This layer Biscoff cake has Biscoff cookies in every layer! This is a 3 layer Biscoff cookie cake with cookie butter filling with extra Biscoff cookie. It is topped with a cookie butter frosting and a cookie butter drip. This cake is for ultimate Biscoff lovers.
This Biscoff layered cake was designed to be the ultimate cake. I wanted each bite to be loaded with Biscoff flavor. This cake is exactly that!
Why You Will Love This
- Biscoff cookie cake layers- The cake layers are filled with Biscoff crumbs. It gives the cake a light cookie flavor.
- Biscoff cookie butter filling- The filling is a whipped cream cheese mixed with cookie butter. It is SO good. The filling is topped with cookie crumbs.
- Cookie butter frosting- The frosting is a vanilla buttercream filled with cookie butter.
- Cookie butter drip- The drip is melted cookie butter.
- Lotus biscoff cookies- Including the decoration, I used 1 ½ packages of Lotus Biscoff biscuits.
- Lotus biscoff spread- I used 2 jars of Biscoff for this cake.
- Unsalted Butter- Pull butter for the cake out 2 hours before baking.
- Oil- You can use vegetable oil or canola oil.
- Sour cream- Use full fat sour cream and pull it out 2 hours before baking.
- Eggs- Pull the eggs out 2 hours before baking.
- Buttermilk- I used a low fat buttermilk from the grocery store.
- Cream cheese- Use full fat cream cheese.
- Powdered sugar- Sift the powdered sugar to prevent grittiness.
- Baking powder- Make sure the baking powder isn't expired.
Step By Step Instructions
Here is how to make and bake this Lotus biscoff cake.
STEP 1: Beat butter, sugar, and oil together. Next, beat on high for 3 minutes in the bowl of a stand mixer (you can also use a hand mixer). Then, add in vanilla extact, sour cream, and eggs. Beat on high for 2 minutes. The batter will be light and fluffy.
STEP 2: Mix in dry ingredients, speculoos cookie crumbs, and buttermilk on low speed. Blend the cookie crumbs in a food processor.
Next, alternate between the dry ingredients and buttermilk. Mix until just combined. Make sure to scrape the bowl.
STEP 4: Bake the cake. Bake the cake for 28-35 minutes. Make sure to cool completely before decorating on a cooling rack.
STEP 5: Prepare the cookie butter filling. Start by freeze a metal bowl and whisk attachment. Next, beat cream cheese, vanilla, cookie butter, and powdered sugar in a large bowl. In the cold bowl, beat heavy cream into a whipped cream.
STEP 6: Fold the filling. Pour the whipped cream into the cream cheese. Use a rubber spatula to fold until completely smooth. Next, chill in the fridge until set before using in the cake.
STEP 7: Cookie butter buttercream. First, beat the slightly cold butter and cookie butter together in a large mixing bowl. Next, add in the powdered sugar. It will be thick and dry.
Then, add in the vanilla, heavy cream, and salt. Beat for 1 minute.
Assembling the Cake Tips
First, you need to make sure the cake is cold before you use it. Place the cake in the freezer for 30 minutes. A cold cake makes it SO much easier to decorate.
Place a small amount of creamy Biscoff buttercream on the cake board you are decorating on. This helps to glue the cake in place.
A border of frosting around the edges creates a border around the filling. This keeps the filling from leaking out. Use a piping bag to pipe the border.
Place the cookie butter cake in the freezer for 10 minutes after applying the fillings. Since the fillings is "wet" it needs to be cold before applying the frosting. Otherwise, the cake will slide around.
Next, apply a light layer of frosting. This is the crumb coat layer. Freeze the cake for 15 minutes to lock the crumbs into that base layer.
Now, you can frost the entire cake!
Before adding the cookie butter drip, freeze the cake for 10 minutes. A cold cake allows the drip to cool as it drips down. This prevent the drips from ending all over your platter.
Pour the cookie butter on the top of the cake and push it toward the edge of the cake. Let it pour down the sides of the cake.
Yes you can! Half the cupcake and filling recipe. Keep the frosting the same. It will make 12 cupcakes when the recipe is halved.
For a 9x13 cake, keep the cake recipe the same, remove the filling, and half the frosting. For a 8x8 or 9x9 recipe, half the cake and frosting.
Yes you can. It will make thick 6 inch cake layers. You can use 7 inch cake pan for a slightly thicker cake or you can use 9 inch cake pans for a 2 layer cake.
Yes you can use peanut butter in place of the cookie spread.
Storing and Freezing
Store the Biscoff layered cake in an airtight container in the fridge. Store up to 5 days. The cake is best at room temperature though.
The Biscoff drip cake can be frozen in individual cake slice. Wrap each slice in cling wrap and freeze up to 30 days. Thaw for 1 hour before eating.
You can make the fluffy Biscoff cookie cake layers ahead of time. After the cakes are completely cool, wrap tightly in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before decorating.
Other Recipes To Try
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Layered Lotus Biscoff Cake
- 15 Biscoff cookies fine crumb equal to 1 cup.
- 2 ¾ cup All-purpose flour
- 2 ¼ teaspoon Baking powder
- 1 ½ teaspoon Salt
- 1 cup Unsalted butter room temperature
- ⅓ cup Oil canola or vegetable
- 1 ¾ cup White granulated sugar
- 1 tablespoon Pure vanilla extract
- ⅓ cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 ¼ cup Buttermilk room temperature
Cookie Butter Filling
- 4 oz Cream cheese room temperature
- ½ cup Biscoff cookie butter
- 1 ½ cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ½ cup Heavy cream
- 1 ½ cups Biscoff cookies chopped
Cookie Butter Frosting
- 1 cup Unsalted butter slightly cold
- ¾ cup Biscoff cookie butter
- 3 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ¼ cup Heavy cream
- ½ teaspoon Salt
- ¾ cup Biscoff cookie butter melted for drip
- Biscoff cookies for decoration
- Preheat oven to 350°F Spray three 8 inch cake pans with baking nonstick spray. Place an 8 inch parchment paper on the bottom. Spray again.
- Using a blender, blend 15 biscoff cookies into a fine crumb. In a mixing bowl, mix the flour, biscoff crumbs, baking powder, and salt.15 Biscoff cookies, 2 ¾ cup All-purpose flour, 2 ¼ teaspoon Baking powder, 1 ½ teaspoon Salt
- Using a mixer, beat the butter, oil, and sugar. Beat on high for 3 minutes it will be very light and fluffy. Add in vanilla, sour cream, and eggs. Beat on high for 2 minutes until fluffy.1 cup Unsalted butter, ⅓ cup Oil, 1 ¾ cup White granulated sugar, 1 tablespoon Pure vanilla extract, ⅓ cup Sour cream, 4 Large eggs
- Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Take bowl off the mixer and scrape the bowl.1 ¼ cup Buttermilk
- Pour the batter evenly through the three cake pans. Bake for 28-35 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit for 10 minutes in the hot pans. Transfer the cakes to a cooling rack. Let the cool completely before decorating.
Cookie Butter Filling
- Using a mixer, beat the cream cheese on high for 1 minute. Add in the cookie butter and beat until smooth. Add in sifted powdered sugar and mix. It will be crumbly at first but will smooth out. Mix in the vanilla.4 oz Cream cheese, ½ cup Biscoff cookie butter, 1 ½ cup Powdered sugar, 1 teaspoon Pure vanilla extract
- Freeze a metal bowl and whisk attachments for 10 minutes. Pour heavy cream into a cold bowl. Beat on high until stiff peaks forms.½ cup Heavy cream
- Fold in the whipped cream into the cookie butter. Fold gently to not knock out any air. Fold until smooth. Chill for at least an hour or overnight. It will set in the fridge making it easier to decorate with.
Cookie Butter Frosting
- Pull the butter out for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.1 cup Unsalted butter, 3 cups Powdered sugar
- Using a mixer, beat butter on high for 1 minute. Scrape the bowl and add in the cookie butter. Beat on high for 2 minutes. Scrape the bowl.¾ cup Biscoff cookie butter
- Slowly add in the powdered sugar. Add in heavy cream, vanilla, and salt. Mix on low until combined. Switch to high and beat for 1 minute.¼ cup Heavy cream, ½ teaspoon Salt, 1 teaspoon Pure vanilla extract
- Place cake layers in the freezer for 30 minutes to get cold.
- Place a small amount of frosting on the board you are decorating on to lock the cake in place.
- Place the 1st layer of cake down. Spread a ½ cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the cookie butter filling on top of the cake. Top with half of the chopped cookies. Repeat with the second layer.1 ½ cups Biscoff cookies
- Place last layer of cake bottom side up to give the flattest surface on top of the cake. Freeze the cake for 10 minutes to chill the filling.
- Frost the cake with a light layer of frosting. Freeze for 15 minutes to seal the crumbs. Frost the rest of the cake.
- Melt the cookie butter in the microwave. Let it cool slightly. Freeze the cake for 10 minutes. Pour the cookie butter over the cake and let it drip down the sides of the cake. Top with biscoff cookies.¾ cup Biscoff cookie butter, Biscoff cookies