Hello friends, today we are making Biscoff Cake. Layers of Biscoff cake, with a delicious Biscoff crumble baked into it, filled with Biscoff Ganache, and topped with a Biscoff Cookie Butter Frosting.
I will show you how to make this Biscoff Drip Cake step-by-step.
The cake is topped with Biscoff Truffles, and you can find the recipe for them here.
Making this layered Biscoff Lotus Cake will be super fun, and a bit of a labor of love. Whenever making a cake like this, which involves a filling that’s different than the frosting, and a drip decoration, I like to make the cake in two days.
Day one: make the cake layers, let them chill in the fridge overnight.
And on the next day, or a couple days later, I’d fill the cake and frost it.
It’s best to also make the Lotus Biscoff Ganache the day before, or very early on the day you are decorating the cake, so it has time to cool down and become thick.
How to make Lotus Biscoff Cake
I am going to walk you through all the steps in order to make this fabulous cookie butter cake.
What is special about this Lotus Biscoff Layer Cake is that we are going to make a delicious crumble to mix into our cake batter before baking, which will provide a delicious crunchy and buttery texture.
The Biscoff crumble is made of lotus biscuits, melted butter, brown sugar, and cinnamon.
Simply mix the ingredients together and set aside to make the cake batter.
Making the Biscoff Cake batter
To make the Biscoff cake batter, you will start by beating the butter with the Biscoff cookie butter. Once they’re creamy and incorporated, add oil and sugar. The oil will help the cake stay moist. I have recently been adding oil to all of my cakes.
If you don’t want to use vegetable oil, you can use olive oil, avocado oil, or grapeseed. I don’t recommend coconut oil though. Coconut oil can make the cake dry because it solidifies.
After mixing the sugar, oil, butter, and cookie butter very well, add the eggs one at a time.
Make sure to incorporate one egg before adding the next one.
Add the sour cream and mix. If you don’t have sour cream, yogurt will work.
Add the flour and milk, alternating them, in order to prevent over mixing, and also to prevent lumps in the batter.
Once the batter is ready, it’s time to prepare the pans and bake the cake.
You will need 3 8″ pans for this recipe. Make sure to grease the cake pans with oil or butter and flour. I like to spray some oil on the pan, place a circle of parchment on the bottom, and then spray oil on the parchment as well.
Now, remember that Biscoff crumble we made before?
Let’s spread some of it on the bottom of the cake pans. Top with the batter.
Then, top the batter with more crumble mixture, and swirl it around, or spread the batter around with the spatula. Top the batter with the remaining crumble. And then bake.
Once the cake layers bake, let them cool down. I like to wrap the cake layers in plastic wrap, and then place them in the fridge before assembling the cake.
It’s usually easier for me to frost a cake that’s cold from the fridge.
These lotus cake layers could also be frozen for one to two months, just as long as they are well wrapped and protected from freezer burn.
How to make Biscoff Ganahce
A few hours, or a couple of days before assembling the cake, make the ganache. The ganache will need time to chill.
To make the ganache, you will add corn syrup, or invert sugar, and Biscoff cookie butter to the heavy cream. The corn syrup is not mandatory, it helps stabilize the ganache, prevents it from separating, makes a silky and smooth Biscoff ganache.
Once the heavy cream/cookie butter mixture is hot, pour it over the chocolate.
Now, about the chocolate, you can use white chocolate, or gold chocolate. I went for gold chocolate because it compliments the flavor of the lotus cookie butter so well.
It’s also a good idea to emulsify the ganache for about 45 seconds. If you don’t have a hand blender, just whisk the ganache by hand.
Cover the ganache with plastic and place in the fridge for a few hours.
How to make Biscoff Frosting
When you are ready to assemble the cake, make the Cookie Butter Frosting. Making Biscoff Frosting is super easy and it’s absolutely delicious.
Beat the butter with the Biscoff. Add the powdered sugar and vanilla. If the frosting is too dry, add heavy cream, or milk to make the frosting smoother. If the frosting is too runny, add more powdered sugar.
It’s time to assemble the cake. Start by placing some of the cookie butter frosting in a piping bag.
Pipe a ring of frosting around the edges of the cake.
Then spread the ganache in the center.
After assembling the cake, you can spread the frosting around the cake.
I like to always do a crumb coat first. Spread a thin amount of frosting around the cake and on top, it helps seal the crumbs in so they don’t show in the final coating of frosting. After spreading a thin amount of frosting on the cake, smooth it out using a bench or cake scraper.
Place it in the fridge for 30 minutes or so, then remove it and spread a generous amount of frosting on the cake. Hold a bench or cake scraper at a 90 degree angle next to the cake, touching it lightly. Rotate the cake stand as you apply very little to no pressure in order to smooth out and remove excess frosting from the sides of the cake.
Use an offset spatula to smooth the tops by sweeping the spatula across the top of the cake, moving from the outside to the center, towards you.
You can sprinkle some biscoff cookie crumbs on the cake to decorate it.
To do the Biscoff drip, place some Biscoff Cookie Butter in a bowl that is microwave safe. Microwave the cookie butter for a few seconds at a time, always stirring in between.
Once it has a runny consistency, use a spoon to drip the biscoff down the sides of the cake.
Make sure to also put some of the Biscoff drip on top of the cake. Use a spatula to spread it out nicely.
Wait a bit for the drip to set. You can place it in the fridge.
Then it’s time to decorate the top of the cake.
I like to use a piping tip to mark on top of the cake before piping the frosting.
I topped the Biscoff Drip Cake with Biscoff truffles, and you can find the recipe for them here.
The truffles are not needed, but they will compliment the cake very nicely.
This Biscoff Cake is super moist, indulgent, and rich. So delicious.
Here are some more recipes you might like:
- Nutella Cookie Butter Cups
- Chocolate Biscoff Cupcakes
- Biscoff Vegan Cake
- Almond Raspberry Cake
- Biscoff Brownies
- Chocolate Coconut Cake
- Chocolate Cherry Cake
I hope you like this recipe, if you like it, leave a comment below or tag me on social media!
- 1 cup biscoff crumbs about 12 cookies, 100 grams
- 1/4 cup brown sugar 50 grams
- 1/4 cup unsalted butter melted (56 grams)
- 1 tsp cinnamon
Biscoff Cake Layers
- 2 1/2 cup all-purpose flour 318 grams
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter 113 grams
- 1/2 cup biscoff cookie butter 125 grams
- 3/4 cup vegetable oil 180 ml
- 1 cup granulated sugar 200 grams
- 1/2 cup brown sugar 100 grams
- 4 large eggs
- 1/3 cup sour cream 80 grams
- 3/4 cup buttermilk 180 ml
- 4 tbsp biscoff cookie butter 62 grams
- 1 cup heavy cream 240 ml
- 1 tsp corn syrup
- 1 1/2 cup gold chocolate chips or chopped (255 grams)
Cookie Butter Frosting
- 1 cup unsalted butter 226 grams
- 4 tbsp cream cheese 56 grams
- 3/4 cup biscoff cookie butter 187 grams
- 3 1/2 cups to 4 cups powdered sugar 450 grams
- 2-4 tbsp heavy cream 30 to 60 ml
- In a bowl, mix the biscoff crumbs, brown sugar, melted butter, and cinnamon. Stir to combine. Set aside.
Biscoff Cake Layers
- Pre-heat the oven to 350ºF.
- To make the cake layers, start by greasing and lining with parchment the bottom of 3 8” round pans.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
- With an electric mixer, beat the butter for 3 minutes on medium speed. Add the cookie butter, and the oil, mix to combine. Add the granulated sugar and the brown sugar, beat on medium for 2 minutes, until the mixture is creamy and fluffy.
- Add the eggs, one at a time, make sure one egg is incorporated before adding the next. Add the sour cream and mix.
- Add half of the buttermilk, mix to combine. Then add half of the flour mixture, and mix again.
- Add the rest of the buttermilk, mix again.
- Finish with the rest of the flour, and mix until the batter is smooth.
- Sprinkle about 3 tbsp of the Biscoff Crumbles on the bottom of each prepared greased pan.
- Divide the batter between the 3 cake pans, pour it on top of the crumbles.
- Sprinkle a couple of tablespoons of the crumbles on top of the cake batter. Use a spatula to swirl the crumbles with the batter. Sprinkle the remainder of the crumbles on top of the cakes.
- Bake the cakes in the pre-heated oven for 30 to 35 minutes, until the cake springs back when touched on top, and the edges are golden, or a toothpick inserted in the cake comes out clean.
- Let the cake layers cool down before frosting and assembling the cake.
- You can wrap each layer in plastic and place in the fridge for up to 2 days, or in the freezer for up to 1 month.
- Place the cookie butter, heavy cream, and corn syrup in a small pan or in a microwave safe bowl. If using a small pan, place over medium heat and heat up the mixture, stirring, until it comes to a boil, immediately remove from the heat.
- If using the microwave, microwave the mixture for 30 second intervals until it becomes hot and starts to have bubbles.
- Pour the mixture over the chocolate, whisk until combined and the chocolate is melted. If the chocolate isn’t melting, gently heat the mixture in the microwave or over a double boiler, until the chocolate has completely melted.
- Then emulsify the ganache for 45 seconds with an infusion blender.
- Pour in a container and cover with plastic. Place in the fridge for 2 hours at least, or overnight.
Cookie Butter Frosting
- To make the Cookie Butter Biscoff Frosting, beat the butter and cream cheese together for 2 to 3 minutes. Add the cookie butter, beat for another minute.
- Add the powdered sugar and 2 tbsp of heavy cream to the bowl. Mix on low to combine.
- Raise the speed to medium-high and beat for another 2 minutes. If necessary, add more heavy cream or milk. If the frosting is too soft, add more powdered sugar. The reason for soft frosting could also be due to the temperature of the butter and cream cheese when you started making the recipe. They should be at about 72 Fahrenheit.
- Place some of the frosting in a piping bag to assemble the cake, leave the rest covered.
- To assemble the cake, place a cake layer on a plate.
- Pipe a ring of the Cookie Butter Frosting around the edges of the cake layer.
- Fill the center with ganache, you can pipe it or spoon the ganache on the center of the cake.
- Top with another cake layer.
- Repeat the cookie butter frosting and ganache center.
- Top with the final cake layer.
Do a coat crumb
- Spread a thin amount of frosting around the cake and on top.
- This is called crumb coating, and it helps seal the crumbs in so they don’t show in the final coating of frosting.
- After spreading a thin amount of frosting on the cake, smooth it out using a bench or cake scraper.
- Place it in the fridge for 30 minutes or so.
- Now it’s time to frost the cake. Spread a generous amount of frosting on the cake. Hold a bench or cake scraper at a 90 degree angle next to the cake, touching it lightly. Rotate the cake stand as you apply very little to no pressure in order to smooth out and remove excess frosting from the sides of the cake.
- Use an offset spatula to smooth the tops by sweeping the spatula across the top of the cake, moving from the outside to the center, towards you.
- You can sprinkle some biscoff cookie crumbs on the cake to decorate it.
- Pipe some frosting on top of the cake using a decorative tip. I also topped the cake with Biscoff Truffles.