Save to Pinterest Indulge in the ultimate dessert experience with this Decadent Baked Biscoff Cake. This recipe takes the beloved flavors of spiced Lotus biscuits and transforms them into a magnificent layer cake. Featuring a tender vanilla sponge studded with crunchy biscuit pieces and topped with a velvety smooth frosting, it is a perfect centerpiece for any celebration or a sophisticated afternoon treat.
Save to Pinterest This cake is designed for those who appreciate the finer details of baking, from the aromatic spices of the European biscuits to the creamy consistency of a well-whipped buttercream. Every bite offers a balance of melt-in-your-mouth frosting and satisfying cookie crunch.
Ingredients
- For the Cake
- 200 g Biscoff biscuits, crushed
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 g unsalted butter, softened
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml whole milk
- 100 g Lotus spread (Biscoff spread)
- For the Frosting
- 250 g unsalted butter, softened
- 300 g powdered sugar
- 100 g Lotus spread (Biscoff spread)
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- For Decoration (optional)
- Additional crushed Biscoff biscuits
- Extra Lotus spread for drizzling
Instructions
- Step 1
- Preheat the oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- Step 2
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3
- In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
- Step 4
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
- Step 6
- Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.
- Step 7
- Pour the batter into the prepared cake pan and smooth the top.
- Step 8
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Step 9
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
- Step 11
- Beat in the Lotus spread, heavy cream (or milk), and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with more cream or milk if too thick.
- Step 12
- Once the cake is completely cool, frost the top (and sides, if desired) with the Lotus frosting.
- Step 13
- Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.
Zusatztipps für die Zubereitung
To achieve the best results, ensure you have a 9-inch (23 cm) round cake pan, an electric mixer or hand whisk, and a sifter for the dry ingredients. Be mindful of allergens, as this recipe contains wheat (gluten), milk, eggs, and soy. Always check your Biscoff packaging for potential traces of tree nuts.
Varianten und Anpassungen
For an extra layer of texture, you can fold chocolate chips or chopped nuts directly into the batter before baking. If you are looking for a more professional finish, the Lotus frosting is stable enough to be piped through a decorative nozzle for an elegant look.
Serviervorschläge
This cake pairs beautifully with a hot cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to 3 days. Nutritionally, each serving provides approximately 860 calories, 46 g of fat, 104 g of carbohydrates, and 8 g of protein.
Save to Pinterest Whether you're hosting a party or treating yourself to a weekend bake, this Baked Biscoff Cake is guaranteed to impress. Its combination of spiced cookie crunch and melt-in-your-mouth creaminess makes it truly irresistible.
Common Recipe Questions
- → Can I use smooth or crunchy Lotus spread?
Either variety works beautifully. Smooth Lotus spread creates a silkier frosting, while crunchy adds extra texture. The cake batter benefits from smooth spread for even distribution, but crunchy adds delightful bits throughout.
- → How do I prevent the cake from becoming too dense?
Avoid overmixing once you add the flour mixture. Mix just until ingredients are incorporated, and fold in the Biscoff pieces gently. Ensure your butter is properly softened and cream it thoroughly with sugar for maximum airiness.
- → Can I make this cake in advance?
Absolutely. Bake the cake up to 2 days ahead and store unfrosted in an airtight container. Prepare the frosting separately and apply just before serving for best texture. Frosted cake keeps well for 3 days at room temperature.
- → What can I substitute for Biscoff biscuits?
Speculoos cookies, graham crackers, or gingersnaps work as alternatives. Each brings slightly different spice profiles, but all provide that characteristic crunchy texture and warm flavor that complements the Lotus spread beautifully.
- → How do I achieve a smooth frosting finish?
Ensure the cake is completely cooled before frosting to prevent melting. Use an offset spatula dipped in hot water and dried for smooth application. Apply a thin crumb coat first, chill for 15 minutes, then add the final frosting layer.
- → Can I make this as cupcakes instead?
Yes, this batter works perfectly for cupcakes. Fill liners two-thirds full and bake at 180°C for 18-22 minutes. This yields approximately 18-20 cupcakes. Adjust frosting quantities accordingly and pipe for elegant presentation.