If you like Lotus Biscoff then you're going to LOVE this Biscoff ripple cake! It's a super easy, no-bake dessert that's suitable for any occasion. With just a handful of ingredients and a bit of patience, you can create a crowd-pleasing, showstopping dessert with minimal effort.
If you've been looking for a no-bake Biscoff dessert to try this festive season, you HAVE to try this Biscoff ripple cake! It's super easy to make with just a few simple ingredients and it's sure to impress your friends and family. I can't wait for you to try it!
What is a ripple cake?
A ripple cake is an Australian dessert, a no-bake cake that's traditionally made with Arnott's Chocolate Ripple Biscuits and whipped cream. I personally had never tried it before but I saw this one online and it looked so good I had to give it a go! But instead of using the classic Chocolate Ripple Biscuits which aren't widely available in the UK, I decided to make a Biscoff version instead. Because can you think of a better dessert than a no-bake Biscoff cake?!
Ripple cakes are a bit similar to American icebox cakes but although both are made with cream and biscuits/cookies, there is a slight difference between the two. Ripple cakes are specifically made with Chocolate Ripple Biscuits, hence the name, and are typically assembled in a log shape. Icebox cakes, on the other hand, can be made with a variety of cookies and come in a range of flavours, shapes, and sizes.
Since my version is log-shaped but made without Ripple biscuits, I'm not sure if it'd be a Biscoff icebox cake or a Biscoff ripple cake but I guess it could classed as be both. Either way, it tastes delicious!
Ingredient Notes
- Smooth Biscoff spread: This helps to give the whipped cream that delicious caramelised biscuit flavour. I recommend using the smooth version for the best texture. If you can't find Biscoff spread, any kind of cookie butter/caramelised cookie spread will work.
- Icing sugar: Also known as powdered sugar. This adds a little extra sweetness and helps to stabilise the cream.
- Double cream: Or whipping cream, to give this cake its mousse-like texture. Make sure it's well-chilled before you begin, which will help it whip up quickly.
- Biscoff biscuits: These form the structure of our 'cake'. They'll soften as they absorb moisture from the cream, creating a sponge-like texture. I used the classic rectangular Biscoff biscuits but feel free to use any variation that you like.
Equipment
You'll need just a few kitchen tools to make this Biscoff icebox cake...
- Mixing bowl: A large one, to make your creamy mixture in.
- Electric whisk: Or a stand mixer, whichever you prefer. In a pinch, you could use a manual whisk, but be prepared for an arm workout because it'll take a very long time!
- Cake stand or serving dish: For assembling and serving the cake. Anything that's at least 8 inches will work fine- you can even use a baking tray if you like. If you want to make it an American-style icebox cake, use a lined tin to layer the ingredients instead.
- Spatula: A small one, to spread the cream on top of the biscuits. You can also use a butter knife.
How to make Biscoff ripple cake
Step 1: Before you begin, have a cake stand or serving dish to hand and measure out 500ml (2 cups) of double/whipping cream.
Step 2: Add 150g of smooth Biscoff spread to a bowl then whisk in a few tablespoons of cream. Once that's smooth, add a little more cream. Keep whisking until all of the cream is used up and the mixture is thick, holding firm peaks.
Step 3: Add 60g (½ cup) of powdered sugar to the cream and gently whisk or fold it in. Be careful not to knock too much air out of the cream.
Step 4: Spread a bit of the cream onto your serving dish/cake stand, ready for the biscuits.
Step 5: Divide 50 Biscoff biscuits into 10 batches of 5. Use the cream to stick each batch of 5 together then place them in pairs in a log shape as pictured below. I made mine 10 biscuits wide and 5 biscuits long.
Step 6: Use the rest of the cream to cover the biscuits, smoothing the edges as much as you can.
Step 7: Pop the log in the fridge for at least 6 hours. This will allow enough time for the biscuits to soften, creating that cake-like texture.
Step 8: When you're ready to serve your Biscoff icebox cake, decorate with gold and brown sprinkles, melted Biscoff spread and more Biscoff biscuits. Then just cut it into slices and enjoy!
Icebox cake tips
- You can make this cake in a lined baking tray, alternating layers of biscuits and cream, rather than shaping it into a log.
- Let the Biscoff spread come to room temperature before you begin, to make it easier to whisk in with the cream.
- Don't rush the refrigeration process! The biscuits need at least 6 hours to absorb the cream and become cakey.
- Any type of Biscoff biscuit will work. You can even shape the circular ones into a wreath for a festive gathering!
FAQs
If stored covered in an airtight container in the fridge, this will keep well for up to 3 days. I personally think it tastes its best the day after preparing it.
I don't recommend freezing this cake as the biscuits will become soggy after defrosting.
Yes, Biscoff biscuits and spread are already vegan so all you'd need to do is switch out the dairy cream for a vegan whipping cream. For those in the USA, you may also need to use organic powdered sugar as it can sometimes be processed using bone char. And of course, keep an eye out for non-vegan ingredients in any sprinkles that you use.
Biscoff icebox cake should serve about 8-10 people, depending on how thick you want your slices to be.
More Biscoff recipes:
I hope you like this Biscoff ripple cake recipe! Let me know if you try it at home and leave a rating to let me know what you think. Enjoy!
Biscoff Ripple Cake
Ingredients
- 150 g Smooth Biscoff spread (⅔ cup)
- 500 ml Whipping cream (2 cups) I used double cream
- 60 g Powdered sugar (½ cup)
- 400 g Biscoff biscuits (50 biscuits, divided into 10 batches of 5)
Decoration (optional)
- 2 Tablespoons Smooth Biscoff spread (melted in the microwave for 10-20 seconds)
- Gold and brown sprinkles
- Biscoff biscuits
Instructions
- Prepare a cake stand or serving dish that's at least 8 inches long, ready for your cake to go on.
- Add the Biscoff spread to a large bowl then use an electric whisk to whisk in a few tablespoons of the cream. Once that's smooth, add a little more cream. Keep whisking in the cream until it's all used up and the mixture is firm, holding stiff peaks.
- Gently fold in the powdered sugar.
- Spread some of the cream mixture in a vertical line along your serving dish.
- Stick your first batch of 5 biscuits together using the cream then place them upright onto your serving dish. Repeat for the next 9 batches, placing them in a log shape as you go. I made mine 10 biscuits wide and 5 biscuits long.
- Use the remaining cream to cover the whole log then place it into the fridge for 6 hours. This will allow the biscuits to soften.
- When you're ready to serve your cake, remove it from the fridge and decorate it with melted Biscoff spread, biscuits and sprinkles. Then just cut it into slices and enjoy!
Video
Notes
- Store covered in the fridge for up to 3 days.
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