Decadent Baked Biscoff with Lotus (Printable Version)

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

# What You'll Need:

→ For the Cake

01 - 1.75 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 - 1.75 cups 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)

→ For the Frosting

12 - 2.25 cups unsalted butter, softened
13 - 2.5 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff spread)
15 - 2-3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

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

# How To Make It:

01 - Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar together using 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 the vanilla extract until fully combined.
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 throughout the batter.
07 - Pour the batter into the prepared cake pan and smooth the top surface evenly.
08 - Bake for 35-40 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 until combined.
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 with the Lotus frosting using an offset spatula or knife.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The caramelized cookie pieces create little pockets of crunch that contrast beautifully with the soft crumb.
  • The Lotus frosting tastes like spreadable nostalgia, creamy and rich without being cloyingly sweet.
  • It looks impressive but uses pantry staples and comes together faster than most layer cakes.
  • Leftovers somehow taste even better the next day when the flavors have melded together overnight.
02 -
  • Do not skip the alternating wet and dry ingredient method, dumping everything in at once creates a dense, uneven crumb that no amount of frosting can save.
  • Make sure your butter is truly softened but not melted, the ideal texture should leave a slight fingerprint when pressed but still hold its shape.
  • Cool the cake completely before frosting or the Lotus spread will turn runny and slide right off, I learned this the messy way the first time.
  • If your frosting feels too stiff, add cream one teaspoon at a time, too much liquid all at once can break the emulsion and make it soupy.
03 -
  • Toast the crushed Biscoff biscuits lightly in a dry pan before folding them into the batter, this intensifies their flavor and adds an extra layer of complexity.
  • Reserve a few tablespoons of frosting before adding the Lotus spread, then swirl plain and Lotus frosting together on top of the cake for a beautiful marbled effect.
  • Warm the Lotus spread for a few seconds in the microwave before drizzling it over the finished cake, it flows more easily and creates glossy ribbons that look bakery professional.
  • If you want to make this ahead, bake the cake a day in advance and wrap it tightly in plastic wrap, frost it the day you plan to serve for the freshest presentation.
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