Biscoff cookies were created in 1932 using a 500-year-old Belgian spice blend that's still kept secret today.
Biscoff Sponge Cake
Indulge in a heavenly Biscoff sponge cake that’s a dream come true for cookie butter fans! This light and fluffy treat is infused with rich Biscoff spread and layered with a creamy frosting, creating the ultimate dessert experience. Whip it up with ease and let every bite transport you to cookie bliss!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 225 grams of butter or baking spread (15.8 tbsp)baking spread
- 4 eggs
🫙Pantry Staples(2)
- 260 grams of flour (2.08 cup)
- 225 grams of sugar (1.12 cup)
📦Other(1)
- 160 grams of Biscoff spread (5.65 oz)
👨🍳 Instructions
- 1
Start by mixing 260 grams of flour, 225 grams of sugar, 225 grams of butter or baking spread, and 4 eggs until you have a nice smooth batter.
- 2
Add 160 grams of Biscoff spread to the batter and mix until smooth and incorporated.
- 3
Split the mixture into two six-inch tins, each floured, and bake in the oven for about 35 to 40 minutes.
- 4
Once cooked and cooled, wrap the cakes in cling film and they should slide right out of the tins, ready to decorate.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 4-5 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, as proper aeration creates the sponge's light texture through trapped air bubbles.technique4-5 minutes, 50% volume increase
- ✓Warm Biscoff spread to 40-45°C before incorporating to prevent seizing the batter, as cold spread will create lumps and reduce final cake volume by up to 15%.ingredient40-45°C
- ✓Bake at 170°C (340°F) rather than standard 180°C because the high fat content from Biscoff spread causes faster browning and can create a tough crust before the center sets.timing170°C
- ✓Test doneness by pressing the center lightly - it should spring back within 2 seconds and internal temperature should reach 96-98°C, as sponges set through protein coagulation at this precise range.technique96-98°C, 2 seconds
- ✓Use cake strips or lower oven rack position to prevent doming, as the butter-heavy batter rises quickly and needs gentle, even heat distribution to maintain level layers.equipment
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Biscoff cookies were created in 1932 using a 500-year-old Belgian spice blend that's still kept secret today.
Biscoff Sponge Cake
Indulge in a heavenly Biscoff sponge cake that’s a dream come true for cookie butter fans! This light and fluffy treat is infused with rich Biscoff spread and layered with a creamy frosting, creating the ultimate dessert experience. Whip it up with ease and let every bite transport you to cookie bliss!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 225 grams of butter or baking spread (15.8 tbsp)baking spread
- 4 eggs
🫙Pantry Staples(2)
- 260 grams of flour (2.08 cup)
- 225 grams of sugar (1.12 cup)
📦Other(1)
- 160 grams of Biscoff spread (5.65 oz)
👨🍳 Instructions
- 1
Start by mixing 260 grams of flour, 225 grams of sugar, 225 grams of butter or baking spread, and 4 eggs until you have a nice smooth batter.
- 2
Add 160 grams of Biscoff spread to the batter and mix until smooth and incorporated.
- 3
Split the mixture into two six-inch tins, each floured, and bake in the oven for about 35 to 40 minutes.
- 4
Once cooked and cooled, wrap the cakes in cling film and they should slide right out of the tins, ready to decorate.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 4-5 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, as proper aeration creates the sponge's light texture through trapped air bubbles.technique4-5 minutes, 50% volume increase
- ✓Warm Biscoff spread to 40-45°C before incorporating to prevent seizing the batter, as cold spread will create lumps and reduce final cake volume by up to 15%.ingredient40-45°C
- ✓Bake at 170°C (340°F) rather than standard 180°C because the high fat content from Biscoff spread causes faster browning and can create a tough crust before the center sets.timing170°C
- ✓Test doneness by pressing the center lightly - it should spring back within 2 seconds and internal temperature should reach 96-98°C, as sponges set through protein coagulation at this precise range.technique96-98°C, 2 seconds
- ✓Use cake strips or lower oven rack position to prevent doming, as the butter-heavy batter rises quickly and needs gentle, even heat distribution to maintain level layers.equipment