Baked Biscoff Cake with Lotus Frosting

The smell hit me before I even opened the oven: warm cinnamon, burnt sugar, and butter all tangled together. I was testing a cake idea I'd scribbled on a grocery receipt, half convinced it would flop. Instead, the kitchen filled with the kind of scent that makes people wander in asking what's baking. That first Biscoff cake taught me that sometimes the best recipes come from trusting a craving and a hunch.

I brought this to a potluck once, skeptical anyone would care about another cake. By the time I looked up, half the frosting had been scraped off by eager fingers before I even sliced it. One friend declared it tasted like childhood and adulthood had a delicious argument. That night, I learned this cake doesn't just feed people, it starts conversations and wins over the pickiest eaters.

Ingredients

• Biscoff biscuits, crushed: These spiced cookies are the soul of the cake, adding texture and that signature caramel warmth; crush them by hand in a bag for varied sizes, some fine, some chunky.
• All-purpose flour: The structure that holds everything together; sifting it with the leaveners prevents lumps and ensures an even, tender crumb.
• Baking powder and baking soda: This duo lifts the batter and balances the richness, giving you a light sponge instead of a dense brick.
• Unsalted butter, softened: Creaming it with sugar incorporates air for fluffiness; make sure it's truly soft, not melted, or the texture suffers.
• Granulated sugar: Sweetens and helps create that pale, airy base when beaten with butter; don't rush this step.
• Large eggs: They bind, enrich, and add moisture; add them one at a time so the batter doesn't break or curdle.
• Vanilla extract: A quiet background note that makes all the other flavors sing a little louder.
• Whole milk: Keeps the crumb moist and tender; low-fat milk works, but whole milk gives you that melt-in-your-mouth softness.
• Lotus spread (Biscoff spread): This is where the magic lives, swirled into the batter and whipped into the frosting for deep, nutty sweetness.
• Powdered sugar: Dissolves smoothly into the frosting, creating that silky, pipeable texture without any graininess.
• Heavy cream or milk: Loosens the frosting to spreadable perfection; add it slowly until you hit the right consistency.
• Pinch of salt: Balances the sweetness and sharpens every flavor, especially in the frosting.

Instructions

Prep Your 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 step saves you from heartbreak when the cake sticks.

Combine the Dry Mix:

Sift the flour, baking powder, baking soda, and salt into a bowl and set it aside. Sifting might feel old-fashioned, but it really does keep the texture light.

Cream Butter and Sugar:

Beat the softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture looks pale and fluffy. This is where air gets trapped, giving you lift.

Add Eggs and Vanilla:

Crack in the eggs one at a time, mixing well after each, then stir in the vanilla. Patience here prevents a curdled, separated batter.

Alternate Wet and Dry:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until combined; overmixing makes the cake tough and dense.

Fold in Biscoff and Spread:

Gently fold the crushed Biscoff biscuits and Lotus spread into the batter until evenly swirled. You want ribbons of flavor, not a uniform paste.

Bake Until Golden:

Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick should come out clean, and the edges will pull away slightly.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt everything into a puddle.

Whip the Frosting:

Beat the softened butter until smooth, then gradually add powdered sugar, Lotus spread, cream, and salt. Whip on medium-high for 3 minutes until fluffy and spreadable.

Frost and Finish:

Once the cake is cool, spread or pipe the frosting on top and sides if you like. Sprinkle crushed Biscoff or drizzle extra Lotus spread for a bakery-worthy finish.

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One afternoon, my neighbor knocked on the door just as I was frosting this cake, and I handed her a slice on a paper towel. She stood in my doorway, crumbs on her sweater, and asked if I'd make it for her daughter's birthday. That moment reminded me that recipes aren't just instructions, they're edible invitations to share something good.

Serving Suggestions

This cake shines alongside a strong cup of coffee or black tea, where the bitterness cuts through the sweetness. I've also served it with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. For a party, slice it thin; the richness goes a longway, and people will come back for seconds anyway.

Storage and Make-Ahead Tips

Store leftover slices in an airtight container at room temperature for up to three days; the flavors deepen as the cookie pieces soften into the crumb. You can bake the cake a day ahead and frost it the morning of serving. If you want to freeze it, wrap unfrosted layers tightly in plastic and foil; thaw overnight before frosting.

Customization Ideas

If you want more texture, fold in chocolate chips, chopped pecans, or even toffee bits with the crushed Biscoff. A pinch of cinnamon or cardamom in the batter adds warmth without overpowering the Lotus flavor. For a layered version, bake the batter in two pans, frost between the layers, and cover the whole thing in extra cookie crumbs.

• Try swapping half the milk for brewed espresso for a subtle coffee kick.
• Pipe the frosting with a star tip for an elegant, bakery-style finish.
• Drizzle melted dark chocolate over the top for added drama and contrast.

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Every time I make this cake, I'm reminded that the best desserts don't need to be complicated, just honest and full of flavor. Bake it once, and it'll earn a permanent spot in your repertoire.

FAQs About This Recipe

→ What makes Biscoff spread unique?

Biscoff spread is made from caramelized biscuits, creating a distinct nutty, spiced flavor profile with hints of cinnamon and caramel that sets it apart from other spreads.

→ Can I make this cake ahead of time?

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

→ What's the best way to crush Biscoff biscuits?

Place biscuits in a sealed plastic bag and crush with a rolling pin for chunky pieces, or pulse in a food processor for finer crumbs depending on your preferred texture.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The edges should also pull slightly away from the pan.

→ Can I freeze this cake?

Yes, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before frosting and serving.

→ What can I substitute for heavy cream in the frosting?

Milk works as a lighter alternative, though the frosting may be slightly less creamy. You can also use half-and-half for a middle-ground option.