This Biscoff Cake Traybake comes together in minutes! You will love this fluffy sheet cake, topped with delicious speculoos buttercream. Serves a crowd so perfect for sharing!
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I have embarrassed tray bakes (the British version of sheet cakes) with a passion lately. Whether this is due to Edd Kimber’s One Tin Bakes, the Great British Bake Off coming back soon, or just greediness I cannot say!
Tray bakes are SO EASY to make – you can literally whip them up in about 5 minutes by beating all the ingredients in one bowl.
Much as I love towering layer cakes they can be a bit over the top unless you are baking a birthday cake (take a look at my Biscoff Layer Cake).
Simple tray bakes on the other hand are perfect for everyday baking and will feed a crowd – even if everyone asks for seconds!
This easy Biscoff cake will convert you to traybakes once and for all – it’s just indescribably delicious. My husband said “if this was at a school bake sale, it would disappear in minutes” and I agree.
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
All ingredients can be added to the same mixing bowl in stages. Make sure to zero your digital scale every time you add a new ingredient to get the accurate weight. Your ingredients should be at room temperature.
This recipe starts by blitzing Lotus Biscoff caramelised biscuits (speculoos cookies) into a fine powder in a mini chopper. We are going to add these to the cake batter to infuse the cake with the addictive Biscoff taste!
Then we simply measure all the dry ingredients into a mixing bowl – flour, light brown sugar, biscuit crumbs, cinnamon, baking powder and bicarbonate of soda.
Give them a good stir with a balloon whisk to combine and break up any sugar clumps. If your sugar is lumpy it might be best to sift the dry ingredients into the bowl.
Softened butter (or Stork) goes into the bowl next, together with eggs, milk and vanilla bean extract. Then everything is beaten together using an electric hand mixer or a stand mixer with the paddle attachment.
Do use a spatula to scrape the bottom and sides of the bowl to make sure the batter is evenly mixed – sometimes the mixer doesn’t quite reach the bottom of the mixing bowl.
Spread the batter into a lined cake tin – make sure to invest in a good quality 9×13 inch cake tin – such as this Wilton rectangular non-stick tin. I use this so often I have bought a reusable cake liner so I don’t have to faff with baking paper.
Bake for 30-35 minutes, until the cake is nicely risen and springy to the touch. Cool in the tin for ten minutes then lift out and cool on a wire rack.
Heavenly Biscoff Buttercream
This buttercream is so yummy you will want to simply eat it straight out of the bowl! All the ingredients are simply beaten together in a bowl again – easy peasy.
You will need room temperature butter (do not use margarine in frosting), icing sugar, Biscoff spread, vanilla bean extract and a little milk or double cream. If you are in the US then Trader Joe’s Speculoos Cookie Butter may be used instead of Biscoff.
Spread the lush buttercream over the cooled cake, swirling with an offset spatula or knife. Decorate with crumbled Biscoff biscuits and drizzle with a little Biscoff spread. Slice and share!
You could also skip the butter cream entirely and simply drizzle this Lotus Biscoff cake with softened cookie butter spread. Seriously delicious and incredibly easy!
A perfect cake for sharing
This traybake can yield between 12-24 slices, depending on how generous the slices are! It’s such a great easy kid’s birthday cake, simply add candles!
You can also use this recipe to make Biscoff cupcakes by diving the batter into 24 cupcake cases and baking for 18-20 minutes.
Store the cake at room temperature in a covered cake container for up to four days. If the weather is really hot you might need to keep the cake in the fridge.
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Measuring spoons
- Cake lifter – for transferring cakes safely
Try these popular one tin bakes
- Retro Sprinkle Cake (a.k.a School Dinner Cake)
- Get nostalgic with an old fashioned Tottenham Cake
- This apple sponge cake (a.k.a Eve’s pudding) is perfect with custard or ice cream!
- My Chocolate Cake Traybake is the BEST chocolate cake EVER!
Have you made my Lotus Biscoff Cake? Please leave a comment and rating to let me know how you liked it! Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Biscoff Cake Traybake
- 8 Lotus Biscoff Biscuits
- 300 g ( 1 cups + ¾ cup + 2 tbsp) plain flour (all purpose flour / cake flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) softened butter or margarine such as Stork
- 4 medium eggs
- 120 ml (½ cup) whole or semi skimmed milk room temperature
- 2 tsp vanilla bean paste or vanilla extract
- ½ tsp ground cinnamon
For the icing & decoration
- 260 g (1 ¾ cups) icing sugar
- 150 g (⅔ cup) unsalted butter softened
- 160 g (⅔ cup) Biscoff spread or Trader Joes Speculoos Cookie Butter
- 1 tsp vanilla bean paste or vanilla extract
- 3 tbsp milk or double cream or as needed to thin the icing
- 8 Lotus Biscoff Biscuits roughly chopped
- 2 tbsp Lotus Biscoff Spread optional
- Preheat the oven to 170C (340F). Mist a 9×13 inch rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Blitz the biscuits to a fine powder using a mini chopper.
- Put the flour, sugar, biscuit crumbs, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the softened butter, eggs, milk, and vanilla.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Transfer batter to the prepared cake tin and level using a spatula.
- Bake for 30-35 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the Biscoff Buttercream
- Heat the Biscoff spread in the microwave for 30-40 seconds and stir well. Leave it to cool slightly (do not add it to remaining ingredients while still hot or the butter will melt).
- Add all the frosting ingredients apart from the milk into a mixing bowl (or your stand mixer). Make sure the butter is softened (do not use Stork).
- Start beating at lowest speed setting until ingredients come together. Increase the speed gradually, adding a little milk or double cream as needed so the icing holds peaks but is soft and spreadable. Beat well until the frosting is fluffy and creamy.
- Spread the icing over the cooled cake using an offset spatula.
- Sprinkle with the biscuits and a little Biscoff spread (warmed up in microwave till pourable) if you like.
- Slice the cake into squares using a serrated knife and make sure to share!
- If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature – not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!
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