A Delicious and Moist 3-layer Biscoff Cake with Lotus Biscuits! Perfect Spiced and Sweet cake for all Biscoff Lovers out there!
I now have a good few Biscoff recipes on my blog and they are always super popular because a lot of you seem to have the same adoration for Biscoff as I do! I recently updated my Biscoff Cookie Butter Cupcakes recipe to have some new pictures and they were such a massive hit I thought I would post my Cake version of the recipe! My recipes for my No-Bake Biscoff Cookie Butter Cheesecake and my Speculoos/Biscoff Cookie Butter Fudge so I know that you guys will LOVE this.
I used a simple cake recipe of using equal ratios of sugar/butter/flour/eggs as the base of my cake because it always works in my opinion, and it creates such a light and moist cake that there is no point messing with it. Using the twist of Light Brown Sugar in the Cakes like I have in a few of my recipes now it really does work. I personally find that it makes the sponge actually that much more moist and its utterly delicious compared to using normal caster sugar. The cake has a lovely natural caramel taste to go with the Caramelised theme of the Biscoff so its utterly dreamy. The Cookie Butter Buttercream is deliciously light and moussey even though it has the addition of the cookie butter itself so this cake is perfection in my eyes!
As my previous cake recipe to this, my Caramac Cake, had a drip style to it I thought I would go back to my classic sort of baking styles and just layer them up with buttercream in the middle. I used the biscuits in the middle of each of the sponges and on top because it gives the little bit of a crunch that I always crave in a cake and without using the same sprinkles again, but this is optional.
My mum took this bake to her work as my family are a bit caked out at the moment so I thought it would be an idea to give it away to keep her colleagues happy, and I’m not joking when I say that it disappeared SO quickly I was even a tad shocked. Like, I know usually there are some people that say no to cake because they are on a diet, but JEEEEEZ this one just went! So much biscoff loving. But seriously, this cake would be ideal for those who love cake but nothing too sweet, and definitely one for this caramelised delicious Lotus/Biscoff/Speculoos lovers out there! Enjoy!
This recipe makes a 3-layer cake – serves 12-15 people!
– 400g Unsalted Butter, softened
– 400g Light Brown Sugar
– 400g Eggs (roughly 7 Large Eggs)
– 400g Self-Raising Flour
– 2tsp Baking Powder
– 4tbsp Whole Milk
Biscoff Cookie Butter Buttercream Frosting
– 250g Unsalted Butter, softened
– 500g Icing Sugar
– 300g Speculoos/Biscoff Cookie Butter
– 40-60ml whole milk – if needed
– Crushed Lotus Biscuits
– Whole Lotus Biscuits
1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
2) In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
3) Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
4) For the Decoration – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
5) Add in the Biscoff Cookie Butter to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped and silky smooth!
6) Using your favourite piping tip, I use a 1M/Large star tip, pipe the buttercream onto the bottom layer of the cake – crush 3/4 lotus biscuits on top of the buttercream. Add the next layer of the cake and repeat. Add the 3rd and final layer of the cake on top and pipe the rest of the buttercream on – add on some whole lotus biscuits and some crushed biscuits and enjoy! Alternatively you can just slather the buttercream on instead! Enjoy!
Tips and Ideas
I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins, if you don’t have 3 tins you can make a smaller version of the cake, use 300g of everything in the cake mixture rather than 400g, 1.5tsps of baking powder, 3tbsps of milk (and it might take an extra 5-10 minutes to bake) and use 2/3 of the decoration recipes!
You can buy the Biscoff/Lotus spread in nearly all supermarkets in the UK now, its usually found next to Nutella, and the american equivalent would be Speculoos spread!
This cake will last in an airtight container for 3 days, if its hot, store in the fridge.
Find my other Cake & Biscoff Recipes on my Recipes Page!
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