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Decadent Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe

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3.9 from 35 reviews

This Biscoff Cake is a luscious, moist dessert featuring layers of cake infused with Biscoff cookie butter, complemented by a creamy and lightly spiced Biscoff buttercream frosting. The cake is adorned with additional cookie butter and crushed Lotus cookies for texture and an added burst of flavor. Perfect for cookie butter enthusiasts, this decadent treat balances sweetness with creamy smoothness for an indulgent experience.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 slices

Ingredients

Biscoff Cake

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), light
  • 3/4 cup granulated sugar (150 grams), caster works
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml), or canola oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cups buttermilk (300 ml), room temperature

Biscoff Buttercream

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat, or substitute with an extra 1/4 cup butter
  • 3/4 cup Biscoff cookie butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 teaspoon vanilla extract
  • 2 1/2 – 3 cups powdered sugar (275-330 grams)
  • 1-2 tablespoons whipping cream or milk

Filling

  • 1/3 cup Biscoff
  • 4-6 crushed Lotus cookies

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until there are no lumps of butter or sugar left and the mixture is smooth.
  4. Add oil and vanilla: Beat the vegetable oil and vanilla extract into the butter mixture until fully incorporated.
  5. Incorporate eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to combine thoroughly.
  6. Combine wet and dry ingredients: Using a wire whisk, add about one-third of the dry ingredients into the wet batter. Then stir in about half of the buttermilk. Repeat by adding another third of dry ingredients, remaining buttermilk, and finally the last third of dry ingredients. Mix gently just until there are no lumps of dry ingredients, avoiding overmixing.
  7. Divide and bake: Evenly distribute the cake batter between the two prepared pans. Bake in the center of the preheated oven for 35-40 minutes. The cakes are done when the edges begin pulling away from the pans and a toothpick inserted into the center comes out clean.
  8. Cool cakes: Let the cakes cool in their pans for at least 15 minutes. Then carefully remove them from the pans, being gentle since the cakes are delicate, and let them cool completely on a wire rack.
  9. Make Biscoff buttercream: In a large bowl, beat the softened butter until soft and creamy. Add cream cheese and Biscoff spread, beating until smooth. Gradually incorporate 2 cups powdered sugar along with vanilla, cinnamon, and salt on low speed, then increase to medium speed until well combined. Add the remaining powdered sugar a little at a time, alternating with tablespoons of whipping cream or milk, until the desired sweetness and consistency are reached.
  10. Prepare Biscoff filling: Place the 1/3 cup Biscoff in a small bowl. Microwave on medium power for 30-45 seconds until warm and stir to soften—should not be hot.
  11. Level cake layers: If the cake layers have domed on top, gently level them by sawing off the domes with a serrated knife for even stacking.
  12. Assemble the cake: Place one cake layer on the serving plate. Spread a thin layer of frosting on top. Fill a piping bag with about 1/3 to 1/2 of the buttercream and pipe a thick border around the edges of the cake layer. Spread the warmed Biscoff in the center, then sprinkle crushed Lotus cookies evenly over the Biscoff.
  13. Stack and chill: Place the second cake layer on top. Apply a thin crumb coat layer of frosting to the sides and refrigerate the cake for about 20 minutes to set the frosting.
  14. Final frosting and decoration: Remove the cake from the fridge and frost the entire cake with the remaining buttercream using swirls for decoration. Optionally, sprinkle more crushed Lotus cookies on top for added texture and visual appeal.

Notes

  • Use cake pans with at least 2-inch high sides to allow proper rising and prevent spillover.
  • Allow ingredients like eggs and buttermilk to come to room temperature to ensure better batter consistency and rise.
  • Be gentle when removing the cakes from pans as the layers are delicate and can easily break.
  • If cream cheese is not available for the frosting, replace with an additional 1/4 cup of butter, but the frosting will be slightly less tangy.
  • If you prefer a sweeter frosting, add up to 3 cups powdered sugar but increase the liquid accordingly for spreadable consistency.
  • For a more intense Biscoff flavor, add extra cookie butter in between the layers or drizzle on top as a finishing touch.
  • Store the cake covered in the fridge for up to 3 days. Bring to room temperature before serving for best texture and flavor.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/decadent-biscoff-cake-with-cookie-butter-frosting-and-lotus-cookie-filling-recipe/