All the sweet treats you love, all in one jar - how delicious does that sound? Layer up our Biscoff &amp; Caramac cake jar with vanilla sponge, dollops of Biscoff spread, and chunks of Caramac chocolate for good measure. Whether you're cosying up with your family and fancy the ultimate movie treat, or want to put a smile on someone's face with a jar full of biscoffy, caramelly goodness - you're in the right place...

Easy

Top view of Biscoff & Caramac Cake Jar topped with drizzles of Biscoff, pieces of Caramac and a spoon inside

Biscoff & Caramac Cake Jar with biscoff dripping down the side of the jar, next to a Lotus biscuit and Caramac chocolate on the top

Close up of the top of a Biscoff & Caramac Cake Jar with Caramac pieces and drizzles of Biscoff spread

Close up of Biscoff & Caramac Cake Jar, with a bottle of Nielsen-Massey Vanilla Extract in the background

Close up of Biscoff & Caramac Cake Jar with a bottle of Nielsen-Massey Vanilla Extract in the background

Butter

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Allinson's

Arguably one of the most important ingredients when baking. The humble Self Raising Flour.
We love Allinson’s because it is expertly milled from British wheat. This type of flour is great for all bakes from 3 tiered cakes to a tray full of freshly baked cookies, producing light and airy texture every time.

Allinson's Self Raising Flour

Baking Powder

Eggs

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

For the cake

Biscoff spread

Handful of Lotus Biscuits

Caramac Bar

Double cream

Silver Spoon

Are you even baking if your kitchen isn’t covered in icing sugar? A staple ingredient for all baking when whipping up deliciousness.
We love Silver Spoon Icing Sugar as it is the only sugar homegrown in the East of England using sugar beets.
This fine, refined white icing sugar, helps blend the fluffiest of buttercream icing to top your cupcakes and fill your Victoria Sponges.&nbsp;
It is so versatile that with this tiniest touch of water it can transform into to smooth velvety icing to flood ice your biscuits or drizzle over your cakes. With its crisp white finish, it is the perfect blank canvas to colour, flavour and personalise to suit your individual baking style.

Silver Spoon Icing Sugar

For the filling

All the sweet treats you love, all in one jar - how delicious does that sound? Layer up our Biscoff &amp; Caramac cake jar with vanilla sponge, dollops of Bisc…

Biscoff Caramac Cake Jar Recipe

Preheat oven to 190ºc/170ºc fan/Gas 5. Grease and line 2 square 20cm/8 inch tins.&nbsp;

In a bowl, combine the ingredients for the cake. Pour this into the cake tin and bake for 25 minutes or until a cake tester comes out clean.

When the cake is&nbsp;cooked allow it&nbsp;to cool completely on a wire rack.

Whilst the cake is cooling, whip the double cream with icing sugar until forms stiff peaks.&nbsp;

Melt some Biscoff spread and drizzle onto the sides of the jar. Keep in the freezer for 5 minutes to set.

When you are ready to make the cake jars, cut circles from your cooled cakes with the cutter and then divide into quarters. They will easily fit through the neck of the jar to be reassembled within.

Build your cake by starting with a cake slice, then whipped cream, chunks of Biscoff biscuits and chunks of caramac. Repeat until the top, then decorated with more cream, biscuits and one big piece of caramac.

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Bread & Dough

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Confectionery

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Cookies & Biscuits

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Cupcakes & Muffins

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Desserts

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Ice Cream & Lollies

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Jams & Spreads

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Pancakes, Crepes & Waffles

Pastries, Pies & Tarts

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Scones & Shortcakes

Sweet Sauces

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Recipes

Tips & Tricks

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Nielsen Massey Vanilla Extract being added to Vanilla Extract Cupcakes mixture

Nielsen-Massey

Our Brands

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Nut Free

Vegetarian

Vanilla Cupcake in a Jar, next to a bottle of Neilsen-Massey vanilla extract and a bowl of sprinkles

Biscoff & Caramac Cake Jar

About the Cake Jar

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Ingredients

For the cake

For the filling

Utensils

1 Baker Ratings

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