Baked Biscoff Cake with Lotus Frosting (Print Version)

Tender vanilla sponge with Biscoff crunch and silky Lotus frosting delivers nutty caramel warmth in every bite.

# What You'll Need:

→ 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 - 0.87 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.43 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.08 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.43 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

# Steps to Follow:

01 - Preheat oven to 350°F (180°C). 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 mixture aside.
03 - In a separate mixing bowl, cream softened butter and granulated sugar together 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 until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until incorporated. Avoid overmixing.
06 - Gently fold crushed Biscoff biscuits and Lotus spread into batter until evenly distributed throughout.
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 the 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 until combined.
11 - Beat in Lotus spread, heavy cream (or milk), and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream or milk as needed.
12 - Once cake is completely cooled, frost the top and sides with Lotus frosting using an offset spatula.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Additional Tips::

01 -
  • Unforgettable Texture: The combination of soft sponge and crunchy Biscoff pieces creates a delightful mouthfeel.
  • Rich Caramel Flavor: The Lotus spread provides a deep, warm caramel note that permeates both the cake and the frosting.
  • Easy to Master: Despite its impressive appearance, the steps are straightforward for any intermediate baker.
  • Pure Indulgence: It is a high-calorie, high-reward dessert that satisfies the strongest sweet tooth.
02 -
  • Temperature Matters: Ensure your butter is properly softened but not melted to create a light, stable sponge and frosting.
  • Gentle Folding: When adding the crushed biscuits and Biscoff spread, fold gently to maintain the air bubbles in the batter.
  • Complete Cooling: Wait until the cake is entirely cold before frosting; otherwise, the butter-based frosting will slide off.
  • Spread Availability: Biscoff spread is available in most grocery stores or online if you cannot find it in the local baking aisle.
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