Indulge in the ultimate dessert experience with this decadent Layered Lotus Biscoff Cake with Cookie Butter Buttercream. Imagine soft, fluffy cake layers infused with the rich flavors of Biscoff cookies, slathered in creamy cookie butter frosting, and topped with a mesmerizing cookie butter drip. It’s the perfect centerpiece for any celebration or a special treat for yourself.
Why You’ll Love This Layered Lotus Biscoff Cake
If you’re a fan of Biscoff cookies or love desserts that blend sweet and spiced flavors with an irresistible creamy texture, this cake is for you. Each bite brings together the warm, cinnamon-rich taste of Biscoff cookies, the velvety smoothness of cookie butter frosting, and the perfect moistness of a bakery-quality cake.
Whether you’re baking for a birthday, a family gathering, or simply to treat yourself, this recipe ensures a show-stopping creation. With easy-to-follow steps and tips for flawless execution, you’ll create a cake that looks as incredible as it tastes. Let’s dive into the details and start baking this masterpiece!
Ingredients
For the Cake:
- Cake flour: 3 1/2 cups (385 g), spooned and leveled for a tender crumb.
- Baking powder: 3 tsp, for a perfect rise.
- Baking soda: 1/2 tsp, to ensure the ideal texture.
- Salt: 3/4 tsp, balances the sweetness.
- Salted butter: 1/2 cup + 2 1/2 tbsp (148 g), softened to room temperature.
- Biscoff cookie butter: 1/2 cup (140 g), brings the signature flavor.
- Vegetable oil: 1/2 cup (119 mL), adds moisture.
- Granulated sugar: 2 2/3 cups (564 g), for sweetness.
- Eggs: 3 large + 1 egg white, all at room temperature for smooth blending.
- Vanilla extract: 1 tbsp, enhances the flavor.
- Milk: 1 1/2 cups (354 mL), at room temperature.
- Sour cream: 3/4 cup (180 g), full-fat and at room temperature.
- Biscoff cookie crumbs: 1 cup (100 g), from about 14 cookies.
For the Cookie Butter Frosting:
- Butter: 1 1/2 cups + 2 tbsp (340 g), softened.
- Biscoff cookie butter: 2 cups (560 g), the star ingredient.
- Powdered sugar: 6 cups (750 g), for a smooth consistency.
- Vanilla extract: 2 tsp, complements the cookie butter.
- Heavy cream: 1-2 tbsp, to adjust texture.
- Salt: Pinch, for balance.
- Cinnamon: Pinch, optional for warmth.
- Cream cheese: 14 oz (396 g), softened for richness.
For the Decoration:
- Melted cookie butter: 3/4 cup (for the drip).
- Extra Biscoff cookies: For topping and garnish.
How to Make the Cake Layers
Step 1: Prepare Your Equipment
- Preheat your oven to 350°F (175°C).
- Grease three 9-inch round cake pans with a light layer of shortening or non-stick spray. Dust them with flour, ensuring all edges are coated, then line the bottoms with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the Biscoff cookie crumbs for an extra layer of flavor and texture.
Step 3: Cream Butter, Oil, and Sugar
- In a large bowl, use an electric mixer to cream the softened butter and cookie butter on high speed until smooth and fluffy, about 2 minutes.
- Gradually add the granulated sugar, continuing to beat for 2 minutes until the mixture is light and airy.
- Pour in the vegetable oil and mix until fully incorporated.
Step 4: Add Eggs and Sour Cream
- Beat in the eggs one at a time, followed by the egg white, ensuring each addition is fully incorporated before moving to the next.
- Stir in the sour cream and vanilla extract, mixing until just combined.
Step 5: Combine Wet and Dry Ingredients
- With the mixer on low speed, alternately add the dry ingredients and milk in three additions, starting and ending with the dry ingredients.
- Mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Bake the Cake Layers
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. You can use a kitchen scale to ensure equal amounts for even layers.
- Bake in the preheated oven for 23-28 minutes or until a toothpick inserted into the center comes out with moist crumbs (but no wet batter).
- Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.
How to Make the Cookie Butter Frosting
Step 1: Cream the Butter and Cookie Butter
- In a large mixing bowl, beat the softened butter and cookie butter with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix briefly to combine.
Step 2: Add the Dry Ingredients
- Gradually add the powdered sugar, one cup at a time, while continuing to mix on low speed. This prevents a sugar cloud from forming.
- Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat until the frosting becomes fluffy.
Step 3: Adjust the Texture
- Add the cream cheese and beat on medium speed until smooth and creamy.
- If the frosting feels too stiff, add 1 tablespoon of heavy cream at a time until the desired consistency is achieved. It should be spreadable but firm enough to hold its shape.
Step 4: Season to Taste
- Add a pinch of salt and a dash of cinnamon, if desired, to balance the sweetness and add warmth.
- Beat the frosting for another minute to ensure all ingredients are evenly distributed.
How to Assemble and Decorate the Layered Lotus Biscoff Cake
Step 1: Level the Cake Layers
- Once the cake layers are completely cooled, use a serrated knife to level the tops if they have domed during baking. This ensures a stable and even assembly.
Step 2: Assemble the Cake
- Place the first cake layer on a serving plate or cake stand. Spread about 1 1/2 cups of frosting evenly over the top using an offset spatula.
- Pipe a border of frosting around the edge of the layer to create a barrier.
- Drizzle 1/4 cup of melted cookie butter in the center and sprinkle a handful of Biscoff cookie crumbs on top.
- Add the second cake layer and repeat the process with frosting, melted cookie butter, and crumbs.
- Place the final cake layer on top and apply a thin layer of frosting to the entire cake (the crumb coat). Chill the cake in the refrigerator for 30 minutes to set.
Step 3: Apply the Final Frosting
- After the crumb coat is set, apply the remaining frosting evenly over the top and sides of the cake. Use a cake scraper for a smooth finish or create decorative swirls for a rustic look.
Step 4: Add the Cookie Butter Drip
- Melt the cookie butter in the microwave for about 10-15 seconds until it reaches a pourable consistency.
- Spoon the melted cookie butter over the edges of the cake, allowing it to drip down the sides. Pour the remainder over the top and spread evenly.
Step 5: Garnish and Serve
- Pipe swirls of frosting around the top edge of the cake using a piping bag fitted with a star tip.
- Place Biscoff cookies in each swirl or crumble some cookies over the top for added texture and visual appeal.
- Chill the cake for 20-30 minutes to set the decorations before serving.
