This lotus biscoff cake is a layer cake made with a soft biscoff cake, biscoff buttercream, filled with biscoff cookie crumbs, and topped with biscoff cookies.
If you like making layer cake as much as we do, check out our black forest cake, best ever chocolate cake, super moist carrot cake, strawberry jam cake, and our Nutella cake!
Jump to:
Why this recipe works
- Extremely easy to make.
- An extra moist cake that stays moist for 3 days!
- Made with simple ingredients.
- Is made with moist biscoff cake layers that are topped with biscoff buttercream, biscoff crumbs, and biscoff spread.
- Freezes beautifully and is great for making ahead of time.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the biscoff cake:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. We used the biscoff cookies in the cake batter, in the filling, and on top!
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the biscoff buttercream:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Vanilla extract- adds extra flavor.
Kosher salt- we like to use kosher salt.
Milk- use whole milk.
For the assembly:
Biscoff lotus cookies- we used the biscoff cookies for the cake batter, for the cake filling, and for the top. You will need a lot of biscoff cookies for this recipe.
Biscoff spread- we like adding a drip cake design to this cake. You will need to melt the biscoff spread in the microwave so it will be spreadable.
How to make even cake layers:
Our biggest tip to make even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it into two even pans.
Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top.
Instructions
Step 1: Preheat an oven to 180c (350f) and prepare 3 8-inch baking pans with parchment paper.
Step 2: Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Step 3: Into a big mixing bowl, add the buttermilk, vegetable oil, kosher salt, vanilla extract, eggs, sour cream, melted biscoff spread, and mix with a whisk.
Step 4: Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined.
Step 5: Add ½ of the dry mixture and ½ of the wet mixture and the biscoff cookie crumbs into the butter mixer and mix it until almost combined. Add the other half of the dry ingredients and the wet mixture until just combined.
Step 6: Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
Step 7: Let the cakes cool to room temperature and remove them from the pans.
Make the biscoff buttercream:
Into a big mixing bowl, add the room temperature butter, powder sugar, biscoff spread, vanilla extract, kosher salt, and heavy cream. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assemble the cake:
Pipe a small dollop of the biscoff buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with â…“ of the biscoff buttercream and spread an even layer using a spatula. Top the cake with â…“ of the biscoff crumbs and spread it on top of the buttercream. Repeat with the second cake layer.
Top the cake with the third cake layer and frost the cake with the remaining buttercream.
Melt the cookie butter in the microwave until it's melted and top the cake with it, use a spatula to carefully push the biscoff butter around the edges of the cake until a drip design forms.
Top the cake with ½ of the biscoff crumbs and biscoff cookies pieces.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Faq's
We use all-purpose flour for this cake, self-rising flour, and cake flour will work great as well.
Yes! Divide the mixture in half (both the buttercream and the cake batter) and bake them into 12 cupcakes!
Yes! you can bake this cake into a 9x13 inch sheet cake. Change the baking time and keep an eye on the cake so it is fully cooked.
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it into desserts like cheesecakes, cakes, cookies, and more!
Storing
This cake will last up to 5 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing the day after.
Substitutions
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free - you can make this cake dairy-free by replacing the buttermilk with vegan buttermilk, the sour cream or yogurt with vegan yogurt, and the butter with vegan butter.
Freezing
Freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cake tastes better after freezing it.
our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the cake, we suggest freezing the cake and decorating it when you defrost it.
If you’re not looking to impress anyone with your decorating skills, it’s absolutely okay to freeze the cake with the frosting on.
Variations
Frosting-Â you can use your favorite frosting for this cake like classic chocolate frosting, caramel frosting, chocolate ganache frosting, dark chocolate frosting, etc.
Cupcakes-Â make this cake into cupcakes! Divide the batter and the frosting in half and make a dozen of biscoff cupcakes!
More biscoff recipes:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
No bake biscoff cheesecake- made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
Biscoff banana bread- This banana bread is extra moist and flavorful banana bread that is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
If you tried this biscoff drip cake recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this lotus cake recipe:
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!!
📖 Recipe
Lotus Biscoff Cake
Ingredients
For the cake:
- 3 cups Flour
- 3 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kohser salt
- 1 ½ cups Buttermilk
- ½ cup Sour cream
- ½ cup Vegetable oil
- 4 Eggs
- â…“ cup Biscoff cookie butter
- 1 ½ cups Sugar
- 230 g Butter
- 2 teaspoon Vanilla extract
- 12 Biscoff cookies crumbs
For the biscoff buttercream:
- 13.4 oz Butter
- 3 ½ cups Powder sugar
- 1 cup Biscoff cookie butter
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 4 tablespoon Heavy cream
Assembly:
- 8.81 oz Biscoff cookies
- 7.05 oz Biscoff cookie butter
Instructions
Make the cake:
- Preheat an oven to 180c (350f) and prepare 3 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Into a big mixing bowl, add the buttermilk, vegetable oil, kosher salt, vanilla extract, eggs, sour cream, melted biscoff spread, and mix with a whisk.
- Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined.
- Add ½ of the dry mixture and ½ of the wet mixture and the biscoff cookie crumbs into the butter mixer and mix it until almost combined. Add the other half of the dry ingredients and the wet mixture until just combined.
- Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depends on your oven) or until a toothpick is inserted into the cake comes out clean.
- Step 7: Let the cakes cool to room temperature and remove them from the pans.
Make the biscoff buttercream:
- Into a big mixing bowl, add the room temperature butter, powder sugar, biscoff spread, vanilla extract, and heavy cream.Â
- Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assemble the cake:
- Pipe a small dollop of the biscoff buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with â…“ of the biscoff buttercream and spread an even layer using a spatula. Top the cake with â…“ of the biscoff crumbs and spread it on top of the buttercream. Repeat with the second cake layer.
- Top the cake with the third cake layer and frost the cake with the remaining buttercream.
- Melt the cookie butter in the microwave until it's melted and top the cake with it, use a spatula to carefully push the biscoff butter around the edges of the cake until a drip design forms.
- Top the cake with ½ of the biscoff crumbs and biscoff cookies pieces.
Conen
This cake also looks amazing and tastes amazing!