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.
Tell me about this Lotus Biscoff Cake!
- So quick to make - it only takes 15 minutes to make the cake and the frosting! You will have to let the cake cool before frosting it though.
- Made in just 1 pan - no need for multiple pans for cake! Just use a brownie pan which is 8x8 inches.
- You don't need a mixer for the cake - the cake is made by hand, so no need for a stand mixer! You will need a hand held mixer to make the cookie butter buttercream though.
- All the Biscoff flavor! This cake is made with cookie butter spread as is the frosting, then the frosting is sprinkled with crushed Lotus Biscoff cookies!
Biscoff Spread: you can either buy the branded Lotus Biscoff spread or you can find cookie butter at Trader Joes.
Yogurt: I used yogurt to make this cake extra moist, but you could substitute it for buttermilk or sour cream.
Oil: make sure you use a neutral flavored oil, like vegetable oil, canola oil or sunflower oil. You don't want to use something like olive oil which would have a strong taste.
Light Brown Sugar: you'll only use soft brown sugar for the cake.
Flour: I used all purpose flour in this recipe, I have not tested this with gluten free flour.
Spices: I use a combination of ground cinnamon, nutmeg and cloves to give the cake an even stronger cookie butter flavor.
Butter: butter is used in the frosting, I used unsalted butter to control the amount of salt.
Step by Step Instructions
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.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients are at room temperature before you start baking.
- Add more or less heavy cream - don't add all the heavy cream at once to your frosting, add it a tablespoon at a time until you have the consistency that you want!
Frequently Asked Questions
It takes like Speculoos cookies or Biscoff cookies! These cookies taste a bit like caramel and warm spices like cinnamon, nutmeg and ginger.
Yes, you can replace the cookie butter for an equal amount of nut butter (peanut butter, almond butter, etc) in the cake and frosting.
Yes, you can make this in a 9 inch round pan and bake it for the same amount of time.
Storage & Freezing
Keep the cake tightly wrapped or in an airtight container in the fridge for up to 5 days. I recommend letting the cake come to room temperature before you eat it! You can also freeze slices of the frosted cake for up to 3 months. Just defrost in the fridge overnight before eating and then let it come to room temperature.
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Lotus Biscoff Cake
- 1 8x8 cake pan
- 1 cup light brown sugar
- 2 eggs room temperature
- ½ cup lotus Biscoff spread
- ½ cup yogurt room temperature
- ½ cup neutral oil
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter room temperature
- 1 cup confectioners' sugar
- ¼ teaspoon kosher salt
- ½ cup Biscoff spread
- 3-5 tablespoons heavy cream
- Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 cake pan with parchment paper.
- In a large mixing bowl, whisk the sugar with the eggs for 1 minute until you see some bubbles on the surface. Whisk in your Biscoff spread.
- Add the yogurt, oil, vanilla extract and salt and whisk once more until smooth.
- Fold in your flour, baking powder, baking soda, and spices and fold until smooth.
- Pour into your pan. Bake for 30-35 minutes, a toothpick inserted should come out clean. Let it cool in the pan for 20 minutes then remove it and let it cool completely on a wire rack.
- In your stand mixer with the paddle attachment, beat the butter and confectioners’ sugar on low speed until well combined. Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in the salt, vanilla extract and Biscoff spread and beat again on medium speed for 2 minutes.
- Add in the heavy cream a tablespoon at a time until it is the consistency you like.