Lotus Biscoff Cake

This Lotus Biscoff Cake is made with three layers of tender white cake studded lotus biscoff cookie chunks frosted with cookie butter buttercream and biscoff cookie crumbs and cookie butter drizzle between each layer. 

I can’t believe I’ve been posting recipes on here for almost five years and I didn’t have a biscoff layer cake up until now. My favorite things to bake are layer cakes so I definitely owe you an indulgent Lotus Biscoff Cake Recipe!

What is Biscoff?

Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but a less gingery. Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella.

In other words…heaven in a jar. You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.

If you want to try more cookie butter recipes, I have a Biscoff Cheesecake, a brown butter cookie butter sheet cake and biscoff brownies.

Why you’ll love this biscoff cake

1. I used this white cake recipe, that’s very similar to my vanilla cake but it’s made with just egg whites and uses cake flour instead of all purpose flour. I love it because it brings out the flavor of the biscoff more. 
2. Don’t worry, we’re not wasting the egg yolks, we’re using them to make the most indulgent cookie butter French buttercream recipe (see French buttercream post for step by step photos). 
3. There’s biscoff cookies inside the cake and every layer is filled with biscoff buttercream, lotus biscoff cookie crumbs and a generous cookie butter drizzle. 
4. The decoration is super cute and unique and it’s SO EASY to do. 

If you love a good brown butter, you can certainly add that in as well for a little extra flavor. 

Ingredients you’ll need:

• Butter: I like to use salted butter for my cakes and unsalted butter for my buttercreams. 
  • You can also use unsalted butter for the cakes, just add an extra ¼ tsp of salt to every cup of butter used. 
• Sugar: I use granulated sugar in both the cake recipe and the buttercream recipe. I wanted the cake to be distinct from the biscoff chunks so you can see and feel and taste them so granulated sugar was the way to go.
  • Light brown sugar or dark brown sugar also would go well in the cake recipe as a 1:1 substitute. If you want to use brown sugar in the buttercream, I would reduce the sugar by 2-4 Tbsp. 
• Vanilla: I use extract in this recipe but vanilla bean paste would be even more elevated. 
• Eggs: always use large, room temperature eggs. Pop them in hot water for 5-10 minutes if they’re cold.
  • Split them and use the egg whites for the cake and the egg yolks for the buttercream.
• Flour: I usually use all-purpose flour but for this cake I like to use cake flour. All-purpose flour also works in this recipe though if that’s all you have. 
  • ​​I also HIGHLY recommend using a digital scale, as flour is almost always over measured. 
• Baking Powder: can sub for baking 1 tsp baking soda if you don’t have baking powder. 
• Salt: salt brings out the flavor in all baked goods.
• Sour Cream: I use sour cream in almost all my cake recipes. It brings and holds a lot of moisture into the cake. Plain greek yogurt or unsweetened regular yogurt also works. 
• Heavy Cream: I use heavy cream in this recipe as opposed to milk because we’re lacking fat and flavor from the egg yolks and the heavy cream is higher in fat so it makes it more tender and it has a better/stronger flavor than milk.  
• Biscoff Cookies: if you can’t find lotus biscoff biscuits, any speculoos cookie will work.
• Cookie Butter: if you can’t find lotus biscoff cookie butter, any cookie butter will work. I prefer to use a smooth biscoff spread for a creamy buttercream, as opposed to a crunchy version.

Step-by-Step Instructions

1. Make the white cake layers by creaming the butter with the sugar.
2. Add the egg whites, one at a time, until each one is well combined.
3. Add the sour cream and vanilla, mixing until they’re well combined.
4. Alternate adding in the dry ingredients and the heavy cream, mixing just until they’re combined.
5. Fold in the biscoff cookie chunks and bake until golden. 
6. Use the egg yolks to make the french buttercream; heat the sugar and water until it’s at a softball stage, then drizzle it into the beating egg yolks. 
7. Let it whip for 5-10 minutes and then add the butter. 
8. Add the cookie butter to the buttercream, switch to a paddle attachment and beat low speed until it’s completely smooth.

FAQs

How to serve and store biscoff cake

Serve the cake fresh or leave it at room temperature (covered if sliced) for 2-3 days. 

To refrigerate, make sure to cover the cake with a cake dome or store it in an airtight container for up to a week.

To freeze it, I like to slice the cake and either place them tightly in an airtight container or wrap each slice individually with plastic wrap and then place them in an airtight bag. Thaw at room temperature before serving.  

If you make this gorgeous biscoff cake, make sure to tag me @baranbakery on instagram so I can share them with everyone! 

As always, have a blessed day and happy baking!

Love, B