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Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 400 g Biscoff spread
  • 3 Medium sized eggs
  • 2 tsps Baking powder
For the topping:
  • 300 g Biscoff spread
  • 100 g Biscoff biscuits, crushed
Biscoff Cake
Biscoff Cake Biscoff Cake

This SUPER easy recipe uses only a few ingredients, and makes a moist and delicious cake that is sure to impress.

  1. Preheat the oven to 160℃ 
  2. Grease and line a 20 cm cake tin. I use a springform tin for ease.
  3. In a large mixing bowl add the biscoff spread, the eggs and the baking powder. Use a wooden spoon to mix it all together until well combined. Try not to over beat it.
  4. Pour the mixture into the lined cake tin and smooth it into the edges.
  5. Bake it for 24-26 minutes. If you poke a skewer into the middle it should be clean when it comes out.
  6. Once it has cooked, leave it to cool in the tin for 10 minutes before transferring it to a cooling rack.
  7. Turn the cake upside down to get a completely flat top. Dollop biscoff spread onto the top, it should soften slightly from the heat of the cake, spread it all over the cake.
  8. Garnish with the biscoff biscuits, then leave to cool completely before serving.
Biscoff Cake
Biscoff Cake Biscoff Cake

This SUPER easy recipe uses only a few ingredients, and makes a moist and delicious cake that is sure to impress.

Prep 15 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 400 g Biscoff spread
  • 3 Medium sized eggs
  • 2 tsps Baking powder
For the topping:
  • 300 g Biscoff spread
  • 100 g Biscoff biscuits, crushed
  1. Preheat the oven to 160℃ 
  2. Grease and line a 20 cm cake tin. I use a springform tin for ease.
  3. In a large mixing bowl add the biscoff spread, the eggs and the baking powder. Use a wooden spoon to mix it all together until well combined. Try not to over beat it.
  4. Pour the mixture into the lined cake tin and smooth it into the edges.
  5. Bake it for 24-26 minutes. If you poke a skewer into the middle it should be clean when it comes out.
  6. Once it has cooked, leave it to cool in the tin for 10 minutes before transferring it to a cooling rack.
  7. Turn the cake upside down to get a completely flat top. Dollop biscoff spread onto the top, it should soften slightly from the heat of the cake, spread it all over the cake.
  8. Garnish with the biscoff biscuits, then leave to cool completely before serving.