This Biscoff cake is pure cookie butter bliss! With soft, fluffy layers full of spiced Biscoff flavor, a creamy mascarpone Biscoff frosting, and a rich cookie butter drip, it’s the ultimate dessert for birthdays or any Biscoff lover.
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This Biscoff cake is the ultimate treat for cookie butter lovers. It features soft and fluffy cake layers infused with warm spiced Biscoff spread flavor—perfectly moist and full of cozy caramel notes.
The filling combines a light Biscoff mascarpone frosting and a rich cookie butter buttercream, plus a smooth drip made with melted Biscoff spread for a bakery-style finish. You’ll find all the recipes inside, step-by-step.
Perfect for birthdays, holidays, or any celebration, this Biscoff layer cake is a must for fans of cookie butter, Lotus biscuits, or anything sweet and spiced.
Why you'll love this cake
More Biscoff recipes? Give these a try : Biscoff butter cookies, biscoff brownies, biscoff cake pops, Biscoff cheesecake, Biscoff cupcakes, or this biscoff cake.
Ingredients You Need
You need these ingredients to make this Biscoff cake recipe:
- Flour – Use cake flour for a soft, fluffy crumb. All-purpose flour works too if needed.
- Leavening – A mix of baking powder and baking soda gives the cake a perfect rise and airy texture.
- Biscoff Cookies – Ground into fine crumbs, they bring that signature caramelized spiced flavor.
- Butter – Use unsalted, softened butter to cream easily into the batter.
- Sugar – You’ll need both white granulated sugar and powdered sugar.
- Eggs – Room temperature whole eggs for the cake and egg whites for the Biscoff buttercream.
- Cookie Butter Spread – Biscoff cookie butter adds moisture and rich cookie flavor to both the cake and frosting.
- Milk – Buttermilk is best for a tender crumb. You can swap with sour cream, milk, or yogurt (see recipe notes).
- Vanilla & Salt – Essential to balance the sweetness and enhance all the flavors.
- Mascarpone – Full-fat mascarpone for a creamy, smooth frosting (or sub with cream cheese for a whipped version).
- Heavy Cream – Use very cold heavy cream to whip up a light and stable frosting.
Want to see my tools? Here’s what I use for all my cakes.
How to Make Cookie Butter Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a large bowl or the large mixing bowl of a stand mixer, cream the softened butter with the granulated sugar on medium speed using an electric mixer or stand mixer, until the mixture is smooth and fluffy.
Add the room temperature eggs and pure vanilla extract, then mix again until fully combined and the batter looks light and creamy.
Add the buttermilk and the Biscoff cookie butter spread, and mix until well combined. Then add the dry ingredients mixture and mix just until the batter is smooth and fully incorporated.
Divide the cake batter evenly between three prepared cake pans, lined with parchment paper on the bottom only and bake in a preheated oven at 325°F (165°C) for about 35–40 minutes, or until the cakes are well-risen and lightly golden on top.
Let the cakes cool in the pans for 10–15 minutes, then carefully remove and turn them out onto a wire rack to cool completely, upside down for a flat top..
In a large mixing bowl, combine the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and Biscoff cookie butter spread. Beat everything together on low to medium speed using an electric mixer for 2 to 3 minutes, until the Biscoff frosting becomes smooth, thick, and perfectly spreadable.
In a large heatproof bowl, gently heat the eggs and sugar over a double boiler until the sugar dissolves and the mixture reaches 150°F (65°C).
Transfer to the bowl of a stand mixer with a whisk attachment and beat on high speed for 10 minutes until thick and glossy. Add softened butter gradually, then mix in the Biscoff cookie butter until smooth and fully combined.
Cake assembly
Level the tops of your cake layers using a serrated knife or cake leveler. Place the first layer on a cake board and set it on your turntable.
Pipe a ring of biscoff buttercream around the edge, fill the center with mascarpone biscoff frosting, a spoonful of cookie butter spread, and a sprinkle of crushed biscoff cookies. Repeat with the remaining layers.
Cover the cake with a thin crumb coat, then add a second thicker layer of buttercream and smooth with an icing smoother. Chill for 30 minutes, add the cookie butter drip, and decorate the top with piped buttercream swirls and more crushed cookies.
Tips for this recipe
Variations & Substitutions
More Layer Cakes
I hope you love this Speculoos layer cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Lotus Biscoff cake (Cookie butter cake)
- Total Time: 1 hour 15 minutes
- Yield: 8 sices
Description
Delicious Lotus Biscoff cake recipe with vanilla Biscoff cake, mascarpone whipped cream and Swiss meringue buttercream (for a 6 inch/ 15 cm cake - 8 - 10 portions).
Ingredients
Vanilla Biscoff Cake
- 200 g (1 ½ cups) cake flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 Biscoff cookies finely crushed
- 167 g (¾ cup) unsalted butter, softened
- 170 g (¾ cup) granulated sugar
- 3 large eggs, at room temperature
- 130 g (½ cup) Biscoff cookie butter spread
- 2 tsp vanilla extract
- 170 ml (¾ cup) buttermilk
Cookie butter Mascarpone Whipped Cream
- 150 g (⅔ cup) Mascarpone Cheese - cold
- 270 g (1 cup + 2 tbsp) Heavy Cream - full fat and cold
- 1 tbsp Cookie Butter Spread - about 50 g
- 1 tsp Vanilla Extract
- 50 g (⅓ cup) Powdered Sugar
Cookie Butter Swiss Meringue Buttercream
- 6 Egg Whites
- 150 g (¾ cup) granulated sugar
- 300 g ( 1 ⅓ cups) unsalted butter – softened
- 1 ½ tsp Vanilla Extract
- 130 g (½ cup) Cookie Butter Spread
Cookie butter drip
- 2-3 tbsp cookie butter spread
Instructions
Vanilla Biscoff Cake
- Preheat the oven to 329°F (165°C) and prepare three 6-inch (15 cm) cake pans by lining only the bottom with parchment paper.
- In a large bowl, mix the dry ingredients: cake flour, baking powder, baking soda, salt, and ground lotus biscuits.
- In another large bowl, place the softened butter and granulated sugar, and mix with an electric mixer for about 3 minutes until you achieve a homogeneous and creamy mixture.
- Add the eggs and vanilla extract, and mix again to incorporate.
- Add the buttermilk and cookie butter spread, and mix again with the mixer to incorporate.
- Finally, gently fold in the dry ingredients with a spatula to avoid overmixing until the batter is smooth and homogeneous.
- Divide the batter into three and distribute it into the prepared pans.
- Bake in the preheated oven for 35-40 minutes until they are golden brown and cooked through in the center (check with a toothpick inserted into the center of the cake; it should come out clean without any liquid batter).
- Let the cakes cool slightly in the pans before inverting them onto a cooling rack to cool completely.
Cookie butter Swiss Meringue Buttercream
- Follow my recipe for Swiss meringue buttercream and all my tips for success, then add the Cookie butter spread and keep it at room temperature until assembly.
Cookie butter Mascarpone Whipped Cream
- In a large bowl, place all the ingredients: cold mascarpone cheese, cold heavy cream, vanilla extract, powdered sugar, and cookie butter spread.
- Mix with an electric mixer on low speed for 2-3 minutes until you achieve a creamy and thick frosting.
- Refrigerate until assembly.
Assembly and Decoration
- Level off the tops of the cakes using a cake leveler or a large serrated knife.
- Place a cake board on a cake decorating turntable, then add the first layer of cake.
- Apply a dam of buttercream around the edges of the cake and fill the center with biscoff mascarpone whipped cream, crushed biscuits, and some biscoff spread, then cover with the second cake.
- Repeat the last step until the final layer of cake.
- Cover the entire cake with a thin layer of Swiss meringue buttercream, using an offset spatula to lock in the crumbs. (Chill in the fridge for 15 minutes if needed to harden the crumb coat.)
- Apply a new layer of Swiss meringue buttercream over the entire cake, more generously, and smooth using a steel icing smoother.
- Place the cake in the fridge for 30 minutes to 1 hour.
- Pour the warmed biscoff spread over the top of the cake to create a drip cake effect.
- Decorate the top of the cake with the remaining buttercream using a piping bag fitted with a 1B or 1M decorating tip.
- Add whole crushed cookie crumbs and enjoy!
Notes
Storage: Up to 5 days in the fridge under plastic wrap or in an airtight container, and up to 3 months in the freezer.
How to replace buttermilk: To replace buttermilk, you can mix milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes, use diluted sour cream with a little milk, or opt for plain yogurt thinned with a little milk.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Cake, layer cake
- Cuisine: American
Buenas tardes tengo dudas sobre dos ingredientes...
Crema espesa y la mantequilla para galletas. No se exactamente qué son, gracias
Hello, heavy cream is liquid cream with at least 30% fat and the other ingredient is lotus brand spread.
Good evening, can buttermilk be ribot milk?
Is it necessary to soak the sponges or not?
Good morning, this cake looks wonderful and I plan to make it for my adult son's birthday. Can you clarify if the oven temp of 165C is fan forced or not.
Many thanks
Chris
Good morning, Chris! Thank you for your kind words. Yes, the oven temperature of 165°C is for a fan-forced oven. I hope your son's birthday cake turns out beautifully! If you have any more questions or need further assistance, feel free to ask. Happy baking!