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Biscoff Cookie Butter Cake with Biscoff Frosting [Lotus Cake]
Lotus cake is really just a Biscoff cookie butter cake, but named after the manufacturer. The cake is loaded with hints of caramel, cinnamon, brown sugar, and a few spices that are hard to put your finger on. But that’s the beauty of any Biscoff recipe.
Now we need to talk about the Biscoff frosting. Silky, smooth, and loaded with that unmistakable speculoos flavor. It’s one of those cake frostings you want to eat with a spoon. We don’t recommend that. It’s kind of rich, but we won’t judge. We have seen more than one finger mark in the bowl before icing our cakes.
Cookie butter fans will love it, and anyone who hasn’t tried Biscoff yet is about to become a fan.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Biscoff Cookie Butter Cake (Lotus Cake)
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup Biscoff cookie butter
- ½ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Cookie Butter Frosting
- 1 cup salted butter softened
- 1 cup Biscoff cookie butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk plus more if needed
- Lotus Biscoff cookies optional for decorating and adding to the filling
Instructions
Cake
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper.
- Combine the flour, baking powder, and baking soda in a medium bowl. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Add the brown sugar, granulated sugar, cookie butter, and vegetable oil to a large mixing bowl. Beat until well combined.½ cup packed brown sugar, ½ cup granulated sugar, ½ cup Biscoff cookie butter, ½ cup vegetable oil
- Add the eggs one at a time, mixing well after each addition.2 large eggs
- Add the milk and vanilla and mix until combined.1 cup milk, 1 teaspoon vanilla extract
- Add the flour mixture to the wet ingredients and mix just until combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto cooling racks. Cool completely before frosting.
Cookie Butter Frosting
- Add the softened butter and cookie butter to a large mixing bowl. Beat until well combined.1 cup salted butter, 1 cup Biscoff cookie butter
- Add the powdered sugar a little at a time, mixing on low until incorporated.4 cups powdered sugar
- Add the vanilla and milk. Beat on medium-high until the frosting is smooth. Add more milk, 1 tablespoon at a time, if needed.1 teaspoon vanilla extract, ¼ cup milk
Assemble the Cake
- Place one cake layer on a serving plate or cake board.
- Spread frosting over the top (add crumbled cookies on top of this frosting and press lightly if desired) then add the second cake layer.Lotus Biscoff cookies
- Frost the top and sides of the cake with the remaining frosting.
- Decorate with Lotus Biscoff cookies, if desired.Lotus Biscoff cookies
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
What Is Cookie Butter Anyway?
Cookie butter is a spread made from ground speculoos cookies. Lotus makes the spiced, caramelized cookies sold as Biscoff. It’s like peanut butter, but tastes ten times better. You can find both smooth and crunchy versions. Lotus Biscoff is probably the most recognizable, but we’ve seen generic versions, and Trader Joe’s also sells its own.
Substitutions
- Cookie butter: Any smooth speculoos-style cookie butter can replace Biscoff spread in this recipe. The sweetness may vary slightly depending on the brand.
- Crunchy cookie butter: You can use crunchy cookie butter in the cake batter, but smooth works better for the frosting. The little cookie pieces in the crunchy version can make it difficult to frost the sides evenly.
- Cream cheese frosting: For a slightly tangier frosting, replace ½ cup of the butter with ½ cup of softened cream cheese.
Pro Tips
- Level your cake layers. If your cakes have domed tops, a serrated knife makes quick work of leveling them. Even layers make stacking and frosting much easier.
- Chill before frosting: Once the cakes have cooled completely, 15 minutes in the refrigerator can help firm them up. You’ll have fewer loose crumbs to deal with when frosting the cake.
- For a little crunch between the cake layers, sprinkle crumbled Biscoff cookies over the frosting before adding the second layer. You can also use whole or broken cookies to decorate the top.
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Size Variations
Biscoff Sheet Cake
You can make this cake in a 9 × 13-inch baking pan instead of two round pans. Bake at 350°F for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake needs to cool completely before you add the frosting.
Biscoff Cupcakes
The batter also works for cupcakes. Fill lined muffin cups about two-thirds full and bake for 18 to 20 minutes. You should get approximately 24 cupcakes.
How to Store
Room Temperature: You can keep the frosted cake covered at room temperature for up to 1 day.
Refrigerator: The cake will keep covered in the refrigerator for up to 5 days. The frosting firms up when it’s cold, so give individual slices about 20 to 30 minutes at room temperature before serving.
Freezer: You can freeze the unfrosted cake layers for up to 3 months. The layers should be completely cooled and wrapped well before freezing.
Leftover Frosting: You can refrigerate extra cookie butter frosting for up to 1 week or freeze it for up to 3 months. Let it come to room temperature and beat it again before using.
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This recipe was written and tested by a human.