Dreamy Layered Lotus Biscoff Cake Recipe: Cookie Butter Bliss

Crafting a decadent Lotus Biscoff cake can transport you to a world of pure indulgence.

Sweet memories of caramelized cookies dance through each delightful slice.

Unexpected layers promise a sensational culinary adventure that feels both comforting and exciting.

Biscoff unique flavor profile blends perfectly with rich, creamy buttercream.

Delicate textures and complex notes await in this irresistible dessert.

Passionate bakers will adore how simple ingredients create such magical results.

You’ll want to savor every single crumb of this incredible treat.

What Makes Biscoff Layer Cake So Good

• Enjoy the incredible combination of classic cake with the beloved Lotus Biscoff cookies, creating a mouthwatering dessert that stands out from traditional recipes.
• Master a gourmet-style cake that looks professionally made but is surprisingly simple to prepare, giving home bakers a confidence boost in their culinary skills.
• Perfect for gatherings, parties, or special celebrations where you want to impress friends and family with a delectable and visually stunning sweet treat that everyone will love.
• Transform basic pantry ingredients into an extraordinary dessert with minimal cooking expertise, making this recipe accessible for bakers of all skill levels.

Ingredients for Lotus Biscoff Layer Cake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Lotus Biscoff Cookies: Provide a unique spiced flavor and crumbly texture to the cake batter.

• Eggs: Bind the ingredients together and add richness to the cake.
• Milk: Creates moisture and helps blend the ingredients smoothly.
• Melted Butter: Adds richness and enhances the cake's flavor.
• Vanilla Extract: Provides a subtle, warm background flavor.

• Butter: Creates a smooth and creamy base for the buttercream.
• Cookie Butter: Infuses the frosting with intense Lotus Biscoff flavor.
• Powdered Sugar: Provides sweetness and helps create a stable frosting.
• Heavy Cream: Helps achieve a light and fluffy buttercream texture.

How to Make Biscoff Cake with Cookie Butter

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C).

Grab two 8-inch cake pans and give them a quick spray of cooking oil, then line the bottoms with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Warm spices

Whisk these dry ingredients until they’re perfectly blended and free of lumps.

Step 3: Combine Wet Ingredients

• Fresh eggs
• Whole milk
• Melted butter
• Vanilla extract

Create a smooth, silky mixture that looks golden and inviting.

Step 4: Create Cake Batter

Gently fold the wet ingredients into the dry mixture.

Stir until just combined – don’t overmix!

Crumble some Lotus Biscoff cookies and fold them into the batter for extra crunch.

Step 5: Prepare for Baking

Pour the batter evenly between the two prepared cake pans.

Smooth the tops with a spatula to ensure even baking.

Step 6: Bake to Perfection

Slide the pans into the preheated oven.

Bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 7: Cool Down Cakes

Remove cakes from the oven and let them rest in the pans for 10 minutes.

Transfer to a wire rack and allow to cool completely.

Step 8: Whip Up Cookie Butter Buttercream

• Softened butter
• Cookie butter
• Powdered sugar
• Heavy cream
• Vanilla extract

Whip until the frosting becomes light, fluffy, and irresistibly smooth.

Step 9: Build Your Cake Masterpiece

Place the first cake layer on a serving plate.

Spread a generous layer of buttercream on top.

Carefully position the second cake layer.

Frost the entire cake with the remaining buttercream.

Step 10: Final Decorative Touch

Sprinkle crumbled Lotus Biscoff cookies over the top and sides of the cake for a delightful, crunchy finish.

Tips for Baking the Perfect Biscoff Cake

• Ensure eggs, milk, and butter are at room temperature for smoother cake batter and more even baking.
• Break Lotus Biscoff cookies into small, uniform pieces to distribute evenly throughout the cake batter for consistent texture.
• Use the toothpick test by inserting it into the cake's center; if it comes out clean with no wet batter, the cake is perfectly baked.
• Refrigerate the buttercream for 10-15 minutes before frosting to achieve a firmer, more spreadable consistency that prevents sliding.

Storing Biscoff Cake with Buttercream

• Store covered cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Carefully wrap entire cake in multiple layers of plastic wrap, then aluminum foil. Freeze for maximum 1 month. Thaw overnight in refrigerator before serving.
• Wrap single cake slices separately in plastic wrap, then place in freezer-safe container. Freeze up to 3 weeks. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 10-15 seconds. For frozen slices, let thaw completely before gently warming. Avoid overheating to maintain texture and prevent dryness.

Pairing Ideas for Biscoff Cake with Cookie Butter

• Pair with Spiced Chai Latte: The warm, aromatic spices in chai complement the caramel and cinnamon notes of Biscoff cookies, creating a harmonious flavor experience that enhances the cake's richness.
• Serve with Caramel Macchiato: The sweet, creamy coffee drink mirrors the cookie butter's butterscotch undertones, providing a delightful contrast to the cake's texture and deepening the overall taste profile.
• Recommend Dark Chocolate Espresso: The bitter, intense chocolate cuts through the cake's sweetness, while the espresso's robust flavor highlights the Biscoff's complex caramelized notes, creating a sophisticated dessert pairing.
• Match with Vanilla Bean Ice Cream: The smooth, creamy coldness of vanilla ice cream balances the cake's warmth, offering a refreshing counterpoint to the dense, spiced layers and cookie butter frosting.

Ways to Style Your Lotus Biscoff Cake

• Gluten-Free Lotus Biscoff Cake: Replace regular flour with almond or gluten-free flour blend, ensuring the same texture and flavor. Use gluten-free Biscoff cookies or similar alternative cookies for crumbling.
• Vegan Lotus Biscoff Delight: Substitute eggs with flax eggs or applesauce, use plant-based milk, and swap butter with vegan margarine. Replace buttercream with cashew-based cream or coconut whipped frosting.
• Low-Sugar Lotus Biscoff Option: Use sugar alternatives like stevia or monk fruit sweetener. Reduce overall sugar content and incorporate Greek yogurt for moisture. Choose sugar-free cookie butter or make a lighter version of the buttercream.
• Chocolate-Infused Lotus Biscoff Variation: Add cocoa powder to the cake batter for a chocolate undertone. Mix melted dark chocolate into the buttercream for a rich, decadent flavor profile. Sprinkle extra chocolate shavings on top for added indulgence.

FAQs

• What are Lotus Biscoff cookies?

Lotus Biscoff are traditional Belgian caramelized cookies known for their distinctive sweet and spicy flavor, often served with coffee and now popular in baking.

• Can I use a different type of cookie in this recipe?

While Lotus Biscoff cookies are recommended, you could substitute with graham crackers or speculoos cookies, though the flavor profile will be slightly different.

• Is this cake suitable for people with nut allergies?

This recipe does not contain nuts, but always check ingredient labels to ensure no cross-contamination and verify specific dietary needs.

• How do I know if my cake is properly baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is fully baked and ready to be removed from the oven.

Layered Lotus Biscoff Cake with Cookie Butter Buttercream Recipe

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4.8 from 32 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Lotus Biscoff Cake layers dance with rich cookie butter buttercream, creating a heavenly dessert that celebrates indulgent Belgian cookie magic. Sweet crumbs and silky frosting promise pure comfort with each delectable slice you’ll savor.

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Ingredients

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Main Ingredients:

• 200 grams (7.05 ounces) all-purpose flour
• 200 grams (7.05 ounces) granulated sugar
• 2 large eggs
• 200 grams (7.05 ounces) milk
• 100 grams (3.53 ounces) melted butter
• 100 grams (3.53 ounces) Lotus Biscoff cookies (crumbled)

Spices and Leavening:

• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Buttercream and Flavor Enhancers:

• 200 grams (7.05 ounces) unsalted butter (softened)
• 200 grams (7.05 ounces) cookie butter (Lotus Biscoff spread)
• 300 grams (10.58 ounces) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Prepare the cake ingredients by mixing dry components in one bowl: combine flour, sugar, baking powder, and spices until uniformly blended. In a separate vessel, whisk together wet ingredients: eggs, milk, melted butter, and vanilla extract.
2. Gently incorporate wet mixture into dry ingredients, folding carefully to maintain a smooth consistency. Crumble Lotus Biscoff cookies and fold into batter, distributing evenly.
3. Preheat oven to 350F (175C). Grease two 8-inch cake pans and line with parchment paper. Divide batter equally between prepared pans, ensuring smooth surface.
4. Bake for 25-30 minutes, checking doneness by inserting a toothpick into cake center. When toothpick emerges clean, remove from oven and transfer to wire rack for complete cooling.
5. Create buttercream by whipping softened butter with cookie butter until creamy and uniform. Gradually add powdered sugar, cream, and vanilla, beating until light and fluffy.
6. Once cakes have cooled completely, place first layer on serving plate. Spread generous buttercream layer across surface, ensuring even coverage.
7. Position second cake layer atop first layer. Frost entire cake with remaining buttercream, creating smooth, even exterior.
8. Garnish cake top with additional crumbled Lotus Biscoff cookies for decorative and textural finish.

Notes

• Soften butter and eggs at room temperature for smoother mixing and better cake texture.
• Fold ingredients gently to maintain air bubbles, creating a lighter, fluffier cake structure.
• Use fresh Lotus Biscoff cookies for maximum crunch and flavor intensity in the cake batter.
• Check cake doneness early to prevent overbaking, which can result in dry texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 580
• Sugar: 52g
• Sodium: 150mg
• Fat: 34g
• Saturated Fat: 21g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg