Lotus Biscoff Cake with Buttercream

lotus biscoff cake with biscoff buttercream on a white plate.

5 from 33 votes

Lotus Biscoff Cake with Buttercream

This lotus biscoff cake has an aromatic sponge and a silky smooth biscoff buttercream that pipes easily for the perfect birthday cake or cupcakes. Sponge cake is the easiest cake to make, and you can hardly go wrong if you follow the step-by-step instructions and tips below.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: (one 6" layered cake)

Calories: 594kcal

Author: Maureen Celestine

Equipment

6” cake pan
Offset spatula
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 aside
1 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

Check out the Step-by-step photos, Tips, and FAQs for this recipe in the blog post, which may answer any questions you may have.

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.

Nutrition