If there’s a dessert you’ll want to make on repeat, it’s the Biscoff Roll Cake. Imagine a pillowy soft sponge wrapped around fluffy whipped cream that’s been kissed with rich, caramelized Biscoff spread, all finished with a decadent drizzle and a crunch of spiced Biscoff cookies. It’s sophisticated and playful, stunning on any dessert table, yet cozy enough for a Sunday afternoon treat. Whether you’re baking for a celebration or simply to indulge yourself, this cake turns everyday ingredients into a showstopper you’ll fall for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
This Biscoff Roll Cake shines because of its straightforward ingredient list that packs big flavor. Each one plays an important part, building flavor layers and a crave-worthy texture that’s light yet so satisfying. Here’s what you’ll need and why each is essential:
- Large eggs: The backbone of the sponge; they create lift and that signature airy texture for the cake roll.
- Granulated sugar: Sweetens the sponge and helps whip the eggs into a thick, billowy foam.
- Vanilla extract: For a touch of warmth, tying the sponge flavors together perfectly.
- All-purpose flour: Just enough to give structure without weighing the cake down.
- Baking powder: Adds a little extra rise for a fluffy bite every time.
- Salt: A pinch balances sweetness and deepens every flavor in the cake.
- Heavy whipping cream: The dreamy base for the filling, whipped into cloud-like peaks.
- Powdered sugar: Sweetens the cream and keeps the filling light and smooth.
- Biscoff spread: The real star here, bringing unmistakable caramel-spice notes both inside and on top.
- Crushed Biscoff cookies: An irresistible crunchy topping that doubles up on that signature Biscoff flavor.
How to Make Biscoff Roll Cake
Step 1: Prep Your Pan and Oven
Start by getting your oven heated to 350°F (175°C) so it’s ready when you are. Line a baking sheet with parchment paper—this is the secret to releasing your cake later without a fuss. The parchment also gives you a trusty surface for rolling.
Step 2: Whip Up the Cake Batter
In a large bowl, beat the eggs and sugar together. This should take about 3 to 5 minutes of mixing; you’re looking for a pale, thick, and almost mousse-like texture. Add in the vanilla extract for its lovely aroma. Sift together the flour, baking powder, and salt, then gently fold these into your fluffy egg mixture. Be delicate here—overmixing will cost you that signature airy crumb.
Step 3: Bake the Sponge
Pour the batter onto your prepared pan and smooth it into an even layer. Bake for 10 to 12 minutes. You’re not looking for deep color; the cake should be set with a light golden hue. Keep an eye on it towards the last minute—this cake bakes quickly!
Step 4: Roll While Warm
Once out of the oven, act fast. Carefully invert the hot cake onto a clean kitchen towel, peel off the parchment, and gently roll the cake (towel and all) into a log. This prevents cracking later and locks in shape. Let it cool completely in its rolled-up form.
Step 5: Make the Biscoff Filling
Combine cold heavy whipping cream and powdered sugar in a mixing bowl. Whip them to stiff peaks for a stable, cloud-like filling. Add the Biscoff spread, folding it in gently to create dreamy swirls that will make every bite divine.
Step 6: Assemble the Biscoff Roll Cake
Carefully unroll your cooled sponge. Spread the Biscoff cream filling right to the edges, then roll it back up tightly (minus the towel, of course). Wrap and chill the roll for at least 1 hour to let everything set and the flavors meld.
Step 7: Finish with Biscoff Magic
Once firm, drizzle the top with melted Biscoff spread and sprinkle a generous handful of crushed Biscoff cookies. The cake is now ready to slice—every swirl is a visual (and edible) delight!
How to Serve Biscoff Roll Cake
Garnishes
This cake loves a little flourish. After the drizzle and crushed cookies, try adding a light dusting of powdered sugar or even ribbons of whipped cream along the sides. For extra sparkle, a few whole Biscoff cookies make a bold statement on top—almost too pretty to eat!
Side Dishes
Pair your Biscoff Roll Cake with a cup of robust coffee or a creamy chai latte. If you’re hosting a brunch or tea party, fresh berries or lightly macerated strawberries on the side add a fresh, tart contrast that brightens every slice.
Creative Ways to Present
For a playful touch, cut the cake into mini spirals and skewer them for a dessert platter. Or, serve individual slices on elegant plates, drizzled with a bit of extra Biscoff and topped with a cookie shard. It’s a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Biscoff Roll Cake stores beautifully! Place any leftover slices in an airtight container and refrigerate; they’ll stay moist and delicious for up to 3 days. The flavors seem to develop even more overnight, making it a delicious next-day treat.
Freezing
If you want to prepare ahead, the roll (without toppings) can be tightly wrapped in plastic wrap and aluminum foil, then frozen for up to a month. Defrost overnight in the fridge before adding your drizzle and crushed Biscoff cookies for serving.
Reheating
No need to reheat this cake—it’s meant to be enjoyed chilled! However, if you prefer a slightly warmer experience, let slices stand at room temperature for 15 to 20 minutes before serving so the filling softens and the flavors blossom.
FAQs
Can I use store-bought whipped cream instead of whipping my own?
While you can use store-bought whipped cream for convenience, making your own gives a much richer, fresher taste and allows the Biscoff spread to fold in seamlessly without losing volume.
What’s the best way to prevent the cake from cracking?
Rolling the sponge while it’s still warm is key! The heat and steam keep the cake flexible, so don’t let the cake cool before rolling, or it may split or crack.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free mix, and ensure your Biscoff spread and cookies are certified gluten-free (Lotus now makes GF versions).
Is there a dairy-free alternative for the filling?
You can use full-fat coconut cream (chilled and whipped) in place of heavy whipping cream and a plant-based cookie butter spread to make the filling suitable for dairy-free guests.
How far ahead can I assemble the Biscoff Roll Cake?
You can assemble the roll up to 24 hours before you plan to serve it. In fact, an overnight rest in the fridge enhances both the flavor and texture, so it’s a great make-ahead dessert for special occasions!
Final Thoughts
I can’t think of a more scrumptious way to show off Biscoff flavors than with this Biscoff Roll Cake. It’s the perfect balance of tender cake, creamy filling, and that signature caramel-spiced crunch. I hope you’ll give it a whirl in your kitchen, and let it bring some sweet magic to your next gathering or quiet moment of joy. Happy baking!