Caramelised Biscuit (Biscoff) Traybake Cake

This recipe makes a caramelised biscuit (biscoff) traybake cake otherwise known as a sheet cake. The cake includes caramelised biscuit spread in the batter and in the frosting so you get to taste the biscoff flavour throughout the cake.

The first time I had a caramelised biscuit cake was on my most recent birthday in February. It was bought for me as a gift and tasted amazing. It didn’t last long as my family loved it so much which is why I decided to make it myself. This version is soft and moist with a fluffy texture that will certainly leave you wanting more and if you love caramelised biscuits then you must try out this biscoff traybake cake recipe.

What is Caramelised Biscuit?

Caramelised biscuits are sweet biscuits with a caramel flavour that are spiced with flavours such as cinnamon. They are also known as speculoo biscuits and they are available in many supermarkets. Lotus biscoff is one of the main brands of caramelised biscuits but you can also find them in shops such as Aldi who have their own brand.

Alongside the biscuits many companies such as Lotus and Aldi also produce a caramelised biscuit spread that has the same flavour as the biscuits but in a spread form. It may also be named speculoo spread. You can buy these spreads in a smooth or crunchy version and this cake uses the smooth spread.

Ingredients for Caramelised Biscuit (Biscoff) Traybake Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

For the Cake

• Butter – I use unsalted butter and add the salt.
• Sugar – I use light brown soft sugar for a caramel like flavour.
• Oil – use any neutral flavourless oil such as vegetable, canola or rapeseed.
• Caramelised biscuit spread – I use lotus biscoff spread or Aldi biscuit spread.
• Vanilla – use good quality vanilla extract or bean paste.
• Eggs – I use medium eggs that are organic or free range.
• Milk – I use whole milk.
• Salt – I use sea salt for this recipe but you can use regular table salt.
• Flour - use self-raising flour or plain flour with baking powder.

For the Frosting and Decoration

• Butter – use salted or unsalted butter. Ensure the butter is very soft.
• Icing sugar – also known as confectioners sugar or powdered sugar.
• Caramelised biscuit spread – I use biscoff spread.
• Milk – I use whole milk.
• Caramelised biscuits – I use lotus biscoff biscuits.

How to Make Caramelised Biscuit (Biscoff) Traybake Cake

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 9 x 13 inch rectangle baking tin with parchment paper then set aside.

2. Cream together the butter and sugar until light and fluffy then add in the vegetable oil and combine. Mix in the biscoff spread and vanilla extract then add the eggs one at a time while mixing between each egg. Pour in the milk and combine then mix in the salt and gradually add the flour.

3. Pour the batter into the baking tin and bake the cake for 30 minutes. Insert a skewer into the centre of the cake to check it is baked throughout. Place the baking tin on a cooling rack to allow the cake to completely cool.

4. Using a stand mixer with a paddle attachment or hand mixer, beat the butter for around 1 minute on a medium setting then add in the icing sugar. Mix until well combined then mix in the biscoff spread. Add the milk to loosen the frosting and continue to mix until smooth. Spread the frosting onto the cake using a palette knife then sprinkle on the crushed biscuits. Allow the frosting to set for 30 minutes and then enjoy!

Recipe Tips

• For this biscoff traybake cake recipe, I use some oil along with butter. I do this because oil produces softer cakes and butter produces better flavour in cakes so the combination of the two work very well. 
• I like to use self-raising flour in my cakes but you can definitely use plain or all-purpose flour. Self-raising flour is plain flour with baking powder already added so you can use plain flour and add the baking powder yourself.

Nutrition

Nutrition based on 1 serving - Calories: 334kcal | Fat: 18.6g | Saturates: 7.5g | Carbs: 38.4g | Sugar: 28.5g | Fibre: 0.4g | Protein: 3.0g | Salt: 0.33g.

Storage

You can store this cake at room temperature overnight in an airtight container. If the weather is hot or humid then store in the fridge immediately until serving.

Any cake leftover the following day should be stored in the fridge for up to 4 days. Ensure you bring the cake to room temperature before serving from the fridge.

This cake can be wrapped and stored in the freezer for up to 2 months.

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