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Biscoff Cookie Butter Cake

This Biscoff Cookie Butter Cake is a rich, moist dessert made with Lotus Biscoff spread in both the cake and the frosting, then topped with a cookie butter drizzle and crunchy biscuits. Perfect for birthdays, parties, and Lotus Biscoff lovers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Biscoff Cake
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1½ cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 cup Biscoff cookie butter spread
  • Biscoff Buttercream
  • 1 cup butter softened
  • 3 cups powdered sugar
  • ¾ cup Biscoff spread
  • 1 teaspoon vanilla
  • 2 –3 tablespoons milk as needed
  • Decoration
  • Melted Biscoff spread for drizzle
  • Lotus Biscoff biscuits
  • Crushed cookies for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter and sugar until fluffy. Add eggs and vanilla.
  4. Mix in Biscoff spread. Alternate adding dry ingredients and milk.
  5. Divide batter into pans and bake 25–30 minutes. Cool completely.
  6. Beat butter, powdered sugar, Biscoff spread, vanilla, and milk for frosting.
  7. Frost between layers and around cake.
  8. Drizzle warmed Biscoff spread on top and decorate with biscuits.

Notes

Use room temperature ingredients for best texture.
Chill cake briefly before slicing for clean cuts.
Store covered up to 5 days in the fridge.