Best Lotus Biscoff Cake Recipe with Cookie Butter Frosting

Lotus Biscoff Cake is a decadent treat that brings together the irresistible flavors of caramelized biscuits and creamy cookie butter. Whether you’re baking for a special occasion or simply indulging in a luxurious dessert, this cake is guaranteed to wow your taste buds.

Why You’ll Love This Lotus Biscoff Cake

This cake is a dream for dessert lovers, offering the perfect balance of moist cake layers and luscious cookie butter frosting. With every bite, you’ll experience the delicate crunch of Biscoff biscuits combined with the smooth richness of the buttercream.

What makes this cake truly exceptional is its simplicity. It’s easy enough for beginners yet impressive enough to take center stage at a celebration. Plus, the combination of Biscoff spread and biscuits gives it a unique flavor profile that’s hard to resist.

In this recipe, I’ll guide you step-by-step to ensure you achieve bakery-quality results right in your kitchen.

Let’s get started on this indulgent dessert!

Ingredients for Lotus Biscoff Cake

For the Cake Layers:

• Plain flour (all-purpose flour): 350 g (2 ¾ cups) – for a soft, tender crumb.
• Light brown sugar: 330 g (1 ⅔ cups) – adds caramel sweetness.
• Biscoff biscuits: 6, ground to a powder (optional) – enhances the flavor and texture.
• Baking powder: 1 tablespoon – ensures a perfect rise.
• Baking soda: 1 teaspoon – adds lightness to the cake.
• Speculoos spice: ½ teaspoon (optional) – for a subtle hint of warmth.
• Unsalted butter: 200 g (¾ cup + 1 heaped tablespoon), softened – creates a rich and moist cake.
• Eggs: 3 large, at room temperature – for structure and stability.
• Whole milk: 200 ml (¾ cup + 2 tablespoons) – keeps the cake moist and tender.
• Vanilla extract: 1 teaspoon – complements the Biscoff flavors.

For the Cookie Butter Frosting:

• Biscoff spread (smooth): 300 g (1 ⅓ cups) – the star of the frosting.
• Unsalted butter: 230 g (2 sticks), at room temperature – creates a silky-smooth texture.
• Icing sugar: 300 g (2 ½ cups) – adds sweetness and structure.
• Hot water: 3 tablespoons (as needed) – ensures the perfect consistency.
• Vanilla extract: 1 teaspoon – ties the flavors together.
• Sea salt: A generous pinch – balances the sweetness.

For Decoration:

• Biscoff biscuits: 8 – for topping and crunch.
• Smooth Biscoff spread: 3 tablespoons – for drizzling over the cake.

How to Make the Lotus Biscoff Cake

Step 1: Prepare the Cake Batter

1. Preheat the oven to 180°C (350°F). Grease and line two 20 cm (8-inch) cake tins, or use cake release spray for convenience.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients: flour, light brown sugar, Biscoff biscuit crumbs (if using), baking powder, baking soda, and Speculoos spice. Mix until evenly distributed.
3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Start mixing at low speed to combine, then increase to medium speed. Scrape the sides and bottom of the bowl to ensure a smooth batter.
4. Divide the batter evenly between the prepared tins and level the surface with a spatula.

Step 2: Bake the Cakes

1. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
2. Let the cakes cool in the tins for about 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.

How to Make Cookie Butter Frosting

Step 1: Beat the Biscoff Spread and Butter

1. In a large bowl, combine the smooth Biscoff spread, softened butter, vanilla extract, and sea salt. Beat with an electric mixer until creamy and well blended.

Step 2: Incorporate the Icing Sugar

1. Gradually add the icing sugar, mixing on low speed to prevent a sugar cloud. Increase to high speed once incorporated, and beat until the frosting is fluffy and smooth.
2. If needed, add 1 tablespoon of hot water at a time until the frosting reaches your desired consistency.

How to Assemble and Decorate the Lotus Biscoff Cake

Step 1: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Pipe or spread a generous layer of cookie butter frosting evenly over the top.
3. Gently place the second cake layer on top and repeat the frosting process, smoothing the sides and top of the cake for a polished or rustic look, depending on your preference.

Step 2: Decorate the Cake

1. Heat the remaining Biscoff spread in the microwave for 20–30 seconds until smooth and pourable. Stir to ensure an even texture.
2. Drizzle the melted Biscoff spread around the edges of the cake, letting it drip down the sides for a visually stunning effect.
3. Spread the remaining Biscoff spread over the top of the cake, if desired, for an extra layer of indulgence.
4. Decorate the top with whole or crushed Biscoff biscuits, and pipe any leftover frosting for added flair.

Step 3: Chill and Serve

Refrigerate the cake for about 30 minutes to allow the frosting to set. For the best flavor and texture, serve at room temperature.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep tightly covered in the fridge for up to a week.
• Freezer: Wrap individual slices in plastic wrap, then store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Conclusion

The Lotus Biscoff Cake with Cookie Butter Frosting is a true masterpiece that captures the warm, caramelized flavors of Biscoff biscuits in every bite. Whether you’re preparing it for a birthday, holiday, or a cozy weekend treat, this cake is sure to impress both in taste and presentation.

Give it a try, and let your loved ones indulge in this extraordinary dessert. Trust me, it’ll become a go-to favorite for any special occasion!