Introduction

Are you craving the perfect combination of creamy, spiced cookie butter and fluffy cake layers? Look no further than this showstopping Lotus Biscoff cake recipe. This indulgent dessert transforms the beloved Belgian cookie spread into a stunning layer cake that’s guaranteed to impress. Whether you’re planning a special celebration or simply want to treat yourself to something extraordinary, this Biscoff cake delivers the perfect balance of caramelized sweetness and sophisticated flavor.

Why You’ll Love This Biscoff Cake

The magic of this cake lies in its careful balance of textures and flavors. Each bite offers:

• A perfectly moist vanilla cake base that complements the Biscoff flavor
• Silky smooth Biscoff buttercream that melts in your mouth
• Crushed Lotus Biscoff cookies for added crunch and texture
• A stunning presentation that makes it perfect for special occasions
• The iconic caramelized cookie flavor that Biscoff lovers crave

What is Biscoff?

Before diving into the recipe, let’s explore what makes Biscoff so special. Lotus Biscoff began as a simple spiced shortcrust cookie (speculoos) created in 1932 by a Belgian baker. The cookies gained popularity as the perfect accompaniment to coffee, leading to their nickname “coffee cookies.” The distinctive taste comes from a careful blend of spices including cinnamon, nutmeg, ginger, allspice, and cloves.

The game-changing moment came when these cookies were transformed into a creamy spread, similar to peanut butter but with that unmistakable caramelized spice flavor. Today, Biscoff products have achieved cult status among food enthusiasts worldwide, leading to countless creative recipes like this show-stopping cake.

Ingredients

For the Cake Layers:

• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup Lotus Biscoff spread
• 1¼ cups buttermilk, room temperature

For the Biscoff Buttercream:

• 2 cups unsalted butter, softened
• 1½ cups Lotus Biscoff spread
• 6 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Decoration:

• 1 cup crushed Lotus Biscoff cookies
• Additional Lotus Biscoff spread for drip (optional)
• Whole Lotus Biscoff cookies for garnish
• Additional buttercream for piping decorations

Equipment Needed

• Three 8-inch round cake pans
• Stand mixer or hand mixer
• Parchment paper
• Offset spatula
• Turntable (recommended for decorating)
• Cake board or serving plate
• Piping bags and tips
• Digital kitchen scale (recommended)

Step-by-Step Instructions

Preparing the Cake Pans

1. Preheat your oven to 350°F (175°C)
2. Grease three 8-inch round cake pans
3. Line the bottoms with parchment paper circles
4. Dust the sides with flour, tapping out excess

Making the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt
2. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 5 minutes)
3. Add eggs one at a time, beating well after each addition
4. Mix in vanilla extract and Biscoff spread until well combined
5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients (mix on low speed)
6. Divide batter evenly between prepared pans

Baking the Cakes

1. Bake for 25-30 minutes or until a toothpick inserted comes out clean
2. Let cakes cool in pans for 10 minutes
3. Remove from pans and cool completely on wire racks
4. Level cake layers if needed

Making the Biscoff Buttercream

1. Beat softened butter until creamy (about 3 minutes)
2. Add Biscoff spread and beat until well combined
3. Gradually add powdered sugar, alternating with heavy cream
4. Beat in vanilla extract and salt
5. Whip until light and fluffy (about 5 minutes)

Assembling the Cake

1. Place first cake layer on cake board or serving plate
2. Spread an even layer of buttercream on top
3. Sprinkle with crushed Biscoff cookies
4. Repeat with second layer
5. Place final layer on top
6. Apply a crumb coat and chill for 15 minutes
7. Cover entire cake with remaining buttercream
8. Decorate as desired with crushed cookies, whole cookies, and piped designs

Pro Tips for the Perfect Biscoff Cake

1. Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before starting. This promotes even mixing and better texture.
2. Don’t Overmix: Once you start adding flour, mix just until combined. Overmixing can lead to a tough cake.
3. Even Layers: Use a kitchen scale to divide batter equally between pans for uniform layers.
4. Cooling Time: Allow layers to cool completely before frosting. Warm cakes can melt the buttercream.
5. Crumb Coat: Don’t skip the crumb coat step – it ensures a clean final look.

Storage and Make-Ahead Instructions

• Room Temperature: The assembled cake can be stored at room temperature for up to 2 days in a cake keeper or covered container.
• Refrigerator: Store for up to 5 days. Bring to room temperature before serving.
• Freezer: Unfrosted cake layers can be wrapped well and frozen for up to 3 months.

Troubleshooting Common Issues

Problem: Cake is Dense

• Solution: Check if your leavening agents are fresh and ensure you’re not overmixing the batter.

Problem: Buttercream is Too Soft

• Solution: Chill the buttercream for 15-20 minutes, then rewhip before using.

Problem: Uneven Layers

• Solution: Use a serrated knife or cake leveler to trim cake tops for even layers.

Frequently Asked Questions

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer, though mixing times may need to be increased slightly.

Can I use different size cake pans?

Yes, but baking times will need to be adjusted. Two 9-inch pans will work with slightly shorter baking time.

Can I make this cake ahead of time?

Yes! Cake layers can be made ahead and frozen. Assemble within 2 days of serving for best results.

What if I can’t find Lotus Biscoff spread?

Cookie butter or speculoos spread from other brands can be substituted.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend and gluten-free Biscoff-style cookies.

Nutritional Information

(Per slice, based on 12 servings)

• Calories: 750
• Fat: 42g
• Carbohydrates: 89g
• Protein: 7g
• Fiber: 1g
• Sugar: 65g

Recipe Variations

Mini Biscoff Cakes

Divide the batter between cupcake tins for individual servings.

Biscoff Cheesecake Layer

Add a layer of Biscoff cheesecake between cake layers for extra decadence.

Chocolate Biscoff Cake

Add ¼ cup cocoa powder to the cake batter for a chocolate variation.

Serving Suggestions

• Serve slightly chilled but not cold for the best texture
• Pair with coffee or hot chocolate
• Add a scoop of vanilla ice cream for an extra special dessert
• Drizzle with warm Biscoff spread just before serving

Conclusion

This Lotus Biscoff cake is more than just a dessert – it’s a celebration of one of the most beloved cookie flavors, transformed into a stunning layer cake. Whether you’re an experienced baker or trying your hand at layer cakes for the first time, this recipe provides all the guidance you need for success. The combination of soft cake layers, creamy Biscoff buttercream, and crunchy cookie pieces creates an unforgettable dessert that’s sure to become a favorite for special occasions.

Don’t forget to tag us in your Biscoff cake creations on social media! We love seeing how our recipes turn out in your kitchen. Happy baking!

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