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. 

If you want to simplify this recipe a little, feel free to use my traditional vanilla cake recipe with American buttercream and just follow the same biscoff cookie and cookie butter additions. You can also make it with the chocolate version.

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.

How to assemble this lotus biscoff cake

  1. Place the first layer of cake onto a flat surface.
  2. Top with a layer of biscoff buttercream 
  3. Pipe a border of buttercream around the edge of the cake
  4. Fill in the border with crushed biscoff cookies and a drizzle of cookie butter 
  5. Repeat with the next layer and then top with the last layer of cake
  6. Frost the whole cake with the cookie butter buttercream

I use a similar method to assemble my chocolate caramel cake, chocolate chip cake, chocolate blueberry cake and ferrero rocher cake. If you want to skip the cookie crumbs, you can also just swirl the lotus biscoff spread right into the buttercream like I did the nutella in my nutella swirl cake.

How to decorate the biscoff cake

Cookie butter is so smooth and creamy which makes a drip VERY tempting for biscoff cakes. That’s probably why so many recipes are biscoff drip cakes. I decided to take a different route that’s just as easy…well I guess depends who you ask lol.

  1. Refrigerate the cake just until the buttercream feels set, about 30-60 minutes.
  2. Then place a sheet of parchment over the top of the cake, leaving a little bit exposed. 
  3. Use a sieve to dust some leftover biscoff cookie crumbs on top of the exposed area of the cake.
  4. Use the leftover buttercream to pipe little poofs randomly on the cake with a fine tooth star piping tip
  5. Then lightly melt some of the biscoff cookie butter spread and place it into a small piping bag with a small round piping tip


What kind of cookies to use?

I use lotus biscoff cookies but you can use any kind of speculoos cookie. If you can’t find any speculoos cookies, gingersnaps are pretty similar or even gingerbread cookies. Look for something crispy though and something with a spice aroma and less heat. 

Can I use a different cake recipe? 

If you’re not into separating the egg whites and egg yolks, you can certainly use my vanilla cake recipe and the american buttercream from my 6 inch vanilla cake. 
I recommend using ¼-½ cup less cookie butter in that buttercream though because it can’t tolerate that much. Add it in slowly to see how it comes together.

Can I make this cake dairy free?

You can use dairy free butter, dairy free milk/cream to make any of my cake recipes. 

Can I make this cake gluten-free?

All my cake recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour. 

What pan should I bake it in?

I baked this peach cobbler pound cake in a round 8 inch baking pan because I wanted it really tall. My pan is 3 inches tall and you’ll need that because it will spill out of a pan that’s only 2 inches tall.
You can also bake this cake in a:
Two round 8 inch baking pan
Two square 8 inch baking pan
Two round 9 inch baking pan (lower baking time by 5-10 minutes)
Two square 9 inch baking pan (lower baking time by 5-10 minutes)
One round 10 inch baking pan (increase baking time by 5-10 minutes)
One square 10 inch baking pan (increase baking time by 5-10 minutes)
9×13 inch pan 
Cupcake pan – makes 23/24 cupcakes; bake for 16-20 minutes; done when you press on it and it springs back. 

How do I know when it’s done baking?

The cake is done baking when the center no longer looks wet and the edges are dark golden brown color. Make sure to test it by gently pressing on the tallest area of the cake and if it springs back, it’s done. If it feels wet and stays pressed in, give it another few minutes before testing again.

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

Yield: 12-16 servings

Lotus Biscoff Cake Recipe

lotus biscoff cake

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

Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 5 hours 50 minutes


White Biscoff Cake

  • 2 1/4 cup (270g) cake flour, spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g/1 stick/4oz) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (59mL) vegetable oil
  • 5 large (160g) egg whites, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • 3/4 cup (170g) sour cream
  • 3/4 cup (177mL/6oz) heavy whipping cream, room temperature
  • 8 Biscoff cookies, chopped

Biscoff Cookie Butter Buttercream

  • 1 cup (200g) granulated sugar
  • 1/4 cup (59mL) water
  • 4 large egg yolks, room temperature
  • 1 cup (227g) unsalted butter, room tempeature
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 3/4 cup (180g) cookie butter spread


  • 8 biscoff cookies, crushed
  • 3/4 cup (180g) biscoff cookie butter spread, lightly warmed


White Biscoff Cake

  1. Preheat the oven to 325°F/163C convection (300F/149C conventional) and grease and line three round 6 inch baking pans with baking spray and parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
  3. Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through.
  4. Add in the oil and beat for another 1-2 minutes, until it's pale and fluffy.
  5. Add the egg whites, 1-2 at a time, beating on medium speed between each addition, until each egg is fully incorporated and the batter is fluffy.
  6. Add the vanilla extract and sour cream and beat just until they're combined.
  7. Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the cream, followed by the rest of the dry ingredients.
  8. Fold in the chopped biscoff cookies just until they're evenly distributed.
  9. Spread the cake batter in the prepared cake pans, about 15 ounces in each, and bake for 40 minutes.
  10. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
  11. Allow the cake to cool completely before frosting.

Biscoff Cookie Butter Buttercream

  1. Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.
  2. Meanwhile, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.
  3. Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.
  4. Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is cool to the touch or no longer warm.
  5. Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.
  6. Scrape the sides and bottom of the bowl, add in the vanilla, salt and cookie butter and turn the mixer up to high speed for 1-2 minutes.


  1. Place the buttercream in a piping bag fit with a round piping tip.
  2. Spread an even layer of buttercream on the first layer of cake and then pipe a border around the edge.
  3. Fill the border in with a layer cookie crumbs and a generous drizzle of cookie butter spread. Refrigerate the cake for about 15-20 minutes so the buttercream can firm up before stacking the next layer.
  4. Repeat with the second layer of cake. Refrigerate and then place the third layer on top.
  5. Refrigerate the cake for 30 minutes minutes, or until it feels sturdy enough to frost the outside.
  6. Frost the whole cake with the cookie butter buttercream, reserving just a little to pipe poofs and then refrigerate the cake just until the buttercream feels set, about 30-60 minutes.
  7. Place a sheet of parchment over the top of the cake, leaving a little bit exposed, and use a sieve to dust some leftover biscoff cookie crumbs on top of the exposed area of the cake.
  8. Use the leftover buttercream to pipe little poofs randomly on the cake with a fine tooth star piping tip. 
  9. Then lightly melt some of the biscoff cookie butter spread and place it into a small piping bag with a small round piping tip. Randomly pipe small dots on the cake.
  10. Refrigerate for at least 30 minutes to let the buttercream set fully. Serve slightly chilled or at room temperature.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 835Total Fat: 51gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 168mgSodium: 434mgCarbohydrates: 88gFiber: 1gSugar: 54gProtein: 9g

Nutrition information may not be fully accurate.

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  1. Hi,
    This looks really yummy, can I double the recipe and bake it in two 8′ pans, would the baking time have to be adjusted too? Thanks

  2. Hi there,

    Could I pls ask can I use the 10″ vanilla cake recipe and add crushed biscoff biscuits and proceed to make a biscoff cake. not keen on separating egg white.
    Thanks in advance for your reply. I made the oreo cake for my daughter birthday last year and it was fantastic

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