Baked Biscoff Cake with Lotus Frosting (Printable Version)

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

# What You'll Need:

→ For the Cake

01 - 1.41 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 - 0.88 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.88 cup whole milk
11 - 0.44 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.06 cups unsalted butter, softened
13 - 2.38 cups powdered sugar
14 - 0.44 cup 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 (180°C). Grease and flour a 9-inch round cake pan or line 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 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 the 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 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 with a spatula.
08 - Bake for 35 to 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.
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 consistency with additional cream or milk if needed.
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 additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Hints:

01 -
  • Every forkful delivers that nostalgic Biscoff flavor with a tender crumb that stays moist for days.
  • The frosting is dangerously good—creamy, nutty, and just sweet enough to balance the spiced cookie swirl.
  • It looks bakery-fancy but comes together with everyday tools and ingredients you can grab at any supermarket.
  • Leftovers (if there are any) actually get better overnight as the flavors meld and the biscuit pieces soften just a touch.
02 -
  • Room temperature butter is crucial—cold butter won't cream properly and warm butter will make the batter greasy.
  • Don't skip the cooling step; frosting a warm cake will slide right off and you'll lose that beautiful finish.
  • If your frosting is too thick, add cream one teaspoon at a time until it reaches spreadable consistency.
  • Crush the Biscoff biscuits into varied sizes for texture—some fine crumbs, some chunky pieces.
03 -
  • Warm the Lotus spread for 10 seconds in the microwave before folding it into the batter for easier swirling.
  • Use an offset spatula to frost the sides in smooth, even strokes, then pile extra frosting on top for a rustic, generous look.
  • For cleaner slices, wipe your knife between cuts and serve at room temperature when the crumb is at its most tender.
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