Lotus Biscoff Cake

5 from 2 votes

This is the perfect Lotus Biscoff Cake made with layers of soft vanilla and cinnamon cake and a cream cheese Biscoff buttercream. So good!

Prep Time1 40

Cook Time40

Cake Cooling Time8

Course: Cakes

Cuisine: American

Servings: slices

Calories: 925kcal

Preheat the oven to 180°C (350°F), then oil and line 3 x 15cm (6-inch) round cake tins with parchment paper.
In a bowl of a stand mixer fitted with a whisk attachment add the eggs, sugar, and sunflower oil. Beat at medium speed until combined, about 2 minutes.
In a large bowl sift together the flour, salt, and cinnamon. Add this mixture to the egg mixture at once and beat the two together until just combined.
In a jug combine the milk and vanilla. With the motor running, slowly pour this into the cake batter. Once added, switch off the mixer, scrape down the sides of the bowl and mix again briefly at medium-high speed. The cake batter should be lump free.
Pour the cake batter into the prepared cake tins and bake in a preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cakes to cool completely in their tins, then wrap the layers in cling film and refrigerate overnight.

In a bowl of a stand mixer fitted with a paddle attachment add the butter and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs.
Add the cream cheese to the powdered sugar mixture. Beat at high speed until combined. Scrape down the sides of the bowl and beat again until light and fluffy, about 5 - 10 minutes.
Once the frosting is light and fluffy, add 125g Biscoff butter and vanilla. Beat at high speed until combined, scrape the sides of the bowl and mix again. Fill a piping bag with the Biscoff frosting and use it to decorate immediately.

Remove the cakes from the fridge and discard the plastic wrap. Use a sharp bread knife or cake leveler to level each cake layer.
Secure one cake layer onto a cake plate with a little frosting. Spread a layer of frosting over the top surface of the cake and pipe a border of frosting around the circumference of the cake.
Fill the border with a thin layer of softened melted cookie butter and crushed lotus biscuits. Continue to stack the next two layers.
Pipe a thin layer of frosting on top of and around the cake. Use a cake scraper to smooth out the frosting. Place the cake in the fridge to firm up for about an hour.
Add the remaining buttercream back to a bowl of an electric mixer fitted with a paddle attachment and beat at medium-high speed until fluffy. Add the milk one tablespoon at a time with the mixer running. Place the frosting into a piping bag. Cover the top and side of the cake with the frosting and smooth out with a cake scraper.
Melt 80g of Biscoff spread in the microwave for 30 seconds and place it into a piping bag. Use the piping bag to help create drips down the sides of the cake and cover the top with the cookie butter. Pipe swirls of frosting onto the top of the cake and then decorate the cake with lotus biscuits. Enjoy!