That magical stuff called Biscoff....it's truly a taste sensation. Caramel, sweet, toasty, tastes like cookies. Some people call it cookie butter, some people call it Speculoos, I call it heaven! This Lotus Biscoff Cake Recipe is easy to make. It is great as a celebration and wedding cake for Biscoff lovers, or for afternoon tea because you fancy a scrummy treat.
Jump to:
- What is Biscoff exactly? And how do I bake it into a cake?
- Other ingredients in your Biscoff cake recipe
- How to Make Biscoff Cake
- How to make the Best Biscoff Frosting
- Assembling the Biscoff Cake
- Biscoff Cakes FAQs
- Pro-Tip - How to make a Biscoff Drip Cake
- Other Cake Flavours you might enjoy
- Biscoff Cake Recipe
What is Biscoff exactly? And how do I bake it into a cake?
Apparently, Biscoff Lotus biscuits (or speculoos cookies) were invented by a Belgian Baker to accompany coffee. They are crispy, melt in the mouth, toasted caramel flavour biscuits. I use the biscuits crushed up in the filling in this recipe for added crunch.
The Biscoff cookie spread, or Biscoff Cookie Butter is made from over 50% crushed/powdered Lotus biscuits with other ingredients, such as sugar syrup and oils added in to make it spreadable. In this Biscoff Cake Recipe I use a huge dollop of the spread in the mix to give the cake its distinctive Biscoff flavour. I also use some mixed through the buttercream. I then warmed it a little to make it runnier and used it in the filling of the cake.
Other ingredients in your Biscoff cake recipe
OK, so it's time to fess up. Even though you may think us bakers have our ingredients cupboard always fully stocked, that sadly isn't the case. When I made this cake for the first time I was a little hasty and didn't have all the ingredients. I really needed light brown sugar, but that jar in the cupboard was empty.
What can you use instead of Light Brown Sugar?
I used the hack of mixing granulated sugar with treacle (otherwise known as molasses) and it came out an absolute treat! In fact, I will probably continue to use this method when I make the cake again. However, if you think that's a bit of a faff, then by all means use Light Brown Sugar. It may not be so deep in colour, or have such a deep caramel flavour, but it will be utterly delicious all the same.
Free From Biscoff Cakes
You can make a dairy free version of this cake by using a plant based butter in both the cake batter and buttercream. Biscoff is vegan which means it is already Dairy Free.
As Biscoff cookie spread and Lotus Cookies contain gluten, this cake cannot be made Gluten Free.
How to Make Biscoff Cake
This is a classic cake made with the creaming method. The creaming method means you mix the sugar and butter/baking spread on medium speed using the paddle attachment until it is smooth and lighter in colour. I included the treacle and the Biscoff cookie spread with the sugar and baking spread, to make sure it was mixed perfectly.
Creaming the ingredients together will help the sugar to start to dissolve, and the fat in the butter to start to capture air. You really cannot over cream the ingredients at this stage. I usually beat them until they are at least a couple of shades lighter in colour. Using ingredients that are all at room temperature will help them mix better.
When you add the eggs, do so one at a time. This will help to emulsify them into the butter and sugar without curdling the mix. If the mix looks like it is starting to curdle add a spoon of the flour to help absorb the moisture.
Whilst I use a stand mixer for most of the recipe I always hand mix in the flour at the end. This ensures it’s not overworked and the gluten doesn’t develop too much which may give it a bready texture.
This cake will make a 7" cake with 2 cake layers. Make sure you grease your tins well and line with greaseproof or parchment paper, before dividing the cake mix evenly between the cake pans.
Alternatively, the mix will make 18 to 24 Biscoff cupcakes.
How to make the Best Biscoff Frosting
In order to get the best cookie butter frosting you need to add a huge dollop of the Biscoff cookie spread to your usual buttercream frosting mix. I always use unsalted butter for buttercream, but you can use salted if you prefer a less sweet taste.
Beat the butter and cookie butter together before adding the icing or powdered sugar. Once you have added the icing sugar mix on low speed until the mix starts to come together and then turn up to medium speed and beat for at least 5 minutes.
Assembling the Biscoff Cake
I made a traditional layer cake. After allowing the cake to cool fully on a cooling rack I placed the first layer on my cake plate. I then spread one third of the Biscoff frosting on the cake.
I warmed some more Biscoff cookie spread slightly in the microwave and poured that over the buttercream. Make sure you don't pour spread that is too warm over the buttercream as it may melt it. I then crushed up some Lotus Biscoff Cookies and sprinkled the Biscoff cookie crumbs over the spread. Then place the second cake layer on top, upside down to give a flat cake top.
Using an offset spatula I spread some of the cookie butter buttercream around the sides of the cake to form a crumb coat, sealing in all the stray crumbs, before using the rest on top of the cake. I lastly added a piped design and extra Biscoff crumbs to the top.
Biscoff Cakes FAQs
Personally I think it tastes like toasted caramel. It’s a comforting malty, caramelised flavour made with brown sugar.
Yes both Lotus Biscoff Biscuits and Biscoff Spread are dairy free and vegan. This means it can be used to add a great caramel flavour to many vegan or dairy free bakes.
No, both Lotus Biscoff Cookies and Biscoff cookie spread contain Gluten.
Yes! It would be a fantastic wedding cake flavour for a couple wanting something slightly different.
If stored in an airtight container, this cake will last up to 5 days. It does not need to be refrigerated.
This cake can also be frozen for up to 3 months. Wrap well with cling film or plastic wrap before placing in the freezer. To defrost place on a wire rack and allow to come back to room temperature before removing the clingfilm. The Biscoff Crumb on the top of the cake may loose it's crunch, but it will still be delicious.
Pro-Tip - How to make a Biscoff Drip Cake
Cookie butter spread, or any 'spread' is great for making drip cakes. If you are looking for a good way to make a Drip on a cake Biscoff cookie spread is your friend. Melt 1 or 2 spoonfuls of Biscoff cookie spread in the microwave for 10-20 seconds, or until it has a runny consistency.
On a well chilled, buttercream or ganache covered cake, drip the runny Biscoff cookie spread over the sides. The chilled cake will quickly re-set the Biscoff cookie spread and make a great looking drip.
There are several ways to do a drip on a cake, you can either pop it into a squeezy bottle or piping bag and squeeze it over the sides. You can pour it all on the top and ease it over the sides with a knife. Or my preferred method, using a teaspoon drip a little at a time over the edge of the cake. All methods have slightly different results but all work really well with a Biscoff Drip.
Other Cake Flavours you might enjoy
Biscoff Cake Recipe
Equipment
- 2 7" Round Cake Tins
Ingredients
Cake
- 175 gms Butter or Baking Spread
- 150 gms Caster Sugar
- 25 gms Treacle You can swap the treacle and white sugar for 175gms of light brown sugar
- 125 gms Biscoff Spread/Cookie Butter
- 4 Eggs
- 225 gms Plain Flour
- 2.5 tspn Baking Powder
Filling
- 125 gms Block Butter of spreadable consistency
- 50 gms Biscoff Spread/Cookie Butter
- 250 gms Icing Sugar
- 5 Lotus Biscuits Crushed
- 30 gms Biscoff Spread/Cookie Butter extra filling option
Instructions
Cake
- Preheat your oven to 150c fan, 170c, 330f, GM4
- Prepare your baking tins by greasing the edges and lining the bottom with baking parchment
- In a mixing bowl cream together the Baking Spread, Sugar, Treacle and Biscoff Spread until light and fluffy
- In a jug crack the eggs, and add to the mixture one at a time, beating thoroughly in between
- Add the Flour and Baking powder and mix until just combined
- Divide between the 2 baking tins and bake for 30-35 minutes, or until the cake is well risen, golden brown, and a skewer place through the middle comes out clean.
- Remove from the oven and allow to cool for 10 minute, before removing from the tins and transferring to a wire rack to cool fully
Filling
- In a mixing bowl add the Butter and Biscoff Spread and mix until fully incorpororated
- Add the icing sugar, and very gently, mix on low until it's all mixed together
- Add a few drips of boiling water to loosen the mixture if the butter is slightly stiff.
- Increase the speed of your mixer and mix on medium/high for at least 5 minutes, until light and very fluffy
Assembly
- Place one cake layer onto a plate and spread 1 third of the buttercream over the top
- Put the 30gms of extra Biscoff Spread into a bowl and warm in the microwave for about 10 seconds
- Drizzle the warmed Biscoff Spread over the spread buttercream
- Sprinkle with some of the crushed Lotus Cookies
- Place the next cake layer on top and spread another third of the buttercream on top
- Put the last third of the buttercream in a piping bag and pipe rosettes (or decoration around the side)
- Sprinkle the remaining crushed Lotus Biscuits on the top and serve.
Notes
Nutrition
Looking for other unusual cake recipes, try:
Rhubarb Crumble Cake
Raspberry and White Chocolate Cake
Cookies and Cream Cake
Lisa Howlett says
Hello. Do you use medium or. large eggs. Thank you
Bronya Seifert says
Hi Lisa, I use UK large eggs. Bronya