Lotus Biscoff Cake Recipe: Have you ever dreamed of a cake that tastes like your favorite cookie, transformed into a creamy, spiced, and utterly irresistible dessert? This Lotus Biscoff Cake is that dream realized. With layers of moist brown sugar cake, a velvety Biscoff cookie butter frosting, and a generous drizzle of that iconic caramelized sauce, this isn’t just a cake—it’s an experience. It’s the show-stopping centerpiece your next celebration has been waiting for.
Required Ingredients to make Lotus Biscoff Cake Recipe
For the Brown Sugar Cake Layers:
- All-Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- Milk
For the Biscoff Frosting:
- Unsalted Butter, slightly softened
- Lotus Biscoff Cookie Butter (smooth)
- Powdered Sugar, sifted
- Cream or Milk
- Vanilla Extract
- Salt
For Assembly & Decoration:
- Lotus Biscoff Cookie Butter, warmed slightly for drizzling
- whole Lotus Biscoff cookies
- Crushed Lotus Biscoff cookies
Step By Step Direction
Step 1. Bake the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together on medium-high speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Start by adding one-third of the dry ingredients and mix. Next, pour in half of the milk and mix. Do this again, then finish by mixing in the last of the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean.
- Wait 10 minutes before taking the cakes out of the pans. Then, place them on a wire rack to finish cooling.
Step 2. Make the Frosting
- In a large bowl, cream the butter on medium speed for a good 2 minutes. You’ll know it’s ready when it’s silky smooth.
- Add the entire jar of Biscoff cookie butter and beat until fully combined and smooth.
- Gradually add the sifted powdered sugar with the mixer on low speed until incorporated. Increase Mixture in High speed and beat for 2 minutes.
- Add the vanilla extract, pinch of salt, and 2 tablespoons of heavy cream. Beat on high for another minute until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream.
Step 3. Assemble the Cake
- Once the cakes are completely cool, level the tops if they have domed.
- Find your serving plate and settle the first cake layer onto it. Next, take your frosting and spread a thick, even layer all the way to the edges. Add the second layer and repeat. Place the final layer on top, bottom-side up for a flat surface.
- Apply a thin layer of frosting over the entire cake to create a “crumb coat.” This will trap any loose crumbs. Refrigerate for 20 minutes.
- Apply the final, thick layer of frosting to the chilled cake, smoothing the sides and top with an offset spatula or bench scraper.
Step 4. Decorate and Serve
- Press the crushed Biscoff cookies onto the sides or bottom of the cake.
- Gently warm the ½ cup of Biscoff cookie butter in the microwave for 15-20 seconds until it’s a pourable consistency. Drizzle this generously over the top of the cake, allowing it to drip down the sides.
- Just before serving, crown the top with whole Biscoff cookies.
Nutrition Facts (per serving)
| Serving Size: | 1 slice (1/12 of cake) | ||
|---|---|---|---|
| Calories | ~780 | ||
| Total Fat | 39g | 50% | |
| Saturated Fat | 22g | 110% | |
| Cholesterol | 125mg | 42% | |
| Sodium | 220mg | 10% | |
| Total Carbohydrate | 102g | 37% | |
| Dietary Fiber | 0.5g | 2% | |
| Total Sugars | 80g | ||
| Protein | 6g | ||
| Vitamin C | 0% | Calcium | 8% |
| Iron | 10% | Potassium | 6% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
This Lotus Biscoff Cake is a true celebration of flavor and texture. The warm, spiced notes of the cookie butter paired with the sweet, creamy frosting and soft cake create a harmony that is simply unforgettable. It’s a guaranteed crowd-pleaser that looks as spectacular as it tastes.
Also Read: Badam Halwa Recipe (Popular North India Dessert)
FAQ’S (Frequently Asked Question)
Can I use crunchy Biscoff spread instead of smooth?
For the frosting, smooth is highly recommended to achieve a silky, pipeable consistency. However, you can absolutely use crunchy in the frosting for texture or for the drizzle on top.
My frosting is too runny. How can I fix it?
If your frosting is too soft, it’s likely because the butter was too warm. Pop the entire bowl of frosting into the refrigerator for 20-30 minutes to firm up, then re-whip it.
Can I make this cake ahead of time?
Absolutely! The baked cake layers can be wrapped tightly in plastic wrap and stored at room temperature for a day or frozen for up to 3 months. The frosted cake can be refrigerated for up to 2 days. Let it sit at room temperature for an hour before serving for the best texture and flavor.
Lotus Biscoff Cake
Ingredients
Method
- Heat oven to 350°F (175°C). Prep your cake pans with grease and parchment paper. In a bowl, mix your flour, baking powder, and salt. Set it aside.
- In a big bowl, beat the soft butter and brown sugar together until it’s light, fluffy, and pale. This is the secret to a great cake texture!
- Beat in the eggs one by one, then the vanilla. Now, gently mix in your flour mixture and milk in a few parts, starting and ending with the flour. Mix just until you can’t see any dry spots—don’t overdo it!
- Pour the batter into your pans and bake for 25-30 minutes. A toothpick should come out clean when they’re done. Let them cool in the pan for 10 minutes, then move them to a rack to cool all the way.
- Beat the butter until it’s smooth. Mix in the whole jar of Biscoff spread until it’s combined. Slowly beat in the powdered sugar. Add the vanilla, salt, and cream, then whip it all until it’s super fluffy.
- Once the cakes are cool, stack them with a thick layer of frosting between each. Give the whole cake a thin “crumb coat” of frosting and chill for 20 minutes. Frost it completely, then press crushed cookies on the sides. Warm the extra Biscoff spread and drizzle it over the top. Finish with whole cookies on top!
Notes
- Room temperature ingredients are non-negotiable for this recipe! They emulsify together properly, creating a smooth, well-risen batter that won’t curdle.
- If you forget to take your eggs and milk out, place the eggs in a bowl of warm water for 10 minutes and microwave the milk in 10-second bursts until it’s no longer cold.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.