Lotus Biscoff Cake

Dive into this luscious, three-layer Lotus Biscoff cake! A heavenly, cinnamon-spiced cookie butter flavor that's totally irresistible!

Course Dessert

Cuisine American, European

Prep Time 30

Cook Time 30

Cooling & Chilling 1 45

Total Time 2 45

Servings -14, approximately

Author Voula

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

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.

Notes

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

©Pastry Wishes