This Lotus Biscoff Cake is a rich, indulgent treat perfect for Biscoff lovers. The cake layers are infused with the caramelized flavor of Biscoff cookies, while the creamy cookie butter filling and buttercream frosting elevate the taste to new heights. Topped with a drizzle of melted cookie butter and garnished with Biscoff cookies, this cake is a showstopper for any special occasion.
Ingredients
Cake:
- 15 Biscoff cookies (blended into a fine crumb, about 1 cup)
- 2 ¾ cups All-purpose flour
- 2 ¼ tsp Baking powder
- 1 ½ tsp Salt
- 1 cup Unsalted butter (room temperature)
- ⅓ cup Canola or vegetable oil
- 1 ¾ cups White granulated sugar
- 1 tbsp Pure vanilla extract
- ⅓ cup Sour cream (room temperature)
- 4 Large eggs (room temperature)
- 1 ¼ cups Buttermilk (room temperature)
Cookie Butter Filling:
- 4 oz Cream cheese (room temperature)
- ½ cup Biscoff cookie butter
- 1 ½ cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- ½ cup Heavy cream
- 1 ½ cups Biscoff cookies (chopped)
Cookie Butter Frosting:
- 1 cup Unsalted butter (slightly cold)
- ¾ cup Biscoff cookie butter
- 3 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- ¼ cup Heavy cream
- ½ tsp Salt
- ¾ cup Melted Biscoff cookie butter (for drip)
- Biscoff cookies (for decoration)
Instructions
Cake Layers:
- Prepare Cake Pans:
Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray. Place 8-inch parchment paper at the bottom of each pan, then spray again. - Make Biscoff Crumbs:
Using a blender, pulse 15 Biscoff cookies into a fine crumb. In a medium bowl, whisk together the flour, Biscoff crumbs, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a stand mixer, beat the butter, oil, and sugar on high for 3 minutes until very light and fluffy. Add in the vanilla, sour cream, and eggs. Continue beating on high for an additional 2 minutes until everything is well incorporated and airy. - Incorporate Dry Ingredients:
Gradually add the dry ingredients in three parts, alternating with the buttermilk (in two parts). Begin with ⅓ of the dry ingredients, followed by half of the buttermilk, then repeat. Mix until just combined after each addition. Scrape the sides and bottom of the bowl to ensure even mixing. - Bake:
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula. Bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean. - Cool Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
Cookie Butter Filling:
- In a medium bowl, beat the cream cheese and Biscoff cookie butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cookie butter mixture.
- Stir in the chopped Biscoff cookies for added texture.
Cookie Butter Frosting:
- In a stand mixer, beat the butter and Biscoff cookie butter on high until creamy and smooth.
- Gradually add the sifted powdered sugar, followed by the vanilla extract, heavy cream, and salt. Beat on medium-high until the frosting is light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving platter. Spread an even layer of cookie butter filling on top, then place the second cake layer on top. Repeat with the next layer.
- Frost the top and sides of the cake with the Biscoff buttercream. Use a spatula to smooth the frosting.
Decoration:
- Pour the melted Biscoff cookie butter over the top of the cake, letting it drip down the sides for a beautiful finish.
- Decorate with whole or crushed Biscoff cookies around the edges.
Tips:
- Room Temperature Ingredients: Ensure your eggs, butter, sour cream, and buttermilk are at room temperature for the best texture.
- Whipped Cream for Filling: When whipping the heavy cream for the filling, make sure your bowl and beaters are cold to achieve the perfect stiff peaks.
- Drip Technique: For the perfect ganache drip, ensure the melted cookie butter is slightly cooled before pouring it on the cake to control the dripping.
- Make Ahead: The cake layers can be baked and frozen in advance. Just wrap them tightly in plastic wrap and store in the freezer until ready to assemble.
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