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Lotus biscoff cakesicles (biscoff spread cake pop popsicles)
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4.86 from 7 votes

Biscoff Cakesicles

These biscoff cakesicles have a tasty white chocolate shell filled with brown sugar sponge cake mixed with biscoff spread.
Prep Time1 hour
Cook Time15 minutes
Chill Time1 hour
Total Time2 hours 15 minutes
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 8 cakesicles
Calories: 256kcal
Author: Kachina

Ingredients

Cake for filling:

  • 55 g unsalted butter room temp.
  • 55 g light soft brown sugar
  • 1 egg
  • 55 g plain all-purpose flour see notes for self-raising flour swap
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk semi-skimmed or full-fat

Cakesicle filling:

Cakesicle coating:

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 6-inch 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

Storage: Keep biscoff cakesicles in an airtight container at room temp. for up to 5 days. If it's hot where you live, store it in the fridge to prevent the chocolate from melting.
Substitutions:
  • You can swap the plain all-purpose flour for self-raising flour and exclude the baking powder.
  • You can swap the white chocolate chips for candy melts for easier melting.
Top tips:
  • Use chocolate from baking aisle and melt it slowly (15-sec bursts) to prevent burning.
  • Be generous with your chocolate shell coating in the moulds to prevent breaking or see-through patches.
  • Lightly press down the filling near the base of the mould when pushing in the popsicle stick. This will help prevent the shell breaking.
  • Pop your cakesicles from the moulds by holding the stick and gently peeling the silicone back from the end.
  • Run a sharp knife around the edge after you've removed the cakesicle from the mould to cut off any excess chocolate.
  • 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

Calories: 256kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg