Quick Chocolate Biscoff Sponge Cake

This chocolate Biscoff sponge cake filled and topped with Biscoff buttercream will be your new go to cake to make. It’s lovely and moist with a lovely hint of the Biscoff flavour and best of all it’s quick and easy to prepare.

Ingredients For Biscoff Cake

• 75 g Baking Spread
• 200 g Greek Yoghurt (Full Fat)
• 300 g Caster Sugar
• 175 g Self-Raising Flour
• 50 g Cocoa Powder (Sieved)
• 3 lrg Eggs
• 1 tsp Baking Powder
• 2 tbsp Milk
• 6 tbsp Biscoff Spread

Chocolate Biscoff Butter Icing

• 225 g Butter
• 300 g Icing Sugar
• 2 tbsp Milk
• 3 tbsp Cocoa Powder (Sifted)
• 4 tbsp Biscoff Spread

How To Make Biscoff Sponge Cake

• Preheat the oven to 180°c/160°c Fan/Gas 4. Grease and line the base of two 20cm sandwich tins.
• Add all the cake ingredients to a bowl and whisk until light and fluffy. Divide the mixture evenly between the tins and level the tops.
• Bake for about 26 minutes. Leave to cool in the tins for 10 minutes, then run a knife around the edges to free the sponges. Turn the cakes out and leave to cool on wire racks, then remove the baking paper.
• Add all the butter icing ingredients in a bowl and whiz together until everything is combined and smooth.
• Spread half of the mixture on one cake, taking it evenly to the edges. Sit the other cake on top and swirl the remaining icing on top of the cake. Sprinkle with decorations or biscoff biscuit.

Tips

The secret ingredient to make this cake lovely and moist and to stop it drying out is the full-fat greek yoghurt, so don’t skip this part!

Storage

Keep covered in a cake tin or loosely cover it with aluminium foil. This cake keeps well without drying out. Best eaten within 5 days. You can also freeze the sponges. Wrap in baking paper then cling film and freeze for up to 3 months.