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Biscoff Cake with Lotus Cookies and Creamy Biscoff Frosting Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://cheflenacooks.com/biscoff-cake-with-lotus-cookies-and-creamy-biscoff-frosting-recipe/