This post may contain affiliate links. Please see my full Disclosure Policy for details.
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)
- melted butter
- 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:
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!
- 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
- 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
- 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.
- 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.
- Crockpot Express Apricot Chicken - May 15, 2023
- Sweet and Spicy Carrots - May 4, 2023
- Biscoff Cake Recipe - May 2, 2023
Leave a Reply