Dive into this luscious, three-layer Lotus Biscoff cake! A heavenly, cinnamon-spiced cookie butter flavor that's totally irresistible!
I really love making layer cakes, especially for special occasions!
This Biscoff cookie cake is totally mind-blowing! There are 3 layers of vanilla cake infused with Biscoff cookies which are then topped and filled with a delicious smooth cookie butter buttercream and cookie butter spread!
If you're a Biscoff lover, you will absolutely love this cookie butter cake! It will have everyone begging for seconds.
Love Biscoff and cookie butter? Try my Lotus Biscoff Cookies, my easy 3 Ingredient Biscoff Cake, and my Biscoff Blondies.
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What is Lotus Biscoff?
Lotus Biscoff is a brand of caramelized cookies from Belgium. Biscoff cookies have a unique flavor! They're buttery, slightly spiced and have delicious, sweet caramel notes. They are amazing with coffee, too!
What is Lotus Biscoff cake made of?
This lotus cake recipe has 3 layers of vanilla and biscoff cake. Each cake layer is frosted with delicious Biscoff buttercream frosting and then drizzled with melted Biscoff cookie butter. It's then topped with more buttercream and has a gorgeous cookie butter drip!
Why You'll Love This Biscoff Drip Cake
- Irresistible flavor: Biscoff cookies are known for their unique caramelized flavor, and this cake encompasses that flavor perfectly. The layers are moist and tender, and the cookie butter frosting is rich and creamy. The combination of flavors is simply irresistible.
- Delightful texture: The cake layers are really soft and moist, while the Biscoff buttercream is velvety smooth. The crunchy bits of Biscoff cookies in the cake add a nice texture contrast.
- Easy to make: Even though this cake looks complicated, it's actually surprisingly simple to make, even for novice bakers. The batter whips up in no time and the frosting is made with just a few simple ingredients.
- Perfect for any occasion: This cake is perfect for birthday parties, dinner parties, or any social gathering.
- A show-stopping dessert: This cake not only tastes delicious, but also looks amazing. I could also become a Lotus Biscoff Birthday Cake! It will definitely be the star of any dessert table.
What Does This Lotus Biscoff Cake Taste Like?
The Biscoff layer cake is rich and buttery with warm, cinnamon-spiced flavors. The Biscoff cookie crumbs in the cake add a little texture and more Biscoff flavor. The buttercream is enriched with Biscoff spread and pairs so well with the cake. The Biscoff drip on top of the cake creates an indulgent, rich, flavor that enhances the the cake, making it even more irresistible.
Ingredients for Lotus Biscoff Cake & Buttercream Frosting
- Flour & Baking Powder - I use all purpose flour.
- Salt - Salt enhances the cake.
- Room temperature butter - I use unsalted butter.
- Sugar - You'll need granulated sugar for the cake & powdered sugar for the buttercream frosting.
- Vegetable Oil - Together with the milk, it really helps make the cake moist.
- Eggs - You'll need 4 eggs, at room temperature.
- Milk - I use milk for both the cake and the buttercream. You could also use heavy cream for the buttercream frosting, instead.
- Vanilla Extract - It really goes well with the Biscoff flavor.
- Lotus Biscoff Cookies - They give the characteristic flavor of the cake.
- Biscoff Cookie Butter - I use smooth Lotus Biscoff spread, but for more texture, you can use the crunchy kind.
See the recipe card at the end of the post for quantities.
Equipment You'll Need
Large mixing bowls
Hand mixer or Stand mixer
Parchment paper
Three 8 inch (20cm) round cake pans
Spatula and Offset Spatula
Whisk
Piping bag & tips
How to Make Biscoff Cake
First make the Lotus cake layers.
Crush the cookies either by hand or in a food processor.
Whisk all the flour, baking powder, crushed cookies and salt together.
Beat the butter to soften it, then add all of the sugar and mix until combined.
Add the eggs, vanilla, and oil and beat until combined.
Alternately add the flour mixture and the milk and mix until just combined.
Pour the batter evenly into the prepared cake pans.
Bake the cakes and let them cool.
Now, make the Biscoff buttercream frosting.
Beat the butter until it's soft and creamy.
Add the Biscoff spread and mix until combined.
Gradually add the powdered sugar and mix.
Add the vanilla and the milk or cream, one tablespoon at a time and beat until you reach your desired consistency.
Now, it's time to assemble and decorate the cake.
Add an even layer of buttercream. Then pipe a border around the edge.
Fill the inside with melted Biscoff spread.
Repeat the process with a second cake layer.
Place the final cake layer on top. Add a very thin layer of buttercream all over. Place the cake in the refrigerator for 30 minutes to make the frosting firm.
Frost the cake. Use a spoon to add the melted Biscoff spread to create drips around the edge.
Then decorate the cake as desired with more buttercream and Biscoff cookies!
Make-ahead Options
I often bake the cake layers ahead of time, 1-2 days before assembling the cake. Just let the cakes cool, wrap them tightly in plastic wrap, and stored in the refrigerator. This also makes them easier to level the tops.
The buttercream can also be made ahead of time and stored in the refrigerator for up to about 2 days. Allow it to come to room temperature and beat it for a few seconds until it's light, fluffy, and spreadable.
Substitutions
I've never made this Biscoff cake recipe with substitutions, but if you have, I would love to hear from you in the comments below!
Storage Tips & Freezing Instructions
- The assembled cake can be stored in the refrigerator for up to about 3 days. Just make sure it's well-covered so it doesn't dry out.
- This cake also freezes very well. I like wrapping individual slices tightly in plastic wrap and then place them in freezer bags. Freeze for up to about 2 months. Thaw overnight in the refrigerator before serving.
Variations
- For a more caramel flavor, you can use dark or light brown sugar instead of granulated sugar.
- For a spicier cake, add a pinch of ground cinnamon to the cake batter or the buttercream frosting.
- You can serve or even decorate the cake with some Biscoff Butter Cookies or Biscoff truffles!
Tips for Success
- Weigh all the ingredients before beginning. Using a digital scale will result in consistent results. Make sure the butter and sugar are at room temperature before beating them together. Otherwise, they will be difficult to beat.
- Do not overmix the cake batter. Overmixing can make the cake dense and tough.
- Let the cakes cool completely before frosting them. Putting them in the fridge overnight is even better. This will make it easier to level then and frost the cake.
Frequently Asked Questions
To ensure your Biscoff cake layers are extra moist and fluffy, make sure you use room temperature ingredients before you begin. Also, you need to thoroughly cream the butter and sugar together in order to incorporate air into the batter. Finally, don't overmix the batter because this could make the cakes dense and tough.
Yes, however keep in mind that the flavor and texture may not be the same as Lotus Biscoff.
To achieve a smooth and creamy frosting, start by creaming the butter first. Cutting it into cubes really helps soften it. Also, make sure you sift the powdered sugar before you begin. After adding it with the butter and Biscoff, blend them together until they're light and fluffy. Then, gradually add milk or cream, a tablespoon at a time, until you reach the desired consistency. Overmixing can also make the frosting runny, so just mix it until it's smooth and spreadable.
MORE LAYER CAKES TO TRY!
Happy Baking!
Let me know how this Lotus Biscoff Cake turns out for you in the comments below! I'd love to hear from you!
Recipe
Lotus Biscoff Cake
Equipment
- large mixing bowls
- hand mixer (or stand mixer)
- parchment paper
- Three 8 inch (20cm) round cake pans
- offset spatula and spatula
- whisk
- piping bags & tip
- rotating cake stand or turntable (optional)
Ingredients
For the cakes
- 468 g (3 ⅔ cups)
- 3 teaspoons baking powder
- 12 Lotus Biscoff cookies (94g)
- 225 g (1 cup) unsalted butter, at room temperature
- 330 g (1 ⅔) cups sugar
- 4 eggs at room temperature
- 3 teaspoons vanilla
- 1 ½ tablespoons light vegetable oil
- 375 ml (1 ½) cups whole milk
For the filling
- 4 tablespoons Lotus Biscoff spread melted
For the frosting
- 225 g (1 cup) unsalted butter, cubed and at room temperature
- 200 g (1 cup) Lotus Biscoff spread (smooth)
- 400 g (3 ¼ cups plus 1 tablespoon) powdered sugar, plus more, if needed.
- 60 ml (¼ cup) milk or heavy cream, (you may not need it all)
- 1 teaspoon vanilla
For the drip and garnish
- 200 g (1 cup) Lotus Biscoff spread, melted
- Lotus Biscoff cookies
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the cakes
- Preheat the oven to 350℉/180℃.
- Grease and flour the pans and remove any excess flour. Then line the bottoms with parchment paper. Set aside.
- Crush the cookies into medium crumbs either by hand, or by using a food processor. Set them aside.
- Whisk the flour, crushed cookies, baking powder, and salt together in a medium bowl. Set aside.
- In another large bowl, beat the butter to soften it, about 1-2 minutes. Add all of the sugar and beat for another 5 minutes, until the mixture is creamy. Scrape the bowl a few times.
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla and the vegetable oil and mix again until just combined.
- Alternately add the flour mixture and the milk to the butter mixture (I usually begin and end with the flour) and beat on medium speed until everything is just combined after each addition. Don't overmix.
- Pour the batter evenly into the prepared cake pans (for even layers, weigh the batter first and divide it by 3). Bake the cakes for about 30 minutes or until a toothpick inserted in the center of each cake comes out clean and the cakes are a light golden brown.
- Let the cakes cool in the pans for 10 minutes before removing them. Then place them upside down on a wire rack to cool completely. These cakes bake pretty flat, but you could trim them once they're cool if you want. To level the cakes, wrap them in plastic wrap and refrigerate them for about 45-50 minutes. This makes it a lot easier to trim them.
Make the Biscoff buttercream frosting
- Sift the powdered sugar. Set it aside.
- Beat the butter with a hand mixer (or a stand mixer) on high speed until it's creamy, for about 3-4 minutes, scraping the sides of the bowl a few times during this time.
- Add the Biscoff spread and mix until combined.
- Gradually add the powdered sugar in 2-3 batches, while the mixer is still running. Start on low speed and gradually increase speed to medium. Mix well after each addition.
- Add the vanilla and the milk or cream, one tablespoon at a time (you may not need all of the milk) and beat until you reach your desired consistency. If it's too thick, add a tablespoon more milk, if it's too thin, add 1-2 tablespoons more powdered sugar.
- Stir the frosting with a rubber spatula for about a minute to remove any air bubbles and make it more spreadable.
Assemble and decorate the cake.
- Place one cake layer on a serving plate, cake stand, or turntable. Add an even layer of buttercream (about 1 - 1 ½ cups). Then fill a piping bag with some of the buttercream and pipe a border around the edge of the cake layer.
- Add about 2 tablespoons of melted Biscoff inside the border and spread it out to the edge.
- Place the second cake layer on top and repeat the process.
- Place the final cake layer on top, bottom side up (so that it's flat). Check to make sure all layers are straight and aligned. Add a very thin layer of buttercream all over the sides and top of the cake (to create a crumb coat). Use an offset spatula or bench scraper to remove excess buttercream. Place the cake in the refrigerator for 30 minutes to make the frosting firm.
- Remove the cake from the refrigerator and cover the top and sides with more Biscoff buttercream, smoothing it out with a bench scraper or offset spatula.
- Use a spoon to add the melted Biscoff spread around the edges of the cake to create drips.
- Pour the rest of the melted Biscoff spread on top of the cake in the middle and use the back of a spoon to even it out without going over the edge.
- Put the cake back in the refrigerator for another 10-15 so that the Biscoff sets (otherwise the buttercream will slide off if you pipe some on top of the Biscoff).
- Pipe some swirls on the top of the cake, or decorate as desired with the remaining Biscoff buttercream.
- Garnish with a few Lotus Biscoff cookies.
- Slice and enjoy!
- Store the cake well-covered in plastic wrap or in an airtight container in the refrigerator for up to about 5 days. Bring the cake to room temperature before you serve the cake.
Angie
Looks amazing! I love Biscoff!
Voula
Thanks, Angie! This cake is incredible! ❤️
Maureen Achieng
Hallo u have written baking powder twice is it correct
Voula
Hi, there! Thank you so much for pointing that out! It was a typo, and I've corrected it now. Thanks, again!
Katerina
Looks delicious!
Voula
Hi, Katerina! This cake is heavenly! ❤️