Lotus Biscoff Cake: A Deliciously Spiced Treat
If you’re a fan of the signature flavor of Lotus Biscoff cookies, then this Lotus Biscoff Cake is the perfect treat for you. This cake combines the rich, caramelized flavor of Biscoff cookies with the soft, spongy texture of a classic cake. Topped with a decadent Biscoff frosting and a sprinkle of crushed Biscoff cookies, it’s a dessert that’s sure to delight your taste buds and leave a lasting impression. Whether you’re looking for a unique birthday cake or an irresistible dessert for any occasion, this Lotus Biscoff Cake will surely satisfy your sweet tooth.
For more innovative cake ideas, explore our Delicious Cake Recipes and find other Biscoff-inspired desserts here.
Basic Recipe: Ingredients and Instructions
Creating this Lotus Biscoff Cake is easy and requires only a few basic ingredients. Follow the steps below to make this indulgent, flavorful cake that’s perfect for any occasion.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 cup Lotus Biscoff cookie butter
- 8-10 Lotus Biscoff cookies, crushed (for texture)
For the Biscoff Frosting:
- 1 cup unsalted butter, softened
- 1 cup Lotus Biscoff cookie butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Milk and Biscoff Cookie Butter: Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Fold in the Lotus Biscoff cookie butter until evenly distributed in the batter.
- Add Crushed Biscoff Cookies: Gently fold in the crushed Lotus Biscoff cookies for an extra burst of flavor and texture.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Biscoff Frosting: While the cakes are cooling, make the frosting by beating together the softened butter and Biscoff cookie butter until smooth. Gradually add powdered sugar, 1 cup at a time, until fully incorporated. Add the heavy cream, vanilla extract, and a pinch of salt, and continue to beat until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, place one layer of cake on a cake stand or serving platter. Spread a generous layer of Biscoff frosting on top. Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Decorate and Serve.
Advanced Techniques for Perfecting Your Lotus Biscoff Cake
Here are some advanced tips to make your Lotus Biscoff Cake even more special:
Using Room Temperature Ingredients
Make sure your butter, eggs, and milk are at room temperature before starting. Room temperature ingredients mix together more easily, resulting in a smoother batter and a fluffier cake.
Creating a Moist Cake
To keep your cake extra moist, consider brushing the layers with a simple syrup (equal parts sugar and water heated until dissolved) before frosting. This step adds a subtle sweetness and ensures the cake stays tender.
Frosting Tips for Smooth Application
If you want a perfectly smooth frosting, start by applying a thin crumb coat to seal in any crumbs. Chill the cake for 10-15 minutes, then apply a second, thicker layer of frosting for a clean finish.
Extra Flavor Boost
For a richer flavor, toast the crushed Biscoff cookies lightly before adding them to the batter. This brings out their warm, caramelized notes and adds a slightly nutty flavor to the cake.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Proper storage is essential to keep your Lotus Biscoff Cake fresh and delicious for days.
Storing the Cake
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The frosting may firm up in the fridge, so let the cake sit at room temperature for 10-15 minutes before serving to soften it slightly.
Freezing the Cake
You can freeze the cake layers if you want to make them ahead of time. Wrap each cooled cake layer tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before frosting.
Refrigerating Leftovers
Store leftover cake in the fridge in an airtight container. Make sure to slice individual pieces and bring them to room temperature before serving for the best flavor and texture.
Dietary Adaptations and Substitutions
While this Lotus Biscoff Cake is delicious as is, here are some possible modifications to suit dietary preferences:
Gluten-Free
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients, such as baking powder and Biscoff cookie butter, are gluten-free as well.
Dairy-Free
To make the cake dairy-free, substitute the butter with dairy-free margarine or coconut oil, and use a non-dairy milk like almond or oat milk. Use dairy-free versions of Biscoff cookie butter and butter for the frosting.
Egg-Free
If you need to make the cake egg-free, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or an egg replacer. The texture may vary, but it will still be a delicious cake.
Sugar-Free
For a sugar-free version, replace the granulated sugar and powdered sugar with a sugar substitute like stevia or erythritol. Keep in mind that the texture and sweetness may change slightly.
FAQs About The Recipe
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for 2-3 days, or freeze them for longer storage. Frost before serving for the best results.
Can I use a different frosting?
While the Biscoff frosting is a signature part of this recipe, you can also use vanilla buttercream or cream cheese frosting if you prefer. However, Biscoff frosting pairs perfectly with the cake’s flavor.
Can I add more Biscoff cookies to the cake?
Feel free to add extra crushed Biscoff cookies for a more intense flavor or texture. Just be sure not to overload the batter, as too much will affect the structure of the cake.
Conclusion & Final Thoughts
Lotus Biscoff Cake is a rich, indulgent dessert that combines the irresistible caramelized flavor of Biscoff cookies with a moist, flavorful cake and creamy frosting. This cake is a perfect choice for those who love unique, flavorful treats, and it’s guaranteed to impress at any celebration. Whether you’re a Biscoff fan or just looking to try something new, this cake will quickly become a favorite. With easy-to-follow instructions and advanced tips to elevate your baking, you’ll be able to enjoy a perfect Lotus Biscoff Cake every time!