Have you ever craved a dessert that combines the rich, caramelized flavor of Lotus Biscoff cookies with silky smooth cream? This Biscoff cream cake recipe is your answer to creating bakery-quality desserts at home. As someone who's spent countless hours perfecting this Biscoff cream cake recipe, I can tell you it's become my go-to showstopper for every occasion.
What makes this Biscoff cream cake recipe so special is its perfect balance of baking, textures, and flavors. The creamy Biscoff filling pairs beautifully with the moist, freshly baked vanilla sponge layers, while the crushed cookie base adds that signature crunch. This Biscoff cream cake recipe transforms simple ingredients and a few classic baking steps into an extraordinary dessert that'll have everyone asking for seconds.
Why This Biscoff Cream Cake Recipe Stands Out
Traditional cake recipes often fall short when it comes to capturing that distinctive Biscoff flavor we all love. Most homemade attempts result in bland, dry cakes that barely hint at the cookie butter goodness. This Biscoff cream cake recipe solves that problem by incorporating real Biscoff spread throughout every layer, ensuring each bite delivers that signature caramelized taste.
The beauty of this Biscoff cream cake recipe lies in its simplicity and guaranteed results. Unlike complicated desserts that require professional techniques, this recipe uses straightforward methods that work every time. The combination of whipped cream, cream cheese, and Biscoff spread creates a frosting so smooth and flavorful, it rivals anything you'd find in high-end bakeries. This Biscoff cream cake recipe has been tested countless times to ensure perfect consistency and taste.
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Ingredients
For the Vanilla Sponge Base:
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Large eggs
- Whole milk
- Vanilla extract
- Baking powder
- Salt
For the Biscoff Cream Filling:
- Biscoff cookie butter spread
- Cream cheese, softened
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Unflavored gelatin (optional for firmer texture)
For Decoration:
- Additional whole Biscoff cookies for garnish
- Lotus Biscoff cookies, crushed
- Melted Biscoff spread for drizzling
See recipe card for quantities.
Instructions
Prepare Your Vanilla Sponge Foundation
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour mixture.
- Divide batter evenly between prepared pans and bake for 25-30 minutes until golden brown.
Create the Signature Biscoff Cream
- In a chilled bowl, whip heavy cream to soft peaks using an electric mixer.
- In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Gradually fold in Biscoff spread until completely incorporated.
- Gently fold whipped cream into the Biscoff mixture until no streaks remain.
- Refrigerate the Biscoff cream cake recipe filling for 30 minutes to set properly.
Assemble Your Masterpiece
- Place first sponge layer on serving plate and spread half the Biscoff cream evenly.
- Sprinkle half the crushed cookies over the cream layer.
- Add second sponge layer and repeat with remaining cream and cookies.
- Smooth the top and sides with an offset spatula for professional finish.
- Drizzle melted Biscoff spread over the top in decorative patterns.
Final Touches and Chilling
- For best results, chill overnight to allow flavors to meld completely.
- Arrange whole Biscoff cookies around the edge of the cake for decoration.
- Refrigerate the completed cake for at least 2 hours before serving.
- Step 1: Prepare Your Vanilla Sponge Foundation
Mix and bake the vanilla sponge until golden and fluffy.
- Step 2: Create the Signature Biscoff Cream
Whip and fold together the cream cheese, Biscoff spread, and whipped cream.
- Step 3: Assemble Your Masterpiece
Layer the sponge with cream and crushed cookies, then smooth and drizzle.
- Step 4: Final Touches and Chilling
Chill your decorated cake to set the cream and intensify flavor.
Expert Cooking Tips
- Temperature Control is Key Always use room temperature ingredients for the sponge cake. Cold ingredients don't mix properly and can result in dense, uneven texture. Take your eggs and butter out 2 hours before baking.
- Perfect Biscoff Cream Consistency The secret to smooth Biscoff cream lies in proper mixing technique. Beat the cream cheese first until completely smooth before adding other ingredients. This prevents lumps and ensures silky texture.
- Crushing Cookies Like a Pro Place Biscoff cookies in a sealed plastic bag and crush with a rolling pin. This creates uniform pieces that distribute evenly throughout the cake layers.
- Assembly Timing Matters Assemble your cake when the sponge layers are completely cool. Warm cake will melt the cream filling, creating a messy result instead of clean layers.
- Storage Success This dessert actually improves with time. The flavors meld beautifully overnight, making day-old cake even more delicious than fresh.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version Replace all-purpose flour with gluten-free flour blend in equal amounts. Add 1 teaspoon xanthan gum if your blend doesn't contain it. The texture remains remarkably similar to the original Biscoff cream cake recipe.
- Dairy-Free Alternative Substitute coconut cream for heavy cream and use dairy-free cream cheese. Ensure your Biscoff spread is dairy-free (check labels as some contain milk). The flavor profile stays authentic while accommodating dietary restrictions.
Creative Flavor Twists
- Chocolate Biscoff Fusion Add 3 tablespoons cocoa powder to the sponge batter for chocolate layers. The combination of chocolate and Biscoff creates an indulgent dessert that's absolutely irresistible.
- Salted Caramel Enhancement Drizzle homemade salted caramel between layers for extra richness. The salt balances the sweetness while complementing the caramelized cookie flavors perfectly.
- Individual Portion Cups Create mini versions using mason jars or dessert cups. Layer crushed cookies, Biscoff cream, and cake pieces for elegant individual servings.
Equipment Recommendations
- Stand Mixer or Electric Hand Mixer: Essential for whipping cream and creating smooth Biscoff cream cake recipe filling
- Two 9-inch Round Cake Pans: Non-stick or well-greased regular pans work perfectly
- Offset Spatula: Makes frosting application smooth and professional-looking
- Large Mixing Bowls: At least three bowls for efficient preparation
- Wire Cooling Racks: Prevents soggy bottoms and ensures even cooling
- Rolling Pin: Perfect for crushing cookies to uniform size
- Rubber Spatula: Ideal for gentle folding without deflating whipped cream
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished Biscoff cream cake recipe covered in the refrigerator for up to 5 days. Use plastic wrap or a cake dome to prevent absorption of other flavors. The cream filling stays fresh and maintains its texture throughout this period.
Freezer Instructions
- Individual cake slices freeze beautifully for up to 3 months. Wrap each slice in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving. The texture remains remarkably close to fresh.
Make-Ahead Strategy
- Bake sponge layers up to 2 days ahead and store covered at room temperature. Prepare Biscoff cream filling up to 24 hours in advance and refrigerate. Assemble the cake on serving day for best results.o freezing for X days/weeks/months.
Grandma's Secret That Changed Everything
The game-changing secret I learned from my grandmother transforms this Biscoff cream cake recipe from good to extraordinary. She always added a thin layer of warmed Biscoff spread between the sponge and cream layers. This creates distinct flavor zones that intensify the cookie butter taste without overwhelming the delicate cream.
Her second secret involved chilling the mixing bowl and beaters for 15 minutes before whipping cream. This simple step ensures the cream whips faster and holds its shape longer, resulting in a more stable Biscoff cream cake recipe filling that won't deflate during assembly.
FAQ
What is Biscoff cream made of?
Biscoff cream combines Biscoff cookie butter spread with cream cheese, heavy whipping cream, and powdered sugar. This Biscoff cream cake recipe creates a smooth, pipeable filling that holds its shape beautifully.
Can you mix Biscoff with cream?
Yes, Biscoff mixes beautifully with cream when done properly. The key is incorporating the spread gradually into softened cream cheese first, then folding in whipped cream for the perfect Biscoff cream cake recipe texture.
What are the three ingredients in a Biscoff cake?
The core three ingredients are Biscoff cookie butter spread, heavy cream, and cream cheese. These form the signature filling that makes this Biscoff cream cake recipe so irresistible.
What is a Lotus Biscoff cake made of?
A Lotus Biscoff cake typically includes vanilla sponge layers, Biscoff cream filling made with cookie butter spread, crushed Biscoff cookies, and decorative whole cookies. This Biscoff cream cake recipe incorporates all these elements perfectly.
Sweet Endings and More Delicious Adventures
This Biscoff cream cake recipe proves that extraordinary desserts don't require complicated techniques or expensive ingredients. The combination of caramelized cookie flavors with silky cream creates a dessert that's both sophisticated and comforting. Every bite delivers that perfect balance of textures and flavors that makes this Biscoff cream cake recipe absolutely unforgettable.
Once you've mastered this incredible dessert, consider exploring other crowd-pleasing treats like our Orange Creamsicle Cookies Recipe or the refreshing Key Lime Pie Bars Recipe. Both recipes share the same approachable techniques that make this Biscoff cream cake recipe so successful, ensuring your dessert repertoire continues growing with confidence and delicious results.
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Pairing
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Biscoff Cream Cake Recipe
Equipment
- 2 9-inch round cake pans Greased
- 1 Stand mixer or hand mixer For cream and batter
- 3 Mixing bowls Various mixing steps
- 1 Offset spatula For smooth frosting
- 1 Rolling pin To crush Biscoff cookies
- 1 Rubber spatula For gentle folding of whipped cream
- 1 Wire cooling rack To cool cakes evenly
Ingredients
Vanilla Sponge Base
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoon vanilla extract
- 2 teaspoon baking powder
- ½ teaspoon salt
Biscoff Cream Filling
- 1 cup Biscoff cookie butter smooth spread
- 8 oz cream cheese softened
- 2 cups heavy whipping cream chilled
- ¾ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pack unflavored gelatin optional, for firmness
Decoration
- 15–20 Lotus Biscoff cookies crushed
- 3 tablespoon melted Biscoff spread for decorative drizzling
- a few more Biscoff cookies whole, for garnish
Instructions
- Preheat oven and prepare cake pans.
- Make the batter and bake sponge layers.
- Whip cream and fold into Biscoff mixture.
- Layer cake with cream and crushed cookies.
- Decorate with drizzle and whole cookies.
- Chill in fridge to set before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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