Baked Biscoff Cake with Lotus Frosting (Printable Version)

Vanilla sponge with Biscoff pieces and silky Lotus frosting. Nutty caramel warmth in every bite.

# 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 - 0.9 cups unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cups whole milk
11 - 0.4 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.4 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 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 without overmixing.
06 - Gently fold in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout batter.
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 consistency with additional cream or milk if needed.
12 - Once cake is completely cooled, frost the top and sides with Lotus frosting as desired.
13 - Decorate with extra crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Every bite delivers crunchy cookie pieces and silky caramel sweetness that feels like a hug in cake form.
  • It uses ingredients you can grab at the grocery store without hunting down specialty shops.
  • The Lotus frosting is so good you might eat it straight from the bowl before it even touches the cake.
  • It looks impressive but forgives small mistakes, making it perfect for confident beginners.
02 -
  • Room temperature butter and eggs are essential, cold ingredients can cause the batter to curdle and the frosting to seize.
  • Don't overmix once you add the flour or the cake will turn dense and chewy instead of tender.
  • Let the cake cool completely before frosting or the Lotus spread will melt and slide right off.
  • Crush the Biscoff biscuits into varied sizes for texture, some fine crumbs and some chunky pieces make every bite interesting.
03 -
  • Use an offset spatula to spread the frosting smoothly, dipping it in warm water between swipes for a polished finish.
  • If the frosting feels too thick, add cream one teaspoon at a time until it reaches the perfect spreadable consistency.
  • Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to a month, then thaw and frost when you're ready.
  • Taste the batter before baking and adjust sweetness or spice to your preference, baking is personal and should reflect your palate.
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