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Biscoff Cake with Cookie Butter Frosting and Crushed Lotus Cookies Recipe

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3.8 from 13 reviews

This Biscoff Cake is a luscious, tender layered cake infused with the iconic caramelized flavor of Biscoff cookie butter. Moist cake layers are filled and frosted with a creamy Biscoff buttercream, spiced subtly with cinnamon and vanilla, and topped with crushed Lotus cookies for a delightful crunch. Perfect for special occasions or anytime you crave a sweet, spiced treat rich with the distinct taste of Biscoff.

Ingredients

Cake

  • 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

Frosting

  • 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

Decoration

  • 1/3 cup Biscoff spread (warmed)
  • 4-6 crushed Lotus cookies

Instructions

  1. Preheat the Oven: Set your oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper on the bottoms and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth with no lumps, ensuring a creamy base for the cake batter.
  4. Add Oil and Vanilla: Incorporate the vegetable oil and vanilla extract into the butter mixture, mixing until combined for added moisture and flavor.
  5. Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to create a smooth, homogenous batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a whisk, incorporate approximately one-third of the dry ingredients into the butter mixture. Stir in about half of the buttermilk, then repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients. Mix carefully to avoid lumps but do not overmix.
  7. Divide and Bake: Evenly pour the batter into the prepared pans and bake in the middle rack of the oven for 35-40 minutes. The cakes are done when a toothpick inserted in the center comes out clean and the edges start pulling away from the pans.
  8. Cool Cakes: Let the cakes cool in the pans for at least 15 minutes. Carefully invert the pans onto racks or plates for further cooling, as the cakes are delicate.
  9. Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Add the cream cheese and Biscoff cookie butter, mixing until smooth. Gradually add 2 cups of powdered sugar along with vanilla, cinnamon, and salt, starting on low speed and increasing to medium until combined.
  10. Adjust Frosting Consistency: Slowly mix in remaining powdered sugar alternated with tablespoons of whipping cream until the frosting reaches your preferred sweetness and thickness.
  11. Warm Biscoff Spread: Place the reserved Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power until softened. Stir well and set aside to cool slightly.
  12. Trim Cake Layers: Once cooled, if the cake tops are domed, use a serrated knife to gently level each layer so they stack evenly.
  13. Assemble the Cake: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or spread a thicker ring of frosting around the edges to create a frosting barrier.
  14. Add Biscoff and Crumbs: Pour the warmed Biscoff onto the center of the first layer and spread evenly. Sprinkle crushed Lotus cookies over the Biscoff layer.
  15. Top with Second Layer and Chill: Carefully place the second cake layer on top. Spread a thin coat of frosting around the sides and refrigerate for about 20 minutes to set the crumb coat.
  16. Final Frosting and Decoration: Remove the cake from the fridge and finish frosting the sides and top with decorative swirls. Optionally, garnish the top with additional crushed Lotus cookies for texture and visual appeal.

Notes

  • Make sure ingredients like eggs and buttermilk are at room temperature to ensure better batter consistency and baking results.
  • Use parchment paper lined pans for easy cake removal and to maintain cake shape and texture.
  • If you don’t have cream cheese, substitute with an extra 1/4 cup of butter in the frosting, but cream cheese adds tanginess and creaminess.
  • Adjust the powdered sugar in the frosting to your preferred sweetness and thickness; you can add more or less as needed.
  • Be gentle when handling the cake layers during cooling and assembly as they are delicate and may break easily.
  • If Biscoff spread is too thick to spread, warming it slightly helps it to spread smoothly.
  • For best results, chill the cake for at least 1 hour before serving to enhance set frosting and flavor meld.

Find it online: https://yumntasty.com/biscoff-cake-with-cookie-butter-frosting-and-crushed-lotus-cookies-recipe/