Lotus Biscoff Crunch Cake

  • June 23, 2026
Cake Recipe

Lotus Biscoff Crunch Cake

A dreamy celebration cake packed with the irresistible caramelized flavor of Lotus Biscoff. This Lotus Biscoff Crunch Cake features soft Biscoff-infused sponge layers, silky Biscoff buttercream, and a crunchy cookie filling that adds the perfect texture to every bite.

Perfect for birthdays, holidays, special occasions, or anyone who loves the rich flavor of Biscoff cookies.

Why You’ll Love This Cake

  • Soft and buttery Biscoff-flavored cake layers
  • Creamy, smooth Biscoff buttercream
  • Crunchy Lotus biscuit filling for extra texture
  • Beautiful bakery-style decoration
  • A must-try dessert for cookie butter lovers

Ingredients

Lotus Biscoff Cake Layers

  • 2½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¾ cup (180ml) whole milk
  • ½ cup (150g) Lotus Biscoff spread
  • ½ cup (70g) crushed Lotus Biscoff biscuits

Biscoff Buttercream Frosting

  • 1 cup (227g) unsalted butter, softened
  • 4 cups (500g) icing sugar
  • ½ cup (150g) Lotus Biscoff spread
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Crunchy Biscoff Filling

  • 1½ cups (200g) crushed Lotus Biscoff biscuits
  • ½ cup (150g) Lotus Biscoff spread, slightly melted

Decoration

  • Whole Lotus Biscoff biscuits
  • Crushed Biscoff biscuits
  • Biscoff cookie crumbs
  • Melted Biscoff spread for drizzling (optional)

Instructions

1. Prepare the Biscoff Cake

Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar for 4–5 minutes until light, pale, and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and Lotus Biscoff spread until fully combined.

Gradually add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix gently until the batter is smooth.

Fold in the crushed Biscoff biscuits for extra cookie flavor and texture.

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before decorating.

2. Make the Biscoff Buttercream

Beat the softened butter until creamy and smooth.

Gradually add the icing sugar, mixing on low speed until incorporated.

Add the Biscoff spread, vanilla extract, salt, and heavy cream or milk.

Beat for 3–5 minutes until the frosting becomes light, fluffy, and spreadable.

3. Prepare the Crunch Filling

Combine the crushed Biscoff biscuits with the melted Biscoff spread.

Mix until the cookie crumbs are evenly coated and form a delicious crunchy filling.

Allow the mixture to cool slightly before assembling the cake.

4. Assemble the Cake

Place one cake layer on a cake board or serving plate.

Spread an even layer of Biscoff buttercream over the top.

Sprinkle the Biscoff crunch filling evenly across the frosting.

Add a thin layer of buttercream over the crunch filling to secure the next layer.

Place the second cake layer on top.

Apply a thin crumb coat around the entire cake and chill for 20 minutes.

Cover the cake with the remaining Biscoff buttercream and smooth the sides.

5. Decorate the Cake

Finish the cake with:

  • Crushed Biscoff biscuits pressed around the sides
  • Buttercream swirls on top
  • A drizzle of melted Biscoff spread
  • Whole Lotus Biscoff biscuits for decoration
  • Extra cookie crumbs for a crunchy finish

Chill briefly before slicing and serving.

Expert Tips

For the Best Biscoff Flavor

Warm the Biscoff spread slightly before mixing into the batter and frosting for a smoother texture and stronger cookie flavor.

For a Professional Finish

Chill the cake after applying the crumb coat to create a cleaner, smoother final layer of frosting.

For Extra Crunch

Add the Biscoff crunch filling just before serving if you prefer a stronger cookie texture.

Recipe Details

  • Prep Time: 30 minutes
  • Bake Time: 30–35 minutes
  • Cooling & Decorating Time: 1½ hours
  • Total Time: Approximately 2 hours 30 minutes
  • Servings: 12–14 slices

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to sit at room temperature for 20–30 minutes before serving for the best texture and flavor.

Final Thoughts

This Lotus Biscoff Crunch Cake is the ultimate treat for cookie butter fans. With layers of soft sponge, creamy frosting, and a crunchy Biscoff center, every slice delivers the perfect combination of sweetness, spice, and caramelized cookie goodness.

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