Save to Pins The smell hit me before I even opened the oven door: warm caramel, cinnamon, and butter mingling in a cloud that made my neighbor knock and ask what I was baking. I'd been experimenting with Biscoff spread for weeks, trying to capture that spiced cookie magic in cake form. When I finally pulled this one out, golden and fragrant, I knew I'd cracked it. The crushed biscuits had melted into pockets of crunchy sweetness, and the Lotus frosting I whipped up on a whim turned out richer than I ever imagined. It became the cake I bake when I want to hear someone say wow before they even taste it.
I brought this to a potluck once, still warm in the pan, frosting barely set. My friend Sarah took one bite and immediately asked if I'd consider making it for her birthday. By the end of the night, three people had scribbled down my number for cake orders. I'm not a baker by trade, just someone who loves the way a good dessert can turn a regular Tuesday into a celebration. This cake has that kind of power.
Ingredients
- Biscoff biscuits, crushed: The soul of this cake, use a rolling pin or food processor to crush them into varied sizes for texture contrast.
- All-purpose flour: Provides structure without weighing down the tender crumb, sift it to avoid lumps.
- Baking powder and baking soda: This duo gives the cake its lift and light, airy texture.
- Salt: Just a pinch balances the sweetness and makes every flavor pop.
- Unsalted butter, softened: The base of both cake and frosting, let it sit at room temperature so it creams beautifully.
- Granulated sugar: Creams with butter to create air pockets that make the cake fluffy.
- Large eggs: Add richness and bind everything together, bring them to room temperature for smoother mixing.
- Vanilla extract: A warm background note that deepens the caramel flavor.
- Whole milk: Keeps the crumb moist and tender, don't skip the fat content.
- Lotus spread (Biscoff spread): The star ingredient, swirled into batter and whipped into frosting for double the indulgence.
- Powdered sugar: Sweetens and stabilizes the frosting without graininess.
- Heavy cream or milk: Thins the frosting to spreadable perfection, add gradually to control consistency.
Instructions
- Prep Your Pan:
- Preheat your oven to 180°C (350°F) and grease a 9-inch round pan generously, then dust with flour or line with parchment. This step prevents heartbreak when the cake sticks.
- Combine the Dry Mix:
- Sift flour, baking powder, baking soda, and salt into a bowl. Sifting might feel old-fashioned, but it aerates the flour and prevents clumps in your batter.
- Cream Butter and Sugar:
- Beat softened butter and sugar on medium speed for 3 to 5 minutes until pale and fluffy. The mixture should look almost like whipped cream and leave ribbons when you lift the beaters.
- Add Eggs and Vanilla:
- Crack in eggs one at a time, beating well after each, then stir in vanilla. This gradual addition keeps the batter emulsified and smooth.
- Alternate Wet and Dry:
- Add the flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until you see no streaks, overmixing makes the cake dense.
- Fold in the Magic:
- Gently fold crushed Biscoff biscuits and Lotus spread through the batter with a spatula. You'll see swirls of caramel and pockets of crunch forming.
- Bake Until Golden:
- Pour batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick should come out clean or with just a moist crumb clinging to it.
- Cool Completely:
- Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack. Frosting a warm cake will melt into a puddle, patience pays off here.
- Whip the Frosting:
- Beat softened butter until creamy, then gradually add powdered sugar on low speed to avoid a sugar storm. Beat in Lotus spread, cream, and salt on medium-high for 3 minutes until it's cloud-like and spreadable.
- Frost and Finish:
- Spread frosting over the cooled cake with an offset spatula, swirling it however you like. Scatter crushed Biscoff on top and drizzle extra Lotus spread if you're feeling indulgent.
Save to Pins One rainy afternoon, I made this cake just because I had a jar of Lotus spread calling my name from the pantry. My daughter wandered into the kitchen, drawn by the smell, and we ended up frosting it together, making a mess and laughing the whole time. She declared it her new favorite, and now it's the cake she requests every year. Sometimes the best recipes aren't the ones you plan, they're the ones that sneak up on you and become part of your story.
Storing and Keeping It Fresh
This cake stays beautifully moist at room temperature in an airtight container for up to three days. I've found it actually tastes better on day two when the flavors have had time to meld and the Biscoff pieces soften just slightly. If you need to keep it longer, refrigerate it for up to a week, but let slices come to room temperature before serving so the frosting regains its creamy texture. I've never had leftovers last long enough to test freezing, but I imagine wrapped slices would hold up well for a month.
Pairing and Serving Ideas
Serve this cake with a strong cup of coffee or black tea to cut through the sweetness and echo those spiced cookie notes. It's also stunning alongside vanilla ice cream or a dollop of lightly sweetened whipped cream. I once plated it with a drizzle of salted caramel and a sprinkle of flaky sea salt, and it became an instant dinner party legend. For a casual gathering, slice it into generous wedges and let people help themselves, it's the kind of cake that sparks conversation and second servings.
Customizing Your Cake
You can fold in chocolate chips, chopped walnuts, or even toffee bits to add another layer of texture and flavor. I've swapped half the Lotus spread in the frosting for cream cheese for a tangier finish that balances the sweetness beautifully. If you want to make it more elegant, bake the batter in two thinner layers and stack them with frosting in between for a classic layer cake look. The recipe is forgiving and welcomes your creative tweaks.
- Try adding a teaspoon of cinnamon or espresso powder to the batter for deeper warmth.
- Pipe the frosting with a star tip for a bakery-style presentation.
- Drizzle melted dark chocolate over the top for a bittersweet contrast.
Save to Pins This cake has become my go-to when I want to feel like a baking hero without spending all day in the kitchen. It's rich, comforting, and just a little bit fancy, the kind of dessert that makes people feel cared for.
Questions & Answers
- → Can I use a different type of cookie instead of Biscoff?
Yes, you can substitute with speculoos, ginger snaps, or graham crackers, though the distinctive caramel-spiced flavor of Biscoff is what makes this cake special. Adjust sweetness accordingly if using a different cookie type.
- → How do I prevent the frosting from being too runny?
Make sure your butter is softened but not melted, and add cream gradually—one tablespoon at a time. If the frosting becomes too soft, refrigerate it for 15–20 minutes and re-whip before applying to the cake.
- → Can I make this cake ahead of time?
Absolutely. Bake the cake layers up to 2 days in advance, wrap tightly in plastic wrap, and store at room temperature. Frost the day of serving for the best presentation and texture.
- → What can I use if I don't have Lotus spread?
Cookie butter or Biscoff spread are the same product under different names. If unavailable, you can blend crushed Biscoff biscuits with a little melted butter and honey to create a homemade alternative, though the texture will differ slightly.
- → How should I store leftover cake?
Keep the frosted cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for optimal flavor and texture.
- → Can I bake this as cupcakes instead of a full cake?
Yes, divide the batter among 18–20 cupcake liners and bake at 180°C (350°F) for 18–22 minutes. The frosting quantity will be perfect for piping generous swirls on top of each cupcake.