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Do you love Lotus Biscoff Cookies? This easy 9×13 Biscoff Cake recipe is the perfect treat for dessert fans looking for the perfect balance of sweet, nutty and spiced flavor.
This recipe yields a 9×13 Biscoff Cake filled with creamy and buttery Biscoff spread (also known as cookie butter) and topped with homemade Biscoff frosting.
The rich, smooth texture of the cookie spread infuses the cake with a deep, nutty flavor that perfectly complements the crunchy, cinnamon-sugar taste of the Lotus Biscoff cookies.
It pairs perfectly with a cup of coffee or a scoop of ice cream. Yum!
What is a Biscoff cookie?
Biscoff cookies, also known as speculoos cookies, have a rich history that dates back to the early 19th century in Belgium and the Netherlands.
Originally, these spiced cookies were made to celebrate St. Nicholas Day, a holiday that is celebrated in early December.
They were often given as gifts to children, and were sometimes shaped like the bishop’s miter or other festive designs.
Over time, Biscoff cookies became more widely available and popular in Europe, and in 1932, the Lotus company was founded in Belgium.
Lotus began producing Biscoff cookies, which became a staple in European households and cafés. In the 1980s, Lotus began exporting Biscoff cookies to the United States, where they quickly gained a following among coffee drinkers.
Today, Biscoff cookies are enjoyed around the world, and have even inspired other Biscoff-flavored treats, including spreads, ice cream, and cakes like this easy Biscoff Cake recipe.
Their distinct flavor, which is a combination of spices like cinnamon, nutmeg, and ginger, has made them a beloved treat for generations, and their popularity shows no signs of slowing down anytime soon.
Ingredients needed for this Biscoff Cake Recipe:
- white cake mix (do NOT make according to package instructions-use the dry mixture only)
- milk
- melted butter
- eggs
- Biscoff cookie butter spread (or other brands like Trader Joe’s Speculoos spread)
- Biscoff cookies for crumbling/topping
Using a cake mix to start with makes this a simple recipe and saves a lot of time and mixing. However, I like to “fancy up” any cake mix to help it taste more like a cake from the local bakery.
I used the same trick in this delicious Funfetti Trifle. The easy way to do that is to follow this rule:
Tip!
To upgrade a simple cake mix, change up the ingredients called for on the back of the box. Swap out the water for milk, replace the oil with double the amount of melted butter, and add 1 extra egg!
Instructions for making the cake:
In a large bowl, mix the dry cake mix, milk, butter and eggs on medium speed for 2 minutes.
Spread the batter in the pan, using a spatula to evenly distribute it.
In a small bowl, microwave the cookie butter for 30 seconds (to make it pourable.) Pour the melted cookie butter all over the top of the cake batter.
Use a butter knife to swirl the cookie butter into the cake batter.
Bake for 30-32 minutes or until golden brown around the edges and a toothpick inserted in the center comes out clean.
Cool completely before frosting.
While the cake is cooling (put it up on a wire cooling rack to speed up the process) make the homemade Biscoff frosting.
Ingredients needed for making Biscoff frosting:
- cream cheese, room temperature
- butter, room temperature
- Biscoff cookie butter spread
- vanilla extract
- powdered sugar
- Splash of milk if needed
Instruction for making Biscoff Frosting
To make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
Add the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
Spread over the top of the cooled cake and top with crumbled Biscoff cookies and/or cookie halves.
So there you have it, an easy and delicious Lotus Biscoff cake recipe that you can whip up in no time! With its rich and nutty flavor, crunchy cookie bits, and creamy frosting, this cake is sure to be a hit with anyone who loves Biscoff cookies.
And the best part? It’s so easy to make that you don’t need any special baking skills to pull it off. So go ahead and give it a try – your taste buds will thank you!
Biscoff Cake
Ingredients
Cake ingredients
- 1 16.25 oz white cake mix (dry mix only) (do NOT make according to package instructions-use the dry mixture only)
- 1 cup milk
- 1 cup melted butter
- 4 eggs
- ⅓ cup Biscoff cookie butter spread melted in microwave for 30 seconds
- 1 package of Biscoff cookies for crumbling/topping optional
Frosting ingredients
- 8 oz cream cheese room temperature
- ½ cup butter room temperature
- ⅔ cup Biscoff cookie butter spread
- 1 tsp vanilla
- 2 cups powdered sugar
- Splash of milk to thin if needed
Instructions
Cake
- Preheat oven to 350. Grease the bottom only of a 9×13 pan.
- 1 16.25 oz white cake mix (dry mix only), 1 cup milk, 1 cup melted butter, 4 eggsIn a large bowl, mix the dry cake mix, milk, butter and eggs on medium speed for 2 minutes. Spread the batter in the pan, using a spatula to evenly distribute it.
- ⅓ cup Biscoff cookie butter spreadIn a small bowl, microwave the cookie butter for 30 seconds (to make it pourable.) Pour the melted cookie butter all over the top of the cake batter.
- Use a butter knife to swirl the cookie butter into the cake batter.
- Bake for 30-32 minutes or until golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Frosting
- 8 oz cream cheese, ½ cup butter, ⅔ cup Biscoff cookie butter spread, 1 tsp vanillaTo make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
- 2 cups powdered sugar, Splash of milk to thin if neededAdd the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
- 1 package of Biscoff cookies for crumbling/toppingSpread over the top of the cooled cake and top with crumbled Biscoff cookies and/or cookie halves.
Nutrition
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Anna says
Have you tried these as cupcakes?! I love cookie butter but my kids prefer cupcakes lol
Nicole Burkholder says
Not personally, but a friend did and she loved them. Think it was 14-15 minutes bake time.
Noel says
I just made this cake yesterday and it is so delicious (and not to mention, beautiful, too)! Everyone who tries it loves it. At first I was worried about it being too sweet but the plain cake with the frosting is perfect. Thanks for the recipe.
Nicole Burkholder says
I’m so glad you loved it! Thank you for the 5 star rating 🙂
Michelle says
My frosting is darker and not as fluffy any thoughts as to why?
Nicole Burkholder says
Sounds like you need to whip/beat it more to introduce more air. Sugar and butter get fluffier the more you whip them. You might have also use more cookie butter than I did maybe? But the main thing is to whip it more to introduce more air for sure.
Shannon says
HI..This cake looks so delicious😋…Thank you for sharing.I was Looking at the recipe, does it matter if salted or un-salted butter is used for the batter and icing? Hope to hear back soon..So excited to try this recipe 😊
Nicole Burkholder says
Hi! I’m so sorry about the delay getting back to you-the date is several days ago, but I’m just now seeing the notice of a new comment. Sorry about that! Anyway, I use salted butter because that’s what I always have on hand. If you prefer to really control the amount of salt in a recipe, you can use unsalted and then add your own extra salt as desired. But the recipe was created and tested with salted butter. Thanks!
Vicki Wood says
So delicious! I forgot to swirl and just added the butter to the mix. Turned out great!
Nicole Burkholder says
That works, too! I just think the swirls look pretty 🙂 Glad you liked it!
Judy says
I’d love to make this, but I don’t know what kind of milk to buy (I normally have skim at home). Whole milk, 1%, 2%, skim? Would almond milk work? TIA
Nicole Burkholder says
Sorry for the delay! The type of milk doesn’t make a huge difference. I typically use 2% because that’s what we have in our house. I have never tried cake mixes with alternate milks, though, so I can’t answer that for certain. My educated guess is that it won’t matter 😉
Racheal Clinton Hoskins says
Can I substitute milk for buttermilk?
Nicole Burkholder says
There’s no buttermilk called for in this recipe. ??
Oh wait-do you mean use buttermilk instead of milk? Typically if you use buttermilk, it’s more acidic, so you need to adjust the baking soda/powder amounts. Since you can’t do that in this recipe because it’s a box mix, I probably wouldn’t. I think it would still work, but the rise will be affected some.
Holly C. says
Hello ! Biscoff cookies are amazing,soI’m anxious to try the recipe…one question the recipe mentions biscoff cookie butter spread.Where do I get that. ?
Nicole Burkholder says
Oh, if you haven’t ever had cookie butter, you are IN FOR A TREAT! It’s sold in grocery stores on the aisle with the peanut butter, jams and other spreads. If you can’t find it at the regular grocery store, Trader Joe sells one that’s labeled as Speculoos.
Shelli says
Hi Nicole,
Have you tried this cake in two round pans? I’m planning on making it this weekend for my daughters birthday!
Nicole Burkholder says
I have not tried this particular cake with the Biscoff swirls in two round pans. However, I’ve done a very similar recipe with the “fancied up” box cake mix in two round pans. It worked quite well. I don’t see why it wouldn’t be the case for this cake. It’s a nice, heavy cake that holds it shape well.
Shelli says
Thank you! I’ll give it a try!
Nicole Burkholder says
I’d love to hear how it turns out! If you post pictures, tag me with @simplenseasonal so we can see it!
Holly Wilson says
This cake is amazing! The texture is heavenly and the flavor is outstanding. This is a keeper and one to make again.
Nicole Burkholder says
I’m so glad you loved it!