They may look like little ice lollies, but these tasty treats on a stick are actually Lotus Biscoff cakesicles!
They have a pure white chocolate shell and are filled with a sweet brown sugar sponge mixed with Biscoff spread – they’re HIGHLY addictive. I practically inhaled the first batch I made.
Jump to:
I love giving cakesicles as gifts to friends and family and I think they’re perfect for parties! They’re always such a popular treat when you’re catering for special occasions.
🍭 What is a cakesicle?
Cakesicles are also called cake pop popsicles or cake lolly popsicles. They’re a gorgeous upgrade on the traditional cake pop, but instead of a small round cake ball, you get a bigger dose in the form of a cute popsicle lolly.
I always think they look like mini ice creams!
To make cakesicles, you'll need a silicone ice lolly mould. These can come in a variety of sizes and number of cavities. I have 2 sets of 4-cavity mini cakesicle moulds (popsicle molds) that I like to use. These have a lolly size of roughly 7cm x 3.5cm.
Cake popsicles usually have a chocolate or candy melts shell, which holds so much sweet cake-y joy. The filling is usually a mix of crumbled sponge cake and frosting or spreads. However, you can also fill them with cookie dough, brownies, or other great treats and fillings.
✏️ Recipe creation
Being a huge fan of Lotus Biscoff, making cakesicles inspired by Biscoff flavour made so much sense, I was surprised it took me so long to get around to it!
I was inspired by my Lotus Biscoff Birthday cake – I had some offcuts to give me level layers and wondered what I should use them for. Cake pops and cakesicles are perfect for using up cake offcuts and leftovers.
This recipe is for making biscoff cakesicles from scratch. This means it includes the recipe for the sponge cake as well as the cakesicle assembly and decoration.
However, you can also make these easy cakesicles using leftover cake instead. This will speed up the process as it means you can skip straight to the cake popsicle assembly stages.
🍰 How to use leftover cake for cakesicles
Simply crumble the cake offcuts / leftover sponge cake, weigh the amount that you have and then add in roughly ⅓ of this weight in biscoff spread and mix them together until smooth.
The amount of frosting or spread vs sponge you need can vary quite a lot, depending on how moist your sponge is and the consistency of your frosting or spread. As a general rule, you want to add enough frosting that your crumbled sponge comes together and holds its shape like a soft dough.
I find I need roughly 25 g (1½ tbsp) of cakesicle filling for each biscoff cakesicle that I make.
One thing I always do when I make a big layer cake is slice off the tops of the cakes. This gives them a nice level top and removes any peaks that may have formed. Don’t throw these away! These offcuts of cake are perfect to use in this cakesicle recipe.
Store your cake offcuts or cake leftovers in an airtight container in the fridge for up 4 days before using them.
Alternatively, you can freeze the cake offcuts by wrapping them in plastic wrap (cling film) and a layer of foil for up to 2 months. Defrost them and use them in cakesicle recipes as normal.
🥘 Ingredients notes
- Using room temperature ingredients for these cakesicles will improve the ease at which they will mix together.
- It’s best to sieve your flour and baking powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a smooth, lump-free cake batter.
- When measuring your ingredients, I recommend using weights rather than cups where possible for greater accuracy. This is especially important for the amount of flour used in your cake sponge.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's really easy and accurate.
- Use measuring spoons for your teaspoon and tablespoon amounts where possible. You should also level off the heaped ingredients in your scoops before adding them to your mix for better accuracy.
- Having enough popsicle molds makes it much easier to make your cakesicles quickly. I started with just one mold to see if I liked these and I really do! But it took forever to make a decent-sized batch of cakesicles. Splash out and treat yourself at least 2-3 moulds if they’re just the 4 cavity ones.
- Make sure your cakesicle moulds are clean and dry. I have this tea towel I use to dry my washing up, but it can sometimes get fluff on my silicone moulds so I use kitchen roll instead. The fluff would get set into my cakesicle chocolate or candy melt shells otherwise!
🍱 Storage
You can store your finished cakesicles at room temperature in an airtight container (such as a tupperware box). They should keep fresh for up to 5 days.
If it's quite hot where you live, it might be better to keep your cakesicles in the fridge, as otherwise the chocolate shell might melt! They should stay fresh for roughly a week in the fridge.
💭 Top tips
- Chocolate can be so fussy. If you melt it too quickly it could seize up, burn and/or be left with white streaks. Because I’m a lazy baker, I usually melt my chocolate for cakesicles in the microwave, but I do it really slowly in 15-secs bursts so it doesn’t burn. It’s better to melt your chocolate using a double boiler if you can, but I find the microwave method works fine for me.
- Silicone molds are floppy. When I first made cakesicles I didn’t think about this and ended up tipping some of my melted chocolate out the side when I picked it up… whoops! To make it easier to move your cakesicle moulds about, place them on a cookie sheet or chopping board to keep them flat and steady.
- Be quite generous with your chocolate shell coating in the cakesicle moulds. If it’s too thin, then it could break easily (especially at the corners / edges) or come out with some see-through patches.
- When pushing your popsicle stick into the moulds after you’ve added the cakesicle filling, try to lightly press down on the filling near the base as you gently wiggle the stick in. This should help prevent the chocolate shell at the base of the cakesicle, where the stick goes, from breaking apart.
- Cakesicles can be quite delicate, so be careful when removing them from the moulds. It’s best to slowly pop them out one at a time by holding the stick and peeling back the silicone from the other end.
- Once you’ve removed your cakesicle from the mould, you can run a sharp knife around the edge. This will cut off any excess bits of chocolate, giving you a nice and neat biscoff cakesicle.
Troubleshooting
If you’ve got any specific questions on making your biscoff cakesicles, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
🎂 Cakesicle decorating ideas
One of the best things about cakesicles is that you can decorate them in so many different ways. Go nuts with different shell colours, drizzles, toppings, sprinkles… there’s so much you can do with them and each one in a batch can be different too!
Cakesicle coating
You can use either candy melts or real chocolate for your cakesicle coatings. If I’m honest, it’s actually easier to work with candy melts, such as PME's candy buttons, as sometimes chocolate can be tricky and leave streaks if it’s not melted slow enough.
BUT real chocolate does taste better than candy melts. If you use a fancy couveture chocolate, such as these Callebaut white chocolate buttons, then you don't need to temper your chocolate. It's much easier to use these for cakesicle coatings than other types of chocolate.
For these biscoff cakesicles, I like a white chocolate shell because it really complements the biscoff flavour without taking over.
Instead, you can swap your shell for another chocolate, such as milk chocolate, or even play with the whole range of colours by using candy melts instead.
If you’re using candy melts, add a 2-4 teaspoon of oil (e.g. canola or vegetable oil) to your melted candy buttons. This will help loosen them up to a consistency closer to melted chocolate rather than a thick gloop – much easier for a smooth candy coating!
Cakesicle toppings
I like to decorate my biscoff cakesicles by drizzling warmed biscoff spread over the top before adding some crushed biscoff cookies to decorate.
Instead, you can try drizzle melted chocolate over your cake popsicles or even go for a caramel sauce topping. Why not try my salted rum dulce de leche sauce for an adult finish to your cake pops! It might be messy, but it will be super tasty!
Before your drizzles set and dry, add your toppings like colourful sprinkles or cookie crumbs. Press them in gently so they stay glued to your cake pops.
Popsicle sticks
I’m a big fan of using acrylic popsicle sticks for cakesicles. They’re reusable so you can use them and wash them up after use, time and time again, unlike the wooden popsicle sticks are pretty much single-use. Not only is this better for your wallet, but also for the planet!
You can also get acrylic popsicle sticks in so many different colours and patterns. I’m a big fan of the glitter or mirrored sticks personally.
Once you’ve decorated your cakesicles, you can also finish them off by adding little satin bows to the sticks.
♻️ Alternatives and substitutions
Biscoff spread
This recipe calls for Lotus Biscoff cookie butter spread. Currently, there are two types on sale – a smooth (creamy) or crunchy variety. I usually use the smooth Biscoff spread but the crunchy one would also be just as delicious inside your cake popsicles!
If you don’t have biscoff spread, you can swap this for any other cookie butter, speculoos spread or biscuit spread of your choice.
Flavour options
You can customise your biscoff cakesicles to have different flavours. This recipe calls for a brown sugar sponge cake mixed with Lotus Biscoff spread, but you can instead use a plain vanilla sponge from scratch or from a boxed cake mix. This will still give you a really great biscoff taste.
Or for a bit of a flavour twist, why try using a chocolate sponge (like from my Oreo drip cake recipe) or banana walnut sponge cake instead.
For these cake recipes, you can scale down the sponge to only 1 egg’s worth specifically to make cake pop popsicles. You can also just make these tasty cakes and use any leftover or offcuts for your next batch of cakesicles!
You can also increase the biscoff flavor by adding a few tablespoon of crushed biscoff biscuits to your cakesicle filling mix!
Gluten-free option
To make your biscoff cake popsicles gluten-free, you can straight swap the plain / all-purpose flour for a gluten-free 1:1 all-purpose blend. I usually recommend a pre-mixed blend such as King Arthur's measure for measure flour or Freee from Doves Farm
The other ingredients in this cakesicle recipe should be gluten-free, but please be sure to check the label on your ingredients just in case.
Self-raising flour substitution
I usually use plain (all-purpose) flour in this recipe, but alternatively, you can swap this for self-raising flour of the same quantity and exclude the baking powder.
🧁 Other goodies
If you’re after more cakesicle goodness, check out these spookily delicious dark unicorn cakesicles or spiderweb orange cakesicles.
Been bitten by the biscoff bug? Yep, me too! If you’re looking to go for a biscoff trifecta, why not also bake these biscoff stuffed cookies (they’re super simple and vegan too!) and these white chocolate biscoff blondies!
Other related recipes:
Looking forward to some new great recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes and articles, why not subscribe to our newsletter?
📋 Recipe
Biscoff Cakesicles
Rate this recipe here:
Ingredients
Cake for filling:
- 55 g (¼ cups) unsalted butter (room temp.)
- 55 g (¼ cups) light soft brown sugar
- 1 egg
- 55 g (½ cups) plain flour (see notes for self-raising flour swap)
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Cakesicle filling:
- 50 g (¼ cups) biscoff spread (plus extra for decorating)
Cakesicle coating:
- 160 g (1 ¼ cups) white chocolate
Instructions
Cake for filling:
- Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter and sugar until pale and smooth, then beat in the egg until fully combined.
- Sieve in the flour and baking powder, folding in gently. Then stir in the vanilla extract and milk until only just combined.
- Pour the cake batter into a lined 6inch round cake tin and bake for 15-20mins until springy to touch and a skewer comes out clean.
- Allow the cake to cool in the tin for 10mins before removing from the tin and transferring to a wire rack to finish cooling (roughly another 30mins).
Cakesicle filling:
- Crumble up your cooled sponge into a large bowl, either using your hands or a fork.
- Using a fork or spatula, thoroughly mix in the biscoff spread to the crumbled cake until fully combined. Your cakesicle filling should be able to hold together like a soft dough.
Cakesicle assembly:
- In a heatproof bowl, slowly melt ⅔ of the white chocolate in the microwave for 20secs at a time, stirring between bouts until smooth.
- Using a teaspoon, spoon a small amount the melted chocolate into each of the popsicle moulds. Gently spread out the chocolate, with a small spoon or food-safe brush, ensuring you cover the sides up to the edges. Tap your mould on the surface a few times to remove any air bubbles.
- Push the popsicle sticks partway into the moulds (about ½ inch / 1-2 cm), then put in the fridge for 10mins to set.
- Optional step: brush any of the remaining ⅔ of melted white chocolate in the edges and up the sides of your popsicle mould to reinforce the chocolate shell. Let this set in the fridge for another 5mins.
- Take the moulds from the fridge and fill them with cakesicle mix to just below the edges, pressing in gently to smooth the top.
- Push the popsicle sticks in until they sit roughly ⅔ of the way into the mould, pressing the cakesicle mix down if needed. Put the moulds back in the fridge.
- In a heatproof bowl, melt the remaining ⅓ of white chocolate in the microwave, 20secs at a time, stirring until smooth.
- Remove the moulds from the fridge and spoon the melted chocolate over them, covering the cakesicle mix completely.
- Place your moulds back into the fridge for 10mins or until set, then carefully pop each cakesicle out of the mould. Run a sharp knife around the edges to clean up the sides if needed.
- Add any optional decorations to the top of your cakesicles, such as a drizzle of warmed biscoff spread (microwave for 10secs) and crushed biscoff cookies.
Notes
- You can swap the plain flour in this recipe for self-raising flour of the same quantity and exclude the baking powder.
- Depending on your cakesicle sizes, you may have some leftover cakesicle mix. If so, you may be able to make more cakesicles using extra chocolate, or you can just roll these into cake balls and eat them like truffles!
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Mihaela | https://theworldisanoyster.com/
Wow, I know a little helper who would love to make them! And I would love to eat what they make!! Haha
Sweet Mouth Joy
Thanks Mihaela! They're perfect for little helpers to have fun in the kitchen. Happy baking!
Sandra Ans
Wooooooow, I have never heard about ''Cakesicles'' but they look so amazingly good and delicious!!!! Thanks for posting this recipe and all the tips!
Helen Story
You had me at Biscoff! These are gorgeous, I can imagine these pretty little cakesicles fitting so many occasions. Biscoff spread is my weakness, I love it in and on everything. Or even just out of the jar as it comes, haha.
Sweet Mouth Joy
Oh I love it straight out of the jar too! Wayyy too addictive. Happy baking!