Lotus Biscoff Cake — Stephanie's Sweet Treats

Introduction

Celebrate comfort and nostalgia with a cake that feels like a warm hug.
As a recipe creator I write about food that carries memory as much as flavour; this Lotus Biscoff cake does exactly that.
Think of layers that are tender and unpretentious, paired with a buttercream that leans into cookie-butter richness. The aesthetic is approachable — it invites friends to slice a generous piece, yet the technique and balance reward careful attention.
In this article I’ll guide you through the reasoning behind ingredient choices, the sensory markers to watch for during baking, and practical tips to get bakery-style results at home.

• You will find guidance on how to handle delicate components like softened butter and cold cream cheese to achieve the right buttercream texture.
• I discuss layering strategy and a simple crumb coat approach that keeps the finish clean without masking the rustic cookie charm.
• There’s also a focus on timing, storage and presentation so the cake travels and slices consistently.

This introduction primes you for the full step-by-step recipe and the photos that showcase the process rather than only the final slice — because the magic happens along the way.

Why You’ll Love This Recipe

This cake balances indulgence with familiarity.
The star ingredient gives a warm spice-and-caramel character that pairs perfectly with a soft vanilla sponge. You’ll love the way simple pantry staples transform into something celebratory without requiring intimidating technique.

• It’s versatile: work it into birthdays, casual get-togethers, or as a weekend baking project.
• It’s forgiving: small imperfections are part of the charm, and the buttercream helps smooth them out.
• It’s crowd-pleasing: cookie butter has broad appeal across ages and palates.

From a baker’s perspective, the recipe teaches reliable layering and crumb-coating techniques that are transferable to many other cakes. The approach prioritizes texture — ensuring the sponge remains moist while the frosting holds a pillow-like structure that supports decoration. I’ll also share simple tweaks to adjust sweetness and intensify the cookie notes without overwhelming the vanilla base, so you can make the final cake exactly to your taste.

Flavor & Texture Profile

This cake thrives on contrast.
The sponge offers a tender crumb with subtle vanilla warmth, while the Biscoff buttercream delivers a smooth, spiced-sweet richness. The crushed cookie crumb adds the crunchy, caramelised snap that punctuates every forkful.

• Sponge: soft, springy and forgiving — it should yield to the touch and rebound slightly.
• Buttercream: satin-like with density enough to hold shape but light enough to not feel cloying.
• Cookie crumb: sandy, offering an audible texture and a roasted sugar note.

Layering is where texture meets experience. A thin bed of buttercream between sponges prevents the cake from feeling dry while a scatter of cookie crumb under the frost introduces a delightful interplay between smooth and crunchy. When you slice, aim for neat strokes with a warmed knife to protect the crumb structure and preserve the layered silhouette. These sensory cues—spring in the cake, sheen on the buttercream, and clean crumb break—are what you’ll want to watch for as you assemble and serve.

Gathering Ingredients

Organizing ingredients before you bake sets the stage for seamless execution.
Below is the exact ingredient list you’ll prepare and measure out. Having everything ready ensures you move through the steps with rhythm and confidence.

• 250g unsalted butter, room temperature
• 300g caster sugar
• 4 large eggs, room temperature
• 300g plain flour (all-purpose)
• 2 tsp baking powder
• 1/2 tsp fine salt
• 200ml whole milk, warmed
• 2 tsp vanilla extract
• 300g Lotus Biscoff spread (cookie butter)
• 200g cream cheese, cold
• 150g icing (powdered) sugar, sifted
• 150g Lotus Biscoff cookies, crushed
• 50g butter, melted (for crumbs)
• Extra whole Biscoff cookies for decoration
• Optional: 1 tbsp strong coffee or espresso

Selection tips: choose a block-style cream cheese that is firm and not overly aerated for a stable buttercream texture. For the cookie butter, a jar with a glossy, spreadable consistency creates the best mouthfeel. Use fresh baking powder and properly sifted icing sugar to avoid lumps in the frosting.
Substitutions & notes: you can swap the milk for a lower-fat option if preferred, but the sponge’s tenderness is best with whole milk. If you prefer a more intense coffee note, include the optional espresso cautiously and taste as you blend.
Having these items assembled — labelled bowls, measured spoons, and the jar of Lotus Biscoff laid out — keeps the bake efficient and joyful.

Preparation Overview

A calm and ordered workspace leads to confident baking.
Start by checking your equipment: lined round tins, a reliable mixer or whisk, and a wire rack for cooling. When moving from mixing to baking, maintain a rhythm — creaming, incorporating eggs, alternating dry and wet — that keeps ingredients emulsified without overworking the batter.
Key technique points to focus on:

• Creaming the butter and sugar until pale and aerated is essential for lift, so allow time for full aeration rather than rushing this step.
• When adding eggs, incorporate them one at a time to maintain an even emulsion and avoid curdling.
• Alternate dry ingredients with warmed milk in increments to preserve batter structure and avoid overmixing, which can lead to a dense crumb.
• For the buttercream, mix until smooth and taste as you go — texture can be coaxed with small amounts of milk if it becomes too stiff.

Visual cues matter more than clocks sometimes: look for a batter that holds together smoothly, a sponge surface that springs back gently when pressed, and a buttercream with a satiny sheen. These cues will guide you through the process and help you make real-time adjustments to ensure perfect results.

Cooking / Assembly Process

Follow these steps precisely for consistent results; the order and technique are what create the structure and texture you want.

1. Preheat the oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking paper.
2. In a bowl, whisk together the plain flour, baking powder and fine salt. Set aside.
3. Cream the room-temperature unsalted butter with the caster sugar until pale and fluffy, about 4–5 minutes using a stand or electric mixer.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate adding the dry ingredients and warmed whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Divide the batter evenly between the prepared tins and smooth the tops. Bake for 22–28 minutes, or until a skewer comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, make the Biscoff buttercream: beat the Lotus Biscoff spread with cold cream cheese until smooth. Gradually add the sifted icing sugar and continue to beat until light and spreadable. If too stiff, add a teaspoon of milk at a time. Optional: stir in the cooled strong coffee for depth.
8. Make the cookie crumb: crush the Lotus Biscoff cookies finely and mix with the melted butter until the texture resembles wet sand.
9. Level the cooled cake layers if needed. Place the first layer on a cake board or plate and spread about one-third of the buttercream evenly over it. Sprinkle a little cookie crumb over the cream for texture.
10. Place the second cake layer on top and cover the whole cake with a thin crumb coat of buttercream. Chill for 15–20 minutes to set.
11. Apply a final layer of buttercream, smoothing with a spatula. Press the remaining cookie crumb around the base or sprinkle on top. Decorate with whole Biscoff cookies as desired.
12. Chill the finished cake for at least 30 minutes before slicing to help it firm up. Serve at room temperature for the best flavor and texture.
13. Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

Assembly photo guide: when building the cake, work on a rotating board if possible and use an offset spatula to spread frosting evenly. A chilled crumb coat helps trap stray crumbs so your final frosting layer is clean and polished.

Serving Suggestions

Presentation enhances the tasting experience without stealing the spotlight from the flavours.
For a relaxed gathering, present the cake on a simple cake stand and scatter a few whole Biscoff cookies around the base. For a more formal table, cut clean slices with a warmed sharp knife and serve each piece with a small drizzle of warm cookie butter or a lightly whipped cream on the side.

• Pairings: a lightly roasted coffee, a mellow black tea, or a milk-based drink complements the spice-sweet profile.
• Accompaniments: crisp fruit like sliced pear or apple adds a fresh contrast to the cake’s richness.
• Portioning tip: serve slightly smaller slices if offering multiple desserts so guests can sample broadly.

Plating idea: leave one side of the plate bare, then place a slice with a small quenelle of whipped cream and a dusting of crushed cookie crumb for texture. The contrast between the creamy frosting and the sandy crumb is pleasing both visually and on the palate. Minimal garnishes let the cake’s spiced-caramel notes shine without overcomplicating the plate.

Storage & Make-Ahead Tips

This cake is forgiving when chilled and travels well when handled with care.
If you need to prepare in advance, bake the layers a day ahead and wrap them tightly to retain moisture. Chill wrapped layers and assemble the next day for fresher results in the buttercream finish. For longer storage, fully assembled and chilled, the cake keeps in an airtight container refrigerated; allow time to return to near room temperature before serving to revive texture and flavour.

• Make-ahead strategy: bake layers in the morning, cool and wrap; prepare buttercream later the same day for best texture.
• Travel tip: use a cake carrier and a chilled base; secure the cake so it doesn’t slide during movement.
• Freezing: if freezing layers, wrap tightly and thaw slowly in the fridge before assembly to avoid condensation upsetting the crumb.

Reheating & serving: serve slices at room temperature to soften the buttercream and reveal the full aromatic profile. If the chilled cake seems firm, allow slices to sit briefly before serving; this step significantly improves mouthfeel and flavour perception. With these small timing choices, the cake maintains both texture and the distinct Biscoff personality that makes it memorable.

Frequently Asked Questions

Q: Can I make substitutions for the Lotus Biscoff spread?
A: While Lotus Biscoff is unique in its spiced-caramilised profile, other cookie butters can work. Substitute with a similar-textured cookie spread and taste as you go to balance sweetness.
Q: How do I fix a runny buttercream?
A: Chill the mixture briefly and then beat again; adding small increments of sifted icing sugar or a teaspoon of cold cream cheese can help restore structure.
Q: Why did my sponge sink in the middle?
A: Common causes include underbaking, opening the oven door too early, or overmixing the batter which can collapse the structure. Watch for visual cues described earlier rather than relying solely on timing.
Q: Can I add a coffee flavour throughout?
A: Stirring cooled strong coffee into the buttercream deepens the profile; add cautiously and taste to avoid overpowering the cookie notes.
Final note: if you have a question not covered here—about ingredient swaps, scaling the recipe, or adapting it for dietary needs—ask and I’ll offer targeted advice based on your constraints and equipment. This last paragraph invites follow-up so you can bake with confidence and personalise the cake to your kitchen.