This Biscoff sheet cake is a moist and irresistable celebration of warm cinnamon and caramel flavors, topped with a dreamy cookie butter frosting.
Lotus Biscoff cake topped with luscious cookie butter frosting is easy-to-make and utterly scrumptious.
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Are you as big a fan of Biscoff as I am?
I mean, that irresistible combination of cinnamon and brown sugar goodness has a special place in my heart (and my taste buds!).
I’m not ashamed to say I’ve enjoyed it by the spoonful on more than one occasion!
That’s why I’m beyond excited to share the love with a fantastic recipe for a Biscoff sheet cake topped with the dreamiest cookie butter frosting.
This cookie butter cake recipe isn’t just about making a cake; it’s about creating a dessert experience that will leave you wondering how you’ve lived without it. 😉
Although this Lotus Biscoff cake is made from scratch, the ease of putting together this masterpiece will surprise you—no need to be a professional baker to conquer this delight.
And you can always make my Easy Lotus Biscoff Loaf Cake (From a Mix) if scratch-baking has you scratching your head.
Now, let’s talk about that cookie butter buttercream frosting—smooth, rich, and laden with the irresistible essence of Biscoff cookie butter.
It’s not just a topping; it’s the crowning glory that elevates this sheet cake to a dessert legend.
And here’s the best part: this cake is a guaranteed crowd-pleaser.
Whether you’re hosting a gathering, surprising your family, or just treating yourself (because, why not?)—this Biscoff Sheet Cake is the answer.
Pair it with a scoop of Easy Biscoff Ice Cream to really kick up the party for the Biscoff lovers!
More Crowd-Pleasing Desserts:
- Easy No-Bake Biscoff Truffles
- Easy Preacher Cake with Cream Cheese Frosting
- Old-Fashioned Tomato Soup Cake
- Easy Old-Fashioned Butterscotch Cake
- Peanut Butter Sheet Cake with Chocolate Frosting
Baking with Biscoff
If you haven’t experienced the joy of Biscoff, you are in for a treat.
Biscoff is like the cookie version of a warm hug, and once you taste it, there’s no going back.
Now, here’s the fun part—beyond being an addictive snack straight out of the package, Biscoff is a secret weapon in baking that will elevate your sweet creations to a whole new level.
You can pulverize these cookies into crumbs and use them as a crust for cheesecakes or pie bases, adding that irresistible caramelized flavor to every bite.
But, the magic in this cake made from Biscoff comes from cookie butter.
Cookie butter basically a jar of heaven—a creamy, dreamy concoction made from ground Biscoff cookies.
Spread it on toast, dip your fruit in it, or better yet, use it as the star ingredient in frostings, like we’re doing in this recipe.
The possibilities are endless, and each one is a one-way ticket to dessert paradise.
How to Make Lotus Biscoff Cake
It’s really easy to make this homemade cake!
Ingredients You’ll Need:
For the Cake:
- All-purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Vegetable Oil
- Biscoff Cookie Butter Spread
- Granulated Sugar
- Vanilla Extract
- Sour Cream
For the Biscoff Buttercream Frosting:
- Unsalted Butter
- Biscoff Cookie Butter Spread
- Powdered Sugar
- Milk or Heavy Cream
How to Make It:
(Full printable recipe card is available below)
Mix the dry ingredients. First, you’ll whisk together flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
Cream sugar and biscoff. Next, you’ll combine vegetable oil, Biscoff spread, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-low speed until incorporated, scraping down the sides of the bowl as needed.
Add the eggs. Then you’ll add eggs and vanilla extract, mixing on low speed until combined.
Incorporate dry ingredients. Next, you’ll add the dry ingredients, mixing just until combined.
Then add sour cream and milk, mixing on low speed until incorporated and smooth.
Bake the sheet cake. Then you’ll pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely.
Cream butter for frosting. Next you’ll be combining softened butter and Biscoff spread in the bowl of a stand mixer.
Mix them together until nice and smooth.
Add powdered sugar. Then you’ll add powdered sugar, a little bit at a time, mixing on low speed until incorporated.
Frost the cake. Last, you’ll add the milk or heavy cream, mixing on low speed until combined.
Then, increase mixer speed to high and beat the frosting until it’s light and fluffy.
Spread the frosting over the top of the cake and serve.
Notes and Adaptations:
- If you don’t have sour cream on hand, plain greek yogurt (preferably full-fat or low fat, rather than fat free) will work fine.
- Feel free to sprinkle crushed Lotus Biscoff cookies (or any brand of speculoos cookies) over the cake if you’d like a bit of crunch.
- To store leftovers, cover the pan well with plastic wrap (or use a pan like this one that has a lid) and store at room temperature for up to 2-3 days.
- For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/3 cup Biscoff cookie butter spread
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/4 cup milk
- For the Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup Biscoff cookie butter spread
- 2 cups powdered sugar
- 1/4 cup milk or heavy cream
- Preheat oven to 350F and grease a 9x13" cake pan.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable oil, Biscoff spread, and granulated sugar. Mix on medium-low speed until incorporated, scraping down the sides of the bowl as needed.
- Add eggs and vanilla extract, mixing on low speed until combined.
- With the mixer on low speed, add the dry ingredients, mixing just until combined.
- Add sour cream and milk, mixing on low speed until incorporated and smooth.
- Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely.
- While the cake cools, prepare frosting by combining softened butter and Biscoff spread in the bowl of a stand mixer. Mix together until smooth.
- Add powdered sugar, a little bit at a time, mixing on low speed until incorporated.
- With the mixer still on low speed, add the milk or heavy cream, mixing until combined. Increase mixer speed to high and beat the frosting until it's light and fluffy.
- Spread frosting evenly over completely cool cake.
- If you don't have sour cream on hand, plain greek yogurt (preferably full-fat or low fat, rather than fat free) will work fine.
- Feel free to sprinkle crushed Biscoff cookies over the cake if you'd like a bit of crunch.
Amount Per Serving: Calories: 348Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 53mgSodium: 191mgCarbohydrates: 38gFiber: 1gSugar: 26gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your desserts board on Pinterest!