Lotus Biscoff Cake with Biscoff Buttercream

The sliced open biscoff cake on a cake stand, with swirls of frosting and biscoff cookies on top of the cake.

Lotus Biscoff Cake with Biscoff Buttercream

Lotus Biscoff Cake is the ultimate cookie butter dessert! This tender biscoff cake has cooie butter and cookie crumbs baked into the cake, a cookie butter buttercream, cookie butter filling, and biscoff cookies on top. There's biscoff flavor in every bite - cookie butter lovers rejoice!

Course Dessert

Cuisine Dessert

Keyword Biscoff Cake, Lotus Biscoff Cake, Layer Cakes

Prep Time 1 15

Cook Time 24

Total Time 1 39

Servings + slices

Calories 1155kcal

Author Stephanie Simmons

Ingredients

For the Biscoff Cake:

3 and 1/2 cups cake flour, spooned & leveled 385 grams
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature 148 grams
1/2 cup biscoff cookie butter 140 grams
1/2 cup vegetable oil 119 mL
2 and 2/3 cups granulated sugar 564 grams
3 large eggs, at room temperature
1 large egg white, at room temperature
1 tbsp vanilla extract
1 and 1/2 cups milk, at room temperature
3/4 cup full fat sour cream, at room temperature
1 cup biscoff cookie crumbs (14 cookies worth) 100 grams

For the Cookie Butter Filling:

1/2 cup cookie butter 140 grams

For the Cookie Butter Frosting:

1 and 1/2 cups + 2 tbsp butter, softened at room temperature
2 cups biscoff cookie butter 560 grams
6 cups powdered sugar
2 tsp vanilla extract
1-2 tbsp heavy cream As needed to help things come together
pinch of salt to taste
pinch of cinnamon
14 ounces cream cheese, softened at room temperature This really only needs 5 mins or so.

For the Cake Filling:

1/2 cup melted and slightly cooled cookie butter, divided in half
extra biscoff cookie crumbs

For Decoration:

3/4 cup cookie butter, melted For the drip
extra biscoff cookies, for topping

Instructions

Prep: Preheat your oven to 350℉. Grease three 9-inch round cake pans 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: 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 two whole eggs and beat on medium high for 45 seconds to 1 minute. Repeat with the last whole egg and the single egg white 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 fold in any last dry bits - don't over mix! A few lumps in the batter is ok.
Bake: Divide cake batter into your prepared pans and bake for 23 to 28 minutes. A toothpick inserted in the middle of the cake will pull out some moist crumbs, but not wet batter. Let cakes cool in the pan for 10 minutes, then invert onto a cooling rack and let them cool completely before frosting.
Note: You'll have about 2210 grams of batter, which comes out to 736 grams per pan.
Make the Frosting: Cream butter and cookie butter in a large mixing bowl. Add the powdered sugar & vanilla, and mix on medium speed until creamy. Mix in the salt, cinnamon, and heavy cream. Beat in the cream cheese last (this helps prevent weeping). If the frosting is too soft, chill it until it sets up and re-mix to smooth it back out.
Frost & Assemble Cake: Place the first cake layer on a cake stand, placed on a turntable. Use 1 and 1/2 cup of frosting to top the first layer, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with 1/4 cup melted cookie butter. Add a sprinkle of the cookie crumbs. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides.Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes to set the frosting.
Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering it (with plastic wrap or a cake lid) or serving it.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
Add Cookie Butter Drip & Pipe Swirls: Let cake chill in the fridge for 20-30 minutes, or until the frosting is set, before adding the drip. To make the drip, melt cookie butter, for about 10-15 seconds. Test the drip consistency on the edge of a drinking glass first before pouring on the cake. It should drip down into a smooth stream when you drizzle some back into the bowl with a spoon, and it should run down the side of the glass after being spooned on to the rim, but not run all the way down to your countertop.
Once your desired consistency is reached, pour the cookie butter over the center of the top of the cake, then spread it towards and over the edges with an offset spatula as you turn the cake on the turntable. This will create that waterfall drip effect. Let the drip set up in the fridge for 20-30 minutes, or until solid.
Pipe swirls of frosting on with remaining frosting. Place a cookie in each swirl for decoration! If the frosting is a bit soft, pop the cake back in the fridge for a bit before slicing.
Serve & Store: Slice & serve the cake! Store leftovers in an airtight container in the fridge for 3-4 days. Be sure to press a piece of plastic wrap over the cut portion of the cake to help keep it from drying out, even if it's covered with a cake plate in the fridge.

Notes

Note: Always make sure your oven is running at the correct temperature by using an oven thermometer. It's a lifesaver for bakers!

Note: You can double the cake batter to fill three cake pans if you want a layer cake. You'll need to triple the batch of frosting, and you'll need 1 cup cookie butter for filling the layers. Bake the cake layers at 325 for 16-24 minutes, starting at the low end and checking for doneness in the same way. (Be sure to divide the batter evenly between the cake tins.) You can even add a cookie butter drip over the top to make one of those fancy drip cakes!

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