A buttery, rich sponge infused with Biscoff, topped with fluffy Biscoff buttercream — perfect for any sweet tooth!

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🍰 Ingredients

For the Sponge:

• 200g unsalted butter, softened 🧈

• 200g light brown soft sugar

• 4 medium eggs 🥚

• 200g self-raising flour

• 1 tsp baking powder

• 1 tbsp whole milk 🥛

• 100g smooth Biscoff spread

For the Topping:

• 150g unsalted butter, softened 🧈

• 200g smooth Biscoff spread

• 300g icing sugar, sifted

• 1–2 tbsp whole milk (as needed)

• 8–10 Lotus Biscoff biscuits (crushed, halved, or whole for decorating)

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👩‍🍳 Instructions

Make the Sponge:

1. Preheat oven to 160°C (fan). Grease and line a 20x30cm traybake tin.

2. Cream together the butter, sugar, and Biscoff spread until light and fluffy.

3. Beat in the eggs one at a time, adding a spoonful of flour to prevent curdling if needed.

4. Fold in the flour and baking powder. Stir in milk until smooth.

5. Pour batter into the tin, smooth the top, and bake for 30–35 minutes, or until golden and springy.

6. Let cool fully in the tin.

Make the Topping:

1. Beat the butter and Biscoff spread until creamy.

2. Gradually add icing sugar, beating until fluffy and smooth.

3. Add milk as needed to loosen the consistency.

4. Spread buttercream over the cooled sponge and decorate with Biscoff biscuits.

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💡 Tips:

• Slightly warm the Biscoff spread before mixing for easier blending.

• Store in an airtight container for up to 4 days – it gets even tastier!

• For extra flair, drizzle with melted white chocolate.

• Want a layer cake? Double the icing and stack it up!

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🍽️ Slice, Serve & Enjoy!

A perfect traybake for birthdays, bake sales, or a cozy weekend treat. 😋💕✨