Heartshaped Valentine's cake with Biscoff

This delicious heart-shaped cake loaded with love & Biscoff will be THE centerpiece for Valentine's day!


6-8 servings
  • 200 g self-rising flour
  • 200 g sugar
  • 200 g butter
  • 4 eggs


  • 4-5 tbsp Biscoff spread


  • 100 g Biscoff spread + 4 tbsp extra
  • 100 g cream cheese
  • 20 g  cream 40 % fat

Prepare in 8 steps

  • 1

    Preheat the oven to 180°C and brush a heart shaped springform cake tin with melted butter and dust with flour.

  • 2

    Beat the eggs with the sugar until frothy, melt the butter and add to the eggs, mix till combined. 

  • 3

    Sift the self-rising flour and fold into the batter.

  • 4

    Fill the heart shaped cake tin 3/4th full with the batter, then place it in the oven for 30 to 35 minutes.

  • 5

    Remove from the oven and leave to cool for 10 minutes before removing the cake from the cake tin. 

  • 6

    Leave to cool completely before slicing the cake through the middle, so you have two heart shaped cakes. Spread the bottom cake with 4 tbsp Biscoff spread and place the other half on top. 

  • 7

    By using a spoon, mix 100 g Biscoff spread with the cream cheese and cream, place in a piping bag with your favourite nozzle attached. Place in the fridge for 30 minutes. 

  • 8

    Pipe a pattern around the sides of the cake (see picture). Melt the remaining 4 tbsp Biscoff Spread in the microwave and add to the middle of the cake to completely cover the top layer. Serve. 

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