SearchSearch
  • Meals & Cooking
  • Drink
  • Shop
  • Read
  • All Videos
  • Follow
  • About
  • Privacy Notice
  • Cookies Policy
  • Other Editions
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Dinner
  • News
  • Drinks
  • Cooking
Placeholder
preview for Biscoff Traybake
  1. Meals & Cooking
  2. Recipes
  3. Biscoff Traybake

Biscoff Traybake

By Victoria ChandlerPublished: 21 May 2021
Jump to recipe
email

We've jumped on the Biscoff bandwagon with our very own cookie spread-inspired traybake, and it's about to blow your socks off! Oozing caramel-y, cookie flavours, this cake is the definition of indulgent. 

Packed with Biscoff spread (obvs), crushed Lotus biscuits (obvs) and a delicious golden frosting, no one could deny wanting several slices of this for dessert... 

Advertisement - Continue Reading Below
Yields:
15 - 18
Prep Time:
45 mins
Total Time:
1 hr 45 mins

Ingredients

For The Cake

  • 125 g

    butter

  • 125 g

    light soft brown sugar

  • 125 g

    golden syrup

  • 175 g

    plain flour

  • 1 tsp.

    bicarbonate of soda

  • 1 Tbsp.

    ground giner

  • 1 tsp.

    ground cinnamon

  • 1

    large egg

  • 150 ml

    milk

  • 175 g

    Lotus Biscoff spread (smooth)

For The Frosting

  • 100 g

    butter

  • 200 g

    dark brown sugar

  • 6 Tbsp.

    whole milk

  • 400 g

    icing sugar, sifted 

  • 1 tsp.

    vanilla extract

  • 1/4 tsp.

    salt

  • Sea salt, for sprinkling on top

  • Crushed Lotus biscuits, for sprinkling on top

Directions

    1. Step 1Preheat oven to 180°C (160°C fan) Grease and line a 30.5cm x 20.5cm rectangular baking tin with parchment paper.
    2. Step 2Put the butter in a large bowl, and heat in the microwave on a high setting for 30sec bursts until melted. Add the remaining cake ingredients and beat together with a handheld electric whisk until combined to make a very runny batter.
    3. Step 3Pour into the prepared tin, and bake for 30 minutes or until risen and springy to the touch. Leave to cool in the tin completely. 
    4. Step 4When the cake is cool, flip on to a serving board or plate and peel off the parchment. 
    5. Step 5Make poke sauce. Poke holes all over the cake using the handle of a wooden spoon. Put the Biscoff spread in a pan and heat gently until melted. Pour the sauce over the cake so it fills the holes. Leave until completely set (about 30 minutes).
    6. Step 6Meanwhile, melt butter in a small saucepan over medium heat. Once melted, whisk in brown sugar until completely combined. Bring to a boil, then add 2 tablespoons milk and boil 1 minute more. Remove pan from heat, pour into a large heat-proof bowl, and let cool to room temperature about 45 minutes. Once cooled, add remaining milk, icing sugar, vanilla, and salt. Using a handheld or stand mixer with a whisk attachment, beat on low speed for 20 seconds, then gradually increase to high speed. Beat on high for 3 minutes. (If frosting is too thick, add 1 tablespoon milk.)
    7. Step 7Spread frosting on top of cooled cake, then sprinkle over sea salt and crumbled Lotus Biscoff biscuits.
email
Advertisement - Continue Reading Below

Our Favourite Baking Recipes

white chocolate margarita cookies

Margarita Cookies

rhubarb rose drizzle

Rhubarb Drizzle Cake

double chocolate focaccia

Chocolate Focaccia

banoffee pie martini

Banoffee Pie Martini

Advertisement - Continue Reading Below
lemon drizzle scones with clotted cream and lemon curd

Lemon Drizzle Scones

Raspberry Vegan Banana Bread

Raspberry Vegan Banana Bread

chocolate orange halloween doughnuts

Chocolate Orange Halloween Doughnuts

biscoff apple crumble

Biscoff Apple Crumble

iced coffee cake

Iced Latte Loaf Cake

white oreo cookies

Oreo Cookies

black forest brownies

Black Forest Brownies

biscoff creme brulee

Biscoff Crème Brûlée

Advertisement - Continue Reading Below
Logo
x
youtube
facebook
instagram
pinterest
Chicken RecipesFish RecipesCurry RecipesPasta RecipesFood NewsBest RecipesCooking TipsKitchen GadgetsCocktails & Drinks
Hearst Magazines UK - Delish, Part of Hearst UK

Delish, Part of Hearst UK

We earn a commission for products purchased through some links in this article.

©2025 Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ. Registered in England 112955. All rights reserved.

Contact UsCookies PolicyTerms & ConditionsComplaintsPrivacy NoticeAdvertisingSitemap
Cookies Choices
Ipso Regulated