If you have a soft spot for all things cookie butter, then this Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe is about to become your new obsession. Imagine moist, tender layers infused with the unmistakable caramelized spice of Biscoff, wrapped in a luxuriously creamy Biscoff buttercream, and filled with a delightful crunch from crushed Lotus cookies. This cake isn’t just a treat; it’s a show-stopper perfect for celebrations or simply an indulgent weekend dessert that will have everyone asking for seconds. Let me walk you through making this irresistible delight that beautifully balances rich, cozy flavors with a melt-in-your-mouth texture.

Ingredients You’ll Need

A clear round glass bowl on a white marbled surface holds four separate ingredients in four sections. The top left section contains a light brown, crumbly pile of brown sugar with a coarse texture. The bottom left section has several small, pale yellow sticks of butter. The top right section features a smooth dollop of light brown peanut butter with some swirled texture on top. The bottom right section shows a mound of fine, white granulated sugar with a soft texture. The photo is taken with an iphone --ar 4:5 --v 7

The magic of this Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe lies in its simple but purposeful ingredients. Each component plays a vital role in creating that signature moistness, warm spice, and creamy frosting that brings the entire cake together.

All-purpose flour (2 1/2 cups): Provides the perfect structure for a tender, fluffy cake.
Baking powder (1 1/2 teaspoons): Ensures the cake rises beautifully and has a light crumb.
Baking soda (1/2 teaspoon): Works with acidity to give the cake lift and softness.
Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
Unsalted butter (1/2 cup, softened): Adds richness and moisture to the cake layers.
Brown sugar (1/2 cup, light): Brings a deep, caramel-like sweetness that complements the Biscoff perfectly.
Granulated sugar (3/4 cup): Sweetens the batter without overpowering the delicate spices.
Biscoff spread (2/3 cup): The star ingredient that infuses the cake with that irresistible cookie butter flavor.
Vegetable oil (1/2 cup): Keeps the cake extra moist and tender.
Vanilla extract (2 teaspoons): Enhances and deepens all the warm notes.
Eggs (3 large): Gives structure and richness while tying all the flavors together.
Buttermilk (1 1/4 cups): Adds moisture and a subtle tang to balance sweetness.
Unsalted butter for frosting (1 cup, softened): Makes the frosting silky and creamy.
Cream cheese (2 ounces, full-fat): Adds smooth texture and a slight tang to the frosting.
Biscoff cookie butter (3/4 cup): Boosts that iconic cookie butter flavor in the frosting.
Cinnamon (1/2 teaspoon): Adds warmth and spice that complements the Biscoff beautifully.
Salt (1/4 teaspoon, optional if unsalted butter): Balances the frosting and highlights flavors.
Vanilla extract (1 teaspoon): Rounds out the frosting’s flavor profile.
Powdered sugar (2 1/2 to 3 cups): Sweetens and thickens the frosting to just the right consistency.
Whipping cream or milk (1 to 2 tablespoons): Helps achieve the perfect frosting texture.
Biscoff spread for filling (1/3 cup): Warmed and spread between layers for an extra burst of flavor.
Crushed Lotus cookies (4-6 cookies): Adds delightful crunch and texture contrast inside the cake.

How to Make Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F (180°C) and lining two 8-inch round cake pans with parchment paper. Greasing the sides well will make removal a breeze. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture sets the stage for your tender crumb.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and lump-free. This step is where the rich cookie butter aroma starts to fill your kitchen and promises a deeply flavorful cake.

Step 3: Add Liquids and Eggs

Beat in the vegetable oil and vanilla extract to keep the batter moist and fragrant. Then, add the eggs one at a time, ensuring each is fully mixed before adding the next. This technique helps maintain the batter’s lightness and structure.

Step 4: Combine Dry Ingredients and Buttermilk

Using a whisk, alternate folding in the dry ingredients and buttermilk in thirds, starting and finishing with the dry mix. Be gentle to avoid overmixing—stop as soon as you see no lumps! This method guarantees a beautifully smooth batter that bakes up tender.

Step 5: Bake Your Cake Layers

Divide the batter evenly between your lined pans. Bake on the middle rack for 35 to 40 minutes. You’ll know they’re done when the edges pull away slightly and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before carefully removing them onto a wire rack to cool completely.

Step 6: Make the Biscoff Buttercream Frosting

Beat the softened butter until fluffy, then add cream cheese and Biscoff cookie butter until velvety smooth. Gradually add powdered sugar in batches, along with vanilla, cinnamon, and salt. Alternate with small amounts of whipping cream or milk until the frosting is sweet and creamy but still firm enough to pipe or spread.

Step 7: Assemble Your Cake

Warm the Biscoff spread in the microwave for about 30 to 45 seconds until spreadable but not hot; set aside. If your cake layers have dome tops, level them with a serrated knife for an even stack. Place the first cake layer on your serving plate, spread a thin layer of frosting on top, pipe or spread a thick band of frosting around the edges, then spread the warmed Biscoff in the center and sprinkle crushed Lotus cookies on top. Add the second cake layer and repeat the frosting thin layer on the sides, chilling briefly to set. Finally, frost the entire cake with generous swirls of buttercream and garnish with extra crushed cookies if you desire.

How to Serve Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe

A tall round cake with two or three layers is covered in light brown, thick, smooth frosting that has soft swirled ridges all around the sides. The cake sits on a white plate which is set on a white marbled surface. On top of the cake, there are small chunks of crumbly, darker brown pieces scattered evenly near the edges. The background is a white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of cinnamon or lightly crushed Biscoff cookies adds a finishing touch and extra texture. You could also sprinkle a few whole Lotus cookies around the plate for a charming presentation that invites everyone to dig in.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a cozy touch, serve alongside a hot cup of chai tea or coffee, which brings out the warm spices of the Biscoff perfectly.

Creative Ways to Present

Try serving this cake as a layered mini-cake for individual servings or transform it into cupcakes with a swirl of cookie butter frosting on top for a party-ready treat. You can even make a trifle by layering chunks of the cake with frosting and crushed cookies in a glass dish.

Make Ahead and Storage

Storing Leftovers

Your Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe keeps beautifully in an airtight container in the refrigerator for up to five days. Bringing it to room temperature before serving enhances the flavor and texture of the frosting.

Freezing

You can freeze the cake layers separately, wrapped tightly in plastic wrap and foil, for up to three months. Once thawed completely, frost and assemble as usual. Alternatively, freeze the assembled and frosted cake for up to one month—just be sure to wrap it well to prevent freezer burn.

Reheating

Because this is a buttercream-based cake, it’s best enjoyed without reheating. If desired, letting the cake sit at room temperature for about 30 minutes after refrigeration will bring it back to an ideal soft texture perfect for indulging.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

It’s best to use smooth Biscoff spread for both the cake batter and frosting to ensure even texture and a creamy finish. Crunchy versions might disrupt the smoothness, but you could add crunch through the crushed Lotus cookie filling instead.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using. This will give you a similar tang and acidity that helps tenderize the cake.

How do I keep the frosting from being too sweet?

This recipe balances sweetness with cream cheese and butter, plus a pinch of salt and cinnamon for complexity. Adjust the powdered sugar to your taste, adding it gradually until you hit your preferred sweetness and texture.

Can I make this cake vegan?

With some substitutions like plant-based butter, vegan cream cheese, flax eggs, and non-dairy milk, you could adapt the recipe. However, the unique flavor and texture from traditional ingredients might be different, so some experimentation may be needed.

Is it necessary to chill the cake before frosting the final layer?

Yes, chilling sets the thin crumb coat, making it easier to apply a smooth, neat final coat of frosting. It helps the cake hold its shape and prevents crumbs from mixing into the outer layer of icing.

Final Thoughts

This Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe is a true labor of love with every bite promising soulful comfort and a sophisticated flavor profile. Whether you are celebrating a special moment or simply want to brighten an ordinary day, this cake delivers pure joy and cookie butter bliss. You’re going to love how easy and rewarding it is to make, so don’t wait to try it yourself and charm everyone with this stunning dessert!