Layered Lotus Biscoff Cake

4.99 from 56 votes

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.

Prep Time1

Cook Time30

Decorating Time1

Total Time2 30

Servings: slices

Calories: 489kcal

Author: Stephanie Rutherford

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
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

US Customary - Metric

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

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 tablespoon of flour.

Nutrition