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Biscoff Cake Traybake

September 18, 2020 by Lucy Parissi 19 Comments

12399 shares
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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!

Ever wanted to make Homemade Biscoff cookies? Try my recipe – you won’t believe how easy and delicious they are!

Post may contain affiliate links. For more information, check my disclosure

Lotus Biscoff traybake topped with buttercream and Biscoff biscuit crumbs

Love Lotus Biscoff as much as I do? Try my super easy Biscoff Loaf Cake, Chocolate Biscuit Cake, no bake Biscoff Cheesecake, Biscoff Drip Cake and insanely delicious Biscoff Brownies or Blondies


I have embraced 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!

Traybakes 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.

Slice of Lotus Biscoff cake topped with buttercream and a Biscoff biscuit

Biscoff Traybake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

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.

Biscoff cake ingredients

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.

beating Biscoff cake batter in a bowl with an electric hand mixer

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!

spreading a Biscoff traybake cake with speculcoos cookie buttercream

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.

Useful Tools

  • 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

Lucy Parissi | Supergolden Bakes
This Easy Biscoff Cake comes together in minutes! A beautifully fragrant and fluffy Biscoff Traybake topped with buttercream and decorated with Lotus biscuits. Serves a crowd so perfect for sharing! Make sure all your cake ingredients are at room temperature before starting this recipe.
4.77 from 26 votes
Print Rate
Course: Cake
Cuisine: British
Keyword: Biscoff Cake Traybake, Biscoff Sheet Cake
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 12 -24 slices
Calories: 321kcal
Prevent your screen from going dark

Ingredients

  • 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

Topping

  • 8 Lotus Biscoff Biscuits roughly chopped
  • 2 tbsp Lotus Biscoff Spread optional

Instructions

  • 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!

Video

Notes

  • 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!

Nutritional Info

Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 171mg | Potassium: 128mg | Fiber: 1g | Sugar: 41g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg
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Comments

  1. Anita says

    April 06, 2023 at 2:04 am

    Hello
    I just posted a comment and realized I didn’t
    specify that I was referring to baking soda.
    1/2 tbsp vs 1/2 tsp. Thank you again

    Reply
  2. Anita says

    April 06, 2023 at 2:02 am

    5 stars
    I’ve made this cake many times and it’s amazing.
    I notice in the recipe it calls for 1/2 tbsp? That seems a lot
    And I’ve only been using a 1/2 tsp and it rises perfectly.
    I wondered if it was supposed to be 1/2 tsp? Thank you for this
    delicious recipe!

    Reply
    • Lucy Parissi says

      April 08, 2023 at 10:05 am

      I use half a tablespoon but if it works for you go for it

      Reply
  3. Ed says

    February 20, 2023 at 8:10 pm

    Hello Again Ed here: I did the Cake and it was Delishh!! air was a Success!! But I have a question, Can I put more than 8 Biscuits on the Recipe ? The first time i felt that I can put more. What do you Think?. And Thanks Again!!!

    Reply
    • Lucy Parissi says

      February 21, 2023 at 8:03 am

      If you mean in the batter I worry it might dry it out.

      Reply
  4. Ed says

    September 06, 2022 at 4:00 am

    5 stars
    Hello I’m Ed. And I have two questions: Can I make this Cake in a rectangular Pan (9 in. /22 cm.) And my second question is for the Icing instead of Using the Spread, can I grind some more Cookies and put them for the Icing? Thank you Very Much!!

    Reply
    • Lucy Parissi says

      September 06, 2022 at 7:08 am

      Hi Ed, if you bake in a smaller pan you will have spare batter which you can make into cupcakes (bake for around 20 minutes). Not sure about crushed biscuits in the frosting, it might may it grainy. Try it on a small amount of buttercream and go from there x

      Reply
      • Ed says

        September 06, 2022 at 5:56 pm

        Thanks for answer so fast ! Maybe I can make two Cakes Jajaja! Instead of One. I will try to find or Make my own spread at Home. For the Icing. Thanks!!!!

        Reply
  5. CTothc says

    March 17, 2022 at 3:18 pm

    5 stars
    A++ Love this cake. I am a frosting gal so I halved the cake ingredients to make a thinner cake layer. When ever I make this cake, my husband gets up in the night to have another piece, a true sign of man approval.
    Thank you for a wonderful recipe.

    Reply
    • Lucy Parissi says

      March 18, 2022 at 9:56 am

      That’s so great to hear!

      Reply
  6. Sid says

    June 13, 2021 at 7:01 pm

    I don’t have bicarbonate of soda. What can I do ?

    Reply
    • Lucy Parissi says

      June 14, 2021 at 1:39 pm

      you can use self raising flour (no raising agents)

      Reply
  7. Divya Dinesh says

    January 15, 2021 at 8:17 am

    We do not like the taste of cinnamon so can it be excluded in the recipe? Thank you:)

    Reply
    • Lucy Parissi says

      January 15, 2021 at 11:19 am

      Yes of course, just leave it out

      Reply
  8. Ann Cryer says

    January 02, 2021 at 4:28 pm

    5 stars
    So easy to make,delicious,light and fluffy looked amazing,will definitely make again x

    Reply
  9. Occasional Baker says

    November 07, 2020 at 10:41 pm

    5 stars
    Recipe is awesome. The cake was so moist and fluffy and soft!! Definitely only need a small slice as the buttercream o with it makes it very sweet. I used the same cake tin size and mine needed about 10 minutes more time in the oven so I put foil over it for the extra time so that the top didn’t darken too much. Cake was much bigger than I anticipated so if making for 1 family definitely half the recipe. I shared with friends and family! I scattered the biscuit crumbs and drizzled the biscoff spread so that they covered the whole cake. Looked amazing. Everyone loved it. Perfect for special occasions too

    Reply
    • Lucy Parissi says

      November 08, 2020 at 4:09 pm

      So glad you enjoyed it!!

      Reply
  10. Rebecca says

    September 20, 2020 at 5:00 pm

    5 stars
    An absolute favourite of mine. Moist and delicious and perfect with my morning coffee.

    Reply
  11. Nick says

    September 19, 2020 at 8:35 pm

    5 stars
    This was awesome!!!so easy and so yummy 😋

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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