Homemade Lotus Biscoff Drip Cake
Introduction
The Homemade Lotus Biscoff Drip Cake is a delicious dessert that combines a moist, fluffy cake with the rich flavor of Biscoff cookies and cookie butter. This cake is perfect for any celebration or as a special treat for yourself. With its beautiful layers and stunning drip effect, it’s sure to impress anyone who loves sweet treats!
Why Make This Recipe
Making this cake from scratch lets you enjoy fresh flavors and a unique blend of textures. The taste of the warm Biscoff spread paired with soft cake is a delight. Plus, it’s a fun project that you can do whether you are a beginner or a seasoned baker!
How to Make Homemade Lotus Biscoff Drip Cake
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup unsalted butter, softened
- 1 3⁄4 cups light brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3/4 cup crushed Lotus Biscoff cookies
- 1 cup milk
- 1 1⁄2 cups unsalted butter (for buttercream)
- 3/4 cup Biscoff cookie butter
- 4 cups powdered sugar
- 3–4 tbsp heavy cream or milk
- Pinch of salt
- 1/2 cup Biscoff cookie butter (for topping)
- 2 tbsp heavy cream (for topping)
- Whole & crushed Biscoff cookies for decoration
- Mini Biscoff bars or dipped pops (optional)
- Extra buttercream for piping
Directions:
- Preheat your oven to 350°F (175°C). Grease and line three 8” round pans.
- In a large bowl, cream the softened butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and crushed Biscoff cookies. Gradually add this mix and the milk to the butter mixture, alternating between the two until everything is well combined.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes. Once done, let them cool completely.
- For the buttercream, beat the unsalted butter in a bowl until pale and fluffy. Add the Biscoff spread and mix again. Gradually add the powdered sugar, heavy cream or milk, and a pinch of salt, mixing until smooth.
- Layer the cake with buttercream between each layer. Apply a crumb coat, chill, and then frost and smooth the entire cake. Chill again to set.
- Slightly heat the Biscoff spread and stir in warm cream until you reach your desired drip consistency. Drizzle this over the edge of the chilled cake and chill again until it sets.
- Pipe buttercream swirls on top and around the base, then press in whole or halved Biscoff cookies. For an extra wow factor, add cookie pops or bars!
How to Serve Homemade Lotus Biscoff Drip Cake
Slice the cake into pieces and serve it on plates. You can enjoy it as is or pair it with a scoop of vanilla ice cream for a delightful treat!
How to Store Homemade Lotus Biscoff Drip Cake
Keep the cake in an airtight container in the refrigerator. It will stay fresh for about 3–5 days. If you want to keep it longer, you can freeze it, wrapped tightly, for up to 2 months.
Tips to Make Homemade Lotus Biscoff Drip Cake
- Make sure your butter is at room temperature for better mixing.
- Don’t skip the chilling steps; they help the layers set nicely.
- Use a serrated knife to level the tops of the cakes for easier stacking.
Variation
You can add different flavors to the cake by mixing in chocolate chips or using a different type of cookie spread based on your preference.
FAQs
1. Can I make this cake gluten-free?
Yes! You can use a gluten-free flour blend to make this cake gluten-free.
2. What can I use instead of Biscoff cookie butter?
You can use any similar cookie spread, or even nut butter, if you prefer.
3. Can I make this cake a day in advance?
Absolutely! Just store it in the fridge once finished, and it will taste great the next day.
Enjoy your delightful Homemade Lotus Biscoff Drip Cake! It’s a treat that everyone will love.
