Baked Biscoff Cake with Lotus Frosting (Print Version)

Vanilla sponge with Biscoff pieces and creamy Lotus frosting—nutty caramel perfection in every slice.

# What You'll Need:

→ For the Cake

01 - 1.75 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 - 1.75 cups granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.75 cup whole milk
11 - 0.75 cup Lotus spread

→ For the Frosting

12 - 2.25 cups unsalted butter, softened
13 - 2.5 cups powdered sugar
14 - 0.75 cup Lotus 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

# Cooking Steps:

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 bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with flour mixture. Mix just until incorporated without overmixing.
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 wire rack to cool completely.
10 - Beat softened butter until smooth. Gradually add powdered sugar on low speed.
11 - Beat in Lotus spread, heavy cream or milk, and salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
12 - Once cake is completely cooled, frost top and sides with Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Every bite delivers that signature Biscoff crunch and caramel warmth you crave from the cookie jar.
  • The frosting is so creamy and nutty it tastes like spreadable heaven on a spoon.
  • It looks impressive but comes together with pantry staples and one special jar of Lotus spread.
  • Leftovers stay moist for days, and honestly taste even better the next morning with coffee.
02 -
  • Room temperature ingredients are non-negotiable, cold butter won't cream properly and cold eggs can curdle the batter.
  • Don't skip the alternating method when adding flour and milk, it keeps the batter tender and prevents overmixing.
  • Let the cake cool completely before frosting or you'll end up with a melted mess instead of a masterpiece.
03 -
  • Crush the Biscoff biscuits into varied sizes, some fine crumbs and some chunky pieces create the best texture surprise.
  • Warm the Lotus spread for a few seconds in the microwave before folding it into batter or frosting, it swirls more easily and distributes evenly.
  • Use an oven thermometer to ensure your oven is truly at 180°C, even a 10-degree difference can affect baking time and texture.
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