Imperial Sugar
Imperial Sugar

Biscoff Drip Cake


Biscoff Drip Cake

  • 2 cups + 2 tablespoons (256g) all-purpose flour*
  • 1 tablespoon + 1 teaspoon (8g) cinnamon
  • 1/8 teaspoon cloves
  • 1 teaspoon (2g) dried ginger
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • 1 cup (220g) any type of vegetable oil, including non-virgin olive oil or avocado
  • 2 large eggs
  • 2 cups (430g)  Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar, well packed
  • 1 cup (240g) buttermilk
  • 1 tablespoon (14g) vanilla extract
  • 1/2 cup (120g) hot water
  • 2 teaspoons (10g) white distilled vinegar

Easy Buttercream

  • 1 1/2 cups (3 sticks) (339g) unsalted butter, soft
  • 4 1/2 cups (540g)  Imperial Sugar Confectioners Powdered Sugar
  • 3 tablespoons (42g) milk or cream
  • 1 tablespoon (14g) vanilla extract
  • Pinch salt
  • 2/3 cup (170g) Biscoff creamy cookie butter  
  • 10 Biscoff cookies

Extra Smooth & Creamy Buttercream

  • 1 1/2 cups (3 sticks) (339g) super soft butter
  • 1 1/2 cups (300g)  Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 1 cup + 2 tablespoons (268g) evaporated milk, room temperature
  • 2 teaspoons (10g) vanilla extract
  • 2/3 cup (170g) Biscoff creamy cookie butter  
  • 10 Biscoff cookies


  • 2/3 cup (170g) Biscoff cookie butter
  • 12 Biscoff cookies

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. Butter and flour 3, 8 or 9-inch cake pans and fit a round sheet of parchment on bottom.
  3. Sift together flour, cinnamon, cloves, ginger, baking powder, baking soda, salt and set aside.
  4. Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add brown sugar and whisk until completely smooth. Add buttermilk and vanilla.  
  5. Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
  6. Place water in microwave for 40 seconds and then add vinegar and mix into cake batter until combined.
  7. Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 30 minutes.
  8. Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel or parchment paper. Do not remove parchment paper from cakes yet. Turn baked cake upside down onto plastic food film.
  9. For easy frosting, follow these easy steps and mix cookie butter in at end of mixing. For slightly more advanced buttercream, whip soft butter until fluffy. Add granulated sugar and salt and mix until well combined.
  10. Add evaporated milk 2 tablespoons at a time waiting for previously added amount to be fully incorporated before adding next. If cream is no longer light and creamy or looks slightly curdled, heat mixture with a hairdryer while beating. Heavy or curdled looking cream is a result of cold ingredients and is easily remedied by using heat. At end of mixing add cookie butter.
  11. Once cakes have cooled remove parchment paper from one cake layer and place on a serving platter.
  12. Spread cake layer with one fourth of buttercream. Crunch or break about 5 Biscoff cookies in pieces and scatter onto cream. Cover with another cake layer and remove parchment.
  13. Cover with 1/4 of buttercream and scatter with more cookie pieces. Cover with remaining cake layer and remove parchment.
  14. Frost sides and top of cake with a thin coat of frosting. Place in freezer for about 20 minutes or until buttercream is no longer sticky. Frost cake with a second coat of buttercream and reserving some for decorating surface of cake.
  15. Place in refrigerator or freezer until frosting is no longer sticky.
  16. Place about 2/3 cup of Biscoff cookie spread in a bowl. Place over low simmering water and stir until mixture has consistency of ranch dressing.
  17. Pour onto chilled cake and using a metal cake spatula spread mixture until it flows over edge of cake. Place in fridge.
  18. Transfer remaining buttercream into a piping bag fitted with a French star pastry tip and pipe 10-12 rosettes on edge of cake.
  19. Decorate with crumbled cookies. For most delicious taste experience remove cake from refrigerator at least 1 hour before serving.
Imperial Sugar Insight

For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature, the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of the mixing bowl until the perfect consistency is reached.

For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.