Biscoff Coffee Cake Photo credit: Tony Galvin
Biscoff Coffee Cake Photo credit: Tony Galvin
Biscoff Coffee Cake Photo credit: Tony Galvin

Biscoff Coffee Cake

Creamy, rich, spiced, caramelly cake with biscoff filling
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aisling larkin coffee cake
biscoff buttercream
coffee cake biscoff
Prep Time: 15 minutes
Cook Time: 30 minutes


Coffee Cake Sponge

  • 225 g flour
  • 1 tsp baking powder
  • 225 g soft margarine
  • 225 g soft light brown sugar
  • 4 large eggs
  • 2 tbsp milk
  • 2 tbsp camp coffee essence
  • 1 tsp vanilla extract

Coffee Butter Cream

  • 250 g butter
  • 500 g icing sugar
  • 2 tbsp room temperature milk
  • 2 tbsp camp coffee essence


  • 1 small jar Biscoff spread


  • Preheat the oven to 180oC. Line a Swiss roll tin with parchment paper or 2 small cake tins.
  • Sieve the flour and baking powder into a bowl. Pop in the soft margarine and sugar. Crack the eggs in and pour in the milk.
  • Using an electric mixer, beat the ingredients for 1-2 minutes until the mixture is all smooth and combined. Be careful not to over-mix, this is what makes the cake tough and dry.
  • Pour into the tin, smooth it out with a spatula and bake for 25-30 minutes.
  • While the cake bakes make the icing. Whip the room-temperature soft butter until it is silky and smooth. Gradually pour in the icing sugar and mix. Add the milk little by little and continue to whip for about 5 minutes until incredibly smooth.
  • Remove the cake from the oven and let it cool. Cut into squares 12 or 24 squares. Cut each square in half and fill with a teaspoon of biscoff spread.
  • Pop the top layer back on and pipe on the coffee buttercream.
  • Serve and enjoy.

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