Easy Biscoff Cake

Lotus Biscoff Origin and History

The Lotus Biscoff speculoos cookie came about in Belgium, in 1932. In 1956 this deliciously spiced biscuit (or cookie for my American friends) was introduced into the food industry as a biscuit to be served with coffee. And I think this was a genius move. But the term "Biscoff" was first coined in 1986 as the combination of the words "biscuit" and "coffee". 

The delicious spread came about in 2008 and is super tasty on a slice of toast, and even better in baked goods such as my Biscoff Brownies and Biscoff Blondies!

Why You Will Love This Biscoff Cake

• This super easy Biscoff tray bake cake comes together quite quickly. And is full of that delicious rich Lotus Biscoff Flavor. 
• A tray bake or sheet cake is perfect for larger gatherings. 
• Crushed Lotus biscuits flavor the sponge, and can be enhanced with a touch of ground cinnamon. 
• The not-to-sweet cream cheese frosting is flavored with cookie butter spread.
• This delicious dessert is for all the cookie butter lovers out there. 

Ingredients

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Room Temperature Ingredients

Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

• To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
• To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
• Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
• If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.

Weighing and Measuring Ingredients

Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

However, I have activated the metric-to-cup conversions. Simply click on "USA/Cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240mL/8 fl oz, tablespoons are 15mL and teaspoons are 5mL.

Reduced-Sugar Variation

For the actual cake itself, I would not decrease the sugar content as this will alter the flavor and texture of the cake. The easiest way to decrease the sugar content is to decrease the amount of frosting on the cake and go with a thinner layer of icing sugar. Keep in mind that frosting can also be frozen for up to 3 months, so if you decided to use less frosting than you have made, simply pop it into an airtight container and freeze it for later use.

Step-By-Step Instructions

Lotus Biscoff Cake Recipe Instructions

1 - Preheat the oven to 180°C/350°F. Grease and line a 9x13-inch rectangular cake pan with parchment or baking paper. 

2 - Crush or process the biscuits to form Biscoff cookie crumbs. Set them aside.

Note - the biscuits can be crushed by placing them in a ziplock bag and banging them with a rolling pin.

3 - Then whisk the flour, salt, ground cinnamon, and baking powder. This ensures the salt and baking powder are evenly distributed in the dry ingredients. 

4 - In a large mixing bowl, or the bowl of a stand mixer (using a whisk attachment) beat the room-temperature eggs and white sugar together on a medium-high speed until light, fluffy, and almost meringue-like. This will take about 3-5 minutes. 

5 - Add in the vanilla extract and mix through. 

6 - With the mixer running on medium, slowly add in the cooled melted butter, and then the milk. 

7 - Add half of the dry ingredients and mix until just combined (if using a mixer - use a low speed). Then add in the rest of the dry ingredients and mix until just combined. 

8 - Add the crushed Lotus Biscoff cookies and fold into the cake batter.

9 - Pour the cake batter into the prepared cake pan, smooth to the edges, and bake for 30-35 minutes or until a toothpick/cake tester comes out mostly clean from the center. Allow the cake to cool in the cake pan for 15-30 minutes before turning it out onto a wire rack to cool completely. 

Biscoff Cream Cheese Frosting Instructions

Note - this makes about 3 cups of cookie butter frosting. 

1- Place the butter and vanilla into a large mixing bowl and start beating with a whisk attachment on a low to medium speed for 2-3 minutes. Then increase the speed to high and beat for 3-5 minutes, scraping down the bowl in regular intervals to make sure all the butter is being beaten. The butter will become soft, fluffy, and almost white in color.

2 - Sieve the icing sugar over the butter, then add the salt. Using a paddle attachment, beat the icing sugar into the butter at a low speed. The mixture will look crumbly. Scrape down the sides of the bowl occasionally to make sure all the butter is being incorporated into the icing sugar. 

3 - Add in the Biscoff spread and beat in until fully combined. Then add the cream cheese, and beat in on a low/medium speed with a paddle attachment until combined.

Cake Assembly Instructions

1 - Plop the frosting/icing over the top of the completely cooled cake, and smooth until mostly even using an offset spatula or the back of a dessert spoon. Then create swirly patterns on the top if desired. 

2 - Melt the Biscoff spread in the microwave by placing it into a microwave/heat-proof bowl and heating it in 10-second intervals. Drizzle the spread over the top of the cake and allow it to set before slicing and serving. 

Expert Tips for This Recipe

Room temperature ingredients are important for both the cake and the Biscoff cream cheese frosting. When it is really nippy, I like to also warm my bowls and paddle or whisk attachments before use (usually by placing in the sun for a few minutes). 

Baking Flat Even Layers

To ensure you get layers or a sheet cake as flat as possible, check the following:

• The oven temperature. An oven that is too hot will result in domed cakes. Use an oven thermometer to make sure your oven is at the right temperature.
• Grease the sides of the cake tin. This allows the batter to rise up the sides without gripping the sides.
• Use baking strips! Use damp cake pan baking strips to keep the sides of the cake tin cooler during the baking. This allows the side to rise at a similar rate to the center of the cake. Alternatively (the method I use) is to fold a piece of foil 4-to 5 times to create a strip (shiny side out) and wrap it around the outside of the tin. This is especially important for darker cake tins.
• Trimming the cakes is the last step in making flat layers. This can be done with a large serrated knife or wired cake leveler.

NOTE - the cake pans I used to bake this cake are rather dark, so I did wrap the cake pan in foil so that I would have a fairly even cake.

Ovens and Air-Fryers

The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

Storage and Freezing

This cake, due to its cream-cheese frosting, should be stored in an airtight container in a fridge for up to a week.

Baked, unfrosted cakes can be wrapped in plastic wrap (cling film) and frozen for up to 3 months. Make sure the cakes are fully cooled before wrapping them.

Slices of cake can be frozen in an airtight container for up to 3 months. To prevent freezer burn, wrap the slices in plastic wrap before freezing. When defrosting or thawing the slices, remove the plastic wrap before it completely defrosts to ensure the frosting does not stick to the plastic wrap.

Biscoff Cake FAQ

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