Indulge in this deliciously decadent Lotus Cake recipe. Enjoy the gentle flavors of cinnamon and caramel from Lotus Speculoos cookies in a cake that's perfect for a birthday celebration.
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Dive into the delicious world of Lotus Biscoff Cake, where the comfort of cinnamon and caramelized sugar from the iconic biscuits is turned into an irresistible, crowd-pleasing dessert.
This dessert features rich and flavorful fluffy vanilla cake layers, layered with a luscious cookie butter mascarpone frosting and a Swiss meringue buttercream, each infused with the distinct Lotus flavor.
Lotus lovers won't be able to resist the triple-layered indulgence of this stunning cookie butter cake recipe, complete with a tantalizing drip glaze that's perfect for any special occasion.
Why you'll love this cake
More Biscoff recipes? Give these a try : Biscoff butter cookies, biscoff brownies, biscoff truffle balls, biscoff cake pops, Biscoff fudge or this biscoff cake.
Ingredients Notes
You need these ingredients to make this Biscoff cake recipe:
Vanilla Biscoff cake
- Flour: Opt for cake flour for a finer, softer crumb in your cake, ensuring a delicate and plush texture or use all purpose flour.
- Leavening Agents: Utilize both baking soda and baking powder to achieve the perfect rise, yielding a light and airy cake structure.
- Lotus Biscoff Cookies: Finely ground into a powder, these cookies infuse the cake with the signature caramelized sweetness and spiced depth unique to Lotus Biscoff.
- Butter: Use unsalted butter, brought to room temperature, to seamlessly blend into your batter.
- Sugar: White granulated sugar is ideal for creating a sweet and crisp foundation.
- Eggs: Ensure your eggs are at room temperature to achieve a batter with a uniform temperature.
- Biscoff cookie butter spread: This ingredient adds a creamy, spiced Biscoff flavor that enhances the cake's moisture and richness.
- Milk: Buttermilk is preferred for its tangy flavor and tenderizing effect on the cake's crumb. For alternatives, sour cream, milk, or yogurt can be used. Refer to the recipe card notes for detailed substitution ratios and instructions.
- Vanilla and Salt: Absolutely essential for flavor balance, vanilla adds a warm, aromatic depth, while salt sharpens and amplifies the overall taste profile of the cake.
Cookie butter frosting
- Mascarpone Cheese: Begin with full-fat mascarpone cheese, ensuring it's at a cool room temperature to blend smoothly without lumps (You can also replace it with cream cheese to make a whipped cream cheese frosting)
- Heavy Cream: Use cold, full-fat heavy cream or heavy whipping cream to add lightness and stability to the frosting.
- Powdered Sugar: Sifted powdered sugar is essential for a smooth consistency.
- Biscoff cookie Butter: You can flavor the frosting with lotus spread or use lotus cookie powder.
- Vanilla Extract: A splash of high-quality vanilla extract enhances the overall flavor complexity of the frosting.
Cookie Butter Buttercream
- Egg Whites: Start with fresh, room-temperature egg whites for optimal volume when whipping. They form the meringue base of the buttercream, which contributes to its silky texture.
- Sugar: Granulated sugar is mixed with the egg whites and heated together to create a stable meringue. The sugar not only sweetens the buttercream but also stabilizes the egg whites, resulting in a glossy and firm base.
- Butter: Unsalted butter, softened to room temperature, is essential for a rich and creamy buttercream.
- Cookie Butter Spread: Infusing the buttercream with cookie butter spread adds a unique spiced flavor that sets this frosting apart from traditional vanilla buttercream.
- Vanilla: A touch of pure vanilla extract enhances the buttercream's flavor profile.
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!
Cake batter
- In a bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and Lotus cookies powder.
- In a large bowl, place the softened butter with the granulated sugar and beat on medium speed with an electric mixer or your stand mixer until the mixture is uniform.
- Add the room-temperature eggs and vanilla extract, beating again to incorporate them.
- Also incorporate the buttermilk and the cookie butter spread, mixing to incorporate them.
- Finish by gently folding in the dry ingredients with a rubber spatula until the batter is uniform.
- Pour the cake batter into 3 prepared pans lined with parchment paper on the bottom only.
- Bake in a preheated oven at 325°F (about 165°C) for approximately 35-40 minutes, until they are well-risen and golden on top.
- Let the cakes cool slightly in their cake pans before unmolding them and placing them upside down on a cooling rack.
Cookie butter mascarpone frosting
- Place the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract and biscoff spread in a large bowl.
- Mix with an electric mixer on low-medium speed for about 2-3 minutes until the cookie biscoff frosting is thick.
- Refrigerate until ready to assemble.
Cookie butter Swiss buttercream
- In a large heatproof bowl, combine the eggs and sugar and heat over a double boiler until the sugar has dissolved and the mixture reaches at least 150°F (65°C).
- Transfer the mixture into the bowl of your stand mixer fitted with the whisk attachment and beat on high speed for about 10-15 minutes until you achieve a shiny and firm meringue.
- Add the softened butter pieces while continuing to mix, then beat for an additional 5 minutes.
- Finish by adding the cookie butter spread and beat again to incorporate it thoroughly.
Cake assembly
- Trim the tops of your cakes using a cake leveler or a large serrated knife.
- Place the first cake on a cake board and then on your cake turntable.
- Pipe a ring of buttercream around the edge and fill the center with Biscoff frosting, some biscoff cookie crumbs and cookie butter spread. Cover with another layer of cake.
- Repeat the last step until the final layer is on and cover the entire cake with a thin layer of biscoff buttercream.
- Apply another layer of buttercream over the entire cake with a offset spatula and smooth it out with an icing smoother.
- Chill the cake in the refrigerator for at least 30 minutes before pouring over a cookie butter drip.
- Decorate the top of the cake with the remaining buttercream using a piping bag fitted with a 1M or 1B tip and garnish with crushed speculoos cookies.
Tips for this recipe
Storage instructions
In the fridge: Keep your vanilla biscoff layer cake in the refrigerator for about 5 days in an airtight container or wrapped in plastic wrap. Remember to take it out 20 minutes before serving to soften the buttercream.
How to freeze it? Yes, it is possible to freeze it for up to 3 months. Whole in a storage box or cut into pieces wrapped in cling film or in freezer bags.
Allow the Biscoff cake to thaw slowly in the fridge overnight.
Recipe Variation ideas
Bisscoff Chocolate Cake: Indulge in a chocolate sponge cake paired with a whipped chocolate ganache for a rich contrast with the speculoos.
Biscoff Caramel Cake: Incorporate salted butter caramel into your cake and frostings for a decadent twist like this Salted caramel cake.
Pear Biscoff Cake: Add layers of poached pear slices or apples between the cake layers for a fruity note that beautifully complements the speculoos spices.
Lemon Biscoff Cake: Add a lemon cream or lemon curd between the layers for a tangy touch that balances out the sweetness of the speculoos.
Biscoff Coffee Cake: Moisten the cake with a strong coffee syrup to impart a mocha character to the layer cake, perfect for coffee lovers.
Raspberry Biscoff Cake: Incorporate a layer of homemade raspberry compote or fresh raspberries for a juicy and colorful contrast.
White Chocolate Biscoff Cake: Opt for a white chocolate ganache or white chocolate Swiss meringue buttercream for a sweet and creamy taste that harmonizes wonderfully with the biscoff spices.
FAQ - Frequently Asked Question
Can I make this cake ahead of time?
Yes, this cake can be made 1-2 days in advance and should be kept well wrapped in plastic wrap in the fridge. Allow the buttercream to come to room temperature before giving it a whipping.
Can I cover it with sugar paste?
Yes, it's possible to cover the whole cake with sugar paste (leave the buttercream-covered cake to harden in the fridge for at least 4 hours beforehand). You can also add an edible decoration disk or sugar paste decorations.
How do you bake using just one cake pan?
If you only have one pan to bake the cakes in, you can either bake in 3 batches in the same pan, or use a deep cake pan lined with parchment paper on the bottom and edges to avoid spilling.
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!
Print
Lotus Biscoff cake
- Total Time: 1 hour 15 minutes
- Yield: 8 sices
Description
Delicious Lotus Biscoff layer 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 of Baking Powder
- ½ tsp of Baking Soda
- ½ tsp of Salt
- 56 g (½ cup) Lotus cookies ground into powder
- 167 g (¾ cup) Unsalted Butter - softened
- 170 g (¾ cup +1 tsbp) Granulated Sugar
- 3 Eggs - at room temperature
- 130 g (½ cup) Cookie Butter Spread
- 2 tsp of 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
- 165 g Egg Whites - about 5 egg whites
- 240 g (1 cup + 2 tbsp) White Granulated Sugar
- 330 g (1 ½ cups) Unsalted Butter - softened
- 1 tsp Vanilla Extract
- 130 g (½ cup) Cookie Butter Spread
- Plus additional Cookie Butter Spread for the drip glaze
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!