This Lotus Cake is deliciously sweet with a tight dense pound cake-like crumb filled with fluffy Lotus cream cheese frosting and crushed Lotus cookies, frosted with more Lotus cream cheese, and topped with melted cookie butter and extra crushed cookies. A total dream. Undeniably cookie butter-flavored!
Lotus Cake
I’m sharing this Lotus Cake recipe with you guys today. Or Biscoff Cake (Lotus is the brand, Biscoff is the name of the product, to clear up any confusion). Or let’s just call it a cookie butter cake lol.
It’s deliciously sweet with a tight dense pound cake-like crumb filled with fluffy Biscoff cream cheese frosting and crushed Lotus cookies, frosted with more Biscoff cream cheese, and topped with melted cookie butter. A total dream.
I really wanted this cake to be undeniably cookie butter-flavored so you have A LOT OF Lotus going on: crushed cookies in the batter (they turn tender, no worries), more crushed cookies in the filling, cookie butter in the frosting, and melted cookie butter on top!
The decoration is very simple and beginner friendly (I promise). All you have to do is melt some cookie butter, drip down the sides, and crush a bunch of cookies that you’ll use on the sides and over the top of the cake. Easy.
This is the coziest cake in my book. It screams Holidays or Valentine’s Day to me. I’d totally use it as a Valentine’s Day cake if my man didn’t hate cakes lol.
Let’s make it!
What is Lotus cake made of
Check the recipe card down below for the full list of ingredients + instructions!
- Butter. Use unsalted butter for this recipe. You’ll need enough for the cake batter and the frosting (just enough to help it harden up a bit when refrigerated, we’re not making buttercream). Make sure it’s room temperature.
- Sugar. White granulated sugar.
- Eggs. You’ll use the egg whites only but no need to throw away the egg yolks! You can use the yolks to make some quick and easy Puff Pastry Custard Cream Horns or any desserts that involve custard. Make sure they’re room temperature.
- Flour. All purpose flour.
- Baking powder.
- Salt.
- Vanilla extract. For flavor.
- Cinnamon. For extra flavor, to make it match the whole cookie butter theme we have going on. It won’t dramatically stain the white cake.
- Milk. Cow milk. Make sure it’s room temperature.
- Oil. I always use sunflower but you can also use vegetable or canola.
- Lotus Biscoff cookies. You’ll need enough for the batter, filling, and decoration.
- Cream cheese. For the frosting.
- Powdered sugar for the frosting.
- Lotus Biscoff spread. For the frosting and drip.
How to make Lotus cake
Check the recipe card down below for the step-by-step instructions!
- Line three 8″ x 2″ inch round cake pans with parchment paper lining both the sides and bottom of each pan. You can also turn this cake into a 6″ inch white velvet cake by using three 6″ x 3″ inch round cake pans. Preheat the oven while you’re at it.
- Combine the dry ingredients (flour, baking powder, cinnamon and salt) in a medium bowl and set aside, then combine the milk, oil, and vanilla extract in a separate bowl and set aside. You want these two bowls to be ready to go when you need them.
- Beat the butter until nice and soft, using a hand-held mixer or a stand-mixer fitted with a whisk or paddle attachment. Add in the sugar and beat on high-speed until combined and fluffy.
- Pour in the egg whites in three separate additions beating until combined after each addition.
- Add a third of the dry ingredients to the batter and mix until just combined, then add a half of the wet ingredients and beat until combined, add another third of the dry and beat, pour in the remaining wet ingredients and finish off by adding the remaining dry ingredients, beating until just combined. Fold in some of the crushed cookies.
- Bake. Equally divide the batter into your prepared pans and bake until just golden on top. To test for doneness, poke the center of the cake with a toothpick: if it comes out dry, the cake is ready.
- Flash freeze the cakes. Take them out of the oven, allow them to cool down then invert them onto a cooling rack. Once they reach room temperature, wrap them in plastic wrap and chill or freeze both cakes until cold but not frozen. This will make trimming and frosting easier. Meanwhile, make the buttercream.
- Make the cream cheese frosting. Beat the cream cheese and cookie butter until smooth, then add in the butter, and salt and beat until combined. Add the powdered sugar as you keep beating until combined and smooth again.
- Assemble. Use a knife to trim off the brown edges of your cakes (this is optional). Spread some of the frosting on your serving plate, place the base layer of the cake on top, top with spoonfuls of frosting then use a spatula to spread the frosting from the center towards the edges, making it as level as possible then top with chopped cookies. Top with the second cake layer and repeat the process. Top with the third layer then use the remaining frosting to frost the entire cake by spreading it all over the top and sides. Chill in the refrigerator or pop in the freezer so the frosting will be cold enough to stop the cookie butter from dripping down completely.
- Make the drip. Melt the cookie butter in a small saucepan over low heat or in the microwave until melted and smooth then allow to cool down for about 10 minutes before using it. Remove the cake from the refrigerator or freezer. Using a spoon, apply the cookie butter to the very edge of the cake, allowing it to drip down the side every inch or so. Apply the remaining melted spread over the top of the cake using a spoon or spatula to smooth it out completely.
- Decorate with crushed cookies. Add some of the crushed cookies over the top of the cake when the cookie butter is still soft so they can stick to it, then press the remaining ones onto the sides of the cake.
- Chill for a few hours before serving so the cake has some extra time to set, then slice and serve.
Can I make it into a 6-inch Lotus Cake?
Yes! I’ve already tested working with half of the cake batter and it worked wonderful so I highly encourage you to try it if you’re in need of a smaller cake!
Simply cut the recipe in half but make sure to be precise when doing this, I recommend using a kitchen scale and cutting in half the metric measurements I offered in the recipe card down below. If you do just that, it’ll turn out perfect!
Bake for 25-30 minutes or until a toothpick inserted in the center of the cake turns out clean. Remember to also cut in half the frosting recipe!
Can I make it into a batch of cupcakes?
To turn this cake into a batch of 12 Biscoff Cupcakes, simply cut the recipe in half. Be precise when doing this. Use a kitchen scale and cutting in half the metric measurements for best results.
Bake for 18-22 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Make sure to also reduce the frosting recipe and use a piping bag or a knife to frost your cupcakes.
Can I make Biscoff Cake ahead of time?
Yes! Follow the recipe through step 6, allow the cakes to come down to room temperature, then wrap each cake in a double layer of plastic wrap and refrigerate overnight. When you’re ready to use the cakes, simply take them out of the refrigerator, trim and frost them (step 7).
If you want to store the cake layers for more than just a day, wrap each cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
Can I freeze Lotus Cake?
I would recommend freezing the freshly-baked but unfrosted cake layers as opposed to the finished cake.
Wrap each baked and cooled cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
HAPPY BAKING!! I hope you’ll love this Lotus Cake Recipe or Biscoff Cake Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE RECIPES YOU’LL LOVE:
- Perfect No-Fail White Velvet Cake
- Bavarian Cream Donut (Better Than Dunkin)
- Caramel Apple Rose Tart Puff Pastry
Lotus Cake
Ingredients
- 3 sticks (340 g) unsalted butter (room temperature)
- 3 cups (600 g) white granulated sugar
- 4 and 3/4 cups (600 g) all-purpose flour
- 2 tbsp baking powder
- 1 tsp ground cinnamon
- 2/4 tsp salt
- 1 and 2/3 cups (420 ml) milk (room temperature)
- 1/3 cups + 1/2 tbsp (85 ml) vegetable oil (or sunflower, canola)
- 1 and 1/2 tsp vanilla extract
- 9 egg whites (room temperature)
- 10 Lotus Biscoff cookies (chopped)
For The Lotus Cream Cheese Frosting
- 2 8-oz packages (450 g) cream cheese (room temperature)
- 3 cups (300 g) Lotus Biscoff spread (melted and cooled slightly)
- 1 stick (110 g) unsalted butter (room temperature)
- 3 cups (390 g) powdered sugar
- 20 Lotus Biscoff cookies (chopped)
For the Drip And Decoration
- 1 cup (200 g) Lotus Biscoff spread (melted and cooled for about 10 minutes)
- 40 Lotus Biscoff cookies (chopped)
Instructions
- Line three 8 x 2 inch round cake pans with parchment paper lining both the sides and bottom of each pan. Refer to the notes down below for 6-inch and cupcake instructions. When you're done, preheat the oven to 335F (155C).
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt and set aside. In a separate medium bowl, mix together the milk, oil, and vanilla extract and set aside. You'll add these to the cake batter in a moment.
- Beat the butter. Add the room temperature butter to a large bowl and beat it until nice and soft, using a hand-held mixer or a stand-mixer fitted with a whisk or paddle attachment. Add in the sugar and beat on high-speed until combined and fluffy.
- Pour in the egg whites in three separate additions beating until combined after each addition.
- Add a third of the dry ingredients to the batter and mix until just combined, then add a half of the wet ingredients and beat until combined, add another third of the dry and beat, pour in the remaining wet ingredients and finish off by adding the remaining dry ingredients, beating until just combined. Do not overmix.
- Bake. Equally divide the batter into your prepared pans and bake for 30-35 minutes or until just golden on top. To test for doneness, poke the center of the cake with a toothpick: if it comes out dry, the cake is ready. Allow both cakes to cool down for 10 minutes, then invert them onto a cooling rack and allow to come down to room temperature. Once they reached room temperature, wrap them in plastic wrap and refrigerate or freeze until cold but not frozen. This will make trimming and frosting easier. Meanwhile, make the frosting.
- Assemble. Use a knife to trim off the brown edges of your cakes (this is optional). Spread some of the frosting on your serving plate, place the base layer of the cake on top, top with spoonfuls of frosting then use a spatula to spread the frosting from the center towards the edges, making it as level as possible then top with half of the chopped cookies. Top with the second cake layer and repeat the process. Top with the third layer then use the remaining frosting to frost the entire cake by spreading it all over the top and sides of your cake. Chill in the refrigerator or pop in the freezer so the frosting will be cold enough to stop the cookie butter from dripping down completely.
- Make the drip. Melt the cookie butter in a small saucepan over low heat or in the microwave until melted and smooth then allow to cool down for about 10 minutes before using it. Remove the cake from the refrigerator or freezer. Using a spoon, apply the cookie butter to the very edge of the cake, allowing it to drip down the side every inch or so. Apply the remaining melted spread over the top of the cake using a spoon or spatula to smooth it out completely.
- Decorate with crushed cookies. Add some of the crushed cookies over the top of the cake when the cookie butter is still soft so they will stick to it, then press the remaining ones onto the sides of the cake.
- Chill for a few hours before serving so the cake has some extra time to set, then slice and serve.
Notes
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