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Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Garnish Recipe

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3.8 from 10 reviews

Decadent and rich Biscoff Cake featuring layers of moist cake infused with Biscoff spread, complemented by a creamy Biscoff and cream cheese frosting. Topped with warmed Biscoff spread and crunchy crushed Lotus cookies, this cake is perfect for Biscoff lovers looking for a show-stopping dessert.

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), caster works
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml), or canola oil
  • 2 teaspoons vanilla bean paste
  • 3 large eggs, room temperature
  • 1 1/4 cup buttermilk (300 ml), room temperature

Frosting

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat (or substitute with an extra 1/4 cup butter)
  • 3/4 cup Biscoff cookie butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 teaspoon vanilla bean paste
  • 2 1/2 – 3 cups powdered sugar (275-330 grams)
  • 1-2 tablespoons whipping cream (or milk)

Topping and Decoration

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

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until smooth with no lumps of butter or sugar remaining.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla bean paste to the butter mixture until well combined.
  5. Incorporate Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition for a smooth and even batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the butter mixture and whisk to combine. Stir in half of the buttermilk, then another third of the dry ingredients, followed by the remaining buttermilk, and finally the last portion of dry ingredients. Mix just until no dry lumps remain to avoid overmixing.
  7. Fill Cake Pans: Distribute the batter evenly between the two prepared cake pans, smoothing the tops for even baking.
  8. Bake the Cakes: Place the pans in the middle rack of the preheated oven and bake for 35-40 minutes. The cakes are done when edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Allow the cakes to cool in the pans for at least 15 minutes. Then carefully invert them onto wire racks or cake plates. Handle gently as the cakes are delicate.
  10. Prepare Frosting: In a large bowl, beat the softened butter until light and fluffy. Add the cream cheese and Biscoff cookie butter, beating until smooth and combined.
  11. Add Flavorings and Sugar: Mix in 2 cups of powdered sugar, vanilla bean paste, cinnamon, and salt. Start mixing on low speed and gradually increase to medium until incorporated.
  12. Adjust Frosting Consistency: Gradually add the remaining powdered sugar alternately with tablespoons of whipping cream until the frosting reaches your desired sweetness and thickness.
  13. Warm Biscoff Spread: Place the 1/3 cup of Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds, then stir until smooth and pourable. Set aside to cool slightly.
  14. Level Cake Layers: Once completely cooled, if the cake tops are domed, carefully saw off the domed tops to create flat layers for stacking.
  15. Assemble First Layer: Place one cake layer on the serving plate. Spread a thin layer of frosting evenly on top. Fill a piping bag with about 1/3 to 1/2 of the frosting and pipe a thick border around the edge of the cake layer. Alternatively, spread a thick band of frosting around the edges.
  16. Add Biscoff and Cookie Crumbs: Spread the warmed Biscoff evenly over the frosted layer inside the border. Sprinkle the crushed Lotus cookies on top to add texture.
  17. Stack and Chill: Place the second cake layer on top of the first. Apply a thin crumb coat of frosting to the sides of the cake and refrigerate for about 20 minutes until set.
  18. Final Frosting and Decoration: Remove the cake from the fridge and pipe or spread the remaining frosting swirled over the sides and top. Optionally, decorate the top with additional crushed Lotus cookie crumbs for a finished look.

Notes

  • Make sure all cold ingredients like eggs and buttermilk are at room temperature for best batter consistency.
  • Use parchment paper in cake pans for easy removal of delicate cakes.
  • If you don’t have vanilla bean paste, vanilla extract can be used as a substitute, though flavor intensity differs.
  • The frosting can be adjusted in thickness by adding more or less powdered sugar and cream.
  • Handle the cakes gently when cooling and layering as they are delicate and prone to breaking.
  • If you prefer a sweeter or less sweet cake, adjust the amount of powdered sugar in the frosting accordingly.

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