Sponge Cake with Biscoff and Cream Recipe

If you’re like me and absolutely adore that unique caramelized crunch of Biscoff, then this Sponge Cake with Biscoff and Cream Recipe is going to become your new favorite treat. The light, airy sponge balanced with a rich Biscoff filling and silky mascarpone cream truly hits all the right notes — it’s like a cozy hug for your taste buds. I especially love making this for weekend afternoon teas or when friends pop by unexpectedly; it feels fancy without being complicated.

What makes this Sponge Cake with Biscoff and Cream Recipe so special is how the delicate flavors come together effortlessly. The soft, fluffy cake layers are the perfect canvas for that signature Biscoff spice and creaminess, and the whipped mascarpone cream adds just the right touch of indulgence. Plus, it’s surprisingly easy to whip up — trust me, I’ve had my fair share of baking flops, but this one always turns out beautifully.

Ingredients You’ll Need

Each ingredient in this recipe plays a part in creating that heavenly texture and flavor combo. I find that having quality ingredients, especially fresh eggs and good mascarpone, really makes the difference here. Here’s what you’ll want to gather before you get rolling.

• Flour: All-purpose flour works well here, but sift it to avoid lumps and keep the sponge light.
• Cornstarch: This helps tenderize the sponge, giving it that melt-in-your-mouth feel.
• Baking powder: Don’t skip this – it gives the sponge its nice rise and fluffiness.
• Eggs: Use fresh, room temperature eggs for best volume when beating them with sugar.
• Granulated sugar: Balances the sponge sweetness perfectly without overpowering the Biscoff.
• Vanilla sugar: Adds a hint of warm vanilla flavor that pairs beautifully with Biscoff.
• Salt: Just a pinch to enhance all the flavors without being noticeable.
• Biscoff spread: You’ll need a good-quality spread — no substitutions here if you want that authentic flavor.
• Mascarpone: This creamy cheese gives richness to the cream layer without heaviness.
• Powdered sugar: Sweetens the mascarpone cream gently and helps it stay smooth.
• Whipped cream stabilizer: Optional but highly recommended if you want your cream to hold its shape longer.
• Heavy cream: For that luscious whipped texture in the cream filling.
• Strawberries: Fresh strawberries add a pop of color and a fresh contrast to the rich cake.

Variations

I love how flexible this Sponge Cake with Biscoff and Cream Recipe can be – you can easily tailor it to your taste or diet. Over time, I’ve played around with different tweaks that make this dessert even more fun and personal.

• Nut-Free Variation: I’ve made this without any nut toppings and just stuck with the strawberries and Biscoff spread to keep it allergy-friendly but still deeply flavorful.
• Chocolate Biscoff Twist: Sometimes I swirl in a little melted dark chocolate into the mascarpone cream for an extra decadent touch; it pairs ridiculously well with the Biscoff spices.
• Vegan-Friendly: While this isn’t a traditional vegan recipe, swapping the eggs for a flaxseed gel and using coconut cream in place of mascarpone and heavy cream worked surprisingly well when I experimented.
• Seasonal Fruit Variations: Depending on the time of year, I swap strawberries for raspberries or sliced peaches, which add beautiful freshness and a bit of tartness against the sweet Biscoff.

How to Make Sponge Cake with Biscoff and Cream Recipe

Step 1: Prepare the Sponge Batter

Start by preheating your oven to 180°C (350°F). In a bowl, sift together the flour, cornstarch, and baking powder—this step is key to keeping your sponge light and airy. In a separate large bowl, beat your eggs with granulated sugar and vanilla sugar until the mixture is pale and fluffy—this usually takes about 5-7 minutes with a hand mixer. Folding in the dry ingredients gently is crucial here; you want to keep as much air in the batter as possible, so use a spatula and be patient. Once combined, pour the batter into a lined round cake tin and bake for about 20-25 minutes until golden and a skewer comes out clean.

Step 2: Make the Cream Filling

While your sponge cools, whip up the cream. Combine mascarpone, vanilla sugar, powdered sugar, and whipped cream stabilizer in a bowl. Then gently fold in the heavy cream that’s been whipped to soft peaks. I always recommend chilling your bowl and beaters beforehand – it makes whipping cream so much easier and fluffier! Taste as you go to adjust sweetness; you want it to complement but not overpower the Biscoff spread.

Step 3: Assemble the Cake

Slice your sponge horizontally to create two even layers. Spread a generous amount of Biscoff spread on the bottom layer, then dollop on the mascarpone cream and smooth it out evenly. Place the second cake layer on top and repeat by spreading Biscoff spread on top. Finally, cover the entire cake with the remaining mascarpone cream. This layering is where the magic happens — the combination of creamy, crunchy, and fluffy textures will wow your taste buds.

Step 4: Garnish and Chill

Decorate the top with some fresh strawberries for a burst of color and brightness, and maybe a few dollops of extra Biscoff spread warmed slightly so it drizzles beautifully. I find chilling the cake for at least 2 hours before serving really lets the flavors meld and the cream set perfectly.

How to Serve Sponge Cake with Biscoff and Cream Recipe

Garnishes

When I serve this cake, I love finishing it with a dusting of powdered sugar or a drizzle of warmed Biscoff spread as a simple, elegant touch. Fresh strawberries aren’t just for looks — their juicy freshness is the perfect foil to the creamy richness. Sometimes I even add a sprinkle of crushed Biscoff cookies on top for extra crunch; it’s irresistible!

Side Dishes

This Sponge Cake with Biscoff and Cream Recipe pairs beautifully with a cup of strong coffee or a mellow black tea. For a festive vibe, I like serving it alongside a small bowl of mixed berries or a scoop of vanilla ice cream — the flavors complement each other like a dream.

Creative Ways to Present

For special occasions, I’ve tried turning this into mini individual cakes using small molds — perfect for parties or gifts. Another fun idea is layering it in clear glass trifle bowls to show off those beautiful creamy layers and Biscoff swirls. It’s always a crowd-pleaser when people can see the layers before digging in!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap and keep it in the fridge. It stays fresh and moist for up to 3 days, though I rarely have leftovers for that long. Just make sure to store it away from strong-smelling foods to keep that delicate Biscoff aroma intact.

Freezing

Although I prefer enjoying this cake fresh, I have frozen slices wrapped tightly in parchment and then foil with good results. When ready to eat, I thaw them overnight in the fridge, and the texture holds up surprisingly well without weeping or becoming soggy.

Reheating

This cake is best served chilled, so I don’t recommend reheating. However, if you want to soften the Biscoff layers slightly, letting the slice sit at room temperature for 15-20 minutes before eating works wonders. Just avoid microwaving because that can make the cream separate.

FAQs

Final Thoughts

This Sponge Cake with Biscoff and Cream Recipe is one of those desserts that always brings a smile to my face and my loved ones’. It’s simple enough to make on a whim but has that special touch that feels like a celebration. If you haven’t tried combining Biscoff with mascarpone cream and a light sponge, you’re truly in for a treat — it’s a gorgeous mix of textures and flavors that just works. Get this one in your regular rotation, and I promise, both you and anyone you share it with will be hooked.

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