Biscoff Cookie Butter Cake (Lotus Cake)
Biscoff Cookie Butter Cake is a two-layer cake made with Biscoff spread in both the batter and the frosting. It has all the caramelized cookie flavor, cinnamon, and warm spices you expect from Lotus Biscoff cookies, finished with a rich, creamy cookie butter frosting.
Servings: 12 Slices
Calories: 722kcal
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
Alternative Pan Sizes and Baking Times
9 × 13-inch Cake: Pour the batter into a prepared 9 × 13-inch baking pan. Bake at 350°F for 30 to 35 minutes.
Cupcakes: Line muffin pans with paper liners and fill each about two-thirds full. Bake at 350°F for 18 to 20 minutes. Makes approximately 24 cupcakes.
For either version, a toothpick inserted into the center should come out clean or with a few moist crumbs. Allow the cake or cupcakes to cool completely before frosting.
Nutrition
Serving: 1Slice | Calories: 722kcal | Carbohydrates: 90g | Protein: 6g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 192mg | Potassium: 123mg | Fiber: 1g | Sugar: 68g | Vitamin A: 554IU | Calcium: 66mg | Iron: 1mg
