Decadent Baked Biscoff Cake with Lotus Frosting (Printable Version)

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

# What You'll Need:

→ For the Cake

01 - 1.4 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 14 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup whole milk
11 - 3.5 ounces Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.75 cups unsalted butter, softened
13 - 2.25 cups powdered sugar
14 - 3.5 ounces Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

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

# Directions:

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 mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold crushed Biscoff biscuits and Lotus spread into batter until evenly distributed.
07 - Pour batter into 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 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, then beat in Lotus spread, heavy cream, and salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream or milk if needed.
11 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula or knife.
12 - Decorate with crushed Biscoff biscuits or Lotus spread drizzle if desired. Slice and serve.

# Expert Advice:

01 -
  • The Biscoff biscuits soften just enough in the batter to create pockets of spiced cookie magic in every slice.
  • The Lotus frosting tastes like spreadable nostalgia, creamy and not too sweet, with that signature caramel edge.
  • It looks impressive but comes together with pantry staples and a jar of something special.
  • Leftovers actually get better the next day when the flavors settle and deepen.
02 -
  • Make sure the butter is truly softened, not melted, or the batter will be greasy and the cake will sink in the middle.
  • Don't overmix once you add the flour or the cake will turn out tough and chewy instead of tender.
  • Let the cake cool completely before frosting, or the Lotus spread will melt and slide right off.
  • If your frosting is too stiff, add cream a teaspoon at a time until it spreads easily.
03 -
  • Use a kitchen scale to measure your flour for the most accurate, tender crumb every time.
  • Let your eggs and milk come to room temperature before mixing so the batter emulsifies smoothly and bakes evenly.
  • Run your offset spatula under hot water and dry it before frosting for the smoothest, most professional finish.
  • If you want to pipe the frosting, chill it for 15 minutes first so it holds its shape beautifully.
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