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!
Print
Pin
Servings: 9
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!