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!
If you are looking for more cake recipes, try apple toffee layered cake, chocolate cookie brownie cake, and Butterfinger cake.
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Why You Will Love This Lotus Biscoff Cake
- 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.
Ingredient Notes
- 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.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.
- Sour cream- You can also use greek yogurt. Use full fat.
Step By Step Instructions for Biscoff Cake
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 3: Pour cake batter into pans. Pour the cake batter between the three 8 inch cake pans. Spray the pans with baking nonstick spray and has an 8 inch parchment paper circle on the bottom.
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.
FAQ
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.
Recipe Variation
- You can fill the cake with just the frosting. Multiply the frosting recipe by 1.5
- You can skip the biscoff drip to save time.
Special Tools
- Cake pans: I use Wilton 8-inch cake pans.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
- Cake turntable: I use this nice Ateco cast iron turntable because it is high quality and it spins seamlessly. Some other turntables are a little jerky when they turn.
- Cake scraper: I use a metal scraper to get smooth cakes.
- Piping bags: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
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.
Freezing
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
Try These Cakes
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📖 Recipe
Layered Lotus Biscoff Cake
Ingredients
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
- â…“ cup Oil canola or vegetable
- 1 ¾ cup White granulated sugar
- 1 tablespoon Pure vanilla extract
- â…“ 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
Instructions
Cake
- 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
Assembly
- 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
Kristia Aningat says
Hi! Can I substitute buttermilk for the sour cream as well? Would that be okay for the batter? Or would that be too much buttermilk?
Stephanie Rutherford says
That would be too much buttermilk. You can also use plain yogurt!
Lea says
Great recipe, my Cookie Butter Lover was obsessed. A lot of CB cakes use a chocolate cake base but this tangy vanilla was the perfect choice. A fluffy, soft crumb goes so well with the gooey frostings. I had a lot of fun putting cookies, swirls of frosting, and crumbs over the top, so easy to decorate after the CB drizzle.
Rachna says
Hi, wanted to ask you if I should use whole or low fat buttermilk? Thank you
Stephanie Rutherford says
Whole is best, but harder to find. I personally used low fat.
Jay says
I don’t normally leave reviews but if you’re questioning if you want to use this recipe STOP AND DO IT!!! I was struggling to find a good one! So I only used the recipe for the sponge I did my own thing for the filling and frosting. It came out so moist! Thank you so much Stephanie!
Katy Hochschild says
This cake was unbelievably delicious. It was crammed with Biscoff flavor! The frosting had this salty-sweet quality that was addictive. I made it for my MIL's birthday and was so glad when she took only one piece back with her. I had every intention of ignoring the cake the next day, but the Biscoff called to me and before I knew it I had eaten an equally large piece. I will definitely be looking for an excuse to make this again!
Sarah says
Delicious cake! Just felt like the frosting was a bit buttery so maybe add in less. Besides that it was delicious
Sophie says
Hi Stephanie, This recipe looks great! My partner would like a biscoff cake for his birthday on Monday but I’m looking to just make a mini one for him. I have some 4inch cake tins I was hoping to use after I made a mini cake for a friend earlier this year.
I was just wondering if you would recommend decreasing the recipe for these tin sizes? Also if you would know how much longer/less they might need to cook for
Thanks for any help given 🙂
Stephanie Rutherford says
I would half the recipe for a mini cake. Then cook for 18-20 minutes.
Jas says
How would you translate this recipe for cupcakes? How long would the bake time be for the cake batter?
Stephanie Rutherford says
I actually have a biscoff cupcake recipe! Use that instead!
Jessica Fournelle says
What size cake pans did you use?
Stephanie Rutherford says
Three 8-inch cake pans!
Lu says
Made this cake for a dinner party, and every single guest could not get enough of it. Soft, sweet, and full of cookie butter! I will make this again and again.
Zofia says
Amazing cake! First time trying Biscoff because it’s hard to find in Canada and I’m in love!
Kathy says
This cake is so soft and moist!
Daniel Salazar says
AMAZING CAKE!!! FLAVORFUL AND SOFT BUT NOT HARD TO DECORATE’n
THANK YOU SO MUCH EVERYONE LOVED THE CAKE <333
Divya says
Hi...any substitute for sour cream?
Stephanie Rutherford says
Yes! you can use greek yogurt. Make sure it is not a low fat. The goal is to have an extra "fat" source to break down the gluten strand for a more lighter crumb. Hope that helps!
Gayathri Vijayanath says
Amazing amazing recipe..must try for all Biscoff lovers🥰🥰
Sady says
The best!