Biscoff Sponge Cake with Salted Caramel, Mixed Nuts Frosting, Biscoff Buttercream, and Almond Biscoff Crunch. This recipe makes one 8-inch (20 cm), 3-layer cake serving 12–16 people.

Biscoff Sponge Cake

Ingredients

• 300 g all-purpose flour
• 50 g cornflour (cornstarch)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 250 g unsalted butter, softened
• 220 g caster sugar
• 120 g Biscoff spread
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 250 ml buttermilk (room temperature)

Method

1. Preheat oven to 170°C (338°F).
2. Grease and line three 8-inch cake tins.
3. Sift together flour, cornflour, baking powder, baking soda, and salt.
4. Beat butter and sugar for 4–5 minutes until pale and fluffy.
5. Add Biscoff spread and beat until smooth.
6. Add eggs one at a time.
7. Mix in vanilla.
8. Alternate adding dry ingredients and buttermilk in three additions.
9. Mix only until combined.
10. Divide batter equally.
11. Bake for 25-30 mins
12. Cool completely.

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Salted Caramel Filling

Ingredients

• 200 g granulated sugar
• 60 ml water
• 80 g butter
• 120 ml heavy cream (warm)
• ½ tsp sea salt
• 1 tsp vanilla

Method

1. Heat sugar and water until amber.
2. Add butter carefully.
3. Slowly whisk in warm cream.
4. Stir in salt and vanilla.
5. Cool until thick.

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Mixed Nuts Filling

Ingredients

• 100 g roasted almonds
• 60 g roasted hazelnuts
• 50 g roasted pecans
• 30 g roasted walnuts
• Pinch of salt

Method

1. Chop all nuts into small pieces.
2. Mix together.
3. Keep aside.

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Biscoff Buttercream Frosting

Ingredients

• 350 g unsalted butter
• 700 g icing sugar
• 250 g Biscoff spread
• 2 tsp vanilla
• 2–4 tbsp heavy cream
• Pinch of salt

Method

1. Beat butter for 5 minutes.
2. Add icing sugar gradually.
3. Beat until fluffy.
4. Add Biscoff spread.
5. Add vanilla.
6. Add cream until smooth.
7. Beat another 3–4 minutes.

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Caramel Nuts Frosting Layer

Ingredients

• 200 g Biscoff buttercream
• 150 g salted caramel
• 120 g chopped roasted mixed nuts

Method

Mix together until evenly combined.

This becomes the filling between cake layers.

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Almond Biscoff Crunch

Ingredients

• 120 g roasted sliced almonds
• 120 g Lotus Biscoff biscuits, crushed
• 80 g brown sugar
• 40 g melted butter
• Pinch of salt

Optional

• ½ tsp cinnamon

Method

1. Mix everything together.
2. Spread on a baking tray.
3. Bake at 160°C for 12–15 minutes.
4. Stir halfway.
5. Cool completely until crisp.

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Biscoff Drip (Optional)

Ingredients

• 150 g Biscoff spread
• 2 tbsp warm cream

Mix until pourable.

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Assembly

1. Place first sponge layer.
2. Brush lightly with simple syrup if desired.
3. Pipe a buttercream border.
4. Fill the center with the caramel-nut mixture.
5. Drizzle extra salted caramel.
6. Sprinkle almond Biscoff crunch.
7. Add second sponge.
8. Repeat filling.
9. Add final sponge.
10. Crumb coat with Biscoff buttercream and chill for 30 minutes.
11. Apply the final coat of buttercream.
12. Add Biscoff drip around the edges.
13. Decorate with:

• Biscoff biscuits
• Biscoff crumbs
• Almond Biscoff crunch
• Salted caramel drizzle
• Whole roasted almonds

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Simple Syrup (Optional)

Ingredients

• 100 ml water
• 100 g sugar
• ½ tsp vanilla

Boil until sugar dissolves, then cool before brushing onto the cake layers.

ADDITIONAL INFORMATION

Storage

• Refrigerate for up to 5 days in an airtight container.
• Bring to room temperature for 30–45 minutes before serving.
• The sponge layers can be frozen (well wrapped) for up to 2 months.