Sweet biscoff-flavored cake topped with whipped cream and a layer of more biscoff, this biscoff cake is every cookie butter lover's dream

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What is biscoff?
What does biscoff taste like?
Ingredients
Frequently Asked Questions
📖 Recipe
💬 Comments

What is biscoff?

Although most people will be familiar with 'Biscoff', the name 'Lotus' branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!

Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.

speculoos lotus biscoff cake with frosting

What does biscoff taste like?

Biscoff is a spread made of crushed lotus cookies, which are a commercialized version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves, and allspice. However, lotus cookies just use cinnamon.

This cake takes all that biscoff flavor and makes a delicious sheet cake that is perfect for any occasion!

Ingredients

Cake

Lotus cookies: I like to use the lotus brand cookies as they are the most readily available in my local supermarket, but any kind of speculoos cookie will be perfect.
All-purpose flour: Regular flour works best here! Make sure you sift the flour with the crushed lotus cookies to ensure your cake is light and lump free.
Baking powder: Baking powder gives the cake rise, allowing it to get that cake-like texture.

Pinch of salt: A pinch of salt will always balance out the sweetness of a cake.
Light brown sugar: Brown sugar adds to the caramelized flavor of this cake. If you don't have light brown sugar you can also use regular brown sugar.
Granulated sugar: Sugar adds extra sweetness to the cake! We don't need a lot as we already have sweetness coming from the brown sugar, lotus cookies, and biscoff spread.

Vegetable oil: Oil gives the cake a moist texture and crumb.
Biscoff spread: Biscoff spread gives the cake that biscoff flavor! You can use either crunchy or smooth, whatever you have on hand.
Yogurt: Yogurt is a game changer in this cake, it gives the cake a plush texture and softer crumb.
Eggs: Eggs help to bind all the ingredients in the cake together and give it that fluffy cake-like texture.

Whipped cream

Heavy cream: Also known as thickened cream or heavy whipping cream. The whipped cream gives the cake a lightness and cuts through the sweetness of all the biscoff.
Biscoff spread: We can't forget more biscoff spread in the frosting. This gives it sweetness and more of a spiced flavor. I also use a layer of biscoff over the top of the cake, this is optional, but so so good!

Frequently Asked Questions

How long does this last?

This cake will last up to 3 days when stored in an airtight container in the fridge.

How should I store this cake?

Make sure you keep it stored in the fridge as the whipped cream will start to melt when stored at room temperature. An airtight container will prevent the cake from drying out as well!

Why doesn't this cake use butter?

A lot of cakes will call for unsalted butter as this gives the cake a more fragrant flavor.

However, I found that the biscoff spread gives enough flavor, and vegetable oil keep the cake moister for longer. It also prevents the cake from getting too hard when stored in the fridge.

Can I freeze this cake?

While you can't freeze the assembled cake you can freeze the cake layer on its own. When you are ready to eat just let it defrost in the fridge overnight or on the countertop for a couple of hours.

Then whip up some cream and top the cake with the cream and some melted biscoff.

Why is my cake dense?

There are a couple of reasons why your cake turned out dense:

The baking powder was too old: Make sure your baking powder isn't too old otherwise, it loses its activating powers.
The batter was overmixed: The more you mix the batter the more gluten develops. The more gluten there is the denser the cake is.

How do I spread the frosting smoother?

There are a couple of ways to get the frosting smoother:

Use a long offset spatula and spread the cream over the cake with long smooth strokes
Heat the spatula under hot water, then wipe off the water and use it to smoothen the cream. The heat from the spatula will create a super-even finish

How do I spread over the biscoff?

Biscoff spread needs to be warmed up to reach a thin spreadable consistency. Heat the spread up at 10-second intervals in the microwave, making sure it's only just warmed up. If the spread is too hot it will cause the whipped cream underneath to melt as you pour it over.

If it's too hot let the spread cool down before pouring it over the cake.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

Biscoff Cake

What is biscoff?

What does biscoff taste like?

Ingredients