Lotus Biscoff Cake with Cream Cheese Frosting: The Cookie Crush You Deserve

You want a showstopper that tastes like a hug and a mic drop? Meet the Lotus Biscoff Cake with Cream Cheese Frosting—bold flavor, minimal fuss, maximum applause.

It’s caramelized cookie richness layered with tangy frosting that doesn’t quit. This cake turns ordinary days into “who made this?” moments.

Bake it once and watch it become your new “Oh, I always bring this” dessert flex.

What Makes This Recipe Awesome

This cake nails the balance: deep caramel notes from Biscoff meet lush, lightly tangy cream cheese frosting—no cloying sugar bombs here. We fold crushed cookies into the batter and swirl in Biscoff spread for texture and flavor that actually shows up.

The crumb is tender, sturdy enough to stack, and slices clean like a dream. It’s a party cake that looks bakery-level without needing a pastry degree.

And the ingredients? All supermarket easy.

Servings, Prep Time, Cooking Time, Calories

• Servings: 12 generous slices
• Prep Time: 25 minutes
• Cook Time: 28–32 minutes
• Total Time: About 1 hour (plus cooling)
• Calories: ~480 per slice (estimate)

Your Shopping Basket

• Dry
  • 2 1/2 cups (310 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon (optional, but great)
  • 10 Lotus Biscoff cookies, crushed (about 3/4 cup)
• Wet
  • 3/4 cup (170 g) unsalted butter, room temp
  • 1/2 cup (120 ml) neutral oil
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 cup (240 ml) whole milk, room temp
  • 1/2 cup (140 g) Lotus Biscoff spread (cookie butter), warmed slightly
• Cream Cheese Frosting
  • 8 oz (225 g) cream cheese, cold
  • 1/2 cup (115 g) unsalted butter, room temp
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2–3 tbsp Lotus Biscoff spread for swirl/drip (optional)
  • Extra Biscoff cookies for garnish

Step-by-Step Guide

1. Prep the pans like a pro. Grease and line two 8-inch round cake pans with parchment.

   Preheat oven to 350°F (175°C). Lightly crush the Biscoff cookies; you want sandy bits with a few small chunks.

2. Whisk the dry squad. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

   Stir in the crushed cookies. This disperses flavor evenly and keeps the cookies from sinking.

3. Cream, but don’t overdo it. In a large bowl, beat butter, oil, granulated sugar, and brown sugar on medium-high for 2–3 minutes until pale and fluffy.

   Scrape the bowl—yes, annoying, but necessary.

4. Add eggs and vanilla. Beat in eggs one at a time, then vanilla. If it looks slightly curdled, chill—flour will fix it.
5. Alternate dry and milk. On low speed, add dry ingredients in three parts, alternating with milk in two parts.

   Mix just until combined. Overmixing is where cake dreams go to die.

6. Marble with cookie butter. Warm the Biscoff spread to pourable (10–15 seconds in the microwave).

   Fold half into the batter for ribbons, or spoon dollops into the pans and swirl lightly. Either way: flavor streaks = win.

7. Divide and bake. Split batter evenly between pans.

   Bake 28–32 minutes until tops spring back and a toothpick comes out clean with a few moist crumbs.

8. Cool properly. Let cakes rest 10 minutes in pans, then turn out onto racks to cool completely. Frosting + warm cake = slidesville.

   Don’t do it.

9. Make the frosting. Beat butter until creamy, 1 minute. Add cold cream cheese and beat until smooth, 1–2 minutes.

   Gradually add powdered sugar, vanilla, and salt; whip until fluffy. If too soft, chill 10 minutes.

   If too thick, add 1–2 tsp milk.

10. Layer up. Place first layer on a board. Spread a generous layer of frosting, then drizzle 1–2 tbsp warmed Biscoff spread and gently swirl.

    Top with second cake. Apply a thin crumb coat and chill 15 minutes, then finish with a thick, swoopy coat.

11. Decorate. Drizzle more Biscoff spread around the edges (optional) and crown with broken Biscoff cookies.

    Stand back and admire your work, Picasso.

Keeping It Fresh

Keep the cake covered in the fridge for up to 5 days. The flavors deepen by day two—like leftovers, but glam.

For best texture, let slices sit at room temp for 20–30 minutes before serving. You can freeze unfrosted layers for up to 2 months wrapped well; thaw in the fridge overnight, then frost.

Frosted leftovers? Slice, wrap, and freeze; they thaw surprisingly well.

Wholesome Benefits

• Balanced sweetness: Tangy cream cheese keeps the sweetness in check.
• Sturdy crumb: A mix of butter and oil gives flavor plus moisture, so it stays tender.
• Flavor depth: Caramelized Biscoff plus cinnamon equals cozy bakery vibes.
• Shareable portions: Clean slices and consistent texture make it party-friendly.

Nutrition Stats

Per slice (1/12 of cake), estimated: Calories: ~480; Fat: ~24 g; Carbs: ~62 g; Sugar: ~40 g; Protein: ~6 g; Sodium: ~260 mg.

These values vary by brand, how heavy your frosting hand is (we see you), and portion size.

What to Avoid

• Overmixing the batter: Leads to tough cake and sadness.
• Frosting warm cake: Instant melt and slide. Patience pays.
• Runny frosting: If your kitchen is hot, chill the bowl and frosting briefly.
• Skipping salt: A pinch in frosting matters; it sharpens flavor like magic.
• Thick cookie chunks: Keep crush moderate or you’ll get gummy pockets.

Different Takes

• Sheet cake mode: Bake in a 9×13-inch pan for 30–35 minutes.

  Easier to transport, same wow.

• Mini loaves or cupcakes: Cupcakes bake in 18–22 minutes; pipe frosting with a large round tip for tidy swirls.
• Extra spice: Add 1/4 tsp nutmeg and 1/4 tsp ginger for a chai-adjacent vibe.
• Chocolate twist: Replace 1/4 cup flour with cocoa powder and add mini chocolate chips. Biscoff x chocolate?

  Chef’s kiss.

• Gluten-free: Use a 1:1 GF baking blend and confirm cookies are GF alternatives; texture stays solid IMO.
• Lighter frosting: Beat in 1/3 cup Greek yogurt to the frosting for tang and lift; adjust sugar to taste.

FAQ

Can I make the cake a day ahead?

Yes. Bake, cool, wrap layers, and store at room temp for 12 hours or refrigerate up to 2 days.

Frost day-of for the freshest look. Flavor improves with rest, FYI.

Why cold cream cheese in the frosting?

Cold cream cheese helps the frosting hold structure while still whipping smooth with room-temp butter.

It resists becoming soupy, especially in warm kitchens.

Can I cut the sugar?

You can reduce granulated sugar by 2–3 tablespoons and powdered sugar by 1/2 cup. Keep in mind sweetness balances the tang; don’t go too savage or the texture may suffer.

What if I only have one pan?

Bake one layer at a time.

Keep the remaining batter covered at room temp. Add 1–2 extra minutes bake time for the second layer if needed.

How do I get clean slices?

Chill the cake 20 minutes, then cut with a hot knife wiped between slices.

You’ll get crisp layers and fewer crumbs dragging through your masterpiece.

Can I swap the milk?

Use buttermilk for extra tenderness or a dairy-free milk with a tablespoon of lemon juice for a quick “mock” buttermilk. Works like a charm.

End Notes

This Lotus Biscoff Cake with Cream Cheese Frosting is a reliable flex: familiar flavors dialed up, easy steps, and big payoff.

Bake it for birthdays, office hero moments, or just because you own a spoon. When the compliments roll in, smile knowingly and accept your new title: the Biscoff Boss.