For my dad’s birthday I wanted to make him a cake. I had resently discovered the spread Biscoff from one of Zoella’s vlogs where she makes a biscoff cake. I found the blog where it originated and decided to make one for myself. But not for myself, for my dad.
I actually halved the recipe because the cake had 3 layers and there are only four of us in my family so it seemed sensible to make it smaller. Therefore, my cake was two layers instead of three.
- 200g Softened unsalted butter
- 200g Light brown sugar
- 4 Eggs
- 200g Self-raising flour
- 1 tsp Baking Powder
- 2 tbsp Whole milk
- Preheat your oven to 180C or 160c fan and line two round sandwich tins with baking paper.
- Mix together your butter and sugar until light and fluffy.
- Add eggs, flour, baking powder and mix but only until combined.
- Add in the milk to make the mixture thinner and mix again.
- Put into your tins and bake for 25 ish minutes. Until golden brown, springy and skewer comes out clean.
- Leave to cool for 10 minutes and then flip upside down onto a cooling wrack and leave until compleately cool before decorating.
- 125g Softened unsalted butter
- 250g Icing sugar
- 150g biscoff spread (smooth)
- 20-30ml Whole milk
- Beat the butter on its own in an electric mixer to soften it.
- Gradually mix in the icing sugar and mix until smooth.
- Add in the biscoff spread and combine.
- Add milk to get your desired consistancy.
- Spread a layer of the crunchy spread on one of your cakes.
- On top of this spread a layer of your buttercream icing.
- Place the second cake on top.
- I did swirls ontop of the cake with a piping bag, your can cover the whole top of your cake if you wish. I then stuck half lotus biscuits into the icing.
Credit to Jane’s Patisserie blog for the original recipe.