Lotus Biscoff Cake has cookie butter and cookie crumbs baked into the cake, cookie butter drizzled over the baked cake, and a cookie butter swirled frosting. There’s biscoff flavor in every bite – cookie butter lovers rejoice!
Why you’ll love this Biscoff Cake:
- Cookie Butter Cake – There’s biscoff cookie butter and cookie crumbs baked into the cake batter for tons of delicious cookie butter flavor.
- Cookie Butter Filling – After the cake is baked, we’re poking holes in it and drizzling in cookie butter.
- Cookie Butter Frosting – Finally, the cake is topped off with a silky cookie butter swirled frosting.
- Single Layer Cake – This cake is perfect for any level baker – there are no cake layers to worry about filling and stacking. It’s just one easy cake layer!
Ingredient Overview:
- Cookie Butter – Biscoff spread (also called cookie butter), is made by Biscoff, but you can of course use any brand you like (Trader Joe’s makes a great one!).
- Biscoff Cookies – Lotus Biscoff Cookies are a classic and they’re used in the cake batter, and for garnish on top of the cake. You can find these near the cookies in most grocery stores. They’re sometimes called speculoos cookies.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Cake Flour – Cake flour produces a lighter crumb and more tender cake than all-purpose flour does.
- Sour Cream – Use full-fat sour cream at room temperature.
- Eggs – Bring your large eggs to room temperature before baking.
- Cream Cheese – This is used in the frosting – it only needs about 15-20 mins at room temperature before mixing into the frosting since it’s softer than butter is from the fridge.
Ingredient Substitutions:
- Dairy-Free – Use your favorite dairy-free butter, sour cream, and cream cheese to make this recipe dairy-free.
- Cookie Butter – Use whatever brand of cookie butter you prefer.
- Biscoff Cookies – If you can’t find biscoff cookies, try gingersnaps or something with a similar cinnamony flavor.
- Sour Cream – Full fat greek yogurt can be substituted for sour cream, although it will produce a cake that’s a bit less light in texture.
How to Make this Biscoff Cake Step-by-Step:
Step 1: Make the Cake Batter. Cream together the butter and cookie butter in a large bowl. Then mix in the white sugar, then the eggs and vanilla.(Photo on left.) Add the dry ingredients – the flour, baking powder and soda, salt, cinnamon, and biscoff cookie crumbs. Add the remaining wet ingredients – the vegetable oil and sour cream.
Step 2: Bake the Cake. Grease and flour your cake pan. Add the batter and bake as directed in the recipe card below for best results. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack (I did this twice to get it right side up) to cool completely.
Step 3: Fill the Cake with Cookie Butter. Poke holes in the cooled cake using the back of a wooden spoon. Use a piping bag to pipe melted cookie butter into the holes, then spread the overflow over the top of the cake.
Step 4: Make the Cookie Butter Frosting. Cream together butter, cream cheese, and cookie butter. Then add powdered sugar, vanilla extract, and a splash of heavy cream. The frosting will not have the silkiest looking texture at first, so if you want it to look smoother chill it in the fridge for 1 hour, then mix it again.
Step 5: Frost the Cake. Frost your cooled cake with the cookie butter frosting, and swirl on a few extra dollops of cookie butter. Sprinkle crushed lotus biscoff cookies on top, and enjoy this incredibly delicious cake – biscoff lovers will swoon!
Serving + Storing this Recipe:
Store leftover cake in an airtight container in the fridge for 3-4 days. It shouldn’t be left out overnight due to the frosting.
Expert Success Tips:
- Mix Properly – Mix the ingredients for the cake batter as directed in the recipe card to avoid a dry cake. Don’t over mix the dry ingredients – stop as soon as the last bits disappear into the batter.
- Frosting – Don’t melt the cookie butter for the frosting – mix it in from room temperature.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.
FAQs:
The cake can be baked, cooled, and stored in an airtight container at room temperature for a day before frosting. The frosting can be made a day ahead, stored in the fridge, then re-mixed with an electric mixer to make it spreadable again.
Yes! Double the cake batter and triple the frosting recipe. See the note in the recipe card below.
Yes, you can use a stand mixer or hand mixer.
Recipe Variations:
- Other Nut Butters – Even though cookie butter is obviously not a nut butter, you can theoretically sub in peanut butter or almond butter for the cookie butter in this recipe (disclaimer – I have not tried this, but the general consensus is that it works). Avoid natural nut butters.
Special Tools:
- Offset Spatula – Offset spatulas make frosting this delicious dessert so easy! They can also be used for spreading cake and brownie batters evenly in your pan.
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip.
- Oven Thermometer – Always make sure your oven is running at the correct temperature to avoid failed bakes. An oven thermometer is priceless for all bakers!
More Easy Cake Recipes to Love:
- Gluten-Free Banana Cake with Maple Frosting
- Caramel Apple Crumb Cake
- Key Lime Bundt Cake
- Mini Carrot Cake with Brown Butter Cream Cheese Frosting
- Mini Chocolate Cake with Fudgy Frosting
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Lotus Biscoff Cake with Biscoff Buttercream
Ingredients
For the Biscoff Cake:
- 1 and 3/4 cups cake flour, spooned & leveled 193 grams
- 1 and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/8 tsp salt
- 5 tbsp salted butter, softened at room temperature
- 1/4 cup biscoff cookie butter 93 grams
- 1/4 cup vegetable oil
- 1 and 1/3 cups granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3/4 cup milk, at room temperature
- 1/3 cup + 1 tbsp full fat sour cream, at room temperature
- 1/2 cup biscoff cookie crumbs 50 grams
For the Cookie Butter Filling:
- 1/2 cup cookie butter 140 grams
For the Cookie Butter Frosting:
- 6 tbsp butter, softened at room temperature 85 grams
- 6 ounces cream cheese, softened at room temperature
- 1/2 cup biscoff cookie butter 140 grams
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- pinch of cinnamon
Instructions
- Prep: Preheat your oven to 325° F. Grease a 9 inch cake pan with shortening (use a paper towel and make sure to get into all the corners well). Then, dust the pan with flour, tapping it around so the shortening is coated. This will ensure your cake pops out perfectly after baking!
- Make the Cake Batter:Â In a medium bowl, whisk together the dry ingredients, including the biscoff crumbs. In a large mixing bowl, cream the butter well with electric mixer on high speed. Cream the cookie butter into the butter until completely combined. Add vegetable oil and beat on high speed for 1 minute. Add the sugar and cream for 2 minutes on high speed. Add the eggs and beat on medium high for 45 seconds to 1 minute. The mixture will be fluffy. Mix in the sour cream and vanilla until combined.Add half of the dry ingredients with the mixer running on low speed. Add the milk with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and pour the biscoff cookie crumbs in. Fold in gently with a spatula – don't over mix! A few lumps in the batter is ok.
- Bake: Pour cake batter into your prepared pan and bake for 45 to 50 minutes. A toothpick inserted in the middle of the cake will pull out some moist crumbs, but not wet batter. Let cake cool in the pan for 10 minutes, then invert onto a cooling rack (do this twice to get it right side up) and let it cool completely before frosting. Once it's cooled, you can slice through the waist of the cake to make two thinner layers.
- Make the Frosting: Place cream cheese and butter in a medium mixing bowl and cream on high speed with an electric mixer, for 2 minutes. Add the cookie butter and mix until well creamed. Add the powdered sugar & vanilla, and mix on medium speed until creamy. Mix in the salt, cinnamon, and heavy cream. If the frosting is too soft, chill it until it sets up and re-mix to smooth it back out. Frost the cooled cake with a butter knife or offset spatula and create swoops and swirls for a pretty look.
- Assemble, Serve & Store the Cake: Frost the cake, adding a few dollops of cookie butter towards the end and swirl it into the frosting lightly with the back of a spoon. Serve the cake immediately, and store leftovers in an airtight container in the fridge for 3-4 days.
Notes
Nutrition
Anna says
Would it be possible to double the recipe and bake it in a 9×13 pan?
Stephanie Simmons says
Hi Anna, that should work fine! I would definitely start on the lower end with the bake time to be safe – try 25 to 28 minutes to start and add from there! Sorry for the large range there – I just haven’t done this one in a 9×13 and don’t know the bake time off the top of my head. Let me know how it goes! 🙂
Leanne says
Is it possible to half this recipe into a 9×5 pan and if so, how much could it impact the cooking time?
Stephanie Simmons says
Hi Leanne! I think it may be too deep of a pan and would end up dry by the time it baked through. I’d recommend a 6-inch cake pan, or baking it in the 9×9 pan, you’ll just get a thinner cake. Start with 14 minutes and add time from there until it’s done as indicated in the recipe card. Let me know how you like this cake! 🙂