Biscoff Traybake Cake (With Biscoff Frosting)

ByFlorence Jackson on
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This Biscoff Traybake Cake (With Biscoff Frosting) is a Biscoff lovers’ dream. Super simple to make, with Biscoff spread going into the cake mix and frosting! This comes together really quickly and the frosting is a dream. The cake is moist and fluffy and will no doubt be a hit.

This cake came about as part of my traybake series, as I just think they’re a lot cuter than a full cake! Not only this, but it is much easier to transport this way! This really requires no occasion, and makes a fabulous Sunday afternoon bake to simply dig away at.

This makes an 8″ square cake, but feel free to double the recipe to create a two layer birthday cake! For me, this sort of cake is perfect as a “snacking cake”. As in, cut a piece whenever you’re feeling snacky! That said, it does make a gorgeous birthday cake for the vegans in your life!

For this Biscoff Traybake Cake (With Biscoff Frosting), I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) for both the cake and frosting. If you’re looking for other cake ideas, check out this Glazed Jamaican Ginger Loaf Cake or this Strawberry and Lime Drizzle Cake. For more baking inspiration, head over to my Instagram.

Biscoff Traybake Cake (With Biscoff Frosting)

Biscoff Traybake Cake (With Biscoff Frosting)

A Biscoff lovers' dream in a super easy cake recipe! The frosting is equally foolproof and fabulous! This makes an 8" square tin but can be doubled for a layered celebration cake! I recommend smooth Biscoff (or any Cookie Butter) spread, and use any variation of Biscoff cookies you like to decorate!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 100 g Butter
  • 2 tbsp Biscoff Spread
  • 150 g Granulated Sugar
  • 2 Medium Eggs
  • 150 g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Milk

For the Frosting

  • 75 g Butter Softened/Room Temp
  • 75 g Biscoff Spread
  • 400 g Icing Sugar

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8" square tin.
  • In a large bowl, or the bowl of a stand mixer, combine the butter, Biscoff spread and sugar for 3-5 minutes on a medium/high speed. Add the eggs and mix again.
  • Add the flour, baking powder and baking soda. Fold together before adding the milk to thin the cake batter a little. Pour the mix into the lined tin and bake for 25-30 minutes, until a skewer inserted comes out clean. Let cool.
  • Make the frosting by combining the butter and Biscoff spread on a high speed with an electric mixer for several minutes. Add half of the icing sugar and beat to combine. Continue to add more icing sugar until you reach the desired consistency. Spread over the cake. Decorate with Biscoff biscuits and serve!

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