Name: Sponge Cake with Biscoff and Cream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 3 h
Cuisine: Western/European
Ingredients: 75 g flour; 35 g cornstarch; 3 g baking powder; 5 eggs; 100 g granulated sugar; 8 g vanilla sugar; 0.2 g salt; 80 g Biscoff spread; 250 g mascarpone; 8 g vanilla sugar; 50 g powdered sugar; 8 g whipped cream stabilizer; 250 ml heavy cream; 75 g Biscoff spread; Fresh strawberries (approximately 100 g)

If you’re a fan of that irresistible Biscoff flavor combined with fluffy, light sponge cake, then this Sponge Cake with Biscoff and Cream Recipe is going to be your new favorite. I remember the first time I made it; the way the creamy mascarpone and Biscoff spread melt together inside the soft sponge is just heavenly. It’s one of those desserts that feels elegant enough for special occasions but simple enough to whip up on a cozy weekend afternoon.

What makes this sponge cake truly stand out is the balance of the airy biscuit texture paired with that rich, spiced Biscoff flavor. Whether you’re hosting friends or just treating yourself, this cake never fails to impress. You’ll find yourself coming back to this Sponge Cake with Biscoff and Cream Recipe time and again because it’s both comforting and sophisticated—plus, it’s surprisingly easy to master in your own kitchen.

Ingredients You’ll Need

Every ingredient plays an important role here, from the light flour and cornstarch that keep the sponge tender to the velvety mascarpone in the cream. I always recommend using fresh eggs and good-quality Biscoff spread to get the best flavor.

Flour: Provides the structure for the sponge; I use plain flour but cake flour is great for extra tenderness.
Cornstarch: Helps keep the cake light and delicate by softening the gluten.
Baking powder: Gives a little lift to the sponge without making it cakey.
Eggs: The magic behind the sponge’s rise and texture; room temperature eggs whip better.
Granulated sugar: Sweetens while aiding the egg foam stability.
Vanilla sugar: Adds a subtle aromatic sweetness.
Salt: Enhances all the other flavors, don’t skip it.
Biscoff spread: The star of the show; smooth texture and spiced cookie flavor.
Mascarpone: Rich and creamy, perfect for balancing the spiced Biscoff.
Powdered sugar: Sweetens the cream smoothly without grittiness.
Whipped cream stabilizer: Helps keep your cream fluffy longer — trust me, it’s worth it!
Heavy cream: For that luscious whipped texture in the cream layer.
Strawberries: Fresh fruit garnish adds brightness and color, which I love.

Variations

I love playing around with this Sponge Cake with Biscoff and Cream Recipe, and I encourage you to customize it too. Sometimes I swap strawberries for raspberries, or try a drizzle of dark chocolate for a richer twist.

Fruit swaps: Blueberries or raspberries work beautifully for a different tartness that complements the Biscoff flavor.
Dairy-free option: Substitute mascarpone and heavy cream with coconut cream to keep it creamy but allergy-friendly.
Chocolate drizzle: A little dark chocolate ganache on top adds a luxurious note I personally adore for celebrations.
Nutty crunch: Adding toasted hazelnuts or pecans inside the cream layers adds texture and depth.

How to Make Sponge Cake with Biscoff and Cream Recipe

Step 1: Whip the Eggs to Fluffy Perfection

Start by separating your eggs if needed and beating them with the granulated sugar and vanilla sugar until the mixture is pale, thick, and tripled in volume. This step sets the foundation for a light sponge—take your time here, and don’t rush. Using a stand mixer helps, but I once did this by hand with a whisk and it still worked great if you have some patience!

Step 2: Gently Fold in Dry Ingredients

Sift together the flour, cornstarch, baking powder, and salt. Then, slowly fold these into the egg mixture in batches using a spatula. The trick is to be gentle—fold just enough to combine without deflating the eggs. This keeps your sponge airy and soft.

Step 3: Bake the Biscuit Base

Pour the batter into a lined round cake tin and bake at 170°C (340°F) for about 25 minutes—keep an eye on it towards the end. The sponge should spring back when lightly pressed and a toothpick inserted in the center should come out clean. Let it cool completely before assembling.

Step 4: Prepare the Cream Filling

In a chilled bowl, whip the heavy cream with vanilla sugar and the whipped cream stabilizer until soft peaks form. In a separate bowl, mix mascarpone with powdered sugar until smooth. Then fold the whipped cream gently into the mascarpone to create a light, fluffy cream. This balanced cream cuts through the sweetness of the Biscoff spread beautifully.

Step 5: Assemble With Love

Slice your cooled sponge cake horizontally into two layers (careful to keep them even). Spread half the Biscoff spread over the bottom layer, then cover with half of the cream. Place the second sponge layer on top and repeat the process. Finish with a final layer of cream and smooth it out.

Step 6: Garnish and Chill

Heat the remaining Biscoff spread slightly to make it pourable and drizzle over the top of the cake. Decorate with fresh strawberries for a pop of color and freshness. Refrigerate for at least two hours before serving to let the flavors meld together perfectly.

How to Serve Sponge Cake with Biscoff and Cream Recipe

Sponge Cake with Biscoff and Cream Recipe - Recipe Image

Garnishes

I love a simple garnish of fresh strawberries because they add freshness and look beautiful against the creamy white cake and golden Biscoff drizzle. Sometimes I sprinkle crushed Biscoff cookies for a little extra crunch and to highlight that signature flavor.

Side Dishes

Pair this cake with a cup of strong coffee or a light dessert wine like Moscato for a perfect afternoon treat. If you’re serving dessert after dinner, a small bowl of vanilla ice cream complements the creaminess without overpowering the flavors.

Creative Ways to Present

For a special occasion, I like slicing the cake into neat squares and serving each with a tiny dollop of extra Biscoff spread and a mint leaf on top. Another fun idea is turning this into a trifle-style dessert in clear glasses, layering pieces of sponge, cream, and fresh berries—everyone loves how pretty it looks!

Make Ahead and Storage

Storing Leftovers

This cake stores beautifully in the fridge for up to three days. I usually cover it loosely with plastic wrap or place it in an airtight container to keep it moist and fresh. The cream stays fluffy, and the Biscoff flavor remains strong.

Freezing

Freezing this cake is a bit tricky because of the cream, but I’ve had success freezing just the sponge layers beforehand. Wrap them well and thaw in the fridge when you’re ready to assemble fresh cream and Biscoff spread. This way you can enjoy the cake anytime without rushing the whole process.

Reheating

Since this is a chilled cream cake, reheating isn’t necessary. If you want to bring slices to room temperature, just let them sit out for about 15 minutes before serving. This softens the cream slightly and enhances the richness.

FAQs

Can I use a different cookie spread instead of Biscoff?

Absolutely! While Biscoff has a unique spiced caramel flavor that pairs perfectly here, you can experiment with other cookie butters like speculoos or even peanut butter for a twist. Just keep in mind that it will change the flavor profile.
How do I prevent the sponge cake from sinking?

Make sure not to overmix once you add the dry ingredients—fold gently to preserve the whipped eggs’ air. Also, bake at the right temperature and avoid opening the oven door early. These tips helped me get a tall, fluffy sponge every time.
Can I make this cake dairy-free?

Yes! Substitute mascarpone and heavy cream with coconut cream or a plant-based alternative. Use a stabilizer that works with your dairy-free cream to maintain the fluffy texture. It may taste slightly different but still delicious.
How long should I chill the cake before serving?

I recommend chilling it at least 2 hours, but overnight is even better. This lets the cream firm up and the Biscoff flavor fully infuse the layers so every bite is perfect.

Final Thoughts

This Sponge Cake with Biscoff and Cream Recipe has become a go-to for me whenever I want to impress with minimal fuss. Its lightness paired with that signature Biscoff warmth is a delight every time. Trust me, once you try this at home, you’ll love how easy it is to create something so special—exactly what I’d share with a friend for their next get-together or a cozy treat. Give it a try, and I hope it becomes one of your favorite desserts too!