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    Home » Recipes » Cakes & Cupcakes

    Lotus Biscoff Cake

    Published: May 1, 2023 by brooke · This post may contain affiliate links · 4 Comments

    78 shares
    Jump to Recipe

    This lotus biscoff cake is a layer cake filled with biscoff cookie spread (cookie butter), and biscoff cookies. The cake is a soft biscoff flavored cake with chunks of cookies inside, and frosted with a biscoff buttercream with swirls of biscoff cookie spread.

    a single slice of lotus biscoff cake on a plate.

    This lotus biscoff cake is loaded with all things biscoff and I couldn't love it more. Every bite has the warm cinnamon flavors of biscoff from both the cake and the buttercream.

    If you're in the mood for cake you should also try my lemon blackberry layer cake, almond raspberry cake or my churro cake.

    Jump to:
    • Why You Will Love This Cake
    • Ingredient Notes
    • Step By Step Instructions
    • Assembling the Cake
    • FAQ
    • Storing and Freezing
    • More Biscoff Recipes to Try
    • Lotus Biscoff Cake

    Why You Will Love This Cake

    • Biscoff Cookies & Spread: I have filled this cake with both the cookies and the spread so every bite is filled with biscoff.
    • 3 Layers: Such a pretty 3 layer cake that is not hard to do.
    • Moist & Soft: This cake has buttermilk, sour cream and oil in it to keep it extra moist and tender.

    Ingredient Notes

    Full ingredient measurements and instructions can be found in the recipe card below!

    • Flour: I always like to use cake flour because it will give a softer crumb, but all-purpose can be used as well.
    • Butter: Allow butter to sit out a bit to soften before beginning.
    • Biscoff Spread: You will use this spread in both the cake batter and the buttercream.
    • Oil: I used canola oil for this cake, but any neutral oil would be great.
    • Sour Cream: Using full fat is always suggested as it will help give more moisture to the cake.
    • Buttermilk: I would highly suggest using buttermilk, but regular milk will work if needed.
    • Biscoff Cookies: I smashed mine in a ziplock bag with a rolling pin to get small crumbles.
    an aerial view of the lotus biscoff cake with 2 forks to the side.

    Step By Step Instructions

    Step 1: In a small bowl, whisk together dry ingredients; flour, powder, soda, salt and cinnamon. Set aside.

    Step 2: In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy.

    Add biscoff spread, oil and sour cream and mix together.

    wet ingredients.
    adding dry ingredients.
    adding the cookie crumbles.

    Step 3: Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed. Fold in cookie crumbles.

    Step 4: Pour batter evenly into 3 cake pans. This seems to weigh about 585g per pan for me. Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    cake layer before baking.
    cake layer after baking.

    Step 5: Cream together butter and biscoff cookie spread until completely smooth. Add vanilla and salt and mix again.

    Add powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.

    butter and biscoff spread teamed together.
    buttercream all mixed together in the bowl.

    Assembling the Cake

    Step 1: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.

    Step 2: Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.

    Place final cake layer, top side down.

    frosting the layers of cake.
    showing the crumb later complete.

    Step 3: Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.

    Step 4: Pull the chilled cake out, and frost the cake with the remaining frosting. Melt 1-2 tablespoon of biscoff spread in a small bowl about 7-10 seconds, or until soft. Dollop bits of the spread all along the top and sides of the frosted cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra cookie crumbs if desired.

    cake all frosted.
    adding the extra biscoff spread to swirl in
    lotus biscoff cake all completed.

    FAQ

    Can I make this cake gluten free?

    Unfortunately not. Biscoff spread and biscoff cookies are not gluten free.

    Can I make this recipe into cupcakes?

    Yes, this recipe will make 24 cupcakes, or you can half the recipe and it will make 12.

    How can I make this a smaller single layer cake?

    You can half this recipe and bake it in one 8" or 9" pan. I would also half the buttercream amounts for topping.

    showing the inside of the cut cake to see the layers.

    Storing and Freezing

    You can store this lotus biscoff cake on the counter in an airtight container for 3-4 days. I would not suggest storing it in the fridge, as that dries your cake out.

    Freezing

    If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.

    After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

    a fork cutting into a single piece of lotus biscoff cake.

    More Biscoff Recipes to Try

    No-Bake Biscoff Cheesecake Bars

    Easy Biscoff Mug Cake

    Biscoff Brownies

    a single slice of lotus biscoff cake on a plate.

    Lotus Biscoff Cake

    brooke
    This lotus biscoff cake is a layer cake filled with biscoff cookie spread (cookie butter), and biscoff cookies. The cake is a soft biscoff flavored cake with chunks of cookies inside, and frosted with a biscoff buttercream with swirls of biscoff cookie spread.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 27 minutes mins
    1 hour hr
    Total Time 1 hour hr 57 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 733 kcal

    Ingredients
     
     

    For the Cake:

    • 2¾ cups cake flour, all purpose can work
    • 2½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1¼ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup butter room temperature
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • 4 large eggs room temperature
    • 1 tablespoon vanilla
    • ½ cup neutral oil canola, vegetable, melted coconut
    • ⅓ cup biscoff cookie spread
    • ⅓ cup sour cream room temperature
    • 1¼ cups buttermilk room temperature
    • 12 biscoff cookies crumbled small

    For the Frosting:

    • 1½ cups butter room temperature
    • 1 cup biscoff cookie spread
    • 1 teaspoon vanilla
    • 3½ cups powdered sugar
    • ½ teaspoon salt
    • 3-4 tablespoon heavy cream or milk
    • 1-2 tablespoon biscoff cookie spread for swirling

    Instructions
     

    To make the cake:

    • Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
    • In a small bowl, whisk together dry ingredients; flour, powder, soda, salt and cinnamon. Set aside.
    • In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy.
    • Add biscoff spread, oil and sour cream and mix together.
    • Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed. Fold in cookie crumbles.
    • Pour batter evenly into 3 cake pans. This seems to weigh about 585g per pan for me.
    • Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    To make the frosting:

    • Cream together butter and biscoff cookie spread until completely smooth. Add vanilla and salt and mix again.
    • Add powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.

    To assemble cake:

    • Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
    • Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
    • Place final cake layer, top side down.
    • Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
    • Pull the chilled cake out, and frost the cake with the remaining frosting. Melt 1-2 tablespoon of biscoff spread in a small bowl about 7-10 seconds, or until soft. Dollop bits of the spread all along the top and sides of the frosted cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra cookie crumbs if desired.

    Notes

    Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, sour cream and buttermilk out of the fridge an hour or two before I start baking.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
    Make Ahead Instructions: The cakes can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve, see below for details. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
    Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

    Nutrition

    Calories: 733kcalCarbohydrates: 73gProtein: 7gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 626mgPotassium: 95mgFiber: 1gSugar: 53gVitamin A: 1020IUVitamin C: 0.05mgCalcium: 93mgIron: 1mg
    Keyword biscoff cookies, biscoff layer cake, biscoff spread, cookie butter cake, lotus biscoff cake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Marina

      May 05, 2023 at 2:47 am

      What is the recipe for the biscotti spread?

      Reply
      • brooke

        May 05, 2023 at 10:12 am

        This biscoff spread is the jarred kind that you buy from the store, aka cookie butter.

        Reply
    2. Jenny

      May 13, 2023 at 6:49 pm

      can this be made without the buttermilk? Or substitute for the buttermilk?

      Reply
      • brooke

        May 13, 2023 at 9:06 pm

        You can sub in regular milk if needed.

        Reply

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