Lotus Biscoff Cake

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This Lotus Biscoff cake consists of a spiced white cake topped with a simple no-bake cheesecake, Biscoff cookie butter, and lots of crumbled cookies in between! If that’s not decadent enough for you, check out my gluten-free chocolate cheesecake!

As an avid traveler, Biscoff cookies have a special, nostalgic place in my heart. So much so that if I’m flying on an airline that doesn’t pass out Biscoff cookies, I’m bringing my own. I refuse to fly without them (although that may be due in part to my nagging OCD convincing me that the plane will crash if I don’t have my sweet, sweet cookies).

I haven’t been traveling much recently, so I wanted to make this Lotus Biscoff cake as a way to fill the void. As far as cake making goes, this 2 layer cake is about as easy of a recipe as you could hope to find!

Several friends of mine were skeptical about whether or not berries and Biscoff go together, but I can confirm that they were convinced once they had a taste. Just so we’re clear: they do go together!!! Trust me.

🥄 Why This Recipe Works

• This is one of the easiest, yet most elegant desserts you can make to impress friends and family.
• Even if you’re new to baking, this is a great recipe to start with as it requires very little technical knowledge.
• Lotus Biscoff cake is a unique dessert, perfect for when you want to try something new.

🛒 What You Need To Make Lotus Biscoff Cake

White Cake Ingredients

Cheesecake Ingredients

📝 Recipe Modifications And Substitutions

• Boxed white cake mix: Or make it from scratch!
• Vanilla extract: Almond extract would work great too!
• Spices: I used cinnamon and cloves, but you might also want to experiment with nutmeg, ginger, or your other favorite spices. Alternatively, you can omit the spices if you prefer a more simple white cake.
• Lotus Biscoff cookie butter: Another great option would be to make this Biscoff buttercream frosting!
• Orange zest: Optional but strongly recommended!

*See above images or recipe card for full list of ingredients

🥣 What Equipment Do I Need?

🍫 How To Make This Recipe

Bake The Cake

Step 1: Start by preheating your oven to 350 degrees F. Use unsalted butter to grease a 9-inch springform pan, then lightly coat with flour.

Step 2: In a large mixing bowl, whisk together white cake mix with cinnamon, cloves, and orange zest.

Step 3: In a medium bowl, whisk eggs until blended, then whisk in water and oil.

Step 4: Pour wet ingredients over dry ingredients and whisk by hand for 2 minutes or until batter is smooth and no lumps remain.

Step 5: Pour cake batter into the prepared pan, and bake for 40 minutes or until done. If you aren’t sure if it’s done, stick a toothpick in the center of the cake. If it comes out wet, it needs more time!

Step 6: Remove it from the oven and set aside on a cooling rack until completely cool. 

Prepare The Cheesecake

Step 1: Cube softened cream cheese and add to mixer. Blend until completely smooth and no lumps remain.

Pro tip: If you don’t have a stand mixer, a hand mixer or even a food processor will work just as well!

Step 2: Add sugar, vanilla, and orange zest and continue to mix until completely smooth. 

Step 3: Pour cream cheese mixture into a medium bowl and gently fold in the cool whip. 

Pro tip: I chose not to add crumbled cookies into the cheesecake mix, but if you want even more Biscoff flavor I say go for it!

Assemble & Set

Step 1: Run a knife along the sides of the cake to loosen it from the springform pan. Remove the sides of the pan. If the cake is domed use a bread knife to level off the top of the cake.

Step 2: Carefully spread the Biscoff spread over the top of the cake in one even layer. Add a layer of crushed Biscoff cookies. Return the collar of the pan and gently tighten it around the cake. 

Pro tip: I like to microwave the Biscoff cookie butter for about 30 seconds because that makes it easier to spread than when it’s at room temperature.

Step 3: Carefully pour the cheesecake batter over the cake and smooth out with a spatula as needed. Cover with foil or plastic wrap, and refrigerate for at least 3 hours or until completely set. 

Step 4: Remove the springform pan and top the cheesecake with another layer of Biscoff cookie butter. Before serving the cake, decorate with Biscoff cookie crumbs fresh blackberries, raspberries, and blueberries.  

Pro tip: I also used some fresh rosemary from the garden as decoration. You can get creative with the garnishes, so feel free to add your own personal touches!

🤷🏻‍♀️ Recipe FAQs

👩🏻‍🍳 Pro Tips

• When stored in an airtight container in the fridge, this Lotus Biscoff cake should stay fresh for up to a week.
• These Biscoff blondies are a great recipe to make use of your leftover Biscoff cookies!
• Check out these other Biscoff recipes for some ideas to use up the rest of your cookies!

Love this Lotus Biscoff cake recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page. 

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