This irresistible Lotus Biscoff birthday cake is a dreamy delight for Biscoff lovers, with layers of tender Biscoff sponge and creamy Biscoff buttercream.
This exquisite cake is truly a celebration of the beloved Lotus Biscoff cookies, meaning it's perfect for anyone who adores the delightful combination of cinnamon and caramel.
And the best part? Despite its gourmet appeal, this Lotus Biscoff birthday cake is surprisingly easy to make, whether you're a seasoned baker or enthusiastic beginner. As with all my recipes, below you'll find detailed step-by-step instructions, accompanied by clear pictures of every stage, so whether you're baking for a birthday celebration or simply to indulge your sweet cravings, this cake will come together effortlessly, first time.
At the heart of this delectable Biscoff birthday cake lies a moist and fluffy Biscoff-flavoured sponge. Imagine the comforting aroma of freshly baked Biscoff cookies wafting through your kitchen - that's what's encapsulated in every tender crumb of this sponge.
The sponge is made with simple ingredients - butter, sugar, eggs, flour, baking powder and a pinch of salt - plus a crucial ingredient, Lotus Biscoff Smooth Spread, which ensures plenty of unmistakable Biscoff flavour with each mouthful. The delicate balance of sweetness and warmth will leave you yearning for just one more slice.
To bring the sponge together, you'll simply cream butter and light brown sugar together, whisk in eggs, milk, vanilla and Biscoff smooth spread, and then fold in flour along with a pinch of baking powder and a pinch of salt.
You'll then pile the batter into three lined baking tins and bake until they're perfectly risen and tender and your kitchen smells amazing!
To elevate this Biscoff birthday cake to heavenly heights, you'll fill the layers of sponge with a velvety Biscoff buttercream that perfectly complements the sponge. Smooth, creamy, and generously laced with the distinctive taste of Biscoff spread, this frosting is a true delight that will have you licking the bowl, and it pairs with the sponge to create a taste that have you swooning.
Making the buttercream is a very simple process. You'll simply place butter, powdered sugar (icing sugar), milk, Biscoff smooth spread and a pinch of salt in a bowl and whisk together until you have a smooth buttercream frosting.
To assemble, I like to pipe rosettes of frosting between each layer, and on top of the final cake, but if you'd rather just spread with a palette knife, you'll still get a dreamily attractive result.
To finish, you'll crumble some Lotus Biscoff cookies over the top of your cake, drizzle it with Lotus Biscoff spread and it's ready to serve!
So, whether you're surprising a Biscoff enthusiast on their special day or treating yourself to a sumptuous dessert, it's time to start making this Lotus Biscoff birthday cake.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the Biscoff sponge
- 265 g (2 sticks + 2tbsp) unsalted butter
- 265 g (1⅔ cups) soft light brown sugar
- 3 medium free range eggs beaten
- 200 g (⅔ cup) Lotus biscoff spread smooth
- 2 tsp vanilla extract
- 265 g (1¾ cups) self-raising white flour (self rising flour) self rising flour
- ¼ tsp salt
- 100 ml (⅓ cup) whole milk
For the Biscoff frosting
- 340 g (3 sticks) unsalted butter
- 450 g (3⅓ cups) icing sugar (powdered sugar)
- ¼ tsp salt
- 225 g (¾ cup) Lotus biscoff spread smooth
- 2 tbsp whole milk to loosen
To decorate
- 1 tbsp Lotus biscoff spread smooth
- 2-3 Lotus biscoff caramelised biscuits
Equipment
- 3 Round 20cm (8") nonstick cake tin
- Piping bag or palette knife
- Star piping nozzle
Instructions
Make the Biscoff sponge
Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins. Preheat the oven to 180C (160C fan-assisted / 350F).
Put the sugar and butter in a bowl.
Beat together until very pale and fluffy.
Add the eggs, Biscoff spread, milk and vanilla.
Whisk in until fully combined.
Add the flour and salt.
Fold in until combined into a thick batter.
Divide the mixture between the three prepared tins and level off.
Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
Allow the cakes to cool in their tins for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
If any of the cakes have domed on top, you can trim them flat with a sharp, serrated knife.
Make the biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until pale and creamy.
Decorate your Biscoff birthday cake
Place the first sponge on a board.
Transfer your buttercream to a piping bag fitted with an open star tip and pipe rosettes all over the surface, using about one third of the buttercream, or simply spread with a palette knife.
Put the next cake on top.
Top with another third of the buttercream in the same way.
Position the final cake on top.
Top with the final third of the buttercream.
Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
Crumble Biscoff biscuits and scatter over the top.
Allow to set somewhere cool for 15 minutes before cutting into generous slices to serve.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Lotus Biscoff Birthday Cake recipe
Lotus Biscoff Birthday Cake Recipe
Ingredients
For the Biscoff sponge
- 265 g (2 sticks + 2tbsp) unsalted butter
- 265 g (1⅔ cups) soft light brown sugar
- 3 medium free range eggs beaten
- 200 g (⅔ cup) Lotus biscoff spread smooth
- 2 tsp vanilla extract
- 265 g (1¾ cups) self-raising white flour (self rising flour) self rising flour
- ¼ tsp salt
- 100 ml (⅓ cup) whole milk
For the Biscoff frosting
- 340 g (3 sticks) unsalted butter
- 450 g (3⅓ cups) icing sugar (powdered sugar)
- ¼ tsp salt
- 225 g (¾ cup) Lotus biscoff spread smooth
- 2 tbsp whole milk to loosen
To decorate
- 1 tbsp Lotus biscoff spread smooth
- 2-3 Lotus biscoff caramelised biscuits
Equipment
- 3 Round 20cm (8") nonstick cake tin
- Piping bag or palette knife
- Star piping nozzle
Instructions
Make the Biscoff sponge
- Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins.
- Preheat the oven to 180C (160C fan-assisted / 350F).
- Put the sugar and butter in a bowl and beat together until very pale and fluffy.
- Whisk in the eggs, Biscoff spread, milk and vanilla.
- Fold in the flour and salt until combined into a thick batter.
- Divide the mixture between the three prepared tins and level off.
- Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
- Allow the cakes to cool in their tins for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
- If any of the cakes have domed on top, you can trim them flat with a sharp, serrated knife.
Make the biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your Biscoff birthday cake
- Place the first sponge on a board.
- Transfer your buttercream to a piping bag fitted with an open star tip and pipe rosettes all over the surface, using about one third of the buttercream, or simply spread with a palette knife.
- Put the next cake on top and top with another third of the buttercream in the same way.
- Position the final cake on top, then top with the final third of the buttercream.
- Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
- Crumble Biscoff biscuits and scatter over the top.
- Allow to set somewhere cool for 15 minutes before cutting into generous squares to serve.
Nutrition
More Biscoff recipes to try
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