Baked Biscoff Cake with Lotus Frosting (Print version)

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

# Required ingredients:

→ 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 - 1.75 cups 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 - 2.2 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

# 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 - 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. Do not overmix.
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 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 cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Decorate with crushed Biscoff biscuits or Lotus spread drizzle. Slice and serve.

# Expert Advice:

01 -
  • Every bite delivers both crunch and cream, like eating your favorite cookie and frosting at once.
  • It looks impressive but comes together with everyday mixing and folding, no fancy techniques required.
  • The Lotus spread does double duty, flavoring the cake and the frosting with that unmistakable caramel spice.
  • Leftovers actually improve overnight as the cookie pieces soften and meld into the crumb.
02 -
  • Softened butter means it should hold a fingerprint but not be greasy or melted, or your frosting will split.
  • Don't skip the cooling step; even slightly warm cake will cause the frosting to slide right off.
  • If your batter looks a little thick after folding in the Biscoff, that's normal; the spread adds body and richness.
  • Taste your frosting before finishing; if it's too sweet, a pinch more salt balances it beautifully.
03 -
  • Use a kitchen scale to measure your flour and sugar for the most consistent results every time.
  • Let your eggs and butter sit at room temperature for 30 minutes before starting; everything mixes smoother and rises better.
  • If your frosting feels too stiff, add cream one teaspoon at a time until it's spreadable but still holds peaks.
  • Save a few whole Biscoff biscuits to press into the frosting as decoration; they look beautiful and signal what's inside.
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