Simple Lotus Biscoff Cake

This delicious Lotus Biscoff cake is covered in homemade Biscoff frosting! This is the ultimate cookie butter cake; the snack cake is made with Biscoff spread and so is the frosting. Plus, you can quickly whip it up in just 15 minutes! This is the perfect cake for Biscoff lovers.

I love nothing more than a simple snack cake, like this chocolate walnut cake! Snack cakes are made in just 1 pan; in this case, I use an 8x8 baking pan, and they're left plain or covered in a simple buttercream. Making a sheet cake versus a complicated layer cake means you can whip this up during the week!

Lotus Biscoff spread is one of my favorite flavors ever! I love the taste of caramel with warm spices like cinnamon and nutmeg. I've put the cookie butter spread in both the cake and the frosting.

When testing this recipe, I wanted a simple cake that needed just one pan. My 8x8 cake pan is usually my brownie pan, but it's perfect to make a little snack cake!

All the Biscoff Flavors

• You can either buy the branded Lotus Biscoff spread or you can find cookie butter at Trader Joe's.
• When testing this recipe, I decided to use yogurt to make the cake texture soft and moist. You could swap it out for an equal amount of sour cream!
• Using a neutral oil (think vegetable, canola, or sunflower oil) will keep our cake extra soft.

Step One: In a large bowl, whisk the granulated sugar and eggs together for 1 minute until small bubbles appear. Whisk in your cookie butter spread.

Step Two: Whisk in the yogurt, vanilla extract, oil and salt and whisk until the batter is smooth.

Step Three: Fold in the flour, baking powder, baking soda, and the spices until the cake batter is completely smooth.

Step Four: Pour cake batter into an 8x8 cake pan that has been greased and lined with parchment paper. Bake in the oven at 350° Fahrenheit/175° Celsius for 30-35 minutes. A toothpick inserted should come out clean. Let the cake cool in the pan for 10-15 minutes, then remove from the pan and let cool completely on a wire rack.

Step Five: In a large mixing bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar together until light and fluffy.

Step Six: Add in the cookie butter, salt and heavy cream and whisk on medium speed until light and fluffy. Spread over your cooled cake! Sprinkle over Biscoff crumbs and whole Biscoff biscuits on top of the cake.

Different Pan Sizes

If you don't have an 8x8-inch square baking pan, you can use a 9-inch round cake pan instead! It will need the same amount of time in the oven.

Try these cake recipes next!

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