Description
A decadent and flavorful Biscoff Cake featuring moist layers infused with Biscoff spread, topped with a creamy Biscoff frosting and crunchy crushed Lotus cookies for added texture. Perfect for any celebration or as a special treat for Biscoff lovers.
Ingredients
Scale
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
Frosting
- 1 cup unsalted butter (226 grams), softened
- 2 ounces cream cheese (56 grams), full-fat
- 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
Decoration
- 1/3 cup Biscoff spread
- 4–6 crushed Lotus cookies
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugars: In a large bowl, beat the softened butter, light brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth with no lumps of butter or sugar remaining.
- Add wet ingredients: Beat in the vegetable oil and vanilla extract to the butter mixture until fully incorporated.
- Incorporate eggs: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure a smooth batter.
- Alternate dry ingredients and buttermilk: Using a wire whisk, add about one third of the dry ingredients to the wet mixture, then stir in about half of the buttermilk. Repeat by adding another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix just until all dry ingredients disappear and the batter is smooth. Do not overmix.
- Distribute batter: Evenly divide the batter between the two prepared cake pans and smooth the tops for even baking.
- Bake the cake layers: Place the pans in the center of the preheated oven and bake for 35-40 minutes. The cakes are ready when the edges start to pull away from the sides and a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for at least 15 minutes. Then carefully transfer them to wire racks to cool completely. Handle gently as the cakes are delicate.
- Prepare the frosting: In a large bowl, beat the softened butter until soft and creamy. Add the cream cheese and Biscoff cookie butter and beat until smooth.
- Add flavorings and sugar: Mix in 2 cups of powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and gradually increase to medium until combined smoothly.
- Adjust frosting consistency: Slowly add the remaining powdered sugar a little at a time. Alternate with 1-2 tablespoons of whipping cream or milk until the frosting reaches desired sweetness and thickness.
- Prepare Biscoff drizzle: Place 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds until warm but not hot. Stir well and set aside.
- Level the cake layers: Ensure the cake layers are fully cooled. If the tops are domed, gently saw off the domed tops to create flat surfaces for stacking.
- Assemble the cake – first layer: Place one cake layer on your serving plate. Spread a thin layer of frosting on top. Transfer about one third to one half of the frosting into a piping bag fitted with a large round tip and pipe a border around the edge or frost a thick band along the edges.
- Add Biscoff layer and crushed cookies: Spread the warmed Biscoff evenly inside the piped frosting border. Sprinkle crushed Lotus cookie crumbs over the Biscoff spread.
- Assemble the cake – second layer: Place the second cake layer on top. Apply a thin crumb coat of frosting to the sides and refrigerate the assembled cake for about 20 minutes to set the frosting.
- Final frosting and decoration: Remove the cake from the fridge and finish frosting the sides and top with swirls of frosting. Optionally, decorate with additional crushed Lotus cookie crumbs on top for a crunchy garnish.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to help with smooth mixing and better rise.
- Do not overmix the batter once dry ingredients are added to avoid dense cake texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cup of milk and letting it sit for 5-10 minutes.
- Use full-fat cream cheese for best frosting texture and flavor; if unavailable, substitute with additional butter but cream cheese adds a pleasant tang.
- The Biscoff spread drizzle should be warm but not hot to ensure it spreads easily without melting the frosting.
- Handle the cake layers gently when transferring as they can be fragile.
- The frosting can be adjusted in thickness by adding more or less powdered sugar or cream depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cake
- Method: Baking
- Cuisine: Western/International
Keywords: Biscoff cake, Lotus Biscoff, Biscoff frosting, spiced cake, cream cheese frosting, baked cake, dessert recipe
