Make this coffee and cream fridge cake, then check out our coffee cake, espresso martini cheesecake, chocolate biscuit cake, walnut cake and Vietnamese coffee loaf cake.


  • for the tin vegetable or sunflower oil
  • 750ml double cream, chilled
  • 100ml kahlua
  • 2 tsp instant espresso powder, plus extra to decorate
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 3 x 250g packs Lotus Biscoff
  • to decorate chocolate-covered coffee beans


  • STEP 1

    Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.

  • STEP 2

    Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.

  • STEP 3

    To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.

  • STEP 4

    Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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