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.
Why you'll love this cake
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.
- Beginner-Friendly Recipe: The biscoff cookie butter cake is a delightful choice for bakers of all skill levels, and I've got tips and tricks to guide you through the process, ensuring success every time.
- Step-by-Step Video Guide: For those who are more visual learners, my comprehensive video recipe breaks down each step, making it even easier to follow along and achieve a bakery-worthy creation.
- Incredible Cookie butter Flavor : This cake delivers an unbelievable blend of classic Speculoos flavors, infusing every bite with the perfect balance of spice and sweetness.
- Ultra Soft and Creamy Texture: Expect a texture that's supremely moist and tender, paired with a rich creaminess that elevates the overall tasting experience.
- Stunning Design: With a design that's as impressive as its taste, this Lotus cake is an ideal centerpiece for birthdays and other festive celebrations, sure to draw admiration from all your guests.
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Ingredients for this recipe
*You'll find quantities and full instructions in the recipe card at the end of this page.
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.
- Lotus Biscoff 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.
- Cookie Butter Spread: 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 buttercreams.
- Vanilla: A touch of pure vanilla extract enhances the buttercream's flavor profile.
How to make Cookie Butter Cake
- 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 flexible 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.
- 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 crushed Biscoff cookies, 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 and smooth it out with an icing smoother.
- Chill the cake in the refrigerator for at least 30 minutes before pouring over slightly warmed Lotus cookie spread for a drip cake effect.
- 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.
In the fridge: Keep your vanilla Lotus 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.
Tips for this recipe
- Allow the cake to cool: Make sure to let the sponges cool completely before assembling; this will keep the filling stable and prevent the cake from sagging.
- Smooth Buttercream: For a creamy and air-bubble-free buttercream, gently whip it with a spatula or with the flat beater attachment of a stand mixer until it is perfectly smooth.
- Crumb Coat: Apply a thin initial layer of buttercream to the cake to trap any crumbs, ensuring a flawless final frosting.
- Cylindrical Shape: Use the double plate method or acrylic discs to shape your cake with clean, cylindrical precision.
- Serving Tip: After chilling, let the cake come to room temperature for about 20 minutes, so that the buttercream is soft and enjoyable to eat.
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.
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.
Praline Biscoff Cake: Add a hazelnut flavor with a hazelnut and almond praline paste flavored buttercream for an ultra-indulgent dessert.
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.
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