Baked Biscoff Cake with Lotus Frosting (Printable)

Vanilla sponge with Biscoff crunch and silky Lotus frosting. Nutty caramel warmth in every delicious bite.

# What you'll need:

→ 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 - 1 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 - 0.33 cup Lotus spread

→ Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.33 cup Lotus spread
15 - 2-3 tablespoons heavy cream or milk
16 - Pinch of salt

→ Decoration

17 - Crushed Biscoff biscuits
18 - Lotus spread for drizzling

# How to make it:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - In a separate bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3-5 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 without overmixing.
06 - Gently fold in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout batter.
07 - Pour batter into prepared cake pan and smooth the top surface.
08 - Bake for 35-40 minutes 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 as needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Top cake with crushed Biscoff biscuits or drizzle with Lotus spread. Slice and serve.

# Expert suggestions:

01 -
  • Every bite has little pockets of crunchy Biscoff that soften just enough to melt into the tender crumb.
  • The frosting tastes like spreadable cookie butter clouds, rich and nutty without being too sweet.
  • It looks impressive but uses pantry staples and a technique that's forgiving even on distracted baking days.
  • Leftovers somehow get better as the flavors settle and the crumb stays moist for days.
02 -
  • Room temperature butter is essential for both cake and frosting, cold butter won't cream properly and warm butter makes the batter greasy.
  • Don't skip the alternating method when adding flour and milk, it keeps the gluten from overdeveloping and the texture stays tender.
  • Let the cake cool completely before frosting or the Lotus spread will slide right off and pool at the base.
  • If your frosting feels too stiff, add cream a teaspoon at a time until it's spreadable but still holds peaks.
03 -
  • Crush the Biscoff biscuits in a zip-top bag with a rolling pin so you control the texture, leave some chunks for crunch.
  • Warm the Lotus spread for 10 seconds in the microwave before folding it into the batter, it swirls more easily and creates prettier ribbons.
  • Use an offset spatula to frost the cake, it gives you control and creates a smooth, professional finish with minimal effort.
  • If the frosting starts to soften while decorating, pop it in the fridge for 5 minutes to firm up again.
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