This cake has three layers of tender Biscoff sponge, layered with homemade berry jam and creamy Biscoff buttercream. It’s finished with a Biscoff drip topping and crushed biscuits, combining the buttery caramel flavor of Biscoff with the sweet tartness of berry jam. Best of all, it’s made without eggs or dairy, and it’s super easy to make!
This Biscoff Berry Cake is a delicious blend of tender Biscoff sponge, sweet tart berry jam, and creamy Biscoff buttercream. Perfect for any occasion, and it’s completely egg-free and dairy-free!
Why You’ll Love This Cake:
This Vegan Biscoff Berry Cake is a true celebration of flavors. The combination of the rich, buttery caramel notes from the Biscoff, the tartness of the homemade berry jam, and the creamy, indulgent Biscoff buttercream creates a dessert that is both comforting and exciting. The best part? It’s entirely plant-based, making it accessible to everyone, whether you’re vegan or simply looking for a delightful treat without eggs or dairy.
Perfect Occasion:
This cake shines as the centerpiece for a special celebration, like a birthday, anniversary, or holiday gathering. Its elegant layers and striking Biscoff drip make it visually stunning, ensuring it will be the star of any dessert table. It’s also a wonderful choice for a cozy afternoon tea, where it can be served alongside a pot of your favorite brew.
Decoration Tips:
To elevate the presentation of this cake, consider the following decoration ideas:
- Layered Look: After applying the Biscoff buttercream, use a cake comb to create a textured, striped effect around the sides of the cake. This adds a professional touch and highlights the cake’s layers.
- Berry Garnish: Top the cake with a selection of fresh berries used in the jam. Arrange them in a circular pattern or pile them artfully in the center. The vibrant colors will contrast beautifully with the caramel tones of the Biscoff.
- Edible Flowers: For a whimsical, elegant touch, add a few edible flowers like violets, pansies, or nasturtiums. These not only enhance the visual appeal but also add a delicate flavor that complements the cake.
- Biscoff Biscuits: Alongside the crushed Biscoff biscuits, place a few whole biscuits around the base of the cake or sticking out from the top, giving a hint of what’s inside.
- Gold Leaf: For an extra luxe feel, apply small pieces of edible gold leaf to the top of the cake. It adds a touch of glamour and makes the cake feel even more special.
By incorporating these decoration tips, you’ll create a cake that not only tastes incredible but also looks like it belongs in a bakery window!
Biscoff Berry Cake
Ingredients
Biscoff Sponge:
- 2½ cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup almond milk or other plant-based milk
- ½ cup vegetable oil or melted coconut oil
- ½ cup smooth Biscoff spread
- 1 cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Berry Jam Filling:
- 2 cups mixed berries strawberries, raspberries, or blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
Biscoff Buttercream:
- 1 cup dairy-free butter softened
- 1 cup smooth Biscoff spread
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Biscoff Drip Topping:
- ½ cup smooth Biscoff spread melted
- ½ cup crushed Biscoff biscuits
Instructions
Prepare the Biscoff Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, Biscoff spread, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Berry Jam Filling:
- In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down, about 10-15 minutes.
- Remove from heat and let cool completely.
Prepare the Biscoff Buttercream:
- In a large bowl, beat the dairy-free butter and Biscoff spread until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of berry jam over the cake layer.
- Spread a layer of Biscoff buttercream over the jam.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining Biscoff buttercream evenly over the top and sides of the cake.
- Add the Biscoff Drip Topping:
- Melt the Biscoff spread in the microwave until smooth.
- Drizzle the melted Biscoff spread over the top of the cake, allowing it to drip down the sides.
- Sprinkle the crushed Biscoff biscuits on top for decoration.
Serve:
- Let the cake set for a bit before slicing and serving.
- Enjoy this deliciously rich and flavorful Biscoff Berry Cake!
Notes
- Biscoff Spread: Use smooth Biscoff spread for the best consistency and flavor.
- Berry Jam: You can use store-bought jam if you’re short on time, but homemade gives the best flavor.
- Serving: This cake is best enjoyed at room temperature for the ultimate soft and creamy texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.