Decadent Baked Biscoff with Lotus

My sister arrived home from Belgium with a box of Biscoff biscuits, and I spent an afternoon dunking them in coffee, watching them soften into sweet caramel mush. That moment sparked an idea: what if I built an entire cake around that nutty, spiced flavor? The result was this Biscoff layer cake with Lotus frosting, and it's become the dessert I reach for when I want something that feels both indulgent and somehow comforting.

I baked this cake for my book club last spring, and watching everyone's face light up after that first bite told me everything. The room filled with the smell of caramelized spice and vanilla, and suddenly we were all talking less about our novel and more about the frosting recipe.

Ingredients

• Biscoff biscuits (200 g crushed): These spiced cookies are the soul of the cake, so don't skip them or substitute with something milder. Crush them into uneven pieces so you get texture variation in every bite.
• All-purpose flour (250 g): Standard flour gives the cake structure without being tough. Sifting matters here because lumps will interfere with your even crumb.
• Baking powder and baking soda (1 tsp and 1/2 tsp): Together they help the cake rise gently and achieve that signature tender texture.
• Salt (1/4 tsp): A small amount amplifies the spiced cookie flavor and keeps the sweetness from feeling one-dimensional.
• Unsalted butter and granulated sugar (200 g each, for cake): Creaming these together is where the magic starts. You want them light and fluffy, which takes about 3 to 5 minutes of steady beating.
• Eggs (3 large): Add them one at a time so they emulsify properly and create a stable batter. This step is worth patience.
• Vanilla extract (1 tsp): A pure extract matters more than you'd think. It rounds out the spice notes and adds subtle depth.
• Whole milk (200 ml): This keeps the cake moist and tender. Don't use buttermilk or you'll change the flavor profile.
• Lotus spread (100 g for cake, 100 g for frosting): This is your secret weapon. The spread swirled into the batter creates those dreamy caramel pockets.
• Unsalted butter and powdered sugar (250 g and 300 g, for frosting): The butter must be softened to room temperature so your frosting is smooth and spreadable, not greasy.
• Heavy cream or milk (2 to 3 tbsp for frosting): This adjusts the frosting's thickness. Add it gradually because you can always add more, but you can't take it out.

Instructions

Set up your kitchen and heat your oven:

Preheat to 180°C (350°F) and grease your 9-inch cake pan generously with butter or cooking spray, then dust it with flour or line it with parchment paper. This step prevents sticking and saves you heartbreak later.

Sift the dry ingredients:

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Sifting removes lumps and aerates the flour, which helps create a tender, even crumb.

Cream butter and sugar until fluffy:

In another bowl, beat the softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture turns pale, light, and almost mousse-like. You'll hear the mixer working harder as air gets incorporated, which is exactly what you want.

Incorporate eggs one at a time:

Add each egg slowly and mix well before adding the next one. This ensures even emulsification and prevents the batter from breaking.

Stir in vanilla and begin the wet-dry layering:

Mix in the vanilla extract, then alternate adding the dry mixture and milk, starting and ending with flour. Mix just until combined, no more.

Fold in the Biscoff magic:

Gently fold the crushed Biscoff biscuits and Lotus spread into the batter with a rubber spatula using about 10 to 12 fold strokes. You want the spiced pieces distributed evenly without overworking the batter.

Pour, smooth, and bake:

Transfer the batter to your prepared pan, smooth the top with a spatula, and slide it into the oven for 35 to 40 minutes. You'll know it's done when the top is golden and a toothpick inserted in the center comes out clean or with just a crumb or two.

Cool with intention:

Let the cake sit in the pan for 10 minutes to set slightly, then turn it out onto a wire rack and let it cool completely. This prevents the frosting from melting into a greasy puddle.

Make the frosting smooth and silky:

Beat the softened butter until smooth, then add the powdered sugar gradually on low speed so it doesn't fly everywhere. Once combined, add the Lotus spread, heavy cream, and salt, then beat on medium-high speed for 3 minutes until the frosting is fluffy and creamy.

Frost with confidence:

Spread the Lotus frosting over the cooled cake with an offset spatula or the back of a butter knife, working from the center outward. If you want a rustic look, let the frosting show some character.

Finish with flair:

Sprinkle crushed Biscoff biscuits over the frosting or drizzle with extra Lotus spread, then slice and serve at room temperature.

Save

Years ago, I brought this cake to a friend's housewarming, nervous it would seem too simple. Instead, one guest asked for the recipe before they'd even finished their slice, and another person quietly pulled me aside to ask if I'd ever consider selling these cakes. That moment taught me that the best desserts aren't the most complicated ones, they're the ones that make people feel something.

Why This Cake Works

The genius of this cake is balance. The spiced, slightly salty Biscoff biscuits cut through the sweetness of the vanilla cake, and the Lotus frosting doesn't compete, it complements. You get crunch and creaminess, warmth and indulgence, all in one slice. It's a cake that tastes like you spent hours fussing over it, but the technique is actually forgiving and straightforward.

Serving and Storage Wisdom

This cake reaches peak deliciousness at room temperature, when the frosting is soft enough to be dreamy and the cake is tender but not crumbly. I've learned that serving it slightly warm, about an hour out of the fridge, hits that perfect sweet spot. The aroma alone is worth the wait.

Making It Your Own

The beauty of this cake is that it's a canvas. I've added dark chocolate chips for depth, stirred in chopped toasted hazelnuts for crunch, and even swirled a little extra Lotus spread into the batter for those who want the flavor turned up loud. Your kitchen, your rules.

• If you're piping the frosting for an elegant presentation, chill it slightly first so it holds its shape without becoming stiff.
• For a taller cake with more frosting, double the frosting recipe and split the cake into two layers.
• This cake actually tastes slightly better the next day as the flavors settle and meld together, so don't hesitate to bake it in advance.

Save

This cake has become my go-to when I want to give someone something made with real care and a little bit of indulgence. It never fails to impress, and it always brings people back for seconds.

Questions & Answers for Recipes

→ What makes the texture special?

Crushed Biscoff biscuits folded into the vanilla sponge create satisfying crunchy pockets throughout the tender crumb, while the silky Lotus frosting adds melt-in-your-mouth creaminess for perfect textural contrast.

→ Can I prepare components ahead?

The sponge layers can be baked and wrapped tightly at room temperature for up to 24 hours before frosting. The Lotus frosting keeps refrigerated in an airtight container for 3 days—bring to room temperature and re-whip before applying.

→ How do I achieve the perfect frosting consistency?

Beat softened butter until completely smooth before gradually incorporating powdered sugar. Add Lotus spread and heavy cream one tablespoon at a time, mixing on medium-high for 3 minutes until light and fluffy. Adjust with additional cream if too thick.

→ What beverages pair best?

The warm caramel-spiced notes complement coffee beautifully, especially espresso or lattes. Black teas like Earl Grey or English Breakfast provide lovely contrast, while cold milk balances the richness perfectly.

→ Can I customize the decoration?

Pipe the frosting for elegant swirls, spread smoothly for modern minimalism, or create rustic textures with an offset spatula. Garnish with crushed biscuits, whole Biscoff cookies, caramel drizzle, or edible flowers for special occasions.

→ How should I store leftovers?

Keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—bring to room temperature before serving. The sponge remains tender and the frosting stays creamy.