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Top view of Biscoff & Caramac Cake Jar topped with drizzles of Biscoff, pieces of Caramac and a spoon inside
50Total Time
25Prep Time
25Bake Time

Biscoff & Caramac Cake Jar

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1 Reviews

About the Cake Jar

All the sweet treats you love, all in one jar - how delicious does that sound? Layer up our Biscoff & 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...

50Total Time
25Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 2:

    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.

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

    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.

  7. Step 7:

    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.


  • For the cake

    • 150g Butter
    • 150g Billington's Unrefined Golden Caster Sugar
    • 135g Allinson's Self Raising Flour
    • 1 tsp Baking Powder
    • 3 Eggs
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the filling

    •  Biscoff spread
    •  Handful of Lotus Biscuits
    • 2 Caramac Bar
    • 120ml Double cream
    • 15g Silver Spoon Icing Sugar


  • Glass jars
  • 2 x 20cm sandwich tins
  • Cookie cutter
  • Whisk or electric whisk

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