Lotus Biscoff Cake

Sanjeev Vekariya

A decadent layered cake featuring spiced brown sugar cake, velvety Biscoff cookie butter frosting, and a signature caramelized cookie crunch. Pure indulgence.

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Prep Time 30

Cook Time 30

Cool Time 2

Total Time 3 30

Servings: 12 Servings

Course: Dessert

Cuisine: Italian

Calories: 780

Ingredients Method Notes

Ingredients

For the Brown Sugar Cake Layers

2 ½ cups 315g all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup 170g unsalted butter, room temperature
1 ½ cups 300g packed light brown sugar
3 large eggs room temperature
1 ½ tsp vanilla extract
1 ¼ cups 300ml whole milk, room temperature

For the Biscoff Frosting

1 ½ cups 340g unsalted butter, slightly softened
1 cup approx. 250g Lotus Biscoff Cookie Butter (smooth)
4 cups 480g powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

For Assembly & Decoration

½ cup Lotus Biscoff Cookie Butter warmed slightly for drizzling
12 whole Lotus Biscoff cookies
½ cup crushed Lotus Biscoff cookies

Method

Step 1: Prep & Mix Dry Stuff

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.

Step 2: Cream Butter & Sugar

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!

Step 3: Combine Wet & Dry

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!

Step 4: Bake & Cool

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.

Step 5: Whip the Frosting

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.

Step 6: Build Your Masterpiece

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.