Layered Lotus Biscoff Cake
This layered Biscoff cake is a moist three layer vanilla cake filled with Biscoff crumbs. It has a cookie butter filling and a cookie butter frosting. It is topped with a cookie butter drip.
Servings: 16 slices
Calories: 489kcal
Ingredients
Cake
- 15 Biscoff cookies fine crumb equal to 1 cup.
- 2 3/4 cup All-purpose flour
- 2 1/4 tsp Baking powder
- 1 1/2 tsp Salt
- 1 cup Unsalted butter room temperature
- 1/3 cup Oil canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 1/3 cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 1/4 cup Buttermilk room temperature
Cookie Butter Filling
- 4 oz Cream cheese room temperature
- 1/2 cup Biscoff cookie butter
- 1 1/2 cup Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1/2 cup Heavy cream
- 1 1/2 cups Biscoff cookies chopped
Cookie Butter Frosting
- 1 cup Unsalted butter slightly cold
- 3/4 cup Biscoff cookie butter
- 3 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1/4 cup Heavy cream
- 1/2 tsp Salt
- 3/4 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 3/4 cup All-purpose flour, 2 1/4 tsp Baking powder, 1 1/2 tsp 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, 1/3 cup Oil, 1 3/4 cup White granulated sugar, 1 TBSP Pure vanilla extract, 1/3 cup Sour cream, 4 Large eggs
- Add in 1/3rd of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3rd 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 1/4 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, 1/2 cup Biscoff cookie butter, 1 1/2 cup Powdered sugar, 1 tsp 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.1/2 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.3/4 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.1/4 cup Heavy cream, 1/2 tsp Salt, 1 tsp 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 1/2 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 1/2 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.3/4 cup Biscoff cookie butter, Biscoff cookies
Notes
Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Nutrition
Calories: 489kcal | Carbohydrates: 75g | Protein: 4g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 404mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1002IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg