Baked Biscoff Cake Lotus Frosting (Printable)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting for nutty caramel warmth.

# What You Need:

→ Cake

01 - 1.41 cups Biscoff biscuits, crushed
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 0.88 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 - 0.35 cup Lotus spread (Biscoff spread)

→ Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ Decoration

17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling

# How-To:

01 - Preheat the 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 the flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - 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.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.
07 - Pour the batter into the prepared cake pan and smooth the top surface.
08 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
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 additional cream or milk if too thick.
12 - Once the cake is completely cool, frost the top and sides as desired with the Lotus frosting.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Crunchy Biscoff pieces give every bite a surprise texture that keeps you coming back.
  • The Lotus spread frosting is so creamy it almost melts on your tongue.
  • It comes together faster than you'd expect for something that looks this impressive.
  • Coffee and caramel flavors make it feel cozy and a little fancy at the same time.
02 -
  • Room temperature butter is non-negotiable, cold butter won't cream properly and you'll end up with a grainy frosting.
  • Don't overmix the batter after adding the flour or you'll develop the gluten and get a chewy, tough cake.
  • Let the cake cool completely before frosting, or the buttercream will slide right off and pool at the bottom.
03 -
  • Toast the crushed Biscoff biscuits in a dry pan for two minutes before folding them in, it deepens the caramel flavor and adds extra crunch.
  • Add a tablespoon of instant espresso powder to the batter if you want to amplify the coffee notes without making it taste like coffee cake.
  • Chill the frosted cake for 15 minutes before slicing so the frosting firms up and you get clean, bakery-style cuts.
Go Back