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    Susan Brings Dessert » Recipes » Cake Recipes

    Biscoff Crumble Cake with Cookie Butter Frosting

    Published: Jan 24, 2024 by Susan Gravatt · This post may contain affiliate links · Leave a Comment

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    Biscoff is delicious in buttercream, cookie sandwiches, and this cake, too! This Lotus Biscoff crumble cake recipe is moist, soft, and full of comforting spices, thanks to the spread that's baked into it. The cookie butter frosting adds extra Biscoff flavor, and the crumb topping is made from Biscoff cookies, adding texture, too.

    Lotus Biscoff cake on a brown wooden cake stand with glasses, plates, and silverware also in the scene

    Searching for a more traditional dessert instead? Try these:

    • Old fashioned carrot cake recipe with pineapple
    • Small batch vanilla cupcakes
    • Small batch chocolate chip muffins
    • Chocolate sprinkle cake
    • 4-inch mini birthday cake
    Jump to:
    • Lotus Biscoff Cake Ingredients
    • Why You'll Love this Lotus Biscoff Cake Recipe
    • Steps for Making the Cake Crumb
    • Steps for How to Make this Lotus Biscoff Cake
    • Steps for Making the Biscoff Buttercream
    • How to Assemble Your Cake
    • Freezing and Storing Your Lotus Biscoff Cake and Buttercream
    • Tips to Bake Like a Pro
    • What is Biscoff cookie butter?
    • More Desserts
    • Biscoff Crumble Cake with Cookie Butter Frosting

    Lotus Biscoff Cake Ingredients

    The recipe card shows you all the ingredients you'll need, but I've highlighted some of the key ones:

    Cake Layers

    • Unsalted butter at room temperature and canola oil - After testing this recipe many, many times, I got the ratio down of liquid ingredients to dry. The butter and oil give this cake both its moisture and its structure.
    • Lotus Biscoff spread - This cookie butter spread is literally baked into the layers and *so* tasty! It's a key ingredient for both moisture and cake flavor.
    • All-purpose flour - Some cakes call for cake flour, but this one does not. Given the volume of wet ingredients, all-purpose flour helps this cake hold it shape and structure.

    In addition to the cookie butter frosting, I also recommend making a Biscoff cake crumb! It creates texture between the cake layers as well as on its outside. It also is another way to incorporate Biscoff flavor into this treat.

    Ingredients for Lotus Biscoff cake

    Why You'll Love this Lotus Biscoff Cake Recipe

    Overhead image of a Lotus Biscoff cake on a glass cake stand
    • Creamy cookie butter: This cake is full of Biscoff cookie butter - it's an essential ingredient in the cake batter as well as the buttercream.
    • An easy cake recipe: I tested this recipe half a dozen times and after perfecting the ratio of ingredients, it's a good one. Not only is it flavorful, it's easy to whip up once you have the ingredients.
    • Biscoff cookie crumbs: We are crumbling up Biscoff cookies and adding them back into the buttercream!

    Steps for Making the Cake Crumb

    The optional Biscoff cake crumb will give you texture between your layers. You can also use it to decorate the outer base of cake. If you decide to make it, start the recipe here.

    ingredients for making the Biscoff cake crumb, which goes between the cake layers and on top of it
    baked Biscoff cake crumb

    Begin making the crumb by preheating the oven temperature to 300°F. Line a quarter sheet pan or baking sheet with parchment paper.

    In a mixing bowl or bowl of your stand mixer, combine all the dry ingredients for the crumb (sugars, flour, baking powder, crumbled Biscoff cookies, salt, and spices). Add to stand mixer bowl if not already using. Combine oil and vanilla in a small container and stream the liquid into the mixer while paddling on low.

    Mix until you see small clusters of your ingredients forming. Use your hands to clump the mixture together and spread out on your baking sheet.

    Bake crumb for about 20 minutes, or until light golden brown. Let cool completely.

    Steps for How to Make this Lotus Biscoff Cake

    Meanwhile, increase the oven’s heat to 350°F. Butter and flour two 6” round cake pans or coat them with baking spray before proceeding. If using cake strips (highly recommend), begin soaking them in a small bowl or glass. The strips will help your cake layers bake and rise more evenly in the oven.

    Empty cake pans and cake strips

    To a large mixing bowl, add and whisk together your dry ingredients. Set aside.  

    Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugars together on medium speed for 3 minutes. Stop mixer and scrape down the sides of the bowl. Add the eggs one at a time, mixing between each one, before mixing batter all together on medium speed for 1 minute.

    Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl. Then mix on low for about 45 seconds.  

    Add remaining flour, along with your Greek yogurt, oil, and Biscoff spread. Mix on low speed until totally incorporated, about a minute more.  

    Finally, pour and evenly spread the batter into your prepared cake pans (about 350 grams in each pan). Bake for 45 - 50 minutes, at which point you can insert a toothpick to test if your cake's done by inserting it into the layers and seeing if the toothpick comes out cleanly.

    Cake batter in a mixing bowl with spatula
    Biscoff cake batter in a 6" round cake pan with a grey backdrop

    Let cake cool in pan about 10 minutes before transferring to a wire rack to cool completely.

    Steps for Making the Biscoff Buttercream

    With a hand mixer or paddle attachment and stand mixer, beat room temperature butter with vanilla extract, kosher salt, and Lotus Biscoff spread on medium-high speed for 3 minutes. 

    Stop your mixer and pour all of your finely crumbled Biscoff cookies and about half of your powdered sugar and half of your heavy cream into your bowl. Next, beat on a low speed to slowly incorporate all ingredients. Repeat this process, stopping the mixer in between adding the remaining powdered sugar and heavy cream. Mix until cookie butter frosting is totally combined.

    Biscoff buttercream
    Main ingredients for homemade Biscoff buttercream

    Fit a piping bag with a large open piping tip so that your cookie crumbs don't get stuck in the tip.

    Next, fit the bag over the rim of a tall glass so it's stable. Fill with buttercream.

    Adding the decorating tip to a piping bag full of buttercream
    Folding a piping bag over the rim of a glass to fill it with frosting
    Biscoff buttercream being fitted into a piping bag
    Buttercream being fitted into a piping bag
    Tying off the top of a piping bag full of buttercream

    How to Assemble Your Cake

    If you've made your crumb, cake layers, and buttercream, you're ready to stack your cake layers!

    Start by piping a dollop of buttercream onto a cake circle. It'll act as glue to hold the layer in place. Set your first cake layer on top of that.

    placing first layer of cake on turntable
    first layer of Biscoff cake on a white cake turntable, and I am piping frosting onto it
    first layer of Biscoff cake on a white cake turntable, covered on top with frosting as cake crumbs are added to it

    Pipe about ⅓ of your Biscoff buttercream on top of the bottom layer and sprinkle about ½ of your cake crumb. Use your hands to gently press the crumb into the frosting so it sticks to it. Add another coat of frosting on top to hold the crumb in place.

    Place second cake layer on top of the first. Then, starting from the base of the cake and moving to the top, pipe a thick layer of frosting around your cake.

    first layer of Biscoff cake on a white cake turntable
    stacking the second layer of Biscoff cake on a white cake turntable
    stacking the second layer of Biscoff cake on a white cake turntable
    spreading frosting on the outside of both layers of Lotus Biscoff cake
    spreading frosting on the outside of both layers of Lotus Biscoff cake
    spreading frosting on the outside of both layers of Lotus Biscoff cake

    If you want the marbled effect, place 2-3 spoonfuls of Biscoff spread in a microwavable container for about 15 seconds on medium power. You want the texture to be warm and easily spreadable.

    Use a spoon to swipe small dollops of the melted spread around your cake. Then place a cake scraper against the side of the cake and gently pull the cake around to smooth out the frosting and create a marble design.

    smoothing out the Biscoff buttercream on the cake and adding a marbling design with melted Lotus Biscoff spread
    smoothing out the Biscoff buttercream on the cake and adding a marbling design with melted Lotus Biscoff spread
    smoothing out the Biscoff buttercream on the cake and adding a marbling design with melted Lotus Biscoff spread

    Fill in any gaps in the frosting with your Biscoff buttercream, but refrain from marbling and smoothing the cake more than three times. The spread will start to harden, making it messier and more difficult to smooth the cake’s sides.

    Add any remaining melted buttercream to the cake top and spread it with a spoon or offset spatula.

    piping design onto top of layered Biscoff cake
    pressing baked Biscoff cake crumbs into side of cake with a spoon

    Gently press remaining crumbs all around the base of your cake and on top for extra crunch and Biscoff flavor! 

    Freezing and Storing Your Lotus Biscoff Cake and Buttercream

    • Leftover cake will stay good for a few days after baking. Store in an airtight container at room temperature for up to two days or the refrigerator for five. Note that cake will dry out more quickly in a refrigerator.
    • You can bake these cake layers in advance. Tightly cover them with plastic wrap and freeze in an airtight bag or container. Bring out of freezer and allow time for cake to thaw before beginning to decorate.
    • Your buttercream will also freeze well. In an airtight airtight container in the freezer, it can stay good for up to three months. Bring out of the freezer the night before using to let the buttercream come to room temperature before putting it into a piping bag.
    slice of cake with a fork in it... cake server is in front with cut cake behind it
    overhead image of a slice of cake next to cake stand

    Tips to Bake Like a Pro

    • If you’re not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. I highly recommend investing $30 or less in a kitchen scale.
    • Avoid over-mixing your cake. Only mix until the dry ingredients are just incorporated.
    inside look at this 6 inch 2 layer Biscoff cake, after a slice has been removed
    up-close shot of a slice of this 6 inch 2 layer Biscoff cake

    What is Biscoff cookie butter?

    Lotus Biscoff cookie butter or Lotus Biscoff spread has become increasingly popular in baked goods.

    What flavor is Biscoff?

    Biscoff cookie butter is made of a paste from Biscoff cookies, which have a caramelized flavor from natural ingredients. It's sweet, creamy, and contains cinnamon to give it a nice spiced flavor.

    What is Biscoff cake made of?

    This cake recipe is similar to others in its base. It contains eggs, flour, spices, leavening agents, Greek yogurt, oil, butter, and buttermilk. What makes it uniquely delicious is the addition of crumbled Biscoff cookies. They're in the cake crumb between and on top of the cake and in the buttercream. Biscoff cookie butter is also baked into the layers, making them richer and more flavorful.

    What is Lotus Biscoff cookie butter made of?

    This unique spread is different from similar sweet treats like peanut butter or Nutella because it doesn't contain nuts. Instead, Biscoff spread is made of Biscoff cookies, brown sugar syrup, leavening agents, salt, cinnamon, canola oil, and sugar, to name the main ingredients. It's also vegan friendly. You won't find artificial colors, flavors, or preservatives in this spread.

    6 inch 2 layer cake, made with biscoff cake and biscoff buttercream

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    Biscoff Crumble Cake with Cookie Butter Frosting

    Lotus Biscoff cake on a brown wooden cake stand with glasses, plates, and silverware also in the scene
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    This Lotus Biscoff cake is moist, soft, and full of comforting spices, thanks to the spread that's baked into it. There's an optional Biscoff crumb you can add on top of the cake as well as around its base and between the layers. It brings extra Biscoff flavor and some texture, too.  

    • Author: Susan
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Total Time: 2 hours
    • Yield: A two-layer 6" cake 1x
    • Category: Cakes

    Ingredients

    Scale

    Biscoff Cake Layers

    • 4 tablespoons (57 grams) unsalted butter at room temperature
    • ½ cup (100 g) granulated sugar
    • ¼ cup (50 grams) light brown sugar
    • 2 eggs at room temperature
    • ¼ cup (60 grams) buttermilk, room temperature
    • 2 tsp ground cinnamon 
    • 2 tsp vanilla extract
    • ⅓ cup Biscoff spread (90 grams)
    • 2 tbsp of a colorless, odorless oil like vegetable or canola
    • ⅓ cup (85 grams) full fat Greek yogurt
    • 1 and ½ cup (185 g) all-purpose flour
    • ½  tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp kosher salt

    Optional Biscoff Cake Crumb

    • 2 tbs granulated sugar
    • 1 tbsp lightly packed light brown sugar
    • ¼ cup (40 grams) all-purpose flour
    • 3 Biscoff cookies (40 g), crumbled
    • ¼ tsp baking powder
    • ¼ tsp kosher salt
    • 2 tbsp canola oil (or other clear, odorless oil like vegetable or grapeseed)
    • ½ tsp vanilla extract
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg

    Biscoff Buttercream

    • 1 and a half sticks (170 grams) of unsalted butter, room temperature
    • 3  cups (375 grams) of powdered sugar
    • ⅓ cup (75 grams) Lotus Biscoff spread
    • 1 tsp vanilla extract
    • ⅓ cup (60 grams) milk or heavy cream
    • ½ tsp kosher salt (use ¼ tsp for table salt)
    • 3 Lotus Biscoff cookies, very finely crumbled (using a food processor or placing them in a sealed Ziploc with a rolling pin) 
    • ½ tsp of lemon or lime juice (or more to taste) to cut sweetness to your preference

    Optional for marbled design like this cake:

    • 2-3 T Lotus Biscoff spread, gently warmed in the microwave so it's an easily spreadable consistency 

    Instructions

    Optional Biscoff cake crumb (for texture between layers and decorating outer base of cake)

    1. Start making your crumb by preheating the oven temperature to 300°F and lining a quarter sheet pan or baking sheet with parchment paper.
    2. In a bowl or bowl of your stand mixer, combine all the dry ingredients for the crumb (sugars, flour, baking powder, crumbled Biscoff cookies, salt, and spices). Add to stand mixer bowl if not already using. Combine oil and vanilla in a small container and stream the liquid into the mixer while paddling on low.
    3. Mix until you see small clusters of your ingredients forming, and use your hands to clump the mixture together and spread out on your baking sheet.
    4. Bake crumb for about 20 minutes, or until light golden brown. Let cool completely.

    Biscoff cake layers

    1. Increase the oven’s heat to 350°F. Butter and flour two 6” round cake pans or coat them with baking spray before proceeding. If using cake strips (highly recommend), secure damp ones around both of your cake pans.
    2. To a large mixing bowl, add and whisk together all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon. Set aside.  
    3. Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugars together on medium speed for 3 minutes. Stop mixer and scrape down the sides of the bowl. Add the eggs one at a time, mixing between each one, before mixing batter all together on medium speed for 1 minute.
    4. Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl and mix on low for about 45 seconds.  
    5. Add remaining flour, along with your Greek yogurt, oil, and Biscoff spread. Mix on low speed until totally incorporated.  
    6. Pour and evenly spread the batter into your prepared cake pans (about 350 grams in each pan). Bake for 45 - 50 minutes, at which point you can insert a toothpick to test if your cake's done by inserting it into the layers and seeing if the toothpick comes out cleanly.
    7. Let cake cool in pan about 10 minutes before transferring to a wire rack to cool completely.

    Biscoff Buttercream 

    1. In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, salt, crumbled Lotus cookies and Biscoff spread. Start mixer on a low setting to avoid powdered sugar from flying everywhere. Then increase speed and beat for another 3-4 minutes.  
    2. Fit a piping bag with a large round tip over the rim of a glass to scoop and transfer frosting into it.

    Biscoff Cake Assembly

    1. Pipe a dollop of buttercream onto a cake circle to act as glue to hold the layer in place. Set first cake layer on top of that.
    2. Pipe roughly ⅓ of your Biscoff buttercream on top of the bottom layer and sprinkle about ½ of your cake crumb. Use your hands to gently press the crumb into the frosting so it sticks to it. Add another coat of frosting on top to hold the crumb in place.
    3. Place second cake layer on top of the first. Then, starting from the base of the cake and moving to the top, pipe a thick layer of frosting around your cake.
    4. If you want the marbled effect, place 2-3 spoonfuls of Biscoff spread in a microwavable container for about 15 seconds on medium power. You want the texture to be warm and easily spreadable.
    5. Use a spoon to swipe small dollops of the melted spread around your cake. Then place a cake scraper against the side of the cake and gently pull the cake around to smooth out the frosting and create a marble design.
    6. Fill in any gaps in the frosting with your Biscoff buttercream, but refrain from marbling and smoothing the cake more than 3 times. The spread will start to harden, making it messier and more difficult to smooth the cake’s sides.
    7. Add any remaining melted buttercream to the cake top and spread it with a spoon or offset spatula.
    8. Gently press remaining crumbs all around the base of your cake and on top for extra crunch and Biscoff flavor! 

    Notes

    • These cake strips will help your cake layers bake and rise more evenly in the oven.

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

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    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

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    I'm a self-taught baker who loves creating straightforward, easy-to-follow dessert recipes for the home baker. My goal is to give you the photos, tips, and tricks you need in each post so you can make jaw-dropping desserts in your own kitchen.

    My favorite part about this site is sharing all these ideas with you, especially when it comes to fun and unique ways to decorate cakes, cupcakes, and cookies with buttercream!

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