Lotus Biscoff Cake
Lotus Biscoff Cake Recipe
With its rich caramelized flavor and signature crunch, Lotus Biscoff has become a beloved addition to desserts worldwide. This Lotus Biscoff Cake is a delightful treat that brings together moist sponge layers, creamy Biscoff frosting, and a luscious cookie butter drizzle. Perfect for special occasions or simply as a sweet indulgence, this cake is sure to impress with both its taste and presentation.
Ingredients
Before you begin baking, gather the following ingredients. These are divided into three categories: cake layers, Biscoff buttercream, and decoration.
For the cake layers:
- 250g unsalted butter, softened
- 250g light brown sugar
- 4 large eggs, room temperature
- 250g self-raising flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 100ml whole milk
- 100g Lotus Biscoff spread (smooth)
For the Biscoff buttercream:
- 300g unsalted butter, softened
- 500g icing sugar, sifted
- 200g Lotus Biscoff spread (smooth)
- 2–3 tbsp whole milk (as needed for consistency)
For decoration:
- 100g Lotus Biscoff spread (melted for drizzling)
- Crushed Biscoff biscuits (for topping)
- Whole Biscoff biscuits (optional, for garnish)
Preparing the Cake Layers
Start by preheating your oven to 180°C (160°C fan) or 350°F. Grease and line three 8-inch round cake tins with parchment paper. This ensures the cakes release easily and bake evenly.
In a large mixing bowl, cream together the softened butter and light brown sugar until pale and fluffy. This step incorporates air into the mixture, helping the cakes rise. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Biscoff spread until fully combined.
In a separate bowl, sift together the self-raising flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is smooth and evenly blended but avoid overmixing, which can make the cake dense.
Divide the batter evenly between the three prepared cake tins. Smooth the tops with a spatula for even baking. Place the tins in the oven and bake for 22–25 minutes or until a skewer inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
Making the Biscoff Buttercream
While the cakes are cooling, prepare the buttercream. In a large bowl, beat the softened butter until light and creamy. Gradually add the sifted icing sugar, mixing on a low speed to prevent a sugar cloud. Once incorporated, increase the speed and beat until fluffy.
Add the Biscoff spread to the buttercream and continue to beat until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach a spreadable consistency. The result should be a rich, creamy frosting with a deep Biscoff flavor.
Assembling the Cake
Once the cake layers have cooled completely, it’s time to assemble. Place one cake layer on a serving plate or cake board. Spread a generous amount of Biscoff buttercream on top using an offset spatula. Repeat this process with the second cake layer and more frosting.
After placing the final cake layer on top, apply a thin layer of frosting around the entire cake to create a crumb coat. This helps seal in any loose crumbs and provides a smooth base for the final layer of frosting. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
Next, apply the remaining Biscoff buttercream evenly over the top and sides of the cake. Use a cake scraper or spatula to smooth the surface. For a polished look, chill the cake again briefly before adding the final decorations.
Decorating Your Cake
To enhance the flavor and appearance of your cake, drizzle melted Biscoff spread over the top. Warm the spread slightly in the microwave until it’s runny but not too hot. Pour it gently over the center of the cake, allowing it to drip naturally down the sides for a visually appealing effect.
Sprinkle crushed Biscoff biscuits over the top of the cake for added texture and crunch. For an elegant finish, place a few whole Biscoff biscuits on top, either standing upright or laid flat in a decorative pattern. The combination of the creamy frosting, glossy drizzle, and golden biscuit crumbs creates a truly irresistible dessert.
Serving and Storage Tips
This cake is best enjoyed at room temperature, which allows the buttercream and Biscoff flavors to shine. To serve, slice with a sharp knife and wipe the blade clean between cuts for neat slices. Pair it with coffee or a glass of milk for a satisfying treat.
If you have leftovers, store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days, but allow it to come to room temperature before serving. The flavors tend to deepen over time, making it just as delicious the next day.
You can also freeze the cake for future enjoyment. Wrap individual slices in cling film and foil, then place them in a freezer-safe container. Thaw in the fridge overnight and bring to room temperature before serving.
Recipe Variations and Tips
For a twist on the classic, consider adding a layer of Biscoff spread between the cake layers along with the buttercream. This intensifies the cookie butter flavor and adds a gooey texture that complements the sponge.
If you prefer a lighter version, replace some of the butter in the cake batter with Greek yogurt or applesauce. This reduces the fat content while maintaining moisture. For added flair, mix crushed Biscoff biscuits directly into the buttercream for a subtle crunch.
To make cupcakes instead of a whole cake, divide the batter into lined muffin tins and bake for 18–20 minutes. Top with a swirl of Biscoff buttercream and a mini biscuit for a charming presentation.
When melting the Biscoff spread for drizzling, do so in short intervals to avoid overheating. Stir frequently to ensure a smooth consistency. A piping bag or spoon can help control the drizzle for a cleaner finish.
Final Thoughts
Baking a Lotus Biscoff Cake brings together the comforting warmth of caramelized biscuits with the elegance of a layered dessert. From its moist sponge to its creamy frosting, each bite delivers a perfect balance of flavor and texture. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding and delicious experience that will leave a lasting impression on anyone who tastes it.
