This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip. There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavor. The frosting is so light and creamy - the ultimate biscoff frosting! And it works so well with the fluffy and moist cake layers.
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🍪 Why you'll LOVE this recipe
- Cookie Butter: The cream cheese frosting has cookie butter for lots of biscoff flavour.
- Biscoff: Every single layer has crushed biscoff cookies. They’re baked into the cake, and in between the cake layers in the frosting.
- Frosting: It’s so hard to resist eating the light and fluffy cream cheese cookie butter frosting with a spoon.
- Cake layers: They’re so fluffy, soft, and moist thanks to sour cream and both butter and vegetable oil.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Biscoff spread: You need a total of 1 jar of biscoff spread to make this recipe. You can definitely get more for snacking because it sure is addictive! If you can't find biscoff spread you can use speculoos cookie butter spread.
- Biscoff cookies: I used the original biscoff cookies. You need a total of around 38 cookies which is about one and a half regular sized packs (250g).
- Eggs: This recipe calls for 7 eggs which seems like a lot but creates the fluffiest sponge.
- Sour cream: This helps make the cake layers flavorful and moist for days.
- Butter & oil: Oil combined with butter in the cake layers make soft cake layers that stay moist for days. And the butter adds all of that buttery flavor.
- Cream cheese: Use full fat, brick style cream cheese for best results. Lower fat cream cheese has too much water and will make a gloopy frosting.
- Heavy whipping cream: Use cream that is at least 32% milk fat for best results. This will ensure a thick and creamy frosting.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
If you have leftover cookie butter, try making these cookie butter cookies or this super easy biscoff cheesecake.
👩🍳 How to make lotus biscoff cake
I've divided the recipe into two parts - baking the cake layers, and frosting and assembly.
Cake layers step by step
Prep: Preheat oven to 355°F (180°C). Grease three 8” round cake pans with a pat of cold butter and line the bottom with a round of parchment paper.
Step 1: Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl. Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.
Step 2: Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
Step 3: Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Step 4: Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.
Frosting and assembly step by step
Step 1: Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in color for 6-8 minutes, scraping down the sides of the bowl halfway through. Add biscoff spread and beat until light and fluffy.
Add cream cheese one piece at a time. Beat until fluffy, scrape down the bowl, and beat again. Add more powdered sugar if needed.
Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier.
Step 2: Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting.
Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down.
Step 3: Spread the rest of the frosting all over the outside of the lotus biscoff cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes.
Step 4: Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip. Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!
✔️ Expert cake tips
- Room temperature cake batter ingredients: This will ensure an even crumb and moist cake. Take out all of the ingredients 20-30 minutes before making the batter to ensure everything is at room temperature.
- Don’t overmix the batter after adding the flour. Too much mixing creates too much gluten - leading to a dense, tough cake. Stop folding as soon as you stop seeing dry streaks of flour.
- Check if your baking powder is expired. Expired baking powder won’t give your cake any lift, resulting in a dense cake. Place some baking powder in a bowl and pour boiling water over it. If it bubbles it's still good to use!
- The cake is best served at room temperature because the butter in the cake and frosting has a chance to soften up.
- Cut the cake while it’s chilled and wipe the knife clean with every cut for extra clean slices
🥄 Make ahead and storage
This lotus biscoff cake is best served at room temperature - this allows the butter in the cake and frosting to soften up. Store any leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
You can make the cake layers a day ahead of decorating. Wrap or cover so that they don’t dry and leave at room temperature.
The cake can be assembled and decorated the day before serving. Store in the refrigerator and let it come to room temperature for one hour before serving so that the butter in the frosting and cake layers become soft again.
❔ Why oil AND butter make the best cake layers?
The cake layers are soft and moist without being dense thanks to a few special ingredients. I love adding vegetable oil and butter to cake layers. You really do need both!
Butter adds lots of flavour and richness. Oil adds moisture. Cakes with just oil tend to be oily and lack that signature rich butter flavour so I avoid using only oil.
Using both butter and oil create the best texture and flavor! I use this technique in my chai cake and my cinnamon swirl bundt cake.
🧁 Biscoff cookie butter cream cheese frosting
I kid you not, you won't be able to resist this biscoff cookie butter cream cheese frosting. It's thick, creamy, tangy, and tastes like cookie butter. So good!
The key to creating a thick cream cheese frosting that holds its shape well is to use barely softened butter - 10 minutes at room temperature is all it needs.
Once the butter and sugar are beaten until light and fluffy, drop in small chunks of the slightly softened cream cheese. It needs to be still be a little cold to prevent the frosting from getting gloopy.
Finally, the heavy whipping cream added at the very end help loosen the frosting without making it thin and gloopy. Don't use anything less than 35% milk fat. Only add as much as you need to create a fluffy frosting that holds its shape when you pick some up on a spatula.
💧 How to make a biscoff drip
It’s actually so easy! Just melt the cookie butter in a microwave or in a double boiler (as you would chocolate) and let it cool down to around room temperature so that you don’t melt the frosting on the cake. It’ll keep a runny texture for a while before solidifying back to its original spreadable consistency.
Pour the melted biscoff on top of the frosted cake and push it off the sides to get it to drip over the edge.
📖 Recipe FAQs
The spreads are very similar but definitely not the same! Biscoff has a strong, caramelized flavor where speculoos has a lighter flavor. Speculoos cookie butter texture is stickier than biscoff, more alike to peanut butter.
They're both delicious and can be used interchangeably but I definitely prefer biscoff spread for the flavor and texture.
Yes! Spread cookie butter on top of the cake layers before adding frosting. It would be so delicious!
Yes you can, bake it in a 9" by 13" baking pan - watch the time because it will take longer to bake. Cover the top with frosting, add crushed biscoff cookies, and drizzle with melted cookie butter.
🎂 More related recipes
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📖 Recipe
Biscoff Cake
Equipment
- 1 turntable This makes it much easier to frost the cake and add the drip
Ingredients
Layers
- 1 ½ cup unsalted butter softened
- ⅓ cup vegetable oil
- 1 ½ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 7 large eggs room temperature
- ¾ cup sour cream room temperature
- 4 ¾ cup all purpose flour (570g)
- 3 ¾ teaspoon baking powder
- 1 ½ tablespoon cinnamon
- 1 cup milk room temperature
- 12 biscoff cookies crushed
Frosting
- 1 cup unsalted butter slightly softened at room temperature for 30 minutes
- 3-4 cups powdered sugar
- ¾ cup biscoff spread room temperature
- 8 oz cream cheese softened for 10 minutes at room temperature
- 3-6 tablespoons heavy whipping cream cold
Assembly
- ½ cup biscoff spread melted
- 10 biscoff cookies for between layers
- 8 biscoff cookies for around base
- 8 biscoff cookies for top
Instructions
Layers
- Preheat oven to 180°C (350°F). Grease three 8” round cake pans with a pat of cold butter and line the bottoms with rounds of parchment paper.
- Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl.1 ½ cup unsalted butter, ⅓ cup vegetable oil, 1 ½ cup brown sugar, ⅓ cup granulated sugar, ½ teaspoon sea salt
- Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.1 tablespoon pure vanilla extract, 7 large eggs, ¾ cup sour cream
- Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.4 ¾ cup all purpose flour, 3 ¾ teaspoon baking powder, 1 ½ tablespoon cinnamon, 1 cup milk, 12 biscoff cookies
- Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.
Frosting
- Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in colour for 6-8 minutes, scraping down the sides of the bowl halfway through.1 cup unsalted butter, 3-4 cups powdered sugar
- Add biscoff spread and beat until well combined and light, about 2 minutes.¾ cup biscoff spread
- With the mixer running, add cream cheese one small piece at a time into the beaten butter mixture. Beat until light and fluffy, scrape down the bowl, and beat again. Add the last cup of powdered sugar if you want it sweeter.8 oz cream cheese
- Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier to the consistency that you prefer. I added about 5 tablespoons.3-6 tablespoons heavy whipping cream
Assembly
- Melt biscoff spread in a microwave or in a double boiler (as you would chocolate) until it becomes thin - like melted chocolate or caramel sauce. Set aside to cool to room temperature.½ cup biscoff spread
- Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting. Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down.10 biscoff cookies
- Spread the rest of the frosting all over the outside of the cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes.8 biscoff cookies
- Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip.
- Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!8 biscoff cookies
Notes
- Room temperature cake batter ingredients for a soft and even crumb.
- Don’t overmix the batter after adding the flour to prevent a tough cake.
- Check if your baking powder is expired. Expired baking powder won’t give your cake any lift, resulting in a dense cake.
- Serve the cake at room temperature for a soft cake and fluffy frosting.
- Cut the cake while it’s chilled and wipe the knife clean with every cut for extra clean slices
Laura
Hi! I want to make this for my partners birthday tomorrow, but was thinking of adding in some biscoff spread to the actual sponge itself. How would I go about doing this? How much would I add and would I need to amend the remaining ingredient amounts?
Thanks!
Mary
Hi, I haven't tried it so I'm not sure how it would turn out but you could substitute part of the butter with an equal amount of biscoff spread (because it has oil in it). If you try it out let me know how it goes! And happy birthday to your partner! 😀
Michael
Simply incredible like always. Another great recipe. Thank you so much. Can’t wait to see what you have next to share with us !
Mary
Thank you so much! So happy you liked it 😀
Brittany
Just a question, is the butter salted or unsalted? Or does it not really matter?
Mary
Hi, you can use salted butter in the cake layers, just omit the added salt! I wouldn't use salted butter in the frosting, it might make the frosting too salty depending on how salty the butter is. Hope that makes sense!
anna
Hi, does frosting melt in room temperature (27-32 celcius) ? thanks in advance!
Mary
Hi, the biscoff cream cheese frosting may melt at 32 celcius (89 fahrenheit) in an hour or two because it has cream cheese in it. You can add more icing sugar to make it more stable at higher temperatures. It isn't meant to handle higher heat for a long time as an american buttercream (for example) would. Hope that helps!
Aminah
I made this cake for my birthday and everyone loved it! I would highly recommend adding 4 cups of icing sugar or possibly more to the frosting as 3 cups results in a very soft frosting that is hard to frost. I will definitely be making this cake again
Pauline
This was probably one of the most delicious layered cakes that I have ever eaten. I love my cake to be a bit on the thicker side, and that was a major plus of this recipie. The taste with the cream was extremely well balanced and had my entire family going back for seconds. Anyone who is into unique and delicious food, should definitely try making this cake!! 🍰 Thank you Mary for a great recipe!! 👍
Mary
I'm so happy that you loved it, thank you so much! 😀