Ingredients

• All-Purpose Flour: This is the structure, the backbone of our cake. Don’t go trying any fancy low-protein stuff here, we need that good, reliable gluten.
• Granulated Sugar: Sweetness, obviously, but it also helps keep the cake moist. I’m a stickler for measuring this one right, not like that time I accidentally doubled the salt in cookies oops!
• Biscoff Cookie Butter: The star of the show! Make sure it’s the creamy kind for the frosting, but crunchy works for the batter if you like little texture surprises. It’s what gives our Biscoff Lotus Cake its signature flavor.
• Eggs: Binders, moisturizers, and leaveners. I always use large eggs, straight from the fridge because that’s what I have, though some bakers swear by room temp. Honestly, I haven’t noticed a huge difference myself.
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness. If you don’t have it, a tablespoon of lemon juice or white vinegar in regular milk, left for 5 minutes, works in a pinch I’ve done it many times!
• Unsalted Butter: For richness in both the cake and the frosting. Make sure it’s softened for the frosting, but not melted, unless you want a soupy mess (ask me how I know!).
• Baking Powder & Baking Soda: Our leavening agents. Fresh is key here, old baking powder is just sad and won’t give your cake that lovely lift.
• Vanilla Extract: Pure vanilla, please! It enhances all the other flavors. I always add a generous splash because, well, vanilla.
• Powdered Sugar: Essential for that smooth, creamy Biscoff frosting. Sift it if you can, it saves you from lumps. I usually skip this step and just beat it longer, but a quick sift is better.
• Heavy Cream: For a light and fluffy frosting texture. Don’t skimp, hon, this is what makes it dreamy.
• Biscoff Cookies (for topping): Crushed for garnish. These add a lovely crunch and reinforce that iconic Biscoff flavor.

Instructions

Prep Your Pans & Dry Ingredients:

First things first, get your oven preheating to 350°F (175°C) and grease and flour two 8-inch round cake pans. Honestly, a little parchment paper on the bottom is my secret weapon, it just makes life so much easier when you’re trying to get those layers out perfectly. In a medium bowl, whisk together your flour, baking powder, baking soda, and a pinch of salt. Give it a good whisk, making sure everything is evenly distributed. This step seems simple, but it’s crucial for an even rise in your Biscoff Lotus Cake.

Cream Butter & Sugar:

In a large bowl, using an electric mixer, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes me about 3-5 minutes. You want it pale yellow and airy, like little sugary clouds. Don’t rush this part, it’s what creates that tender cake crumb. Then, beat in the eggs one at a time, mixing well after each addition. I once tried to dump them all in at once, and it just looked like scrambled eggs in butter learn from my mistakes!

Combine Wet & Dry:

Now, gradually add your dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed just until combined, please, for the love of all things cake, do not overmix! Overmixing develops the gluten too much, and you’ll end up with a tough, sad cake, which is the last thing we want for our lovely Biscoff Lotus Cake. Mix in a couple of tablespoons of Biscoff spread and the vanilla extract. The batter will smell incredible, trust me!

Bake the Layers:

Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you’re a perfectionist, a kitchen scale works wonders for even layers. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I always start checking at 22 minutes. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here, trying to frost warm cake is a disaster waiting to happen.

Whip Up the Biscoff Frosting:

While the cakes are cooling, let’s make that dreamy Biscoff frosting! In a large bowl, beat softened butter until creamy. Gradually add the powdered sugar, one cup at a time, until well combined. Then, beat in the Biscoff cookie butter until smooth. Finally, slowly pour in the heavy cream and vanilla extract, beating on high speed until the frosting is light, fluffy, and spreadable. It should be thick enough to hold its shape but still easy to spread. If it feels too thick, a tiny splash more cream can help, too thin, add a bit more powdered sugar. This is where the magic happens for our Biscoff Lotus Cake!

Assemble & Decorate:

Once your cake layers are completely cool (seriously, wait!), place one layer on your serving plate. Spread a generous amount of Biscoff frosting over the top. Place the second cake layer on top and repeat with more frosting. Use the remaining frosting to cover the sides of the cake. For a neat finish, I like to do a thin crumb coat first, chill it for 15 minutes, then apply the final layer. Crush some Biscoff cookies and sprinkle them generously over the top and sides. Stand back and admire your beautiful Biscoff Lotus Cake, it always looks so impressive!

Storing Your Biscoff Lotus Cake

Okay, so you’ve made this glorious Biscoff Lotus Cake, and now you have leftovers (lucky you!). My biggest tip: keep it airtight. I once just covered it loosely with plastic wrap, and the edges got a little dry after a day not ideal! Place any leftover slices or the whole cake in an airtight cake carrier or a container with a tight-fitting lid. It keeps beautifully at room temperature for up to 2-3 days. If you want it to last longer, pop it in the fridge for up to 5 days. Just bring it out about 30 minutes before serving to let the frosting soften up a bit, it tastes better when it’s not super cold. Freezing slices is also an option! Wrap individual slices tightly in plastic wrap, then foil, and they’ll keep for a month. Thaw in the fridge overnight.

Biscoff Lotus Cake Ingredient Substitutions

I get it, sometimes you’re missing an ingredient or just want to try something new! For the cake itself, if you don’t have buttermilk, you can totally make your own: just add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk to make 1 cup. Let it sit for 5 minutes, and voilà! I’ve tried this countless times, and it works like a charm. If Biscoff spread is hard to find, any other spiced cookie butter could work, but honestly, the original has that distinct flavor that makes this Biscoff Lotus Cake so special. For the topping, if you’re out of Biscoff cookies, crushed ginger snaps or even graham crackers can provide a nice crunch, though the flavor profile will shift a bit. Experiment, but be ready for a slightly different vibe!

Serving Your Biscoff Lotus Cake

This Biscoff Lotus Cake is pretty fantastic all on its own, but sometimes a little extra something just elevates the experience, right? I love serving it with a dollop of freshly whipped cream, maybe with a tiny sprinkle of cinnamon, for an extra layer of decadence. A scoop of vanilla bean ice cream also makes it feel like a fancy dessert plate, especially if the cake is slightly warm. For drinks, a hot cup of coffee or a spiced chai latte complements those warm Biscoff notes beautifully. Honestly, a slice of this cake and a good book on a rainy afternoon? That’s my kind of perfect pairing. It’s also a showstopper for any celebration, making everyone feel special.

Cultural Backstory

The magic of Biscoff, or Speculoos cookies, comes from Belgium. These thin, crispy, spiced shortcrust biscuits are traditionally served around the holidays, especially on St. Nicholas Day. The name “Biscoff” itself is a portmanteau of “biscuit” and “coffee” because they’re just so perfect with a cup of joe! The cookie butter, or Biscoff spread, came about when a Belgian woman on a TV show blended the cookies into a spreadable form, and it quickly became a sensation. For me, discovering Biscoff was like finding a little piece of European charm. This Biscoff Lotus Cake is my way of bringing that rich, spiced heritage into my own kitchen, giving it a modern, cakey twist that’s just irresistible. It’s a taste of history, made with love.

Frequently Asked Questions

→ Can I make this Biscoff Lotus Cake gluten-free?

I haven’t personally tried it, but I imagine a good 1:1 gluten-free baking flour blend would work! Just be sure it contains xanthan gum, or add a quarter teaspoon per cup of flour for structure. It might alter the texture slightly, but it’s worth a shot!

→ What if my Biscoff frosting is too runny?

Oh, I’ve been there! Usually, it means you need more powdered sugar. Add it a tablespoon at a time, beating well after each addition, until it reaches your desired consistency. Sometimes, too much liquid (cream) can cause this, so be careful when adding it.

→ Can I bake this Biscoff Lotus Cake in a single pan?

You sure can! Use a 9×13 inch baking pan. The baking time will be longer, likely around 35-45 minutes. Just keep an eye on it and test with a skewer. It’ll be more of a sheet cake, but just as delicious!

→ How long does Biscoff Lotus Cake last?

If stored properly in an airtight container at room temperature, it’s usually good for 2-3 days. In the fridge, it can last up to 5 days. Honestly, in my house, it rarely makes it past day two!

→ Question about variations or customization?

Absolutely! You could swirl some extra warmed Biscoff spread into the batter before baking, or even add a touch of cinnamon or nutmeg to the cake layers for more spice. I once added chopped white chocolate to the batter it was surprisingly good!