Craving something sweet? Get ready to indulge in the ultimate treat for your taste buds with this decadent Lotus biscoff cake topped with luscious buttercream frosting. With every bite, you'll experience the perfect combination of rich, nutty, and creamy flavors that will leave you wanting more.
This cake has an aromatic sponge and smooth buttercream that pipes perfectly for an irresistible dessert that is ideal for any occasion! Enjoy a slice alongside my easy biscoff milkshakes.
Reasons to Love this Lotus Biscoff Cake
It’s easy to make: I show you easy-to-follow directions below on how to make this biscoff cake a hit. It’s perfect for beginners and pros alike.
Versatile: If you are like me and love an easy sheet cake or a bundt cake requiring less effort, this recipe is for you. You can make it with cake rounds, sheet pans,s or mini bundt pans. It’s up to you.
It’s not overly sweet. The buttercream is sweetened lightly so you can enjoy the taste of the cookie butter.
Simple: Although I made a layer cake, you don’t have to. Simply add a thick spread on top of the cake and serve.
If this is your first time trying cookie butter, let me warn you beforehand, you’ll be addicted! It’s all the good in the world. After this recipe, try my cookie butter coffee ice cream next, and you won’t regret it.
Ingredient Notes
Here is a breakdown of some of the main ingredients you will need for the cookie butter cake:
Cake flour: I prefer cake flour to all-purpose flour for a sponge cake because it yields a lighter cake.
Eggs: this biscoff cake relies on eggs for its structure and rise. Be sure to use room-temperature eggs, so they whip up nicely. The air trapped in the whipped eggs is what yields a light cake.
Sugar: fine granulated sugar is recommended as it dissolves easily. It also helps to create a light, airy texture by adding air to the batter when it is beaten with the eggs.
Butter: butter helps to add volume, moisture, and texture to the biscoff buttercream giving it a rich flavor.
Cookie Butter: the cookie butter not only adds flavor to this cookie butter cake but also adds richness and texture to the buttercream, yielding a silky smooth finish that makes it easily pipeable.
Please see the recipe card below for the full ingredients list & instructions.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F. Spray a 6” round cake pan with baking spray, then line it with parchment paper.
Step 2: Sift cake flour and salt into a medium bowl and set aside. We are doing this to remove any lumps.
Step 3: Heat the cookie butter in a microwave-safe bowl for 30 seconds and set it aside to cool.
Step 4: Whisk the eggs in an electric stand mixer, slowly adding sugar until it becomes pale yellow and thick.
Step 5: Mix the sifted flour into the egg mixture in 3 parts using a spatula. To fold in, use a spatula and cut through the center of the pan, then fold in by lifting the spatula from the bottom, scraping the sides, and then over the top.
Step 6: Add the cooled cookie butter and fold until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes.
Step 7: Cool the cake on a wire rack for 10 minutes, then cool completely before slicing and frosting.
For the Buttercream
Step 8: Cream butter and cookie spread in a stand mixer until light and fluffy.
Step 9: Add powdered sugar gradually, mixing well after each addition. Add milk or cream gradually until desired consistency is reached, then add a pinch of salt and mix well.
Step 10: Level and cut the cake into 2 equal parts.
Step 11: Spread buttercream on the first cake layer and top with the second layer (crumb side down).
Step 12: Frost the outside of the cake, then layer the biscoff cookies neatly and tightly around it.
Step 13:Place a desired tip on the piping bag, then add the buttercream.
Step 14: Pipe beautiful flower swirls on top and sprinkle with biscoff crumbles.
ExpertsTips
- Heat the cookie butter spread in the microwave for 30 seconds to make the buttercream super smooth. This will yield a more liquid consistency that will mix well with the rest of the biscoff buttercream frosting.
- Bake the cake immediately after folding it in the flour. Don’t let it sit out for long.
- A stand mixer will take less time to beat the egg whites than a hand mixer.
- Do not overmix the batter, which might cause the cake to deflate. Fold by scraping the sides, then lift the center, and fold in.
- Don’t open the oven door in the first 20 minutes of baking. This will cause the cake to sink.
- The frosting pipes so beautifully using the exact measurements on the recipe card. However, if you want your frosting a little sturdier, add about ¾ - 1 cup more powdered sugar.
- If the buttercream frosting begins to bubble, use a rubber spatula and stir it.
- Use a spatula to make lovely swirls around the cake, taking it from basic to perfection. If you do this, there will be no need for the biscoff edges.
- Sprinkle biscoff crumbs to make a circle around the edge of the cake to give it a nice appeal.
- If you like more biscoff flavors, add cookie chunks in the frosting layers. You can also crumble the cookie-like flour and combine it with dry ingredients.
How to Store
If you can get your hands off them, here is how to store the biscoff cake:
- Sponge cakes are delicate and can dry out quickly, so it's best to store them in the refrigerator, preferably covered.
- If you're storing the cake for longer than a day or two, you can wrap it tightly in plastic or aluminum foil and store it in an airtight container. This will help to keep the cake moist and prevent it from absorbing any odors from the fridge.
- Before serving the cake, let it come to room temperature for 30 minutes to an hour. This will help to soften the frosting and make it easier to slice and serve.
- Wrap individual slices in a cling film and place them into a ziplock freezer bag. It will keep for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Recipe FAQS
Yes! Follow these steps to store it properly:
Once you have made the cookie buttercream, transfer it to an airtight container.
Cover the top of the frosting with plastic wrap to prevent it from forming a crust, and seal the container tightly.
Label the container with the date and contents, then store it in the refrigerator for up to a week or in the freezer for up to a month.
When you are ready to use the frosting, remove it from the refrigerator or freezer and let it come to room temperature.
Give it a quick stir or re-whip it in the mixer to make it fluffy again, adding more milk or powdered sugar if needed to get the right consistency.
Top tip: If you freeze the frosting, you may need to take a long time to thaw it in the refrigerator before using it. Also, keep in mind that the texture and flavor of the frosting may change slightly after being stored, so it's a good idea to taste and adjust it as needed before using it to frost your cake.
Yes, you can customize Lotus Biscoff cake with other flavors. Some popular additions include chocolate chips, cocoa powder, or coffee. You can also use different types of frosting, such as vanilla or cream cheese frosting, to complement the Lotus Biscoff flavor.
Yes. Use two 6-inch pans, and distribute the batter evenly before baking. Adjust baking time as it will take less time to bake.
Use two 8” baking pans, and adjust the baking time. Mind you, the cake won’t rise, so you might not get the same height as I did for this recipe.
Lotus Biscoff cake is a cake made with Lotus Biscoff cookies or spread. It has a delicious caramelized flavor and a soft texture that pairs well with many other flavors.
Love sweet treats? Here are other related dessert recipes to try:
I hope you’ll give this biscoff cake a try. Share a bite with us on social media if you make this cocktail using the hashtag worldlytreat(#worldlytreat). We’d love to join the soirée. Don’t forget to pin it for later.
PEACE & LOVE
Maureen
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
📖 Recipe
Lotus Biscoff Cake with Buttercream
Equipment
- 6” cake pan
- stand mixer (or hand mixer)
- Piping bag and tips (if using)
Ingredients
- 1 cup cake flour sifted
- ¼ teaspoon Salt
- ½ teaspoon baking soda
- 4 large eggs at room temperature.
- ½ cup fine white granulated sugar
- 2 tablespoons Lotus Biscoff spread (or any brand)
For the Buttercream Frosting
- 1 cup butter, softened (2 sticks)
- ½ cup Lotus Biscoff spread, room temperature (or any brand)
- 3 ½ cups confectioner’s sugar start with 2 cups
- 3 tablespoons heavy cream (or whole milk)
- 1 teaspoon vanilla extract optional
- Pinch of salt
To Decorate
- 14 whole biscoff cookies
- Biscoff crumbles
Instructions
For the Cake
- Preheat oven to 350°F.
- Spray the sides and bottom of a 6” round cake pan with baking spray, then line the pan with parchment paper for easy release.
- Sift the cake flour and salt into a medium bowl using a fine sieve. Set aside1 cup cake flour, ¼ teaspoon Salt, ½ teaspoon baking soda
- Place the cookie butter in a microwave-safe bowl and heat for 30 seconds (power level 1) until it’s slightly melted, remove and stir. Set it aside to cool slightly.2 tablespoons Lotus Biscoff spread
- Place the eggs in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk the eggs on high speed for about a minute, then slowly add in the sugar, ½ cup at a time. Keep beating the eggs for 9 minutes until it’s pale yellow, thick, and light ( it should stick on the back of a spoon when inverted- (see the picture in the post)4 large eggs at room temperature., ½ cup fine white granulated sugar
- Begin to Fold the sifted flour into the egg mixture in 3 parts using a spatula. Add the first part, then fold it in until it’s just combined. Add the second part, fold in, then the third part, scrape the sides using the spatula and fold in until no streaks are left in the batter.
- Add in the cooled cookie butter. Fold it in until it’s just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake has baked, let it cool on a wire rack in the pans for about 10 minutes, then set it over a cooling rack to cool completely before slicing and frosting.
- While the cake is baking, make the buttercream.
- Tip: To moisten the cake, sprinkle it with simple syrup before wrapping it.
For the Biscoff Buttercream Frosting
- In a large bowl or in the bowl of a stand mixer fitted with a whisk attachment, cream the butter and cookie butter spread on medium-high speed until it becomes light and fluffy.1 cup butter, softened, ½ cup Lotus Biscoff spread, room temperature
- Reduce the speed to medium-low, add the powdered sugar a cup at a time, and mix well after each addition.3 ½ cups confectioner’s sugar
- Add the vanilla extract, milk or heavy cream, a tablespoon at a time, until you reach the preferred consistency.3 tablespoons heavy cream, 1 teaspoon vanilla extract
- Add a pinch of salt and mix well. Remove from hook.Pinch of salt
Assemble the cake
- Use a large serrated knife to remove the domes from the top of the cake (There shouldn't be much) so it’s leveled. Then Measure and cut the cake into 2 equal parts.
- Place the first cake on a serving plate, then evenly spread about ½ a cup of buttercream evenly on top of the cake using an offset spatula.
- Top the cake with the other layer (crumb side down) and frost the outside of the cake. If decorating with the cookies, don’t make the frost too thick.
- Stick the biscoff cookies to the sides of the cake, ensuring there are no spaces in between.14 whole biscoff cookies
- Fit your desired piping tip on the piping bag and cut off the tip.
- Place a piping bag over a tall bag, then fold the top over the glass. Fill the bag three-fourths way up, then seal the ends by twisting it or using a twist tie.
- Make nice flower swirls as desired. Sprinkle with biscoff crumbles and slice.Biscoff crumbles
Notes
- Beating enough air into the eggs is crucial. Doing this will aid the cake to be taller than flat.
- Heat the cookie butter spread in the microwave for 30 seconds to make the buttercream super smooth. This will yield a more spreadable consistency that will mix well with the rest of the biscoff buttercream frosting.
- Bake the cake immediately after folding it in the flour. Don’t let it sit out for long.
- Be careful not to overmix the batter; this might cause the cake to deflate. Fold by scraping the sides, then lift the center, and fold in.
- Don’t open the oven door in the first 20 minutes of baking. This will cause the cake to sink.
- The frosting pipes so beautifully using the exact measurements on the recipe card. However, if you want your frosting a little sturdier, add about ¾ - 1 cup more powdered sugar.
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