Biscoff cake from Sofia Bakes Makes one 9-inch cake with two layers.
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Cuisine European
Servings 10 people


Cake Ingredients

  • 400 g self-raising flour
  • 1 tsp baking powder
  • 100 g caster sugar
  • 150 g muscovado sugar
  • 115 ml sunflower oil
  • 400 ml soya milk
  • 3 tablespoons golden syrup
  • 2 tsp vanilla extract
  • 1 tablespoon Biscoff Spread

Buttercream Ingredients

  • 300 g margarine
  • 400 g icing sugar
  • 300 g biscoff
  • Pinch of salt


  • Preheat the oven to gas 4, 180°C, fan 160°C, and grease 2 (9 inch) loose-bottomed cake tins.
  • To make the cake; Sift the flour, bicarbonate of soda and sugars into a large mixing bowl and mix. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then beat well for 2 minutes until thick and creamy. Stir in the tablespoon of Biscoff spread. Spoon the mixture into the prepared cake tins and bake for 30–40 minutes until golden brown and springy to the touch. Remove the cake from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
  • To make the buttercream; beat the margarine, icing sugar and Biscoff spread together until a smooth thick buttercream is achieved – this make take a few mins.
  • To assemble the cake; level the cakes across the top using a serrated knife to flatten the tops if needed. Spread a layer of Biscoff buttercream in between the layers of sponge, and then completely cover the cake in frosting.
Keyword cake