This Lotus Biscoff Cake is one of the best cakes you will make in your home. As one of my favorite cookies since childhood, Lotus Biscoff has been used as a reward treat in our home! “Make sure you get to brush your teeth," my mom would add as the Biscoff lovers nibble away the last piece of our Lotus Biscoff Cookie.
That cookie has the right balance of all the flavors and just the right texture making it one of America's favorite cookies.
As a home baker, I love making cakes for my family and friends; I had a couple of new cake recipes that I wanted to make! This cake recipe was top of the list, and I was delighted when the Biscoff Butter Spread was launched in the market in 2009.
Now all the culinary goodness of Biscoff Lotus cookies and spread are put together in the ultimate Biscoff cake!
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Why this recipe works
Lotus Biscoff cookies and spreads possess a characteristic flavor, and the cake produced is definitely exquisite.
This recipe incorporates crushed cookies into the flour, forming part of the dry ingredients. The luscious cookie butter is used to make the filling and frosting recipes.
The alternating layers of cake and butter are an experience your taste buds will never forget.
This delicious biscoff drip cake is excellent for any special occasion.
Ingredients
You need: sifted all-purpose, Lotus Biscoff fine crumbs, granulated sugar, baking powder, and little salt for your dry ingredients.
The recipe calls for buttermilk or sour cream, eggs, butter, and cooking oil as wet ingredients. Once the cake is baked and cooled, you will require some cream
cheese, Lotus Biscoff cookie butter, whipping cream or heavy cream, and white chocolate for frosting and layering the cake. Buttermilk is used in this recipe to enhance moisture and texture; in case you do not have ready buttercream, add a little bit of lemon juice to your cup of plain milk and let it sit for a minute.
Details of the amount of each ingredient are described in the recipe card.
Lotus Biscoff Cookie Butter
The Lotus Biscoff Cookie Butter is widely loved because of its rich biscoff flavor. This rich combination of biscuits and cream inspired the creation of many other recipes, such as the Lotus Biscoff cake and many other exquisite desserts.
The cookie butter is rich in caramel flavor, spreads quickly, and blends well with other ingredients. This irresistibly tasty recipe can be spread on toast and used in baking.
There are two types of Lotus Biscoff Cookie butter; crunchy and smooth, just like peanut butter. The crunchy type is suitable for cake filling and other desserts, while the smooth one is perfect for frosting cakes.
The smooth cookie butter can be piped to form rosettes and different decorative designs. In addition to the outlined uses, the smooth cookie butter can be softened, mixed with melted white or dark chocolate, and a bit of butter to make the Lotus Biscoff ganache great for Biscoff drip cakes!
The crunchy consistency has chunks varying in size from teenie weensie to slightly big that are visible. This property is suitable for smoothies and desserts where the cookie butter does not have to be mixed with other frosting ingredients, such as in smoothies and desserts like Biscoff cheesecake and ice creams.
I used Lotus Biscoff Butter in this recipe to make the filling and the butter cream. For the frosting buttercream, we beat butter, powdered sugar, whipping cream, and Lotus Biscoff cookie butter.
To make the filling, I beat cream cheese, heavy cream, and the Lotus Biscoff Cookie Butter. These creations top and fill the cake amazingly, making it the best cake for special occasions.
Substitution
Since this is a cake inspired by a specific product, substitution is not recommended, especially for the Lotus Biscoff cookies and the Lotus Biscoff cookie spread.
However, you can substitute dairy with non-dairy milk, such as coconut or almond milk.
Expert tip
If you want to make a beautiful, layer cake, you will be grateful if you bake the cakes a day before. Once the cakes have cooled, keep them in the refrigerator overnight. Keeping the baked cakes in the fridge has several benefits
1. The cakes will become firm, and the crumbs will hold on to each other; this reduces crumb frosting cross-contamination.
2. The flavors in the cake will have time to infuse; the result is a chilled cake rich in flavor.
If you are a beginner, leveling cake layers could be a daunting task. To ensure your cake rise evenly, always: bake at the right temperature (use an oven temperature to set your oven to the required temperature). The cakes will dorm at the top if your oven temperature is too high.
Lotus Biscoff Cookie Butter Filling
- Ingredients
- 60g Cream cheese
- 20g white chocolate (optional)
- 75g Lotus Biscoff cookie butter
- 50g Heavy cream
- A pinch of salt
How to make
- With an electric hand mixer, beat the cream cheese in a large mixing bowl until light and fluffy, add in Lotus Biscoff cookie butter, and mix at medium speed. Lastly, add the heavy cream and beat until the filling is light and fluffy. Keep the lotus biscoff spread in an airtight container in the fridge.
Lotus Biscoff Butter Buttercream/ Biscoff Cookie Butter Buttercream
Ingredients
- 100g Unsalted Butter
- 1 ½ Powdered or icing sugar
- 125g Lotus Biscoff Cookie butter
- 50ml Whipping cream
How to make
Using chilled equipment, beat the whipping cream at low speed with an electric mixer until it's fluffy and definite peaks are visible. Keep the whipped cream in the fridge.
Beat the butter with powdered sugar until it changes color from yellow to pale. Add the Lotus Biscoff Cookie butter and beat at medium speed until fully incorporated.
Fold in the whipped cream and mix with a spatula till all ingredients are thoroughly combined. This Biscoff buttercream is smooth and creamy and tastes delicious.
Cake Decoration
1. Cut through the cooled cakes with a serrated knife, wipe away all cake crumbs with a spatula, and put some Biscoff buttercream on a cake board. This buttercream will hold the cake layers during frosting.
2. Place the first layer of cake on the board and the cake board on the turntable. Place a dollop of the cookie butter filling in the middle of the cake and spread evenly with the long spatula. Continue with the filling and layering process till the last layer.
3. We didn't need dowels to hold the cake layers together with a dowel or straws, but you can do so, especially if you intend to transport the cake.
4. With a spatula, begin to frost the sides of the cake with the cookie buttercream as you rotate the turntable. Place the cake in the refrigerator for the first coat, or the crumb coat, to harden for about thirty minutes.
5. Once the first layer of frosting is set, remove it from the fridge and layer the cake with the second coat of Biscoff frosting. Use a dough scraper to achieve neat edges.
6. Decorate the top of the cake as desired; topping some broken or whole Lotus Biscoff cookies is a beautiful and delicious option. Lotus Biscoff crumbs can also be sprinkled on the edge of the cake or the entire cake decorating the cake in a simple way.
7. Return the cake to the refrigerator for further cooling and setting.
Serve and enjoy this delectable, irresistible Lotus Biscoff cake.
Frequently Asked Questions
Yes, the cake can freeze, slice the cake into pieces and place parchment paper between each piece. Place them in a plastic wrap bag or wrap them with a cling film.
The main flavor in Lotus Biscoff biscuits is caramel with an undertone of cinnamon spice.
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Lotus Biscoff Cake
Equipment
- Mixing bowls: large and small bowls
- Rubber Spatula
- Stand mixer
- Electric mixers
- Cake turntable
- Long Spatula
- Piping bags
- Parchment paper
- Serrated knife
- Cake boards or stands
- Oven
Ingredients
- 2 ¾ cups All-purpose or cake flour
- 2 ¼ cups Baking powder
- 1 ¾ cups Granulated sugar, soft brown sugar, or white sugar.
- ½ cup Butter
- 1 ⅔ Tablespoon Vanilla pure extract
- ⅓ cup Oil
- 14 cookies Biscoff cookies fine crumb equal to 1 cup
- ⅓ cup Sour cream (optional)
- 4 large Eggs at room temperature
- 1 ¼ cup Buttermilk at room temperature
Instructions
- Preheat the oven to 350 F or 150 degrees celsius: spray two 6-inch round baking pans with cooking spray or line them with parchment paper, then grease with margarine and dust with flour.
- In a blender, blend the cookies into fine crumbs. Add the fine cookie crumbs bowl containing flour, baking powder, and salt. 15 Biscoff cookies 2 ¾ cups of all-purpose flour 2 ¼ teaspoon Baking Powder 1 ½ teaspoon salt
- Using a stand mixer, beat the butter, oil, and sugar. Beat on high speed for three minutes with the whisk attachment until the ingredients are very light and fluffy. Add in vanilla, sour cream, and eggs. Beat on high speed until soft. 1 cup of unsalted butter ⅓ cup of vegetable oil 1 ¾ granulated sugar or soft brown sugar 1 Tablespoon pure vanilla extract ⅓ Cup Sour cream (optional) 4 large eggs at room temperature
- Attach the paddle attachment then add ⅓ rd of the dry ingredients and half of the buttermilk and beat. Repeat the process alternating the dry ingredients and the buttermilk. The dry ingredients should be last to be added into the stand mixer's mixing bowl. Take off the mixing bowl from the stand mixer and scrape the bowl with a rubber spatula. 1 ¼ cup Buttermilk
- Pour the cake batter evenly through the two prepared cake tins, and you can use a kitchen scale to get an accurate weight of the batter. Bake for 30 to 35 minutes, Insert a wooden skewer or toothpick; if the wooden skewers or toothpicks are clean, the cakes are ready.
- Remove from the oven and let the cakes cool in the cake pans on the wire rack for ten minutes.
- Remove the cakes from the pan and let them cool on the wire rack for an hour and a half. Keep in the fridge overnight for further cooling and setting.
