Save My neighbor showed up at my door with a jar of Lotus spread one rainy afternoon, insisting I try it on toast. Within an hour, I was folding crushed Biscoff biscuits into cake batter, filling my kitchen with the scent of caramelized spice. The frosting came together so fast I nearly forgot to taste it before slathering it on. That first slice, still warm around the edges, turned into three more before dinner. I've been hooked ever since.
I brought this cake to a potluck once, and someone asked if I'd ordered it from a bakery. The layers of spiced cookie crunch and silky frosting fooled everyone into thinking I'd spent hours on it. Truth is, most of the work happens in one bowl. Watching people go back for seconds made me realize this wasn't just dessert anymore, it was my secret weapon.
Ingredients
- Biscoff biscuits, crushed: These bring the signature caramel spice flavor and crunch that makes every bite feel like a hug from your favorite cookie.
- All-purpose flour: The backbone of the sponge, giving it structure without weighing it down if you measure it right.
- Baking powder and baking soda: Together they create a tender rise, so don't skip either one or you'll end up with a dense puck.
- Salt: Just a pinch balances the sweetness and makes the caramel notes pop.
- Unsalted butter, softened: Room temperature butter creams beautifully with sugar, creating that airy texture you want in both cake and frosting.
- Granulated sugar: It sweetens and helps trap air when beaten with butter, so give it a good few minutes.
- Large eggs: They bind everything together and add richness, so add them one at a time for the smoothest batter.
- Vanilla extract: A warm, familiar note that rounds out the spiced cookie flavor without competing.
- Whole milk: Keeps the crumb moist and tender, and don't swap it for skim or you'll lose that soft texture.
- Lotus spread (Biscoff spread): This is the star, swirled into the batter and whipped into the frosting for double the caramel magic.
- Powdered sugar: Dissolves instantly into the frosting, giving it that silky, cloud-like finish.
- Heavy cream or milk: A splash loosens the frosting to the perfect spreadable consistency.
Instructions
- Prep the Pan:
- Preheat your oven to 180°C (350°F) and grease a 9-inch round pan, then dust it with flour or line it with parchment. This step saves you from prying out a stuck cake later.
- Mix the Dry Ingredients:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Sifting might feel old-fashioned, but it really does make the crumb lighter.
- Cream the Butter and Sugar:
- Beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until it's pale and fluffy. This is where the cake gets its lift, so don't rush it.
- Add the Eggs:
- Drop in the eggs one at a time, mixing well after each, then stir in the vanilla. If the batter looks a little curdled, don't panic, it'll come together when you add the flour.
- Combine Wet and Dry:
- Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until you don't see streaks, because overmixing makes the cake tough.
- Fold in the Biscoff:
- Gently fold in the crushed biscuits and Lotus spread until they're evenly distributed. The batter should look marbled and smell like a cookie jar.
- Bake:
- Pour the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean, with maybe a crumb or two clinging.
- Cool:
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt everything into a puddle, so be patient.
- Make the Frosting:
- Beat the softened butter until smooth, then gradually add the powdered sugar on low speed. Mix in the Lotus spread, cream, and a pinch of salt, then beat on medium-high for 3 minutes until it's fluffy and glossy.
- Frost and Decorate:
- Once the cake is completely cool, spread the frosting over the top and sides with an offset spatula. Sprinkle crushed Biscoff biscuits on top or drizzle extra Lotus spread for a bakery finish.
Save One evening, I served this cake after a long dinner with friends, and the conversation stopped mid-sentence when the first forks went in. Someone said it tasted like a hug from a spiced cookie, and honestly, I couldn't think of a better description. That moment reminded me why I love baking, it's not just about the food, it's about the pause, the smile, the second slice no one admits they want until it's on their plate.
Storing and Serving
This cake keeps beautifully in an airtight container at room temperature for up to three days, though it rarely lasts that long. The frosting stays creamy and the cake stays moist, so you can make it a day ahead without worry. If you want to stretch it further, wrap individual slices in plastic wrap and freeze them for up to a month, then thaw at room temperature for a quick treat. Serve it with strong coffee or black tea to balance the sweetness, or go all in with a scoop of vanilla ice cream on the side.
Customizing Your Cake
I've folded dark chocolate chips into the batter before, and the bittersweet contrast with the caramel is incredible. Chopped toasted hazelnuts or pecans add a nutty crunch that complements the Biscoff without overwhelming it. For a lighter version, you can split the cake into two layers and fill the middle with extra frosting, turning it into a proper layer cake that looks like it came from a fancy bakery. Some people swirl Nutella into the batter instead of Lotus spread, and while it's delicious, it loses that signature spiced cookie flavor I love.
Final Tips for Success
Use a kitchen scale if you have one, because measuring flour by weight instead of volume makes a huge difference in texture. Don't skip the cooling time, even if you're in a hurry, a warm cake will crack and the frosting will turn into soup. If your frosting feels too stiff, add cream one tablespoon at a time until it's spreadable but still holds its shape.
- Crush the Biscoff biscuits by hand in a zip-top bag for a mix of fine crumbs and chunky pieces.
- Warm the Lotus spread for a few seconds in the microwave to make it easier to fold into the batter.
- Pipe the frosting with a star tip if you want to make it look extra fancy without much effort.
Save This cake has become my go-to whenever I want to impress without stressing, and it never lets me down. Every slice feels like a little celebration, crunchy, creamy, and impossibly comforting all at once.
Recipe FAQ
- → Can I make this cake ahead of time?
Absolutely. The unfrosted cake layers can be wrapped tightly and stored at room temperature for up to 2 days. Frost just before serving for optimal texture and freshness.
- → What can I substitute for Lotus spread?
Any cookie butter or speculoos spread works beautifully as a direct substitute. For a different flavor profile, try hazelnut cocoa spread though the taste will vary significantly from the original.
- → How should I store leftovers?
Keep in an airtight container at room temperature for up to 3 days. The frosting remains perfectly creamy and the cake stays moist without refrigeration.
- → Can I freeze this cake?
Yes, freeze the unfrosted cake wrapped well in plastic and foil for up to 3 months. Thaw overnight at room temperature before frosting and serving.
- → Why did my cake turn out dense?
Overmixing the batter can develop too much gluten, leading to a denser texture. Mix just until ingredients are incorporated, and ensure your baking powder and soda are fresh for proper lift.
- → Can I make cupcakes instead?
Certainly. Portion the batter into lined muffin tins and bake for 18-22 minutes at the same temperature. Adjust frosting quantity accordingly for approximately 24 cupcakes.