Crunchy Biscoff Cake

Hi world. So I know this one doesn’t sound nice but believe me, it is drop-dead tasty. I wanted to make something special since I haven’t posted in a couple of months. I hope you enjoy and make sure to check out my other posts if you like this:Giant Cookie Cake or try Classic Vanilla Cheesecake  

  • Electric self-standing cake mixer
  • Spatula
  • Scales
  • Sieve
  • Two x 20cm round cake tins
  • Grease proof baking paper
  • Electric blender – to crush the biscuits
  • Wire Rack
  • Palette Knife


  • 245g unsalted butter at room temperature ( extra butter for greasing the cake tins )
  • 240g golden caster sugar
  • 4 large eggs
  • 240g self-raising flour
  • 1 large packet of Lotus biscuits crushed into powder ( leaving some out for decoration )
  • Crunchy Lotus Biscuit spread

For the filling and icing:

  •  1/3 jar Lotus biscuit spread smooth
  • 140g unsalted butter at room temperature
  • 300g icing sugar, sifted
  • A couple of Lotus Boscuit – to decorate


  1. Preheat the oven to 180º and line the baking tins with baking paper.
  2. Using the self-standing electric mixer on a medium speed, beat together the butter and sugar until well combined.
  3. Turn the mixer down a notch and crack the eggs one by one into the mixture making sure no egg shell goes in and mix until just combined.
  4. Add the self raising flour and crushed biscuits and once completely mixed together, add the biscuit spread.
  5. When it is all completely mixed together, split the mixture in half and put the halfs into the tins – one half each.
  6. Using the spatula, spread it out evenly and then bake them for 25-35 minutes. Once they are cooked, they should come back springy when touched.
  7. Once the cake is cooked leave it on the wire rack to cool.
  8. Whilst it is cooling, make the icing.
  9. Using the clean freestanding electric mixer, mix together the icing sugar, butter and biscuit spread until thoroughly combined.
  10. Now, using half the icing, spread it evenly across one layer of the cake with palette knife band place the other layer on top.
  11. Spread the rest of the icing on the top and add lotus biscuits to decorate how you want. 
  12. Serve and enjoy.

    I hope you have enjoyed this blog post this cake is probably my favourite cake to have and it is a perfect all season cake for a special occasion or just generally. Check out my quote at the bottom and I will post again soon. Xxx

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