Decadent Baked Biscoff with Lotus (Printable Version)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting brings nutty caramel warmth and spiced cookie creaminess.

# What You'll Need:

→ For the Cake

01 - 1.4 cups Biscoff biscuits, crushed
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 14 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup whole milk
11 - 3.5 ounces Lotus spread

→ For the Frosting

12 - 8.8 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 3.5 ounces Lotus 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

# Directions:

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 with a spatula.
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 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 or knife.
13 - Decorate with additional crushed Biscoff biscuits or Lotus spread drizzle if desired. Slice and serve.

# Expert Advice:

01 -
  • The crushed Biscoff biscuits create pockets of caramel crunch throughout a tender, moist crumb that never feels heavy or dense.
  • That silky Lotus frosting tastes like concentrated cookie butter dreams, and it spreads so smoothly you'll feel like a pastry chef.
  • It's impressive enough to bring to a gathering but simple enough that you won't stress in the kitchen.
02 -
  • Don't open the oven door to peek before 30 minutes have passed, or you'll collapse the rise and end up with a dense cake that tastes good but feels heavy.
  • The frosting works best when both the cake and butter are completely cool and at room temperature. Cold cake causes the frosting to break and look grainy.
  • If your frosting turns out too thick, add cream one tablespoon at a time. Too thin, and it'll slide right off the cake, so patience wins here.
03 -
  • Room temperature ingredients are non-negotiable if you want a smooth, emulsified batter that bakes evenly. Take the butter and eggs out an hour before baking.
  • If you can't find Lotus spread in your local store, order it online. There's no substitution that captures that exact spiced caramel magic, and it's worth the effort.
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