Lotus Biscoff Dessert
A simple and delicious Lotus Biscoff dessert, perfect for weeknights and gatherings that features warm spices, sweet cookie butter, and a creamy filling.
Ingredients
Cake Ingredients
- 1 box 15.25 oz spice cake mix for flavor and structure
- ½ cup all-purpose flour to enhance texture
- 1 teaspoon cinnamon adds warmth
- ½ teaspoon pumpkin pie spice complements the cinnamon
- ½ cup vegetable oil moisture and richness
- ¼ cup unsulphured molasses for depth of flavor
- ¼ cup pure maple syrup adds sweetness
- ½ cup milk moisture and tenderness
- ½ cup sour cream for creaminess
- 4 large eggs structure and richness
- 1 teaspoon vanilla enhances overall flavor
Filling Ingredients
- 4 cups heavy cream for a rich filling
- 1 cup powdered sugar sweetens the cream
- 2 teaspoons vanilla another layer of flavor
- 16 ounces cream cheese creates a smooth texture
- 1 cup cookie butter adds a unique flavor
- 22 cookies Biscoff cookies, divided for added crunch and flavor
- 1 Tablespoon cookie butter for drizzling
Instructions
Preparation
- Preheat your oven according to the box instructions for the spice cake mix.
- In a large mixing bowl, combine the spice cake mix, all-purpose flour, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the vegetable oil, unsulphured molasses, pure maple syrup, milk, sour cream, large eggs, and 1 teaspoon of vanilla until well-blended.
- Gradually add the wet mixture to the bowl of dry ingredients, mixing gently until just combined.
- Pour the batter into a greased 9×13 inch baking dish, spreading it evenly.
- Bake in the preheated oven according to the cake mix instructions.
- Remove the cake from the oven and allow it to cool completely in the dish on a wire rack.
Filling
- In a large bowl, whip the heavy cream and powdered sugar together using an electric mixer until thick.
- In another bowl, beat the cream cheese and remaining 2 teaspoons of vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assembly
- Once the cake has cooled, spread the cream cheese filling evenly over the top.
- Crumble 18 of the Biscoff cookies and sprinkle them over the cream cheese layer.
- Drizzle 1 tablespoon of cookie butter over the top.
Notes
Ensure the cake is fully cooled before adding the cream cheese layer. Keep the dessert covered in the refrigerator to maintain freshness and flavor.