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Decadent Biscoff Cake with Cookie Butter Frosting Recipe

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★★★★★

4.6 from 145 reviews

This indulgent Biscoff Cake features moist layers infused with Biscoff spread, topped with a creamy Biscoff-infused frosting and sprinkled with crushed Lotus cookies for added crunch. Perfect for fans of the iconic cookie butter, this cake blends buttery sweetness with delicate spice notes in a beautifully assembled dessert that’s both visually stunning and irresistibly delicious.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cake Batter

  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), preferably light
  • 3/4 cup granulated sugar (150 grams), caster sugar works well
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml), canola oil as substitute
  • 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 (or substitute with an extra 1/4 cup butter)
  • 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

Assembly

  • 1/3 cup Biscoff spread (for warming and layering)
  • 4–6 crushed Lotus cookies (for sprinkling and decoration)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until smooth and no lumps remain from butter or brown sugar.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract thoroughly into the butter mixture.
  5. Incorporate Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add roughly a third of the dry ingredients to the butter mixture, then about half of the buttermilk. Repeat this in thirds, finishing with the last portion of dry ingredients. Mix just until no lumps remain; avoid overmixing to keep the cake tender.
  7. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the center of the oven for 35-40 minutes until the edges pull away from the pan and a toothpick inserted comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans for at least 15 minutes. Then carefully transfer them to a wire rack or turn out carefully onto a flat surface, as they are delicate.
  9. Prepare Frosting Base: In a large bowl, beat the softened butter until fluffy. Add the cream cheese and Biscoff cookie butter and beat until smooth and well combined.
  10. Add Spices and Sugar: Gradually add 2 cups of powdered sugar along with vanilla extract, cinnamon, and salt. Start mixing on low speed, then increase to medium until well incorporated.
  11. Adjust Frosting Consistency: Slowly mix in the remaining powdered sugar a little at a time, alternating with tablespoons of whipping cream, until the frosting reaches your desired sweetness and spreading consistency.
  12. Warm Biscoff Spread: Place 1/3 cup Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power, stirring until smooth but not hot. Set aside.
  13. Trim Cake Layers: Ensure cake layers are completely cooled. If the tops are domed, gently level them by sawing off the uneven tops with a serrated knife for a flat surface.
  14. First Layer Assembly: Place one cake layer on your serving plate. Spread a thin layer of frosting on top.
  15. Pipe or Spread Frosting Edges: Add about 1/3 to 1/2 of the frosting into a piping bag fitted with a large round tip and pipe around the edges of the cake layer to create a border. Alternatively, spread a thick band of frosting around the edges.
  16. Add Warm Biscoff and Cookie Crumbs: Spread the warmed Biscoff evenly over the cake layer within the frosting border and sprinkle with crushed Lotus cookies.
  17. Top Layer and Chill: Place the second cake layer on top. Apply a thin crumb coat of frosting around sides. Refrigerate the cake for about 20 minutes to allow the frosting to set.
  18. Final Frosting and Decoration: Remove from the fridge and frost the sides and top with swirls of the remaining frosting. Decorate the top with additional crushed Lotus cookies if desired.

Notes

  • Make sure all wet ingredients (eggs, buttermilk) are at room temperature to ensure a smooth batter and even baking.
  • Do not overmix the batter once dry and wet ingredients come together, as this can lead to a dense cake.
  • Use parchment paper and grease pans thoroughly since Biscoff cakes can be delicate to remove.
  • Tempering the frosting with cream gradually helps control consistency and prevent it from becoming too runny.
  • Warming the Biscoff spread lightly makes it easier to spread evenly without melting the frosting.
  • Chilling the frosted cake before final frosting helps achieve a neat finish and keeps the frosting firm.
  • This cake is best stored refrigerated due to cream cheese frosting and Biscoff filling; bring to room temperature before serving.

Keywords: Biscoff cake, Lotus cookie butter cake, Biscoff frosting, creamy cake, layered dessert, easy cake recipe, Lotus cookies, cinnamon frosting

Find it online: https://lieblingsmahlzeit.com/decadent-biscoff-cake-with-cookie-butter-frosting-recipe/