340g(2¾cups)plain (all-purpose) flour(see notes for self-raising flour swap)
100g(½cups)Biscoff biscuits(optional: plus extra 2 biscuits for border)
4-5tablespooncream(or 3-4 tablespoon milk)
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until pale and fluffy. This may take several minutes.
In a separate bowl, beat the eggs until whisked up to foamy, before adding this to butter mix and beating until combined.
Sieve in the flour and baking powder, folding in gently until just combined.
Add in the milk and vanilla extract, stirring gently until you only just have a smooth mixture.
Divide the mixture evenly between three lined cake tins and bake for 30-35mins, until the sponges no longer wobble, are firm to touch and a skewer comes out clean. Allow these to cool on the side while you make the buttercream.
In a food processor or blender, blitz up the Biscoff biscuits, plus the optional extra 2, for 2-3mins until you get very fine crumbs. Set aside 2 tablespoon for the crumb border later.
Beat the butter (either using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining icing sugar.
Once fully combined, add the cream (or milk), Biscoff spread and crushed biscuits, then beat until smooth.
Assembly and filling:
Set aside roughly ⅕ of the buttercream into a piping bag (with a 1M tip) for the swirls on top for later.
Once the sponges have cooled completely, cut off any peaks to give smooth flat tops on all of your layers.
Spread a layer of buttercream on top of one of your sponges, then pipe a thick border on top (i.e. around the edge). Add half of your Biscoff spread filling, smoothing it out within the border.
Sandwich a second sponge layer on top and repeat the above step before gently pressing the third sponge upside-down on top.
Smooth a thick layer of buttercream on top of the cake and around the edges, smoothing and scraping until your cake has a relatively thin and neat outside crumb coating. Refrigerate for 15mins.
Add the remaining buttercream (not saved for the swirls) to the top and outside of the cake. Smooth using a spatula and scraper.
Add the set-aside Biscoff biscuit crumbs around the bottom of the cake and press in gently with the back of a spoon, to create a roughly 1-2inch thick messy border.
Melt the Biscoff spread in the microwave for 20-30secs until drip-able consistency.
Dip a teaspoon in your Biscoff spread and test a drip at the top edge of your cake. If this creates a thick line and only runs partway down the side, you’re good to go. If it hits the bottom, leave your Biscoff spread to cool for 5mins and try another test drip. If it’s too thick to run, microwave for another 5secs. Repeat until your test drips are to your liking.
Drip the Biscoff spread from your spoon at the edges of your cake until you have enough drips. Then fill in the middle of your cake top, smoothing gently with an offset spatula until you get an even layer.
Using the buttercream set aside previously, pipe big swirls onto the top of the cake in a ring.
You can swap the plain flour in the sponge for self-raising flour of the same amount and reduce the baking powder by 3 ½ tsp.
If you only have 2 cake tins, split the cake mix evenly across these and cook for 35-40mins instead. Cut these cakes in half to give 4 layers instead of the 3.
When cutting the tops of your cake, keep the offcuts for use in other recipes, such as cake pops/cakesicles or for decorating.