0
0
*Disclaimer : This post contains affiliate links where I may receive a profit at no extra cost to you.
Who here loves Biscoff? Well, you’re certainly in the right place! I have a fantastic recipe for you to try out today. A recipe that could become a nice treat for yourself or even a nice little gift for a cake lover friend.
This was my first time creating a Biscoff cake and a cake jar. What better way to try both than to combine the two together?
The great thing about cake jars is that they don’t have to be perfect. It is absolutely fine if your cake breaks and nearly crumbles to pieces (which is usually the case over this end). It’s perfectly fine because you’ll be breaking the cake apart to put in the jar anyway.
It’s one of those pieces that are beautiful messes. A combination of cake, biscoff spread and buttercream; definitely irresistible.
Top Tips
- Leave the milk and cider vinegar to set for 5 minutes prior to adding it to the mix.
- As hard as it may be, do not eat all of the biscoff spread before using it in the cake jar.
- Don’t worry if your cake falls to pieces. As long as it tastes nice then that’s the main goal.
- Prepare your ingredients! Prepare!
Ingredients
For the cake:
- 150ml vegan alternative to milk (I used Mighty Pea)
- ½ tsp cider vinegar
- 110g vegan butter (I used Flora)
- 110g caster sugar
- 1 tsp vanilla extract
- 1 tbsp Biscoff Spread
- 110g self-raising flour
- ½ tsp baking powder
For the buttercream:
- 125g vegan butter
- 250g icing sugar
- 1¼ tsp vanilla extract
- 1 tbsp Biscoff Spread
I used the Betty Crocker buttercream icing which says ‘may’ contain milk so it is alright to use if you don’t have a milk allergy. But if you want to use a homemade recipe then use the ingredients above.
For the extras:
- 2 Lotus Biscoff biscuits
- 1 tbsp Biscoff spread
Method For The Cake
- Preheat the oven to 180c.
- Add the cider vinegar to the milk and leave to set for five minutes.
- Mix the sugar and butter together until soft.
- Add the Biscoff Spread and vanilla extract and mix together.
- Mix the baking powder to the flour.
- Add a little bit of flour to the butter and sugar mixture and stir. Alternate adding the milk and the flour to the mixture until you have a smooth mix.
- Pour into a greased baking tin and bake in the oven for 20 minutes.
Method to create the cake jar
- Once the cake has cooked, let it cool down on a cooling rack.
- Get your jars ready.
- Once the cake has cooled down break it up into smaller pieces. You can either use a small cookie cutter if you want order or break randomly for chaos. I chose chaos.
- Mix the butter and the icing sugar together to create butter cream. Then add Biscoff spread and vanilla extract to create a Biscoff flavour.
- Add the small pieces of cake to the bottom of the jar. Then add some buttercream followed by a broken down Biscoff biscuit and Biscoff spread.
- Repeat this until you reach the top of the jar.
- Enjoy!
This is fantastic to make as a comfort treat to enjoy by yourself or share with friends and family. You could even make this as a Christmas gift, but make it nearer to Christmas as it lasts 2 to 3 days with a lid.
What other flavours would you use for a cake in the jar recipe?
