Homemade Lotus Biscoff Drip Cake

A stunning summer dessert — this three-layered Biscoff cake brings together sweet spiced cookie crumbs, silky Biscoff buttercream, and a luxurious cookie butter drip for an impressive but surprisingly easy showstopper.

Why You’ll Love This Recipe
Rich Biscoff flavour throughout: From cake crumb to frosting to drip, every element celebrates the iconic Lotus cookie taste.

Classic layered design: Three moist cake layers filled and covered with smooth buttercream create both height and drama.

No-fuss drip: Warm Biscoff drizzle adds visual flair with minimal effort — perfect for summer gatherings.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Biscoff Cake (3 layers):

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1¾ cups light brown sugar

4 large eggs

1 Tbsp vanilla extract

¾ cup crushed Lotus Biscoff cookies

1 cup milk

For the Biscoff Buttercream:

1½ cups unsalted butter

¾ cup Biscoff cookie butter (spread)

4 cups powdered sugar

3–4 Tbsp heavy cream or milk

Pinch of salt

For the Biscoff Drip:

½ cup Biscoff cookie butter

2 Tbsp heavy cream (warmed slightly as needed)

For Decoration:

Whole Lotus Biscoff cookies

Crushed Biscoff crumbs

Mini Biscoff bars or dipped pops (optional)

Extra buttercream for piping

directions
1. Bake the Biscoff Cake Layers
Preheat oven to 350 °F (175 °C). Grease and line three 8-inch cake pans.

Cream together softened butter and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla.

In a separate bowl, whisk flour, baking powder, salt, and crushed Biscoff cookies.

Alternately fold the dry mixture and milk into the butter mixture, starting and ending with dry ingredients.

Divide batter evenly among the three pans and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.

2. Make the Buttercream
Beat butter on medium-high speed until pale and fluffy.

Add Biscoff cookie butter and continue beating until well combined.

Gradually add powdered sugar, alternating with cream or milk, until smooth.

Add a pinch of salt and beat briefly to incorporate.

3. Assemble & Frost
Place the first cake layer on a cake board or plate. Pipe or spread a thick layer of buttercream. Repeat for the second layer. Top with the final layer.

Apply a thin “crumb coat” and chill the cake for 15–20 minutes.

Frost the cake fully, using the extra buttercream to smooth the sides and top. Chill again until firm, about 20 minutes.

4. Make the Drip
Warm Biscoff spread and cream in a microwave-safe bowl (about 15–20 seconds), stirring until combined and pourable.

Using a spoon or piping bag, carefully drip down the edges of the cake, then pour the remaining mixture on the top, spreading gently to the edges. Refrigerate for a few minutes to set.

5. Decorate
Arrange whole Lotus cookies around the top edge. Sprinkle crushed Biscoff crumbs over the top or sides.

Pipe extra buttercream accents and garnish with mini Biscoff bars or dipped pops as desired.

Servings and timing
Serves: 12–16

Prep time: ~30 minutes

Bake time: 25–30 minutes

Buttercream and assembly: ~30 minutes

Total time: ~1 hour 30 minutes (excluding chilling stages)

storage/reheating
Store in the refrigerator, covered, for up to 5 days.

Bring to room temperature for about 30 minutes before serving for best flavor and texture.

To freeze: wrap tightly in plastic wrap and foil, freeze up to 1 month. Thaw overnight in the fridge, then bring to room temperature before serving.

variations
Cake mix shortcut: Use a vanilla or spice cake mix and fold in crushed Biscoff cookies for ease.

Chocolate ripple: Add a thin layer of ganache under the drip for a chocolate-Biscoff fusion.

Salted caramel touch: Replace part of the cookie butter in the drip with salted caramel.

Coffee twist: Add 1 tsp instant espresso powder to the cake batter for mocha undertones.

Nutty crunch: Sprinkle chopped nuts (like pecans or almonds) along the drip or frosting edges.

FAQs
Do I need three cake pans?
Yes—using three pans bakes the layers quicker and more evenly. You can bake in batches using fewer pans, but ensure each layer cools completely before assembly.

Can I use store-bought buttercream?
Yes—but mixing in at least ¼ cup of Biscoff spread enhances the flavour and ensures consistency with the cookie drip.

How to prevent the drip from running too far?
Chill the cake before dripping; use a thicker mixture or chill slightly before applying.

Can I assemble ahead?
Yes—the cake can be assembled and decorated up to a day ahead. Store refrigerated and bring to room temperature before serving.

Can I make it gluten-free?
Use gluten-free flour blend and ensure Biscoff cookies or alternative spreads are confirmed gluten-free.

How do I get clean cake layers?
Chill cake layers before slicing them flat with a serrated knife for smooth, even tiers.

Why add salt to the buttercream?
A pinch of salt balances the sweetness and rounds out the Biscoff flavour.

Is refrigeration necessary after decorating?
Yes—refrigeration helps the drip and frosting set properly. Remove about 30 minutes before serving for optimal texture.

Can I colour the buttercream?
You can add a drop of caramel or amber edible gel for enhanced cake contrast, though not necessary.

Conclusion
This Homemade Lotus Biscoff Drip Cake is a visually impressive and indulgent dessert that brings together everything fans love about Biscoff cookies. With moist spiced cake layers, pillowy cookie butter frosting, and a signature drip finish, it makes a showstopping centrepiece for summer celebrations. Simple to assemble yet strikingly delicious, it’s guaranteed to delight both the eyes and the taste buds.

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