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.
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.
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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.
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.
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.
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.
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.
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.
FAQ
Unfortunately not. Biscoff spread and biscoff cookies are not gluten free.
Yes, this recipe will make 24 cupcakes, or you can half the recipe and it will make 12.
You can half this recipe and bake it in one 8" or 9" pan. I would also half the buttercream amounts for topping.
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.
More Biscoff Recipes to Try
No-Bake Biscoff Cheesecake Bars
Lotus Biscoff Cake
Ingredients
For the Cake:
- 2¾ cups (385 g) cake flour, all purpose can work
- 2½ teaspoon (2.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1¼ teaspoon (1.25 teaspoon) salt
- 1 teaspoon cinnamon
- 1 cup (227 g) butter room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla
- ½ cup (112 g) neutral oil canola, vegetable, melted coconut
- ⅓ cup (78.86 g) biscoff cookie spread
- ⅓ cup (76.67 g) sour cream room temperature
- 1¼ cups (300 g) buttermilk room temperature
- 12 biscoff cookies crumbled small
For the Frosting:
- 1½ cups (340.5 g) butter room temperature
- 1 cup (236.59 g) biscoff cookie spread
- 1 teaspoon (1 teaspoon) vanilla
- 3½ cups (420 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) salt
- 3-4 tablespoon (3 tablespoon) heavy cream or milk
- 1-2 tablespoon (1 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.
Marina
What is the recipe for the biscotti spread?
brooke
This biscoff spread is the jarred kind that you buy from the store, aka cookie butter.
Jenny
can this be made without the buttermilk? Or substitute for the buttermilk?
brooke
You can sub in regular milk if needed.
Melissa
I made this today and it is amazing! I did use AP flour because I'm not a fan of cake flour. I've been on the hunt for a good Biscoff recipe for my business and this is definitely my new go to! Super light, fluffy and moist!
Brooke Homec
Thank you so much Melissa!! So happy to hear that!💕
Kristen
Absolutely delicious! Light and fluffy!