Decadent Baked Biscoff Cake with Creamy Lotus Frosting (Printable version)

Tender vanilla sponge studded with crunchy Biscoff biscuits, topped with silky Lotus spread frosting delivering nutty caramel warmth in every bite.

# Needed ingredients:

→ For the Cake

01 - 1.41 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 - 0.88 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.42 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.06 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.42 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

# How to make it:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
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. Do not overmix.
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 or until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in 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.
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 with additional cream or milk if texture is too thick.
12 - Once cake is completely cool, frost the top and sides as desired with Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Suggestions:

01 -
  • Biscoff biscuits baked right into the sponge give you bursts of spiced crunch in every forkful.
  • The Lotus spread frosting is silky, nutty, and tastes like caramelized gingerbread without being too sweet.
  • It looks impressive but uses everyday mixing methods, no fancy techniques required.
  • Leftovers stay moist for days and somehow taste even better the next morning with coffee.
02 -
  • Let the butter sit at room temperature for at least an hour, cold butter won't cream properly and your cake will be dense.
  • Don't skip the alternating method when adding flour and milk, dumping everything in at once can lead to overmixing and a tough crumb.
  • Cool the cake completely before frosting, even slightly warm layers will cause the buttercream to slide right off.
  • If your frosting feels too thick, add cream one tablespoon at a time, if it's too thin, chill it for 10 minutes and beat again.
03 -
  • Crush the Biscoff biscuits into varied sizes, some fine crumbs and some chunky bits create the best texture contrast.
  • Chill the frosted cake for 15 minutes before slicing, it sets the buttercream and makes cleaner cuts.
  • If you're piping the frosting, use a large star tip and work quickly before the spread firms up.
  • Toast a few extra Biscoff biscuits and crumble them over the top just before serving for a fresh, crunchy finish.
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