Save Pin My sister brought home a jar of Lotus spread from a European market one winter, and I spread it on toast without thinking much of it. The next morning I woke up craving that spiced caramel warmth again, and by afternoon I was folding crushed Biscoff biscuits into cake batter just to see what would happen. The kitchen smelled like cinnamon and butter, and when I pulled that first cake from the oven, golden and fragrant, I knew I'd stumbled onto something worth sharing.
I made this for a friend's birthday once, someone who claimed they didn't like cake. She ate two slices standing at the counter, licking frosting off her fingers, and admitted she'd never tasted anything quite like it. The crunch of the biscuit pieces against the tender crumb, the way the frosting melted slightly into the warm layers, it all felt indulgent without being heavy. Since then, this has become my go-to when I want to surprise someone who thinks they've tasted everything.
Ingredients
- Biscoff biscuits, crushed: These spiced cookies are the heart of the cake, bringing caramelized warmth and texture, crush them coarsely so you get surprise pockets of crunch.
- All-purpose flour: The structure of the sponge, sifted to keep it light and airy without any lumps.
- Baking powder and baking soda: Together they give the cake a tender rise, don't skip either or the crumb will be dense.
- Salt: Just a pinch balances the sweetness and brings out the spiced notes in the Biscoff.
- Unsalted butter, softened: Creaming it with sugar creates air pockets that make the cake fluffy, let it sit at room temperature for at least an hour.
- Granulated sugar: Sweetness and structure, it dissolves into the butter to form the base of the batter.
- Large eggs: Bind everything together and add richness, add them one at a time so the batter doesn't split.
- Vanilla extract: A warm undertone that complements the spiced cookies without competing.
- Whole milk: Keeps the crumb moist and tender, alternating it with the dry ingredients prevents overmixing.
- Lotus spread (Biscoff spread): Swirled into the batter and whipped into the frosting, this is what makes the cake unforgettable.
- Powdered sugar: Dissolves smoothly into the frosting for a silky finish without any graininess.
- Heavy cream or milk: Loosens the frosting to a spreadable consistency, add it a tablespoon at a time until it feels right.
Instructions
- Prep the pan and dry ingredients:
- Preheat your oven to 180°C (350°F) and grease a 9-inch round pan, then line the bottom with parchment for easy release. Sift the flour, baking powder, baking soda, and salt into a bowl and set it aside.
- Cream the butter and sugar:
- Beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3 to 5 minutes until the mixture is pale, fluffy, and almost doubled in volume. This step traps air and builds the cake's tender structure.
- Add eggs and vanilla:
- Crack in the eggs one at a time, beating well after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract until just combined.
- Alternate dry and wet:
- Add a third of the flour mixture, then half the milk, then another third of flour, the remaining milk, and finish with the last of the flour, mixing gently after each addition. Stop as soon as you no longer see streaks of flour.
- Fold in Biscoff and spread:
- Gently fold in the crushed Biscoff biscuits and the 100 g of Lotus spread using a rubber spatula, swirling just enough to distribute without losing the air you've built. The batter will look marbled and smell like spiced heaven.
- Bake the cake:
- Pour the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Lotus frosting:
- Beat the softened butter until smooth and creamy, then gradually add the powdered sugar on low speed to avoid a sugar cloud. Mix in the Lotus spread, a pinch of salt, and 2 to 3 tablespoons of heavy cream, then beat on medium-high for 3 minutes until light and fluffy.
- Frost and decorate:
- Once the cake is completely cool, spread or pipe the Lotus frosting over the top and sides. Sprinkle crushed Biscoff biscuits on top or drizzle extra Lotus spread for a bakery-worthy finish.
Save Pin The first time I served this at a dinner party, the conversation stopped when I brought it to the table. Someone said it looked too pretty to cut, but within minutes there were crumbs on every plate and someone was already asking for the recipe. It's the kind of dessert that makes people lean back in their chairs, close their eyes, and sigh.
How to Store Leftovers
Keep any leftover slices in an airtight container at room temperature for up to three days. The cake actually tastes better the next day when the Biscoff pieces have softened slightly and the frosting has set into the crumb. If your kitchen is very warm, you can refrigerate it, but let slices come to room temperature before serving so the frosting softens back to its creamy texture.
Variations to Try
Fold a handful of chocolate chips into the batter for a richer, more indulgent twist, or swap half the crushed Biscoff for chopped toasted hazelnuts if you want a bit of crunch with a nutty edge. You can also bake this in two 8-inch pans and stack them with frosting in the middle for a layered showstopper. If you're feeling adventurous, swirl a little salted caramel into the frosting before spreading it on.
Serving Suggestions
This cake shines with a strong cup of coffee or a pot of black tea, the bitterness cuts through the sweetness perfectly. Serve it at room temperature for the creamiest frosting, and don't be shy about adding a dollop of whipped cream on the side if you're feeling extra. A small scoop of vanilla ice cream turns it into a full-blown dessert experience.
- Pair with espresso or a cinnamon-dusted latte for a café-style treat.
- Serve alongside fresh berries to balance the richness.
- Dust the top with a light sprinkle of cinnamon before serving for a final aromatic touch.
Save Pin Every time I make this cake, someone asks if it's from a bakery, and I just smile and say it's easier than it looks. The truth is, it's become one of those recipes I turn to when I want to feel like I've made something special without spending all day in the kitchen.
Cooking Questions & Answers
- → What makes the texture special?
The combination of tender vanilla sponge and crunchy Biscoff pieces creates a delightful contrast. The silky Lotus frosting adds a luxurious creaminess that melts beautifully against the crumb, while occasional cookie bits provide satisfying crunch throughout.
- → Can I make this ahead of time?
Absolutely. The sponge can be baked a day in advance and wrapped tightly. Frost just before serving for optimal texture. The components actually develop deeper flavor when allowed to rest overnight, making this ideal for special occasions.
- → What if I cannot find Biscoff spread?
Any cookie butter or speculoos spread works wonderfully as a substitute. The flavor profile remains similar—warm spiced caramel notes that complement the vanilla sponge perfectly. Look in the international or peanut butter aisle of well-stocked supermarkets.
- → How should I store leftovers?
Keep in an airtight container at room temperature for up to three days. The frosting remains stable and the sponge stays moist. Avoid refrigeration as this can dry out the crumb. For longer storage, freeze individual slices wrapped in plastic and foil.
- → Can I reduce the sweetness?
Reduce powdered sugar in the frosting by 25-50 grams for a less sweet finish. You might also decrease granulated sugar in the sponge slightly, though this affects texture. The Biscoff biscuits naturally contribute sweetness, so adjustments work well without compromising structure.
- → What beverages pair best?
Strong coffee or Earl Grey tea beautifully complement the spiced caramel notes. The nutty warmth also pairs wonderfully with hot chocolate or a glass of cold milk. For evening occasions, consider serving with a dessert wine or cream sherry.