turn them on to a wire cooling rack. Leave to cool completely before decorating.
Tip – Don’t open the oven door to check on the cake until you think it’s ready, only check by looking through the glass door. When the cake looks read and risen and has been in for at least 25 minutes, you can open the door. Press on top of the cake, being careful not to burn yourself. If it springs back up when you take your finger away, the cake is ready. If a print is left, return to the oven, close the door carefully and bake for a little longer.
- Place the icing sugar and butter in a mixer, and mix until combined.
- Add 1 tablespoon caramel and mix until combined. You can add a little more icing sugar if you find the mixture is a bit thin after adding the caramel.
- Place the icing in a piping bag with a large drop flower nozzle (I have linked the one I used in the ‘what you’ll need’ section above) and leave to one side while you go onto the next step.
- Level out your cakes using a cake leveller (listed in the ‘what you’ll need section above).
- On the top of one cake, spread a layer of caramel.
- Top the caramel with a layer of buttercream and add the next cake layer on the top. Repeat this step until you have the final layer of cake on the top.
- Take your caramel and drip around the edges as in the photograph, and spread a layer over the cake surface.
- Pipe 12 swirls of buttercream icing, one at every hour on the surface of the cake and lay a Biscoff between each swirl (but only if you’re about to serve, as mentioned earlier in the post).
- Finally crush 3 or 4 more Biscoffs and fill the centre of cake surface with Biscoff pieces.
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If you liked this Lotus Biscoff cake, you may also like my Biscoff cheesecake . Click here to read it.