Name: Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: American
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); 2/3 cup Biscoff spread; 1/2 cup vegetable oil (120 ml); 2 teaspoons vanilla extract; 3 large eggs, room temperature; 1 1/4 cups buttermilk (300 ml), room temperature; 1 cup unsalted butter (226 grams), softened; 2 ounces cream cheese (56 grams), full-fat; 3/4 cup Biscoff cookie butter; 1/2 teaspoon ground 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; 1/3 cup Biscoff spread (warmed); 4-6 crushed Lotus cookies

Jump to Recipe· 3.8 from 13 reviews

If you have a thing for all things Biscoff and love the cozy, caramelized spice of Lotus cookies, then you are in for a real treat with this Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe. This cake is a heavenly combination of moist, tender layers infused with the unique flavor of Biscoff spread, topped with the creamiest frosting that uses cookie butter as its star ingredient. The crunch from crushed Lotus cookies adds that perfect finishing touch, creating an irresistible texture contrast that takes every bite to new levels of indulgence. It’s such a crowd-pleaser, I promise you’ll want to keep it for yourself, but you definitely won’t be able to resist sharing it with friends and family!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding four distinct layers of ingredients. In the top-left area, there is a crumbly pile of light brown sugar. Next to it, on the right side, there's a smooth dollop of light brown peanut butter. Below the peanut butter, a mound of white granulated sugar spreads out. At the bottom left, there are several pale yellow strips of butter, slightly melting. The bowl is viewed from above, capturing the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Simple, straightforward ingredients come together in this recipe to deliver fantastic flavor and texture. Each component is essential — from the soft unsalted butter that lends richness to the cake, to the aromatic cinnamon in the frosting that elevates the warm notes of Biscoff.

All-purpose flour: The base for your cake that gives structure and tenderness.
Baking powder and baking soda: Key leavening agents that make your cake beautifully rise and become fluffy.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Adds moisture, richness, and a velvety crumb to the cake layers.
Brown sugar: Contributes a subtle molasses depth and moistness.
Granulated sugar: Provides sweetness and helps the cake’s delicate crumb.
Biscoff spread: The signature ingredient, infusing that classic caramelized and spiced flavor into the cake and frosting.
Vegetable oil: Keeps the cake tender and moist without weighing it down.
Vanilla extract: Enhances the cake’s overall flavor with its sweet, floral notes.
Eggs: Bind the ingredients and add richness for a perfect crumb.
Buttermilk: Adds a slight tang and helps keep the cake super moist and soft.
Cream cheese: Combined with butter in the frosting for a luscious and creamy texture.
Biscoff cookie butter: Central to the frosting, it brings that irresistible cookie flavor in a creamy form.
Cinnamon: Subtle spice that highlights the warmth of the cookie butter.
Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
Whipping cream or milk: Used to adjust frosting thickness and creaminess.
Lotus cookies: Crushed for that delightfully crunchy topping and layered surprise.

How to Make Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350F (180C) and prepping two 8-inch round pans with parchment paper and a light grease on the sides. In a separate bowl, whisk together all your dry ingredients — flour, baking powder, baking soda, and salt — so they’re evenly combined and ready to bring that perfect rise to your cake.

Step 2: Cream the Butter, Sugars, and Biscoff Spread

Using a mixer, beat the softened butter with brown sugar, granulated sugar, and Biscoff spread until everything is luxuriously smooth and lump-free. This step ensures you get the creamy, rich base flavor that defines the cake.

Step 3: Add Wet Ingredients and Combine

Next, beat in the vegetable oil and vanilla extract. Then add in the eggs one by one, fully incorporating each before adding the next. The gradual mixing technique helps maintain the light texture of your batter.

Step 4: Alternate Dry Ingredients and Buttermilk

Using a whisk, gently fold in the dry mixture in thirds, alternating with the buttermilk. This delicate mixing keeps the cake fluffy and moist. Stop once all dry ingredients are fully combined without any lumps.

Step 5: Bake the Cake Layers

Divide the batter evenly between your two prepared pans. Bake them in the preheated oven for 35 to 40 minutes, checking doneness with a toothpick that should come out clean. The edges will pull slightly away from the sides, signaling perfection. Let them cool in their pans for 15 minutes before carefully transferring them to a wire rack.

Step 6: Make the Cookie Butter Frosting

Beat your softened butter until fluffy, then mix in the cream cheese and Biscoff cookie butter till perfectly smooth. Gradually add powdered sugar, cinnamon, salt, and vanilla, alternating with cream or milk to achieve the right consistency — creamy and spreadable but holding its shape.

Step 7: Assemble the Cake

Warm your Biscoff spread slightly to make it spreadable but not hot. Level the cake layers if needed, then spread a thin layer of frosting on the first layer. Pipe or spread the thicker frosting band around the edges, then add a generous layer of warmed Biscoff spread. Sprinkle crushed Lotus cookie crumbs over for delightful crunch. Add the second layer on top, frost the sides lightly, then chill for 20 minutes. Finally, complete the cake with swirls of remaining frosting and more cookie crumbs if you like.

How to Serve Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe

A round, layered cake covered fully in smooth, light brown frosting with visible swirled and textured strokes all around. The top of the cake is decorated with unevenly placed chunks of darker brown crumble, adding a rough texture contrast to the smooth frosting. The cake sits on a plain white plate, positioned on a white marbled surface, with a clean white tiled background behind it. The overall look is simple and inviting, with a focus on the cake's creamy texture and crumbly topping. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation, sprinkle additional crushed Lotus cookies or whole Biscoff biscuits on top. A light dusting of cinnamon or even a drizzle of melted Biscoff spread can add an extra wow factor to each slice.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to complement its sweetness. A cup of strong coffee or chai tea also enhances the cozy spices and caramel notes in the cake.

Creative Ways to Present

Why not serve it as mini cupcakes for a party or cut the layers into bite-size trifle cups layered with fresh berries and whipped cream? You can even transform leftover cake into decadent cake pops rolled in cookie crumbs.

Make Ahead and Storage

Storing Leftovers

After enjoying your Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the fridge. It stays fresh and moist for up to 4 days, keeping that frosting perfectly creamy.

Freezing

You can freeze the cake layers separately once completely cooled by wrapping them well in plastic and aluminum foil. Frozen layers will last up to 2 months. Thaw in the fridge overnight before frosting or serving for best results.

Reheating

Since this cake is best served chilled or at room temperature, avoid reheating to preserve texture and flavor. If you prefer, let chilled slices sit at room temperature for 30 minutes before serving to soften the frosting slightly.

FAQs

Can I use salted butter for this recipe?

Yes, but make sure to omit the added salt in the cake and frosting to avoid it becoming too salty. Salted butter can add a nice depth to baked goods if adjusted correctly.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. You might want to add a teaspoon of xanthan gum if your blend doesn’t include it, to help with structure.

Can I substitute cream cheese in the frosting?

You can omit the cream cheese and add an extra 1/4 cup of butter instead. The frosting will be slightly less tangy but still deliciously creamy with the cookie butter flavors shining through.

How do I prevent my cake from doming on top?

Make sure your oven temperature is accurate and avoid overmixing the batter. Level the batter evenly in pans and consider tapping the pans gently on the counter before baking to release air bubbles.

What is the best way to crush Lotus cookies for the topping?

Place cookies in a sealed plastic bag and gently crush them with a rolling pin until you have a mixture of fine crumbs and small chunks for texture. Avoid pulverizing them into powder for best effect.

Final Thoughts

This Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe is truly a celebration of comfort and flavor that deserves a spot in your baking repertoire. It’s not only a showstopper for special occasions but also a fantastic way to treat yourself on any day that needs a little sweetness. Trust me, once you try it, you’ll find yourself reaching for Biscoff just to recreate this dazzling cake time and again.