Decadent Baked Biscoff with Lotus

I baked this cake on a gray Sunday afternoon when I needed something warm and indulgent without leaving the house. The smell of caramelized spice from the Biscoff biscuits filled the kitchen before the cake even went into the oven. My neighbor knocked on the door halfway through baking, drawn by the scent drifting through the hallway. We ended up sharing slices warm from the oven with black coffee, and she asked for the recipe before she even finished her piece.

I first made this for a potluck where everyone brought chocolate desserts. This cake stood out immediately, golden and fragrant, with that unmistakable spiced cookie aroma. People kept coming back for seconds, and one friend admitted she scraped extra frosting off the serving plate when she thought no one was watching. It became my signature dessert after that, the one people request by name when they know I am bringing something sweet.

Ingredients

• Biscoff biscuits, crushed: The heart of this cake, providing spiced caramel flavor and delightful texture, crush them coarsely so you get varied sizes for better crunch distribution.
• All-purpose flour: Creates the structure that holds those cookie pieces in suspension, sifting it prevents lumps and keeps the crumb tender.
• Baking powder and baking soda: Together they give the cake a light rise without making it too airy, the soda also helps browning for a beautiful golden color.
• Unsalted butter, softened: Provides richness and moisture, make sure it is truly soft so it creams properly with the sugar for maximum fluffiness.
• Granulated sugar: Sweetens and helps create a tender crumb by interfering with gluten development, do not reduce it or the texture will suffer.
• Large eggs: Bind everything together and add structure, room temperature eggs incorporate more easily and create a smoother batter.
• Vanilla extract: Enhances all the other flavors without competing with the Biscoff, use pure extract if you can for the best depth.
• Whole milk: Adds moisture and creates a velvety texture, the fat content matters so do not substitute with skim.
• Lotus spread: Swirled through the batter and whipped into the frosting, this is what makes the cake unmistakably special and deeply comforting.
• Powdered sugar: The base of the frosting, sifted to avoid gritty bits that would ruin the silky texture.
• Heavy cream or milk: Thins the frosting to spreadable consistency, add it gradually so you can control the final texture.

Instructions

Prepare Your Pan:

Preheat the oven to 180°C and grease your pan thoroughly, then dust it with flour or line it with parchment. This extra step prevents heartbreak when the cake sticks after all that work.

Mix the Dry Ingredients:

Sift the flour, baking powder, baking soda, and salt together into a large bowl. Sifting aerates the flour and distributes the leavening agents evenly so you do not get random dense spots.

Cream Butter and Sugar:

Beat the softened butter and granulated sugar together until the mixture looks pale and fluffy, about 3 to 5 minutes. This step incorporates air that helps the cake rise, so do not rush it.

Add Eggs and Vanilla:

Beat in the eggs one at a time, letting each one fully incorporate before adding the next, then stir in the vanilla. If the mixture looks slightly curdled, do not worry, it will come together when you add the flour.

Combine Wet and Dry:

Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix just until you see no more dry streaks, overmixing creates tunnels and a tough crumb.

Fold in the Magic:

Gently fold in the crushed Biscoff biscuits and Lotus spread with a spatula, using broad strokes to distribute them without deflating the batter. You should see ribbons of caramel colored spread throughout.

Bake Until Golden:

Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs, not wet batter.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt into a puddle, so patience here is essential.

Make the Frosting:

Beat the softened butter until smooth, then gradually add the powdered sugar on low speed to avoid a sugar cloud. Beat in the Lotus spread, cream, and salt, then whip on medium high for 3 minutes until it looks glossy and holds soft peaks.

Frost and Decorate:

Spread the frosting over the cooled cake using an offset spatula or the back of a spoon, creating swirls or smooth finish as you prefer. Sprinkle crushed Biscoff over the top or drizzle extra Lotus spread for a bakery perfect look.

Save

This cake showed up at my birthday last year, baked by a friend who remembered me hoarding Biscoff packets from airplane snack baskets. She decorated it with a ridiculous number of candles and whole Biscoff cookies standing upright around the edge like a fence. We laughed until we cried, and then we ate half the cake in one sitting while sitting on the kitchen floor. It is funny how certain desserts become tied to specific people and moments, how the taste of caramel spice can bring back the sound of someone's laugh.

Storing and Serving

This cake keeps beautifully at room temperature for up to three days in an airtight container, the Lotus spread actually helps keep the crumb moist. I have found that slicing it with a hot, dry knife gives you cleaner edges, just wipe the blade between cuts. If you are serving it for a special occasion, let it sit out for about 20 minutes before slicing so the frosting softens slightly and the flavors bloom. Pair it with strong black coffee or a shot of espresso to balance the sweetness, or serve it with vanilla ice cream if you are feeling particularly indulgent.

Customizing Your Cake

I have made this cake at least a dozen times now, and I have learned it is very forgiving when it comes to small changes. Folding in chocolate chips gives you pockets of melted chocolate that play beautifully with the caramel notes, and chopped pecans or walnuts add an earthy crunch if you want more texture. For a more grown up version, I once added a tablespoon of espresso powder to the batter, which deepened all the flavors without making it taste like coffee. You can also bake this in two thinner layers and stack them with frosting in between for a more dramatic presentation, just reduce the baking time by about 10 minutes and watch them carefully.

Troubleshooting Common Issues

If your cake sinks in the middle, your oven temperature might be too high, causing the edges to set before the center has a chance to rise properly. An oven thermometer is worth the small investment if you bake often. If the cake turns out dry, you may have overbaked it or used too much flour, measure by spooning flour into the cup and leveling it off rather than scooping directly from the bag. The frosting can sometimes feel grainy if the powdered sugar was not sifted or if the butter was too cold, letting it come to full room temperature and beating it longer usually fixes the texture.

• Use room temperature ingredients for the smoothest batter and frosting, cold eggs and butter do not emulsify properly.
• Do not open the oven door for the first 30 minutes of baking, the temperature drop can cause the cake to collapse.
• If the top browns too quickly, tent it loosely with foil for the last 10 minutes of baking to prevent burning while the center finishes cooking.

Save

Every time I make this cake, I am reminded that the best recipes are the ones you want to share immediately, the ones that make people close their eyes on the first bite. This one does that every single time.

Recipe Questions & Answers

→ What makes Biscoff spread unique in this dessert?

Lotus Biscoff spread brings distinctive caramelized cookie flavor with warm spiced notes that you cannot replicate with standard spreads. The spread contains crushed speculoos biscuits, creating that signature European taste profile with hints of cinnamon and caramel.

→ Can I make this ahead of time?

Prepare the sponge layers up to 24 hours in advance, wrap tightly, and store at room temperature. The frosting can be made ahead and refrigerated, then brought to room temperature and whipped again before spreading. Complete the decoration within 4 hours of serving for optimal texture.

→ Why should I alternate wet and dry ingredients?

Alternating flour mixture with milk prevents gluten overdevelopment, which keeps the sponge tender rather than tough. This technique ensures proper hydration while maintaining the delicate crumb structure needed to support those generous chunks of crunchy Biscoff biscuits.

→ How do I know when the sponge is properly baked?

Insert a wooden skewer into the center—if it emerges clean or with just a few moist crumbs, the sponge is ready. The edges should pull slightly away from the pan, and the top will spring back when gently pressed. Avoid opening the oven before 35 minutes to prevent collapsing.

→ What substitutions work for Lotus Biscoff spread?

Speculoos butter or cookie butter from other brands offer similar caramelized spiced profiles. For a homemade version, blend digestive biscuits with brown sugar, butter, cinnamon, and nutmeg until smooth. The flavor will be slightly different but still delivers that warm European essence.

→ Can I freeze this finished dessert?

Freeze the unfrosted sponge layers wrapped in plastic and foil for up to 3 months. Thaw overnight at room temperature before frosting. Once frosted, the dessert is best enjoyed within 3 days, though leftovers can be frozen if necessary—the frosting texture may change slightly upon thawing.