If only I could tell you the extent of my obssession with Biscoff cookies and cookie butter these days! I made this Biscoff cake using their Cookie butter because I had been imagining for tooooo long how that would taste like! And when the cake came out great, I had to figure out a frosting that would go with it.
I think I speak for most of you, cream cheese frosting is the best thing that ever happened to the world of cakes (other than ofcourse a rich dark chocolate frosting) I felt like, cream cheese would be the perfect partner to pair with this caramel-ish tasting cake and would make it an over all not so sweet, dessert.
Steps to make the cookie butter cake
So here’s a picture showing you all the ingredients roughly. The butter was room temperature, so kinda softened, and so were the eggs. The star of the show, however, was the very popular Lotus Biscoff cookie butter spread. Which I used a whole cup of!
The steps of this cake are very basic and I am just going to throw a tip here and there to make sure you get the perfect results.
I used a 9 inch pan to make 1 cake and cut it up in half. The picture of the cake that I’ve used was created using TWO 4.5 inch pan cakes, sliced in halves. (Hence the 4 layers)
In a bowl, I added the flour and baking powder. Mixed it well and set is aside to use at the end.
You start of by adding brown and white sugars in a bowl along with the butter and vanilla essence. Beat it up! Beat if for a good 3 to 4 mins, at medium speed, so that your butter sugar mix becomes fluffy and airy.
Go ahead and add the Lotus spread and beat it some more to get a uniform mix
I like adding the eggs one by one, and beating after each addition.
Your mixture might look a little curdled at this point, but thats ok.
Next, we are going to add in half of the flour mix first, beat some more, add milk and beat some more. Finishing it off with the remaining flour.
TIP: Whenever a cake or brownie recipe calls for adding milk and flour both, always end with flour.
Add in 1/2 of the flour 
Add in milk 
Add in the rest of the flour
Transfer the cake batter onto the baking tray (feel free to leave a little back for licking purposes :P)
Level the batter out with a spatula. This cake is a slow baked cake. So its gonna be baked at about 180 degree C for about 45 to 55 mins. It will rise up on the top like a dome but when it cools down, it’ll go back at base level. So if you are going to use this for icing etc, you won’t have to cut the top layer off.
Easy Cream Cheese Frosting
I paired this cake with a nice cream cheese frosting. I used the usual, butter, cream and icing sugar. Ideally, the block cream cheese is recommended for a stiff frosting. But I only had access to the ones in the tub, so I used that instead. It was stiff enough to be able to ice and stack a cake. But I don’t think it would be able to pipe out.
The quantity of this frosting is enough to ice the middle of the cake, crumb coat it and decorate it.
Tip: Use 3 layers of paper towel and place the cream cheese from the tub directly onto the paper towels. Do this right before beating the butter. 3 4 mins on the wet paper towel will help a little bit of moisture from the cheese to be absorbed.
TIP: You can also add 1 tbsp of sifted corn starch into the icing to make it stiffer.
Reminder!
- Always remember to sprinkle some milk or sugar syrup on your cake before stacking and icing it to keep it moist.
- You can also eat this cake, at room temperature without using any frosting and baking it in a loaf pan instead.
Also, if you are interested, Here are few of my all time classic cake type recipes on the blog:
- The ever so amazing and easy Zebra marble cake
- Easy soft fluffy pancakes
- Good old chocolate chip blonde brownies
- 5 ingredient No-bake peanut butter and chocolate bars!
- Classic no-bake Cheese cake
LOTUS BISCOFF CAKE
Biscoff cookie butter Cake
Ingredients
Cookie butter Cake
- 200 gm butter 3/4 cup
- 3 large eggs room temperature
- 1 cup brown sugar
- 1/4 cup castor sugar
- 1 cup Biscoff Cookie Butter
- 2 cups of all purpose flour
- 1½ teaspoon Baking Powder
- 3/4 cup Milk
- 1 teaspoon Vanilla extract
Cream Cheese Frosting
- 280 gm Philadelphia Cream Cheese preferably the block one, you can use the Tub one if the block one isn't available
- 200 gm Butter softened not melted
- 4 cups Icing Sugar
Instructions
- BISCOFF COOKIE BUTTER CAKE
- Line two 9′ inch pan with baking sheet and spray it with
- Preheat the oven at 180° C (or 360 F)
- Mix baking powder and flour in a bowl and set aside.
- In a large bowl, add butter, vanilla essence and sugars. Beat with an electric mixer at high speed until the mixture becomes nice and fluffy.
- Add Cookie butter and beat for another 2 min at medium speed.
- Add eggs, one at a time and beat on medium speed.
- Next, add half of the flour mix and beat at medium.
- Pour in the milk into the batter and beat. The mixture will look runnier and slightly curdled. This is normal.
- Add the remaining half of the flour and beat well. Your mixture will look thick, creamy and smooth
- Pour the batter onto the baking pan and bake for 45 to 50 mins or until a toothpick comes out clean.
- The cake will rise from the center and level out on its own as it cools down.
CREAM CHEESE FROSTING- Beat butter and cream cheese at medium spread until the color becomes light and pale, and the mixture becomes fluffy.
- Add icing sugar and beat for another 2 to 3 mins.
- You can add corn starch for a more stiff icing
bad says
actuly prety good
Wajiha says
thankyooou
bad says
bad
Jean says
Hi, can i make this into a cupcake? If so, how many cupcakes will this recipe yield? Thank you!
Wajiha says
hey there Jean, I dont think this is cupcake recipe, because this cake doesn’t rise as much as cupcakes need to. I wouldn’t recommend it for now.
MC says
Hi, I can’t wait to try this, but just to be sure I have one question before I start. What are those small dollops of white on top of the cake? They seem much more white compared to the frosting. How do I make them exactly? Thanks
Wajiha says
hEllo there its just probably the lighting. All things white in the cake is the frosting 🙂
Nila says
Hi just wondering what the shards were which are sticking out along with the biscuits
Wajiha says
Hey there. So i heated up some sugar in a small stainless steel pot and once it melted and caramelized, I spread it over a spread out aluminum foil. It’ll harden in 15 20 mins. then i just roughly broke them to add as decor.
Meenu says
Hi dear!!! Very nyc recipe….thanks for sharing!!
What is the cup size? I mean 250 ml/240ml or 200ml
Wajiha says
so 1 cup for me is 250/240 ml. thankyou for asking this! will help other readers too
Anonymous says
Hi! Do you use unsalted or salted butter for the cake and frosting? Sorry if this is a dumb question, I’m not much of a baker but want to make this for my daughter’s birthday. Thank you!
Wajiha says
hey there! not a dumb question at all! infact ill update it on the recipe card too. I used unsalted butter 🙂
Sam says
How did you make the caramel shards on top of the cake?
Wajiha says
Hey Sam. so I added about 3/4 cup of sugar in a saucepan. And I let it melt at low flame. Simply stir the pot with the handle. DO NOT use spoon or any utensil to mix the sugar. Once all your sugar is melted into a caramel, pour it onto a tray lined with aluminum foil. Move the tray around to make a thin layer. Once it sets, use a hammer or a hard surface to break the caramel into shards. For best results, use a wide saucepan.
Anonymous says
Can the butter be replaced with the same qty oil to get a moist cake?
Wajiha says
sure! you can use oil as well
Anonymous says
Did you cut your layers into half? because you said 2 9 in pans but there are 4 layers imagined in your cake. Would it still work with just two layers and get the same height?
Wajiha says
Yes I did. I cut both my cakes into halves to makes a 4 layered cake. Which also meant more frosting. If you want height, I’d say use small pan like 2 6 inch round pan. That would give you a tall cake with less circumference.
Anonymous says
for the caramel drip is that lotus with milk as well and it just drips down and hardens ?
Wajiha says
Yes! thats exactly what it is! you mix lotus spread with warm milk and just eyeball the ratio. Do a trip test to see if it works and thats it!
Saaniyah Sajed says
What size cake pans?? Doesn’t say there???
Wajiha says
hey Saaniyah! so sorry. just updated the recipe!
Matina says
Hi, leave in a what sized pan????? The info got cut off. ????
Wajiha says
Hey Manita, check the recipe card at the bottom of the page, it has all the information, just checked, its all there
Sasha says
Hi what is that caramel type thing you used in the middle of the cake for decor? I’m making this for my sisters birthday and I want it to look as great as yours! Xx
Wajiha says
Hi Sasha. That’s just lotus mixed with warm milk and allowed to cool down to make a thick yet flowable consistency. there isn’t an exact measurement really. Just eyeball it. Just thin out your lotus spread enough that it’s spreadable. Also, cool down properly and then apply. if you have any more questions, hit me up
Sarah says
Omg I have to try this cake no joke!
Wajiha says
I hope you do girl! and I hope you tell me when you do!
Anonymous says
Omg I have to make this cake no joke!
Maryam A wahab says
Excellent recepie!! It was soo delicious.As it was my first try..Credit goes to You for you guidence whenever i need.Jzk keep sharing your amazing recepies.