Baked Biscoff Cake Lotus Frosting (Printable)

Vanilla sponge with Biscoff pieces and silky Lotus frosting. Nutty caramel warmth in every decadent bite.

# Ingredient List:

→ For the Cake

01 - 1.4 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 - 0.75 cup whole milk
11 - 0.75 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 2.25 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.75 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. 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 softened butter and granulated sugar together 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 in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour batter into the 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 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 powdered sugar on low speed.
11 - Beat in Lotus spread, heavy cream, and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with additional cream or milk if the mixture is too thick.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Every forkful delivers contrast, soft crumb against crisp cookie shards and silky frosting.
  • It tastes like the best parts of a European coffee shop without leaving your kitchen.
  • The frosting is dangerously good, the kind you'll want to eat straight from the bowl.
  • It looks impressive but doesn't require fancy techniques or hard to find ingredients.
02 -
  • Let the butter soften at room temperature, microwaving it creates uneven lumps that ruin the frosting texture.
  • Don't skip the alternating flour and milk method, it keeps the crumb tender and prevents overmixing.
  • Make sure the cake is completely cool before frosting or you'll end up with a melted mess instead of silky swirls.
03 -
  • Reserve a few whole Biscoff cookies to stand upright in the frosting for a bakery style finish.
  • Warm the Lotus spread slightly before folding it into the batter, it swirls more evenly and creates prettier marbling.
  • If the frosting feels too sweet, add an extra pinch of salt, it transforms the flavor without making it savory.
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