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Biscoff Cake with Cinnamon-Spiced Frosting and Cookie Topping Recipe

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★★★★★

4.6 from 88 reviews

This indulgent Biscoff Cake features moist layers infused with the rich and creamy flavor of Biscoff cookie spread, complemented by a luscious Biscoff frosting and crunchy chopped Lotus cookies for added texture. Perfect for fans of the iconic Lotus Biscoff flavor, this recipe combines a classic butter cake with decadent spiced cookie notes, creating a dessert that’s delightful for any occasion.

Ingredients

Scale

Cake Batter

  • 230 grams (1 cup or 2 sticks) unsalted butter, softened
  • 135 grams (3/4 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 180 grams (3/4 cup) Biscoff Cookie Spread
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 280 grams (2 cups) plain flour or all purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 180 ml (3/4 cup) full fat or whole milk, room temperature

Frosting

  • 230 grams (1 cup or 2 sticks) salted butter, softened
  • 120 grams (1/2 cup) Biscoff Cookie Spread
  • 250 grams (2 cups) icing sugar or powdered sugar, sifted
  • 2 tablespoons Greek yogurt or full fat milk, room temperature
  • 60 ml (1/4 cup) full fat or whole milk
  • 1/2 teaspoon vanilla extract

Assembly

  • 10–12 Biscoff Lotus Cookies, roughly chopped

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a quarter sheet pan (9×13 inches) with baking or parchment paper to prevent sticking.
  2. Make cake batter base: In a large mixing bowl, combine the softened unsalted butter with the brown and caster sugars. Beat on medium speed with an electric mixer until the mixture is pale and creamy. Add the Biscoff cookie spread and vanilla extract, then beat briefly until smooth and fully incorporated.
  3. Add eggs: Incorporate the eggs one at a time on low speed, mixing until just combined. It’s normal if the batter looks curdled at this stage, so don’t worry.
  4. Add dry and wet ingredients: Sift together the plain flour, baking powder, and salt. Add these dry ingredients followed by the milk to the batter. Beat on low speed carefully until just combined to avoid overmixing. The batter should be thick and smooth.
  5. Bake the cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 30-33 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  6. Prepare Biscoff frosting: Beat the softened salted butter in a large bowl on medium speed for 1-2 minutes until smooth. Add the Biscoff cookie spread and continue beating until creamy. Gradually add the sifted icing sugar and Greek yogurt, mixing on low speed to incorporate. Increase mixer speed to medium and beat until the frosting is fluffy and creamy. Stir in the milk and vanilla extract last to smooth out the texture.
  7. Slice and assemble cake layers: Carefully remove the cooled cake from the pan and peel away the baking paper. Using a 6-inch cake ring, cut out three 6-inch layers. You will have two whole layers and two semicircular portions from the remaining cake.
  8. Prepare cake ring and base: Place the 6-inch cake ring on a cake board or serving plate. Line the inside of the ring with acetate for clean edges. Place the two semicircle portions at the bottom of the ring, pressing firmly to form an even layer. Use any extra cake scraps to fill gaps as needed.
  9. Soak and frost first layer: Mix the milk and vanilla extract to create a milk soak. Spoon 2-3 tablespoons of the milk soak over the first cake layer to moisten. Spread one-third of the Biscoff frosting evenly on top. Scatter a handful of chopped Lotus Biscoff cookies over the frosting for crunch.
  10. Add second cake layer and repeat: Place the second full cake layer on top and press down firmly. Spoon 2-3 tablespoons of the milk soak over this layer. Spread another third of the frosting evenly and scatter more chopped Lotus cookies.
  11. Finalize cake assembly: Add the final cake layer and press firmly. Spread the remaining Biscoff frosting over the top and sides, smoothing it out. Refrigerate the assembled cake for at least 1 hour to allow the frosting to set.
  12. Serve: Before serving, garnish the top with extra chopped Lotus Biscoff cookies for decoration and added texture.

Notes

  • Use room temperature ingredients to ensure smooth batter and frosting.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • Acetate sheets help achieve clean edges when using cake rings for assembly.
  • The milk soak adds moisture and helps keep the cake tender.
  • Refrigerate the cake for at least an hour before serving for best frosting consistency.
  • Store leftover cake covered in the fridge for up to 3 days.

Keywords: Biscoff Cake, Lotus Biscoff Cake, Biscoff Frosting, Easy Biscoff Cake Recipe, Creamy Biscoff Cake, Lotus Cookie Cake

Find it online: https://todayfoodrecipe.com/biscoff-cake-with-cinnamon-spiced-frosting-and-cookie-topping-recipe/