Introduction

This indulgent Biscoff Cake combines the rich, caramel flavors of Biscoff cookie spread with a moist buttery cake and creamy frosting. Perfect for fans of the iconic spread, this dessert is layered with chopped Lotus cookies for extra crunch and texture.

A small layered cake with three thick layers of light brown sponge cake and two layers of pale beige cream in between, topped with a thick layer of the same cream and sprinkled with crumbled brown cookies on top. The cake is placed on a plain white plate, set against a soft pink background. The cake looks moist and textured, with a slightly rough cream spread and cookie crumbs giving a crunchy detail on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

230 grams (1 cup or 2 sticks) unsalted butter, softened
135 grams (3/4 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
180 grams (3/4 cup) Biscoff Cookie Spread
1 teaspoon vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all-purpose flour
2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat or whole milk, room temperature
230 grams (1 cup or 2 sticks) salted butter, softened (for frosting)
120 grams (1/2 cup) Biscoff Cookie Spread (for frosting)
250 grams (2 cups) icing sugar or powdered sugar, sifted
2 tablespoons Greek yogurt or full fat milk, room temperature (for frosting)
60 ml (1/4 cup) full fat or whole milk (for soaking)
1/2 teaspoon vanilla extract (for soaking)
10–12 Biscoff Lotus Cookies, roughly chopped (for assembly)

Instructions

Step 1: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper.
Step 2: In a large bowl, beat the unsalted butter, brown sugar, and caster sugar with an electric mixer on medium speed until pale and creamy. Add the Biscoff Cookie Spread and vanilla extract and beat briefly until smooth and combined.
Step 3: Add eggs one at a time, beating on low speed to combine after each. Don’t worry if the mixture looks curdled—it’s normal.
Step 4: Mix in the flour, baking powder, and salt, then add the milk. Beat on low speed just until combined, being careful not to overmix. The batter should be thick and smooth.
Step 5: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 30-33 minutes or until golden brown and a skewer inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 6: For the frosting, beat the salted butter in a large bowl on medium speed for 1-2 minutes until smooth. Add Biscoff Cookie Spread and beat until creamy. Add icing sugar and yogurt, mixing on low speed until combined, then increase speed to medium and beat until fluffy.
Step 7: Once cooled, carefully remove the cake from the pan and peel off the baking paper. Using a six-inch cake ring, cut three 6-inch layers from the cake—you’ll get two whole circles and two semicircles.
Step 8: Place the cake ring on a board or plate and line the inside with acetate. Arrange the two semicircle pieces at the bottom, pressing firmly. Fill any gaps with cake scraps and press to form an even base.
Step 9: Mix the milk and vanilla to create a soak. Spoon 2-3 tablespoons over the first cake layer. Spread one third of the frosting evenly, then sprinkle with a handful of chopped Lotus Biscoff cookies.
Step 10: Add the next cake layer, pressing down firmly. Soak with 2-3 tablespoons of the milk soak, spread another third of frosting, and sprinkle chopped cookies again.
Step 11: Place the final cake layer on top, press firmly, and cover with the remaining frosting. Refrigerate the assembled cake for at least 1 hour to set.
Step 12: Just before serving, sprinkle additional chopped Lotus Biscoff cookies over the top for decoration and crunch.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a smooth batter.
Substitute Greek yogurt in the frosting with full fat milk if preferred for a lighter texture.
For a gluten-free version, replace the plain flour with a gluten-free flour blend.
Press firmly when assembling layers to avoid gaps and create a stable cake.
Acetate sheets help achieve clean cake edges but can be omitted if unavailable.

Storage

Store the Biscoff Cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 20 minutes before serving for best flavor and texture. Leftovers can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A slice of three-layer beige cake with light brown frosting between each soft, crumbly layer is placed on a white plate. Small bits of cookie or biscuit pieces are embedded inside the cake layers and frosting, adding texture. The outer side is covered with the same light brown frosting, slightly thicker on the right edge, showing a round cookie pressed into it. A silver fork rests near the front edge of the plate, sitting on a white marbled surface with a soft pink background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly in the fridge. Assemble and frost the cake on the day you plan to serve for the freshest results.

What can I substitute if I don’t have Biscoff Cookie Spread?

You can substitute with peanut butter or any other cookie butter, but the flavor will differ. For a similar caramelized cookie taste, lotus cookie butter is best.

Biscoff Cake with Lotus Cookies and Creamy Biscoff Frosting Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

This Biscoff Cake is a luscious layered dessert featuring moist cake infused with rich Biscoff Cookie Spread, layered with creamy Biscoff frosting and crunchy Lotus Biscoff cookies. Perfect for spice and caramel lovers, this cake combines the smooth textures of buttercream with the distinct taste of the beloved Biscoff flavor, finished with a delightful cookie crunch topping.

Author: Lena
Prep Time: 25 minutes
Cook Time: 33 minutes
Total Time: 1 hour 58 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Biscoff Cake

230 grams (1 cup or 2 sticks) unsalted butter, softened
135 grams (3/4 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
180 grams (3/4 cup) Biscoff Cookie Spread
1 teaspoon vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat or whole milk, room temperature

Biscoff Frosting

230 grams (1 cup or 2 sticks) salted butter, softened
120 grams (1/2 cup) Biscoff Cookie Spread
250 grams (2 cups) icing sugar or powdered sugar, sifted
2 tablespoons Greek yogurt or full fat milk, room temperature

To Assemble

60 ml (1/4 cup) full fat or whole milk
1/2 teaspoon vanilla extract
10–12 Biscoff Lotus Cookies, roughly chopped

Instructions

Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a 9 x 13 inch quarter sheet pan with baking or parchment paper to prevent sticking.
Mix Butter and Sugars: In a large mixing bowl, place the unsalted butter, brown sugar, and caster sugar. Using an electric mixer on medium speed, beat until the mixture turns pale and creamy, ensuring the sugars are well incorporated.
Add Biscoff Spread and Vanilla: Add 180 grams of Biscoff Cookie Spread and 1 teaspoon vanilla extract to the butter mixture. Beat briefly until the mixture is smooth and well combined.
Incorporate Eggs: Add the three eggs one at a time, beating on low speed after each addition. The mixture may look curdled at this stage, which is normal and not a concern.
Add Dry Ingredients and Milk: Sift together the plain flour, baking powder, and salt. Gradually add these dry ingredients followed by the milk to the wet mixture, beating on low speed just until combined. Be careful not to overmix; the batter should be thick and smooth.
Bake the Cake: Pour the batter into the prepared pan and smooth it evenly with a spatula. Bake for 30-33 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Biscoff Frosting: In a large bowl, beat the salted butter on medium speed for 1-2 minutes until smooth. Add the 120 grams of Biscoff Cookie Spread and continue to beat until creamy. Add sifted icing sugar and Greek yogurt (or full fat milk) and mix on low speed until incorporated. Increase mixer speed to medium and beat until the frosting is fluffy and creamy.
Assemble the Cake Layers: Carefully remove the cooled cake from the pan and peel away the baking paper. Using a 6-inch cake ring, cut out three 6-inch cake layers—this will yield two whole layers and two semicircles. Place the cake ring on a cake board or serving plate and line the ring interior with acetate sheet.
Build the Base Layer: Arrange the two semicircle cake pieces at the bottom of the ring, pressing firmly to create one even layer. Fill any gaps with cake scraps and press down firmly.
Soak and Frost Layer 1: Combine milk and vanilla extract to create a milk soak. Spoon 2-3 tablespoons of this soak over the cake layer to moisten it. Spread one third of the Biscoff frosting evenly over the layer and scatter a handful of chopped Lotus Biscoff cookies on top.
Add Middle Layer: Place the next cake layer on top and press down firmly. Repeat the milk soak and frosting steps: spoon 2-3 tablespoons of milk soak, spread one third of frosting, and scatter chopped cookies.
Add Final Layer and Frost: Add the last cake layer, press down firmly, then spread the remaining frosting on top and sides as desired. Chill the assembled cake in the refrigerator for at least 1 hour to set properly.
Garnish and Serve: Before serving, sprinkle additional chopped Lotus Biscoff cookies on top for extra crunch and decoration.

Notes

Ensure all ingredients (eggs, butter, milk) are at room temperature for best mixing results.
Do not overmix the batter once flour is added to keep the cake light and tender.
Use acetate sheets to help create clean cake edges during assembly.
Chilling the frosted cake helps the frosting set and makes slicing easier.
Store leftover cake covered in the refrigerator for up to 3 days.
You can substitute full fat milk with any milk of choice but it may slightly alter texture.

Keywords: Biscoff Cake, Biscoff Cookie Spread, Layer Cake, Biscoff Frosting, Lotus Biscoff Cookies, Dessert, Baking