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Biscoff Cake with Cookie Butter Frosting and Lotus Cookie Filling Recipe

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4.1 from 14 reviews

This indulgent Biscoff Cake features moist, flavorful layers infused with Biscoff cookie butter, topped and filled with creamy Biscoff buttercream frosting, additional cookie butter, and crunchy crushed Lotus cookies. Perfect for cookie butter lovers, the cake offers a balanced sweetness with a rich, creamy texture making it an irresistible decadent dessert.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 slices

Ingredients

Biscoff Cake

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), light
  • 3/4 cup granulated sugar (150 grams), caster works
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml), or canola oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cup buttermilk (300 ml), room temperature

Biscoff Buttercream

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat (or substitute with an extra 1/4 cup butter)
  • 3/4 cup Biscoff cookie butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 teaspoon vanilla extract
  • 2 1/2 – 3 cups powdered sugar (275-330 grams)
  • 1-2 tablespoons whipping cream or milk

Filling

  • 1/3 cup Biscoff spread
  • 4-6 crushed Lotus cookies

Instructions

  1. Prepare the Pans and Preheat Oven: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch round cake pans with parchment paper and lightly grease the sides, ensuring the pans have at least 2-inch high sides for even baking and to support the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  3. Combine Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth without any lumps of butter or sugar, creating a creamy base for the cake batter.
  4. Add Wet Ingredients: Beat in the vegetable oil and vanilla extract into the butter mixture, followed by incorporating the eggs one at a time, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
  5. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, gradually add about one-third of the dry flour mixture to the wet ingredients, then stir in about half of the buttermilk. Repeat this process by adding another third of the flour followed by the remaining buttermilk, and lastly whisk in the final third of the dry ingredients. Mix until no lumps remain but avoid overmixing to retain tenderness.
  6. Divide Batter and Bake: Evenly distribute the batter between the prepared 8-inch pans and bake in the center of the oven for 35 to 40 minutes. The cakes are ready when they pull away slightly from the pan edges and a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Let the cakes cool in their pans for at least 15 minutes. Then carefully transfer the cakes onto a wire rack or flat surface to cool completely before frosting, as the cakes are delicate when warm.
  8. Make Biscoff Buttercream: In a large bowl, beat softened butter until fluffy. Add cream cheese and Biscoff cookie butter and beat until smooth. Incorporate 2 cups of powdered sugar, vanilla extract, cinnamon, and salt, starting mixer on low speed and gradually increasing to medium. Gradually add the remaining powdered sugar, alternating with tablespoon(s) of whipping cream, until the frosting reaches desired sweetness and creamy consistency.
  9. Prepare Biscoff Filling: Place the Biscoff spread in a small microwave-safe bowl and heat on medium power for 30-45 seconds until soft enough to spread easily, stirring thoroughly. Allow to cool slightly so it’s warm but not hot.
  10. Assemble the Cake Layers: If cake tops are domed, level them by gently trimming. Place one cake layer on your serving plate. Spread a thin layer of frosting on top to act as a crumb coat. Use about one-third to one-half of the frosting in a piping bag fitted with a large round tip to pipe a border around the edges or spread a thick band of frosting to contain the filling.
  11. Add Filling: Spread the warmed Biscoff spread evenly over the inner frosting border and sprinkle crushed Lotus cookies on top to add texture and flavor.
  12. Top Layer and Chill: Place the second cake layer on top of the filling. Apply a thin crumb coat of frosting around the sides and refrigerate the cake for about 20 minutes to let the frosting set firmly, making final decorating easier.
  13. Final Frosting and Decoration: Remove the chilled cake from the refrigerator and frost the sides and top with thick swirls of the remaining Biscoff buttercream. Optionally, decorate the top with additional crushed Lotus cookies for an attractive and thematic finish.

Notes

  • Use 8-inch round pans with sides at least 2 inches high to prevent batter overflow and ensure even baking.
  • Room temperature eggs and buttermilk help achieve a smoother batter and better rise.
  • If cream cheese is not available, substitute with an extra 1/4 cup of butter in the frosting.
  • Adjust powdered sugar in frosting to reach your preferred sweetness and consistency.
  • Take care when transferring baked cakes as they are delicate until fully cooled.
  • For easier layering, level domed cake tops with a serrated knife before assembling.
  • Chilling the cake after crumb coating the sides helps make the final frosting step cleaner and easier.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/biscoff-cake-with-cookie-butter-frosting-and-lotus-cookie-filling-recipe/