Moist and magical lotus cake that will amaze you

This Lotus Biscoff cake features soft, fluffy layers of Biscoff-infused goodness. It’s frosted with creamy Biscoff buttercream and filled with luscious Biscoff spread. Picture this: a stunning drip cake adorned with Biscoff cookies, sitting pretty on a rustic wooden platter.

The cake combines layers of moist Lotus Biscoff cake, crumbled cookies, and a rich Biscoff spread for the ultimate indulgence. The result? A dessert that’s nothing short of heavenly. Its caramelized sweetness pairs perfectly with the airy lightness of the cake. Pure bliss in every bite! Note that the flavor of this biscoff cake is defined by deep, caramelized notes. These notes add warmth and richness to every bite. It's what makes this cake so irresistible!

Ingredients

For the Biscoff cake:

• 600 gm all-purpose flour
• 60 gm cornstarch
• 1 tsp baking soda
• 4 tsp baking powder
• 1 tsp salt (only if using unsalted butter)
• 2 tsp ground cinnamon
• 230 gm unsalted butter, room temperature
• 240 ml unflavored vegetable oil
• 500 gm packed soft brown sugar
• 6 large eggs, room temperature
• 260 gm Biscoff spread (smooth)
• 4 tsp vanilla extract
• 560 ml buttermilk, room temperature
• 30 Biscoff cookies (plain cookies)

For the Biscoff buttercream:

• 30 Biscoff cookies (plain cookies), blended to fine crumbs.
• 680 gm unsalted butter, room temperature
• 700 gm powdered sugar
• 3 tsp vanilla extract
• ½ tsp salt
• 3 tbsp milk or heavy cream
• 140 gm Biscoff spread (smooth)

Process

1. Preheat your oven to 175°C (350°F) and prepare three 9-inch round cake pans by greasing and lining them with parchment paper.
2. Sift the flour, cornstarch, baking soda, baking powder, cinnamon, and salt into a large mixing bowl.
3. In a separate large bowl, beat the butter, oil, and brown sugar together until creamy and fluffy (about two to three minutes).
4. Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
5. Mix in the Biscoff spread and vanilla extract until the mixture is smooth and fragrant.
6. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. Crush the Biscoff cookies into coarse chunks and fold them gently into the batter to create a lovely textural surprise.
8. Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
9. Bake at 175°C for 28–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
11. For the buttercream, beat the butter in a large bowl until light and fluffy, about two to three minutes.
12. Gradually add the powdered sugar in batches, mixing well after each addition to avoid lumps.
13. Mix in the Biscoff spread, vanilla extract, and salt, beating until smooth and creamy.
14. Add milk or cream slowly, a tablespoon at a time, until the buttercream feels smooth and just right.
15. Blend in the cookie crumbs gently. This adds a delicate crunch to the creamy frosting.
16. Place the first cake layer on your serving plate and spread a thick layer of buttercream over the top.
17. Continue layering the cakes, spreading buttercream evenly on each, and stack them carefully.
18. Once assembled, cover the entire cake with a generous coat of buttercream, smoothing it with a spatula.
19. Top with whole or crushed Biscoff cookies—decorate as simply or extravagantly as you like.
20. Chill the cake for 30 minutes before serving to make slicing neat and easy.

Tips and tricks for a Perfect Lotus Biscoff Cake

• Ensure your butter, eggs and buttermilk are at room temperature for a smoother batter and better rise. It also makes mixing the ingredients easier.
• Do not overmix! Mix until the ingredients are just combined to avoid a dense cake.
• Crush cookies carefully. For the cake batter, use coarse crumbs for a textured bite. For the frosting, blend cookies into fine crumbs for a smoother consistency.
• Chill the buttercream before you start working with it. If the buttercream feels too soft while frosting, refrigerate it for 10–15 minutes to make it easier to work with.
• Level your cake layers with a serrated knife or cake leveler to trim the tops of the cakes. This is crucial in ensuring a flat and even surface for stacking.
• Slightly warm the Biscoff spread before drizzling over the cake for a glossy, drip effect.
• Decorate with whole cookies, crumbs, or even pipe buttercream swirls to match your style.
• Let the assembled cake chill for 30 minutes to set the layers. You will thank us while slicing your cake clean and effortless.

Keep leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.