🍰 Easy Lotus Biscoff Layered Cake

A soft vanilla cake layered with creamy Biscoff frosting, crunchy Biscoff cookie crumbs, and a glossy Biscoff spread drizzle. It’s rich, buttery, and perfect for birthdays or special occasions.

Ingredients

For the cake

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup (180 ml) whole milk
½ cup (120 g) sour cream or plain Greek yogurt

For the Biscoff frosting

1 cup (226 g) unsalted butter, softened
1½ cups (180 g) powdered sugar
¾ cup (190 g) Lotus Biscoff spread
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
Pinch of salt

For assembling

12–15 Lotus Biscoff cookies, crushed
½ cup (125 g) Biscoff spread
6–8 whole Biscoff cookies, for decoration

Instructions

1. Prepare the cake pans

Preheat your oven to 350°F (175°C).

Grease and line the bottoms of two 8-inch round cake pans with parchment paper.

You can also use three 6-inch pans if you want a taller cake.

2. Mix the dry ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

3. Cream the butter and sugar

In a large bowl, beat the softened butter and sugar for about 2–3 minutes, until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla.

4. Make the batter

Add about one-third of the flour mixture to the butter mixture.

Mix gently.

Add half of the milk and sour cream.

Continue alternating the dry ingredients and remaining milk, finishing with the dry ingredients.

Mix just until combined.

Don’t overmix, or the cake can become dense.

5. Bake

Divide the batter evenly between the prepared pans.

Smooth the tops.

Bake for approximately 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack.

Allow them to cool completely before frosting.

🍪 Make the Biscoff Frosting

6. Beat the butter

Place the softened butter in a large bowl.

Beat for 3–4 minutes until very light and creamy.

7. Add the powdered sugar

Gradually add the powdered sugar while mixing on low speed.

Once incorporated, increase the speed and beat until fluffy.

8. Add the Biscoff

Add the Biscoff spread, vanilla, and a pinch of salt.

Beat for another 2–3 minutes.

Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

🎂 Assemble the Cake

9. Level the cakes

If the cakes have domed tops, use a serrated knife to carefully level them.

Place the first cake layer on a cake plate or serving board.

10. Add frosting

Spread a generous layer of Biscoff frosting over the cake.

Sprinkle some crushed Biscoff cookies over the frosting.

11. Add the second layer

Place the second cake layer on top.

Press very gently so the layers settle.

Cover the entire cake with a thin layer of frosting.

This is your crumb coat.

Refrigerate for about 20–30 minutes.

12. Final frosting

Apply another generous layer of Biscoff frosting around the entire cake.

Smooth the sides with a spatula or cake scraper.

Don’t worry about making it perfectly smooth—a slightly rustic finish looks beautiful with Biscoff crumbs.

🍯 Add the Biscoff Drip

13. Warm the spread

Place ½ cup Biscoff spread in a microwave-safe bowl.

Microwave for about 10–15 seconds and stir.

You want it soft and pourable, not hot.

If necessary, heat it for another 5 seconds.

14. Decorate

Pour the softened Biscoff spread around the edge of the cake, allowing it to drip down the sides.

Spread the remaining Biscoff over the top.

Finish with:

Crushed Biscoff cookies
Whole Biscoff cookies
Extra frosting swirls

⭐ Tips for the Perfect Biscoff Cake

Make sure your butter is softened, not melted, when making the frosting.
Let the cake cool completely before frosting. Even slightly warm cake can melt the frosting.
Don’t make the Biscoff drizzle too hot.
For stronger Biscoff flavor, add a layer of crushed cookies between the cake layers.
Refrigerate the finished cake for 30–60 minutes before slicing for cleaner layers.

🧁 Easy Shortcut Version

If you want to make this much faster, use:

1 box vanilla or yellow cake mix
1 jar Biscoff spread
1 container vanilla or cream cheese frosting
1 package Biscoff cookies

Bake the cake according to the package directions, then layer the cake with frosting and crushed cookies. Warm some Biscoff spread and drizzle it over the top.

🍰 Storage

Store the finished cake covered in the refrigerator for up to 4 days.

Let it sit at room temperature for 20–30 minutes before serving so the frosting softens.

Best combination: soft vanilla cake + thick Biscoff buttercream + crunchy cookie crumbs between the layers + warm Biscoff drizzle on top. That’s what gives every bite a mix of creamy, crunchy, buttery, and caramel-spiced flavors.

Lotus Biscoff Layered Cake