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Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Garnish Recipe

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★★★★★

4.7 from 68 reviews

This Biscoff Cake is a delightful layered dessert featuring moist cake layers infused with Biscoff spread, topped with a creamy Biscoff and cream cheese frosting, and finished with crushed Lotus cookies for a crunchy contrast. The cake offers a perfect balance of sweet, spiced flavors and creamy textures, making it an irresistible treat for Biscoff lovers.

Ingredients

Scale

Cake Ingredients

  • 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 cup buttermilk (300 ml), room temperature

Frosting Ingredients

  • 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

Decoration

  • 1/3 cup Biscoff spread
  • 4–6 crushed Lotus cookies

Instructions

  1. Prepare Pans: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until smooth and no lumps of butter or sugar remain.
  4. Add Oil and Vanilla: Beat the vegetable oil and vanilla extract into the butter mixture until evenly incorporated.
  5. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure smooth blending.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, incorporate about one-third of the dry ingredients into the butter mixture. Then stir in half of the buttermilk. Repeat by whisking in another third of dry ingredients, then the rest of the buttermilk, and finally the remaining dry ingredients. Mix just until no lumps remain, taking care not to overmix to keep the cake tender.
  7. Divide Batter: Evenly distribute the batter between the two prepared cake pans, smoothing the tops evenly.
  8. Bake the Cakes: Place the pans in the middle rack of the preheated oven. Bake for 35-40 minutes, or until the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
  9. Cool Cakes: Allow the cakes to cool in the pans for at least 15 minutes. Then carefully transfer them onto a cooling rack or flat surface to cool completely, handling delicately as the cakes are tender.
  10. Prepare Frosting – Cream Butter: In a large bowl, beat the softened butter until creamy and soft.
  11. Add Cream Cheese and Biscoff: Mix in the cream cheese and Biscoff cookie butter until the mixture is smooth and fully combined.
  12. Add Powdered Sugar and Flavorings: Gradually add 2 cups of the powdered sugar along with vanilla extract, cinnamon, and salt. Start mixing on low, then increase to medium speed to fully incorporate.
  13. Adjust Frosting Consistency: Continue adding the remaining powdered sugar a bit at a time, alternating with tablespoons of whipping cream or milk until the frosting reaches the desired sweetness and spreadable consistency.
  14. Warm Biscoff for Filling: Place the 1/3 cup Biscoff spread in a small bowl and microwave it for 30-45 seconds on medium power. Stir well and set aside to cool slightly; the spread should be warm but not hot.
  15. Level Cake Layers: Once the cake layers are completely cooled, level the tops by gently sawing off any domed areas for even stacking.
  16. Assemble the Cake – Base Layer: Place one cake layer on your serving plate. Spread a thin layer of frosting over the top to help the next layers stick.
  17. Pipe Edge Frosting: Fill a piping bag fitted with a large round tip with about one-third to one-half of the frosting. Pipe a border around the edges of the cake to contain the Biscoff filling. Alternatively, spread a thick frosting band around the edges.
  18. Spread Biscoff Filling and Sprinkle Crumbs: Spoon the warmed Biscoff spread onto the center of the cake layer and spread evenly within the frosting border. Sprinkle crushed Lotus cookie crumbs on top for texture.
  19. Add Second Cake Layer: Place the second cake layer over the filling and gently press down to adhere.
  20. Chill to Set: Frost the sides of the cake with a thin layer of frosting. Refrigerate the cake for about 20 minutes to allow the frosting to set and firm up.
  21. Final Frosting and Decoration: Remove the cake from the fridge and frost the sides and top fully with swirls of remaining frosting. Optionally decorate the top with more crushed Lotus cookie crumbs for added crunch and visual appeal.

Notes

  • Make sure all refrigerated ingredients like eggs and buttermilk are at room temperature to ensure even mixing and better cake texture.
  • Handle cake layers gently as they are delicate and can break if moved roughly.
  • You can substitute cream cheese with an extra 1/4 cup butter if preferred, but cream cheese adds a nice tang and balance to the Biscoff sweetness.
  • Adjust the amount of powdered sugar and cream in the frosting to get your preferred sweetness and consistency.
  • Allow the cake to fully cool before frosting to prevent the frosting from melting.

Keywords: Biscoff cake, Lotus cookie cake, layered cake, Biscoff spread dessert, cream cheese frosting, spiced cake

Find it online: https://nayabaker.com/biscoff-cake-with-cookie-butter-frosting-and-lotus-cookie-garnish-recipe/