Irresistible Lotus Biscoff Cake Recipe for Creamy Layered Dessert

Try this light and heavenly Lotus Biscoff cake — a meringue layer cake filled with Biscoff-flavored whipped cream and finished with crushed Biscoff cookies for a delightful, crowd-pleasing dessert.

Layered cakes made with meringue or biscuit layers and filled with velvety cream feel special in a way one-bowl cakes rarely do. The combination of crunchy meringue and luscious Biscoff cream makes this cake perfect for birthdays and other memorable occasions.

If you want a show-stopping dessert for a party, a Lotus Biscoff layered cake provides texture, flavor and visual appeal while remaining surprisingly easy to make.

Made with Lotus Biscoff biscuits and cookie spread from the famous Belgian Lotus bakery, this cake carries a long culinary tradition. Known under several names — Biscoff cake, Lotus cake, Speculoos cake — it has become an indulgent classic thanks to its caramelized, cinnamon-tinged flavor.

What is Lotus Biscoff cake?

Lotus Biscoff cake is a layered dessert that uses Lotus Biscoff cookies and cookie spread for flavor. It typically pairs meringue or sponge layers with Biscoff-flavored whipped cream or buttercream and is finished with crushed Biscoff cookies on the outside.

Why you should try this recipe

• Made for Biscoff lovers: this is one of those recipes you’ll make again and again.
• Easy to follow: it uses simple ingredients and works well with leftover egg whites.
• Light and crunchy: meringue layers are delicate and give a pleasant crisp contrast to the cream.
• Biscoff whipped cream: the spread creates a light, luscious filling that’s less heavy than buttercream.
• No fancy equipment: a mixer and parchment paper are all you really need to make the meringue layers.

Ingredients

For exact measurements and full instructions, see the recipe card below.

• Egg whites: Use large eggs at room temperature. Separating while chilled makes it easier; bring whites to room temperature before beating.
• Sugar: Use caster or superfine sugar for best meringue stability. To convert granulated sugar to superfine, briefly pulse it in a food processor.
• Icing (powdered) sugar: For stabilizing the meringue and smoothing the texture.
• Whipping cream: Keep cream cold until ready to whip for best volume.
• Biscoff cookie spread: Smooth Lotus Biscoff spread gives the signature flavor to the whipped cream.
• Mascarpone: Adds stability to the whipped cream; sour cream can be substituted for a tangier note.
• Biscoff cookies: Crushed for decoration and texture. Crush by hand, in a food processor, or inside a zip-top bag with a rolling pin.

You can also use a pre-made Lotus Biscoff crumble as a quick topping alternative.

Recipe variations

Experiment with the recipe to suit your preference:

• Make a taller three-layer cake by increasing ingredients proportionally (multiply by ~1.3).
• Switch cookies: try speculaas, speculoos variations, or peanut butter cookies with matching spread.
• Try different frostings: classic Biscoff buttercream, plain whipped cream with cookie crumbs, or add cocoa to create a chocolate Biscoff version.
• To make it gluten-free, substitute gluten-free cookies and finish with crushed gluten-free crumbs.

Decorating ideas: pipe cream swirls, add warm cookie-butter drips around the edge (gently warm the spread), or top with whole or halved Biscoff cookies.

How to make Lotus Biscoff cake

Step 1. Preheat your oven to 210°F (100°C). Prepare two sheets of parchment paper and trace two 7-inch (18 cm) circles on the back. Place the lined parchment on baking sheets with the circles facing down.

Step 2. For the meringue layers: put room-temperature egg whites and a pinch of salt into a mixing bowl and beat to soft peaks.

Step 3. Add granulated sugar gradually while beating until stiff peaks form. Fold in the sifted icing sugar gently with a spatula.

Step 4. Pipe two spiral meringue disks onto the traced circles using a pastry bag with a plain tip. Bake for about 2 hours, then allow the discs to cool completely.

Step 5. To make Biscoff whipped cream: chill a mixing bowl, then add cold whipping cream and mascarpone. Whisk to an almost-firm stage.

Step 6. Add the Biscoff cookie spread and mix gently on low speed until fully incorporated. Spoon or pipe the cream into a pastry bag fitted with a plain tip.

Step 7. Assemble the cake: place the first meringue disc on a cake board. Pipe the Biscoff cream in a spiral, then spread it evenly.

Step 8. Top with the second meringue disk and repeat. Use remaining cream to smooth the sides and press crushed Biscoff cookies onto the outside.

Step 9. If desired, whip plain cream and pipe decorative swirls with an open star tip. Chill the assembled cake for 3–4 hours before serving to let flavors meld and the cream set.

Expert Tips

1. 120 g egg whites equals roughly ½ cup (about 3.5 large egg whites). Use room-temperature whites for better volume.
2. A large bowl and a hand mixer work fine if you don’t have a stand mixer.
3. Allow the meringue layers to cool completely before assembling the cake.
4. Chill your bowl for the whipped cream (freeze 10–15 minutes) to help it whip up faster and hold shape.
5. After adding the cookie butter, mix slowly and watch the cream’s texture — don’t overwhip.
6. You can make the meringue discs a day ahead, but assemble the cake the day you plan to serve it.
7. Best eaten within 24 hours for optimal texture and flavor.

Storing and freezing

Once assembled, refrigerate the cake. Consume within 24 hours for the best experience — do not freeze, as meringue and whipped cream textures will degrade on thawing.

Recipe FAQ

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If you enjoy this Biscoff cake, explore other layered recipes for new favorites.

Nutritional information is an estimate provided for guidance only and should not be considered a guarantee.