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Eggless Biscoff Drip Cake

A delectable cake recipe for making celebration cakes and birthday cakes.
Prep Time10 minutes
Cook Time25 minutes
Cooling and Decorating Time2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: World
Keyword: eggless cake
Servings: 10
Calories: 386kcal

Ingredients

For the base Vanilla Sponge Cake

  • 190 grams All-purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch table salt
  • 100 grams Powdered Sugar
  • 130 grams Yogurt
  • 40 ml Odourless Oil
  • 1 teaspoon Vanilla Extract
  • 120 ml water

For the filling

  • 200 grams Whipped Cream
  • 170 grams Biscoff Cookie Butter

For the drip and decorating the cake

  • 300 grams Whipped Cream (for covering the cake)
  • 2 tablespoon Biscoff Cookie Butter

Instructions

  • Make one batch of the Vanilla Sponge cake and let it cool completely. Optionally, prepare sugar syrup for soaking the cake by completely dissolving granulated sugar in equal amount of water i.e. for ½ cup sugar, use ½ cup water.
  • Prepare the Biscoff Whipped Cream which is going to be the cake filling and powder few Biscoff cookies before you start assembling the cake.
  • Torte/cut the vanilla sponge cake into layers such that you have 4 layers of the sponge base. On a cake board, place the first layer.
  • For each layer, soak it with sugar syrup. Spread some of the Biscoff Whipped Cream on it.
  • Next, take one tablespoon of cookie butter and spread it on top of this cream. Sprinkle some cookie powder on top of the cookie butter layer.
  • Repeat the previous two steps for the remaining layers. Refer the pictures in the post to get an idea on the steps.
  • Coat the cake with whipped cream and decorate as per your will. If you want to know how I have decorated, I have used Vanilla Whipped Cream for covering the cake on the outside.
  • After this, it is time to do the drip. But before adding the drips, make sure the cake is refrigerated for one hour. The chilled cake will help the drip to set quickly.
  • Heat some Biscoff cookie butter in the microwave for few seconds until it is runny in consistency. Do not over heat. If the butter is still thick, consider adding few drops of odourless oil to it and heat again. Avoid adding too much oil as it will split the drip.
  • Fill a piping bag with the runny butter and snip off the tip a little. Now you can start making the drip by rotating the turn table with one hand and making the drip with the other. Add some butter in the middle and smooth it with a spatula to give it a nice finish.
  • Once the drip is done, make few swirls using the Biscoff Whipped Cream prepared in step 2. I have sprinkled some cookie powder after doing the drip to add another level of detail to the cake. You may skip this step and just place the three cookies in the center.

Notes

For making this cake, I used around 200 grams of Cookie Butter and around 7-8 cookies for filling the cake and using on the top to decorate.
Shelf Life: This cake is best to taste when stored in the refrigerator for up to 4 days in an airtight container under continuous refrigeration.