Lotus Biscoff Cake (Easy Recipe)

Try out this light and heavenly delicious Lotus Biscoff cake. It is a meringue layer cake made with Biscoff whipped cream and covered with Biscoff cookie crumbs for a delightfully fun treat.

While one-bowl cakes are easy to make, nobody can resist layered cakes made with biscuit or meringue layers and sandwiched with creamy goodness like whipped cream or buttercream.

Jump to:

• What is Lotus Biscoff cake?
• Why you should try this recipe
• Ingredients
• Recipe variations
• How to make Lotus Biscoff cake
• Expert Tips
• Storing and freezing
• Recipe FAQ
• Love layered cakes? Try these next!
• Recipe card
• Comments

So if you want something special, like an excellent birthday cake for your next birthday party or another special occasion, an irresistible layered cake is the way to go.

Made with Lotus Biscoff biscuits and butter, pleasing kids and adults since 1932, the Biscoff birthday cake is sure to become a crowd-pleaser remembered long after the party.

No wonder why with such a long history, this cake earned so many names: from Biscoff cake to Lotus cake to Biscoff Lotus Torte and Speculoos cake. Speculoos is a generic name derived from the famous Lotus Biscoff cookies made by Belgium Lotus Bakery.

But no matter the cake's name, this delicious Biscoff layer cake became an indulgent classic.

What is Lotus Biscoff cake?

Biscoff cake, also known as Lotus cake or Lotus Biscoff cake, is a layered cake made with whipped cream or buttercream and topped with Lotus Biscoff crumble.

Why you should try this recipe

• Created for Biscoff lovers. This cake is one of those numerous Lotus Biscoff desserts you will want to make again and again.

• Easy Biscoff cake. This Biscoff cake recipe calls for simple ingredients, including leftover egg whites if this is the case.

• Light and crunchy. Compared to Biscoff sponge cake layers, meringue layers are delicate, light, and crunchy, perfect for a truly delicious experience.

• Made with Biscoff whipped cream. Light and luscious Biscoff whipped cream made with the delicious caramelised biscuit spread is an excellent alternative to a high-calorie cookie butter buttercream.

• No fancy equipment needed. Forget about an entire arsenal of baking equipment, such as cake pans lined with baking paper, cake strips, and a cooling rack. All you need to make meringue layers is a mixer and parchment paper.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: Use large eggs at room temperature. Make sure to bring eggs to the counter about an hour before you start. Using an egg separator, separate the egg whites from the egg yolks while the eggs are still chilled.

• Sugar: For the best results, use caster sugar or superfine baker's sugar. To make granulated sugar superfine, use a food processor.

• Icing sugar is the same as powdered sugar. Use it store-bought or make it yourself with a coffee grinder.

• Whipping cream must be cold to make the perfect whipped cream. So keep it in the fridge until ready to use.

• Biscoff cookie spread, also known as Biscoff cookie butter or Lotus Biscoff spread (smooth, not crunchy version), is used to make this iconic Biscoff cookie cake.

• Mascarpone is used to stabilize the whipped cream. If desired, you can replace it with sour cream that will bring a beautiful tangy note.

• Biscoff Lotus cookies are used for cake decoration and add texture and flavor to your cake. Crush cookies with your hands, in the food processor, or by rolling a pin over a ziplock bag with cookies.

Alternatively, you can purchase a ready-made Lotus Biscoff crumble, perfect for topping off the dessert.

Recipe variations

Get creative with a layer Biscoff cake. If you decide to try a three-layer cake (you should if you are a fan of tall cakes), adjust the recipe by multiplying all ingredients by 0.3.

Need to make a delicious cake of a specific size, smaller or bigger? No worries. Use this simple cake pan converter and recalculate ingredients according to your needs.

Want to experiment with cookies? Go ahead and replace Biscoff cookies with speculoos cookies, speculaas, or other spiced speculoos biscuits.

As an option, you can try peanut butter cookies with peanut butter instead of Biscoff cookie spread.

Also, play with frosting:

• Try classic or Biscoff buttercream frosting made with butter, Lotus Biscoff cookie butter, and heavy cream.
• Make plain whipped cream adding 3-5 tablespoons of crushed Biscoff cookies or Biscoff crumbs instead of the cookie butter spread.
• Add cocoa powder to the meringue and create a chocolate Biscoff cake.

Make gluten-free Biscoff cake by swapping wheat-containing cookies with gluten-free alternatives. Top it off with whipped cream made from crushed cookies.

Finally, experiment with cake decorating:

• pipe swirls or little poofs of cream on top of the cake;
• make gooey drips of melted cookie butter around the edge of the cake (warm up the cookie butter in the microwave for 30 seconds);
• use whole or Biscoff cookie pieces to decorate the cream swirls.

How to make Lotus Biscoff cake

Step 1. Preheat oven to 210°F (100°C). Prepare two sheets of parchment paper and a round plate or a cake ring of 7 inches/18 cm. Draw circles using a pencil and turn the baking paper over. Place the paper on two baking sheets with drawing down.

Step 2. To make cake layers, place egg whites with a pinch of salt in the bowl of a stand mixer and beat until soft peaks (photo 1).

Step 3. Gradually add sugar and beat until stiff peaks. Add the sifted icing sugar and gently mix with a silicone or rubber spatula (photo 2).

Step 4. Transfer the meringue into a pastry bag fitted with Ateco plain pastry tip 809. Draw two spiral disks on parchment paper starting from the center (photo 3). Bake for 2 hours. Let the meringue disks cool down (photo 4).

Step 5. To make Biscoff whipped cream, place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment.

Step 6.Beat ingredients at medium speed, then high speed until "almost done" whipped cream. Add cookie spread and mix at a low speed (photo 5). Transfer the cream into a piping bag with plain pastry tip 809.

Pro tip: Consult the homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 7. To assemble the cake, place the first meringue layer on a cake board. Pipe the Biscoff cream in a spiral over the first cake layer and spread an even layer using a bent spatula.

Step 8. Place the second layer and repeat with the cream. Smooth the sides of the cake with the remaining cream. Cover the entire cake with crushed Biscoff cookies (photo 6).

Step 9. If desired, whip up plain whipped cream and pipe a few swirls using an open star tip (Wilton M1). Refrigerate the cake for 3-4 hours before serving.

Expert Tips

1. 120 g egg whites, approximately equal to ½ cup of egg whites or 3.5 raw fresh egg whites from large-size chicken eggs. Make sure the egg whites are at room temperature.
2. Use a large bowl and a hand mixer (or electric mixer) instead of the stand if preferred.
3. Let the cake layers cool down before starting to assemble the cake.
4. Use a chilled bowl (put the bowl in the freezer for 15 minutes) to make whipped cream.
5. Don't overbeat the whipped cream: once you add the cookie butter, you will need slowly mix it to combine. Watch out for the cream's texture.
6. Make thread option: prepare meringue discs one day in advance, but assemble the cake on the day of serving.
7. The cake should be eaten within 24 hours.

Storing and freezing

This cake must be refrigerated once assembled. It is best eaten within 24 hours; the same applies to storing the leftover cake.

can you freeze Lotus Biscoff cake? Don't freeze it: the texture of the meringue and whipped cream will not be the same.

Recipe FAQ

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Love layered cakes? Try these next!

If you liked this Biscoff cookie butter cake recipe, you should try other layered cake recipes.

• Cashew Cake Sans Rival
• Black Forest Cake
• Italian Almond Cake
• Or browse all the cake recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.