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Homemade Lotus Biscoff Drip Cake

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This Lotus Biscoff drip cake is a stunning dessert layered with spiced cookie flavor, silky Biscoff buttercream, and topped with a luscious cookie butter drip. Perfect for birthdays, summer celebrations, or any Biscoff lover’s dream occasion!

Ingredients

Scale

For the Biscoff Cake (3 layers):

  • 2½ cups all-purpose flour

  • 2½ 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 (warm slightly)

Decoration:

  • Whole & crushed Biscoff cookies

  • Mini Biscoff bars or dipped pops (optional)

  • Extra buttercream for piping

Instructions

1. Bake the Biscoff Cake Layers

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

  • In a large bowl, cream butter and brown sugar until light and fluffy.

  • Add eggs one at a time, beating well after each. Stir in vanilla extract.

  • In another bowl, whisk together flour, baking powder, salt, and crushed cookies.

  • Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the dry.

  • Divide evenly among pans and bake 25–30 minutes, until a toothpick comes out clean.

  • Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Buttercream

  • Beat butter until pale and fluffy.

  • Add Biscoff spread and mix until smooth.

  • Gradually add powdered sugar, then cream and a pinch of salt, beating until silky.

3. Assemble & Frost

  • Place one cake layer on a stand or plate. Spread buttercream evenly. Repeat with remaining layers.

  • Apply a thin crumb coat and chill for 20 minutes.

  • Apply final coat of frosting, smooth out, and chill again for best drip effect.

4. Make the Drip

  • Warm cookie butter slightly with cream until pourable. Stir until smooth.

  • Drizzle over the edges of the chilled cake with a spoon or piping bottle.

5. Decorate

  • Pipe buttercream on top and around the base. Garnish with whole and crushed Biscoff cookies, and optionally mini Biscoff bars or cookie pops.

Notes

  • Use room temperature ingredients for best texture.

  • Chill cake before applying drip to control flow.

  • Store in fridge but bring to room temperature before serving for optimal flavor and texture.

Find it online: http://maicook.com/homemade-lotus-biscoff-drip-cake/