Decadent Baked Biscoff Cake Lotus

My neighbor knocked on the door holding an empty plate and asked what I'd been baking. The smell of caramelized spice had drifted through the hallway, and she thought I'd opened a bakery. It was just this Biscoff cake, but the way those cookie crumbs toast in the oven creates a scent that feels like comfort and celebration all at once. I handed her a slice still warm from cooling, and she stood there in the doorway eating it with her fingers, laughing at the frosting on her thumb.

I made this for my brother's birthday after he admitted he'd been buying Biscoff spread by the jar and eating it with a spoon. He's not a cake person, but he finished two slices and asked if I could make it again for his office. Watching someone who usually skips dessert go back for more told me everything I needed to know. It's become my go-to when I want to surprise someone who thinks they've tasted it all.

Ingredients

• Biscoff biscuits, crushed: Use your hands or a rolling pin to break them into varied sizes, some fine crumbs, some chunky bits, because the texture contrast is what makes each forkful exciting.
• All-purpose flour: Sifting it with the leavening agents ensures the crumb stays light and tender, not dense or gummy.
• Baking powder and baking soda: The combination gives you both lift and a subtle tang that balances the sweetness of the Lotus spread.
• Unsalted butter, softened: Let it sit at room temperature so it whips into the sugar easily and creates that airy, fluffy base.
• Granulated sugar: Creaming it with butter traps air and gives the cake structure and a delicate, fine crumb.
• Large eggs: Add them one at a time so the batter emulsifies smoothly and doesn't split or curdle.
• Vanilla extract: Just a teaspoon deepens the flavor and rounds out the spiced cookie notes.
• Whole milk: The fat content keeps the cake moist and tender, and it helps the batter come together without overmixing.
• Lotus spread (Biscoff spread): Swirl it into the batter for pockets of gooey, spiced caramel that bake into the cake like hidden treasure.
• Powdered sugar: It dissolves instantly into the frosting, giving you a silky, smooth finish without any graininess.
• Heavy cream or milk: A splash loosens the frosting to spreading consistency and adds a subtle richness.
• Pinch of salt: It sharpens the caramel notes and keeps the frosting from tasting flat or one-dimensional.

Instructions

Prepare the pan:

Preheat your oven to 180°C (350°F) and grease a 9-inch round pan, then dust it with flour or line it with parchment. This keeps the cake from sticking and makes turning it out effortless.

Combine the dry ingredients:

Sift the flour, baking powder, baking soda, and salt into a bowl and set it aside. Sifting removes lumps and aerates the flour so the cake bakes up light.

Cream the butter and sugar:

Beat the softened butter and granulated sugar together on medium speed for 3 to 5 minutes until the mixture looks pale and fluffy. This step traps air and builds the structure of the cake.

Add the eggs and vanilla:

Mix in the eggs one at a time, beating well after each, then stir in the vanilla extract. Taking your time here prevents the batter from splitting.

Alternate the dry and wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour, and mix just until you see no streaks. Overmixing develops gluten and makes the cake tough.

Fold in the Biscoff:

Gently fold in the crushed biscuits and Lotus spread with a spatula, turning the bowl as you go. You want ribbons of spread and clusters of cookie, not a uniform batter.

Bake the cake:

Pour the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool fully. Frosting a warm cake will melt the frosting and turn it soupy.

Make the frosting:

Beat the softened butter until smooth, then gradually add the powdered sugar on low speed to avoid a sugar cloud. Beat in the Lotus spread, cream, and a pinch of salt, then whip on medium-high for 3 minutes until the frosting is light and fluffy.

Frost and decorate:

Spread the frosting over the cooled cake with an offset spatula, swirling it as you go. Sprinkle crushed Biscoff biscuits on top or drizzle extra Lotus spread for a bakery-style finish.

Save

I brought this cake to a potluck where everyone else had brought store-bought desserts, and by the end of the night, three people had taken photos of it and asked for the recipe. One friend texted me the next morning saying she'd already ordered Biscoff spread online. It's the kind of cake that makes people feel like they've been let in on a secret, and honestly, that's the best compliment I've ever gotten in the kitchen.

Storing and Serving

This cake stays moist and delicious at room temperature for up to three days if you keep it in an airtight container. The frosting holds up beautifully without refrigeration, though if your kitchen is very warm, you can chill it and bring it back to room temp before serving. I like to slice it with a sharp knife wiped clean between cuts so each piece looks neat and the layers show off that speckled Biscoff crumb. It pairs perfectly with strong coffee or black tea, and leftovers (if there are any) make an indulgent breakfast with a cappuccino.

Customizing Your Cake

If you want more texture, fold in a handful of chopped pecans or mini chocolate chips along with the crushed biscuits. I've also swirled in an extra spoonful of Lotus spread before baking, creating ribbons of gooey caramel throughout the cake. For a layered version, bake the batter in two 8-inch pans and stack them with frosting in between. You can also pipe the frosting with a star tip for a more elegant, bakery-style look that takes only a few extra minutes.

Tools and Troubleshooting

A 9-inch round pan is ideal, but if you only have an 8-inch, just add a few extra minutes to the bake time and watch for doneness. An electric mixer makes the creaming step faster and fluffier, but a hand whisk and some elbow grease will get you there too. If your frosting feels too thick, add cream a teaspoon at a time until it softens to spreading consistency, and if it's too loose, beat in a bit more powdered sugar.

• Always check your cake at 35 minutes, because ovens vary and overbaking dries it out.
• Let the butter and eggs sit at room temperature for at least 30 minutes before you start for the smoothest batter.
• If the frosting looks curdled after adding the Lotus spread, keep beating, it will come together into a silky, smooth finish.

Save

This cake has a way of turning an ordinary afternoon into something special, and it never fails to make people smile. Slice it thick, share it with someone you love, and watch them go back for seconds.

Recipe FAQs

→ What makes this dessert unique?

The combination of crunchy Biscoff biscuits folded into a tender vanilla sponge, paired with the distinctive nutty-caramel flavor of Lotus spread frosting, creates an unforgettable texture and taste profile.

→ Can I make this ahead of time?

Yes, the unfrosted cake can be baked a day in advance. Wrap tightly in plastic wrap and store at room temperature. Frost just before serving for best texture and appearance.

→ What's the best way to store leftovers?

Keep in an airtight container at room temperature for up to 3 days. The frosted cake stays fresh and creamy without refrigeration, thanks to the butter-based frosting.

→ Can I substitute Lotus spread?

While Lotus Biscoff spread provides the authentic spiced cookie flavor, you could use other cookie butters. However, the distinctive caramelized biscuit taste may vary slightly.

→ What beverages pair well?

The nutty, caramel notes complement coffee and espresso beautifully. Tea lovers will find it pairs equally well with Earl Grey or English Breakfast for a balanced afternoon treat.

→ How do I know when it's done baking?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges will pull slightly away from the pan, and the top will spring back when gently touched.