Description

If you’re a fan of that irresistible caramelized cookie flavor, this Biscoff traybake is about to become your new favorite bake. Featuring a light, buttery sponge packed with crushed Biscoff biscuits and topped with a silky Biscoff buttercream, it’s the perfect treat for any occasion. Whether you’re baking for a party, family dessert, or just because it’s Tuesday, this traybake is easy to make and full of cozy flavor. Simple ingredients, no-fuss prep, and guaranteed to impress every Biscoff lover!

Ingredients

Scale

For the Cake:

200g unsalted butter, softened
200g caster sugar
3 large eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
150g Biscoff biscuits, crushed (save a few for topping)

For the Buttercream:

200g Biscoff spread
200g unsalted butter, softened
2–3 tbsp milk (adjust for consistency)
Extra crushed Biscoff biscuits, for decorating
Optional: Whole Biscoff biscuits, for topping

Instructions

Preheat your oven to 180°C (fan) and line a 20x20cm baking tray with parchment paper.
In a large bowl, cream together the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the self-raising flour and baking powder, then gently fold to combine.
Stir in the crushed Biscoff biscuits, reserving a small handful for decorating later.
Pour the batter into the prepared tin and smooth the top evenly.
Bake for 20–25 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool completely in the tray before frosting.

Make the Buttercream:

In a large bowl, beat the softened butter until creamy and pale.
Add the Biscoff spread and beat until fully combined and smooth.
Gradually add milk, 1 tablespoon at a time, until you reach a soft, spreadable consistency.
Spread the buttercream over the cooled cake, swirling it with a spoon or spatula.
Sprinkle the reserved crushed Biscoff biscuits on top and add whole biscuits if desired.
Slice into 12 squares and enjoy!

Notes

Make sure your cake is completely cool before frosting to avoid melting the buttercream.
This recipe can be doubled for a larger tray or halved for smaller servings.
Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
For added flair, drizzle melted white or milk chocolate over the top before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes