Decadent Baked Biscoff Cake Lotus (Printable Version)

Tender vanilla sponge with crunchy Biscoff pieces, topped with silky Lotus frosting for nutty caramel perfection.

# What You'll Need:

→ For the Cake

01 - 1.4 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 14 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.35 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.75 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - In a separate mixing bowl, cream softened butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until incorporated without overmixing.
06 - Gently fold crushed Biscoff biscuits and Lotus spread into batter until evenly distributed.
07 - Pour batter into prepared cake pan and smooth the top surface.
08 - Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat softened butter until smooth. Gradually add powdered sugar on low speed until combined.
11 - Beat in Lotus spread, heavy cream or milk, and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Top with crushed Biscoff biscuits or drizzle with additional Lotus spread. Slice and serve.

# Expert Suggestions:

01 -
  • The crushed Biscoff biscuits bake into pockets of caramelized crunch that surprise you in every bite.
  • Lotus spread in both the cake and frosting gives you that nostalgic spiced cookie flavor without any fuss.
  • It looks impressive but uses one bowl and straightforward steps, so you can pull it off on a weeknight.
  • The frosting is so creamy and rich it tastes like you whipped it in a pastry shop.
02 -
  • If you frost the cake while it's even slightly warm, the frosting will slide right off and pool at the base.
  • Don't skip the alternating method when adding flour and milk, because dumping it all in at once can make the batter lumpy or overworked.
  • Crushing the Biscoff biscuits into varied sizes gives you both fine crumbs that melt into the cake and chunky pieces that stay crisp.
03 -
  • Weigh your flour if you can, because scooping it with a measuring cup can pack it down and make the cake dense.
  • Use a toothpick to swirl extra Lotus spread into the batter just before baking for dramatic caramel ribbons that look stunning when you slice.
  • Freeze unfrosted cake layers wrapped tightly in plastic for up to a month, then thaw and frost when you're ready to serve.
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