Quick and Easy Biscoff Cake Traybake Recipe

If you’re a fan of Biscoff cookies, you’re going to fall in love with this Biscoff cake traybake. This fluffy and fragrant sheet cake, infused with the spiced caramel goodness of Biscoff spread, is topped with creamy Biscoff buttercream and a generous sprinkle of crushed Lotus Biscoff biscuits. It’s a perfect treat for any occasion—whether it’s a family gathering, a bake sale, or just an everyday indulgence.

The beauty of a traybake lies in its simplicity. You can easily whip it up in minutes, and it’s always a crowd-pleaser. Unlike layered cakes, traybakes provide an easy, straightforward baking experience while still delivering all the flavor and texture you crave.

Let’s explore how to make this delightful Biscoff cake traybake and why it should be a staple in your baking repertoire.

Why You Should Make This Biscoff Cake Traybake

This cake traybake is much more than just another cake. Here’s why you’ll want to give it a try:

• Quick and Easy: The batter comes together in just minutes with a few simple steps. No complex techniques required!
• Perfect for Sharing: This recipe serves a crowd, making it ideal for parties, potlucks, or family gatherings.
• Fluffy Texture: The cake is soft and airy, and the addition of Biscoff spread gives it a rich, caramel flavor that’s hard to resist.
• Simple Ingredients: With basic pantry ingredients and a couple of optional add-ins, this recipe is accessible for all bakers.
• Topped with Buttercream and Crumble: The sweet and creamy Biscoff buttercream, paired with crunchy bits of Biscoff biscuits, adds layers of flavor and texture that make each bite even more delicious.

 

Ingredients You Will Need

To make this Biscoff cake traybake, you’ll need the following ingredients:

For the Cake:

• 8 Lotus Biscoff Biscuits (to be blitzed into a fine powder)
• 300 g (2 ¾ cups) plain flour (or cake flour)
• 330 g (1 ⅔ cups) sugar
• 1 tbsp baking powder
• ½ tbsp bicarbonate of soda
• ½ tsp ground cinnamon
• 200 g (7/8 cup) softened butter (or margarine, such as Stork)
• 4 medium eggs (room temperature)
• 120 ml (½ cup) whole or semi-skimmed milk (room temperature)
• 2 tsp vanilla bean paste (or vanilla extract)

For the Biscoff Buttercream:

• 260 g (1 ¾ cups) icing sugar
• 150 g (⅔ cup) unsalted butter (softened)
• 160 g (⅔ cup) Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
• 1 tsp vanilla bean paste (or vanilla extract)
• 3 tbsp milk (or double cream to achieve desired consistency)

For the Topping:

• 8 Lotus Biscoff Biscuits (roughly chopped)
• 2 tbsp Lotus Biscoff Spread (optional, for drizzling)

 

Step-by-Step Guide to Making Biscoff Cake Traybake

Now that you have all your ingredients ready, let’s dive into the step-by-step process to create the most delightful Biscoff cake traybake. Whether you’re a beginner or a seasoned baker, these simple instructions will guide you through creating this delicious dessert.

Step 1: Prepare the Cake Batter

1. Preheat the Oven:
   Start by preheating your oven to 170°C (340°F). Grease and line a 9×13-inch rectangular cake tin with baking paper. Ensure that the edges of the paper hang over the sides to make it easier to lift the cake out once baked.
2. Crush the Biscoff Biscuits:
   Place 8 Lotus Biscoff biscuits in a mini chopper or food processor and blitz them into a fine powder. This will infuse the cake with that signature Biscoff flavor. If you don’t have a mini chopper, you can crush the biscuits in a sealed bag using a rolling pin until they are finely ground.
3. Mix the Dry Ingredients:
   In a large mixing bowl, combine 300 g plain flour, 330 g sugar, 1 tbsp baking powder, ½ tbsp bicarbonate of soda, and ½ tsp ground cinnamon. Whisk them together until fully combined. If your sugar has clumps, it’s best to sift the dry ingredients to prevent any lumps.

Step 2: Make the Cake Batter

1. Add the Wet Ingredients:
   To the dry mixture, add 200 g softened butter (or margarine), 4 eggs, 120 ml milk, and 2 tsp vanilla bean paste. Use a handheld electric mixer or a stand mixer to beat the ingredients on low speed until everything starts to combine. Gradually increase the speed to high and beat for about 30 seconds to 1 minute, or until the batter is smooth and well-combined.
2. Fold in the Biscoff Biscuits:
   Gently fold in the crushed Biscoff biscuits into the batter with a spatula. The addition of the Biscoff crumbs will make your cake flavorful and add a subtle crunch to each bite.

Step 3: Bake the Biscoff Cake

1. Transfer the Batter to the Cake Tin:
   Pour the batter into the prepared cake tin, using a spatula to level it evenly. Make sure the surface is smooth and even to allow for uniform baking.
2. Bake the Cake:
   Place the tin in the preheated oven and bake for 30-35 minutes. The cake is done when it has risen and the top is golden brown. Insert a skewer or knife into the center of the cake. If it comes out clean, your cake is ready to come out of the oven. If not, bake for another 5 minutes.
3. Cool the Cake:
   Allow the cake to cool in the tin for about 10 minutes, then carefully lift it out using the overhanging paper. Transfer the cake to a wire rack to cool completely before icing.

Step 4: Make the Biscoff Buttercream

1. Prepare the Biscoff Spread:
   Microwave 160 g Biscoff spread for about 30-40 seconds to soften it. Stir well and let it cool slightly. Do not add hot Biscoff spread to the butter or it will melt the butter.
2. Cream the Butter and Icing Sugar:
   In a large bowl or stand mixer, beat 150 g unsalted butter with 260 g icing sugar until the mixture is smooth and fluffy. Add the cooled Biscoff spread and 1 tsp vanilla bean paste, and continue beating until everything is fully incorporated.
3. Adjust the Consistency:
   Add 3 tbsp milk or double cream to achieve the desired spreadable consistency. Beat the mixture on high for another minute until it’s light, creamy, and fluffy.

Step 5: Assemble and Decorate the Cake

1. Ice the Cake:
   Once the cake has cooled completely, spread the Biscoff buttercream evenly over the top using an offset spatula or butter knife. Make sure the buttercream is spread generously for that luscious, creamy finish.
2. Top with Biscoff Biscuits:
   Roughly chop 8 Lotus Biscoff biscuits and sprinkle them over the top of the cake for added texture and crunch. For a final touch, you can drizzle the cake with 2 tbsp melted Biscoff spread for that extra caramelized flavor.
3. Slice and Serve:
   Slice the cake into squares or rectangles and enjoy! This cake is perfect for sharing with family and friends at gatherings or simply as a delightful afternoon treat with a cup of tea or coffee.

 

Storing and Serving Tips for Your Biscoff Cake Traybake

• Room Temperature: Store your Biscoff cake traybake in an airtight container at room temperature for 2-3 days.
• Refrigeration: If the weather is particularly warm, keep the cake in the fridge to maintain its freshness for up to 5 days.
• Freezing: This cake can also be frozen! After it has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 3 months. To enjoy, simply let it thaw at room temperature for a few hours before serving.

Tips and Variations for Your Biscoff Cake Traybake

While the basic Biscoff cake traybake recipe is a classic and straightforward favorite, there are a few tips and variations you can try to make it even more unique or tailored to your preferences.

1. Add-ins for Extra Flavor and Texture

• Chocolate Chips: For a richer treat, mix dark or milk chocolate chips into the batter. The chocolate complements the spiced caramel flavor of the Biscoff, creating a perfect harmony of flavors.
• Nuts: Add chopped walnuts or pecans into the batter for a crunchy contrast to the soft cake. The nutty flavor pairs well with the richness of the Biscoff.
• Fruity Twist: You can also add dried fruits like raisins or cranberries to the cake to add a burst of sweetness and tanginess.

2. Gluten-Free Version

• If you’re looking for a gluten-free alternative, you can swap the plain flour for gluten-free self-raising flour. Ensure that all your other ingredients are gluten-free, especially the Biscoff spread, as some brands may have gluten traces.

3. Vegan Version

• To make the cake vegan-friendly, substitute the eggs with a flaxseed egg or another egg replacer. Use dairy-free butter and almond or oat milk in place of the dairy ingredients. The Biscoff spread is typically vegan, so you can use it without concern.

4. Make It Into Cupcakes

• If you prefer individual portions, you can easily turn this recipe into Biscoff cupcakes. Simply divide the batter into 12 muffin cases and bake for 18-20 minutes at the same temperature. The frosting can be piped onto each cupcake, and they can be topped with a whole or crumbled Biscoff biscuit.

5. Drizzle with Caramel Sauce

• For an extra indulgent touch, drizzle caramel sauce over the buttercream before serving. The sweet and buttery notes of caramel will complement the Biscoff flavor perfectly.

 

Troubleshooting Common Issues

While this Biscoff cake traybake recipe is easy to follow, here are a few common issues and solutions to ensure your cake turns out perfectly every time:

1. Cake Not Rising Properly:
   • If your cake doesn’t rise well, it could be due to old baking powder or bicarbonate of soda. Make sure to check the expiration dates before using them. Also, ensure that your oven is at the right temperature before placing the cake inside.
2. Cake Too Dense:
   • Overmixing the batter can lead to a dense texture. Always mix the ingredients until just combined, especially when adding the dry and wet mixtures together. It’s important to avoid overbeating the batter once the flour is incorporated.
3. Buttercream Too Runny:
   • If your buttercream is too runny, it could be because the Biscoff spread was too hot when added. Allow the spread to cool slightly before incorporating it into the butter and sugar mixture. If the frosting is still too runny, gradually add more icing sugar until it reaches a thicker consistency.
4. Uneven Baking:
   • Oven temperatures can vary, so it’s a good idea to check your cake around the 30-minute mark. If your cake isn’t browning evenly, rotate the tin halfway through baking. Also, make sure the batter is spread evenly in the tin to ensure even heat distribution.

 

Final Thoughts Biscoff Cake Traybake Recipe

This Biscoff cake traybake is a must-try for anyone who loves the sweet, spiced flavor of Biscoff cookies. Whether you enjoy it as a family treat, bring it to a party, or simply indulge in a slice with a cup of tea, this recipe is guaranteed to impress. Its fluffy texture, complemented by the rich Biscoff buttercream and crunchy biscuit topping, is a perfect balance of flavors.

The best part? It’s incredibly easy to make and even easier to enjoy! Once you bake it, you’ll find yourself making it again and again. Experiment with different add-ins or variations to create your own version of this Biscoff masterpiece.