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Biscoff Berry Cake

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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!
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 1 hour

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.