Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting

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Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting is everything the name suggests: soft and fluffy sponge cake, topped with a rich, dreamy, creamy brown butter frosting all richly flavoured with Biscoff. The sponge base is moist and light and can be whipped up, all in one bowl, in less than a minute.

Biscoff is loaded with a range of incredible flavours: cinnamon, nutmeg, ginger, allspice and cloves with a background of mellow caramel. This fabulous slice is bursting with all these flavours and is further enhanced with brown butter which adds a rich, caramelised, nutty unami to the frosting. The cream cheese adds a slight tang which perfectly offsets and balances the sweetness of this delicious, melt in the mouth, moreish cake. Utterly sublime, perfect for a seasonal Autumnal treat, this slice also works wonderfully at Christmas.

How to make Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting

In order to guarantee the correct texture and cooking times, it is important to use the correct size tin – a 20cm/8inch square tinIf your tin is larger the dept. h will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Collect all your ingredients together:

For the Biscoff Sponge –

• unsalted butter, at room temperature (See Recipe Notes)
• caster sugar
• large eggs
• plain/all-purpose flour
• corn flour
• baking powder
• bicarbonate of soda
• vanilla extract
• fine salt
• sour cream
• Biscoff spread

For the Brown Butter, Cream Cheese, Biscoff Frosting and Drizzle –

• unsalted butter, cut into cubes
• cream cheese
• icing sugar
• vanilla extract
• fine salt
• Biscoff spread

First make the sponge cake:

1. Measure all the ingredients into a mixing bowl. I place my mixing bowl on top my scales and weigh everything in directly. Measure all the remaining ingredients, apart from the lemon zest, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
2. Use an electric whisk to beat until combined. This should take less than a minute.
3. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
4. Bake in the centre of a preheated oven for 35 – 40 minutes, or until cooked.
5. It is cooked when:
   • the centre feels springy when lightly touched with your finger and no imprint remains
   • a toothpick inserted into the centre of the cake comes out clean
   • the cake is beginning to come away from the sides of the tin/dish.
6. Leave in the tin for 5 minutes and then remove from the tin and set aside to cool on a cooling rack.

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Now make the Brown Butter, Cream Cheese, Biscoff Frosting:

1. As soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
2. When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
3. Gradually add the icing sugar
4. Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
5. Whisk well in between each addition.
6. Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
7. Add the cream cheese and beat to mix well.
8. Now add the Biscoff and beat again until thoroughly mixed in and light and fluffy. Taste and adjust, if necessary – would you like to add more salt or more Biscoff, for example?

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Assemble the cake:

1. When cool, transfer the cake to a serving plate.
2. Scrape the frosting onto the top of the cake, spread out and make decorative swirling patterns lover the cake.
3. Heat the remaining Biscoff in the microwave until soft and runny but not hot. Heat 10 seconds at a time until you get the correct consistency.
4. Drizzle over the top of the cake and leave to set.
5. Cut the cake into squares to serve.

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Made this recipe?

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