Decadent Baked Biscoff Cake Lotus Frosting

My friend Sarah showed up at my door one rainy afternoon with a tin of Lotus spread and zero expectations, just wanting to chat over tea. I found myself staring at that jar of caramel-colored magic, thinking it belonged in something more exciting than just spread on toast. By the time she left, I'd sketched out this cake in my head, and the next morning I was in the kitchen testing if my wild idea actually worked. It did, and now this is the cake I make when I want to impress without the stress.

I baked this for my sister's book club gathering, and watching twelve people stop mid-conversation to close their eyes after the first forkful felt like winning the lottery. One guest actually asked for the recipe three times, which I took as the highest compliment. That moment reminded me that the best recipes are the ones that make people pause and actually taste what's in front of them.

Ingredients

• Biscoff biscuits (200 g, crushed): These nutty, spiced cookies are the soul of this cake, giving you that signature caramel warmth without needing to do much work yourself.
• All-purpose flour (250 g): Nothing fancy here, just reliable flour that keeps the cake tender rather than dense.
• Baking powder and baking soda (1 tsp and 1/2 tsp): They work together to lift the batter gently, so you get that soft crumb you're after.
• Salt (1/4 tsp): This tiny amount wakes up the sweetness and makes the caramel notes pop even more.
• Unsalted butter (200 g for cake, 250 g for frosting): Using unsalted gives you control over the salt levels, and creaming it properly is your secret weapon for a light, fluffy cake.
• Granulated sugar (200 g): It dissolves into the butter, creating that airy texture that makes this cake feel luxurious.
• Eggs (3 large): They bind everything while adding richness and structure, so don't skip bringing them to room temperature.
• Vanilla extract (1 tsp): A small amount that rounds out the spice and keeps the cake from tasting one-dimensional.
• Whole milk (200 ml): It keeps the batter moist and tender, the alternating method prevents overdeveloping the gluten.
• Lotus spread (100 g in cake, 100 g in frosting): The star ingredient that transforms an ordinary cake into something worth remembering, swirled through the batter and beaten into silky frosting.
• Powdered sugar (300 g): It dissolves seamlessly into the frosting, creating that dreamy, cloud-like texture.
• Heavy cream or milk (2-3 tbsp): Just enough to loosen the frosting without making it grainy or loose.

Instructions

Get Your Oven Ready:

Preheat to 180°C (350°F) and prepare your 9-inch pan with a light grease and flour coating or parchment paper. This small step prevents sticking heartbreak later on.

Combine the Dry Goods:

Sift your flour, baking powder, baking soda, and salt together into a large bowl. Sifting aerates everything and breaks up any lumps hiding in the flour, which makes a real difference in the final texture.

Cream Your Butter and Sugar:

Beat the softened butter and sugar together on medium speed until it looks pale, fluffy, and almost mousse-like, about 3 to 5 minutes. This is where the air gets beaten in, and that air is what makes your cake rise and feel tender.

Add the Eggs One by One:

Drop each egg in separately, beating well after each addition before moving to the next one. Rushing this step means your batter might split, so patience here pays off.

Mix in the Vanilla:

Stir in the vanilla extract until it's evenly distributed throughout the wet mixture. It seems small, but it anchors all those Biscoff flavors beautifully.

Alternate the Wet and Dry:

Add the dry ingredients and milk in three parts, starting and ending with flour, mixing just until the streaks disappear. This technique keeps you from developing tough gluten strands that would make the cake dense and chewy instead of tender.

Fold in the Biscoff Magic:

Gently fold in the crushed Biscoff biscuits and Lotus spread with a rubber spatula until they're scattered throughout evenly. Don't overstir here, just a few folds is enough.

Get It in the Oven:

Pour the batter into your prepared pan and smooth the top gently. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Cool with Patience:

Let the cake rest in the pan for 10 minutes so it firms up enough to handle, then flip it onto a wire rack to cool completely. This prevents it from breaking apart when you frost it.

Make the Frosting Base:

Beat the softened butter until it's completely smooth, then gradually add the powdered sugar on low speed. Going slowly prevents clouds of sugar from escaping into your kitchen.

Bring in the Lotus:

Add the Lotus spread, cream, and a pinch of salt, then beat on medium-high for about 3 minutes until it's fluffy and creamy. Adjust with more cream if it feels too thick, since humidity and butter temperature vary.

Frost Your Masterpiece:

Once the cake is completely cool, spread or pipe the frosting over the top and sides however feels right to you. It's your cake, so make it look the way you want.

Add the Final Touch:

Sprinkle crushed Biscoff biscuits on top or drizzle with extra Lotus spread if you're feeling generous. Let it sit for a few minutes before slicing so the frosting sets slightly.

Save

There's something about baking this cake that feels like a small act of kindness toward yourself or whoever's going to eat it. The smell of caramel and spices filling your kitchen while you frost layers of buttery sweetness is honestly its own reward.

When to Serve This Cake

I've learned this cake shines brightest in the afternoon when you're gathered with people you actually want to sit with, cups of tea going lukewarm while everyone's talking through the good stuff of their day. It's not a cake you rush, and it's definitely the kind that tastes better shared than eaten alone at midnight while standing at the counter. That said, no judgment if you do both.

Storage and Keeping

Keep leftovers in an airtight container at room temperature for up to three days, and honestly, it somehow tastes even better the next day when the flavors have had time to settle and get to know each other. If you need it to last longer, you can wrap unfrosted cake layers tightly and freeze them for up to a month, then frost fresh when you're ready to serve.

Room for Play

Once you've nailed the basic version, this cake welcomes experimentation in ways that feel intuitive rather than risky. A handful of chocolate chips folded in adds depth without overpowering the spiced caramel notes, and I've had good luck with chopped hazelnuts swirled through the batter for extra texture and a subtle nuttiness that plays well with Biscoff. The frosting can be piped into little peaks for an elegant presentation, or you can go rustic and let the offset spatula marks show as proof you made this yourself.

• Try a drizzle of dark chocolate over the frosting once it sets for a sophisticated finish.
• Chopped hazelnuts or candied ginger in the batter create delightful surprise textures throughout.
• For a smaller cake, the recipe scales down beautifully to a 6-inch pan and two-thirds portions of everything.

Save

This cake has become my go-to for moments when I want to show up for people with something that tastes like care and effort without actually stressing me out in the process. It's comforting in that way that good recipes are, reliable and warm and worth making again.

Recipe FAQs

→ What makes Biscoff spread unique in this cake?

Lotus Biscoff spread brings distinctive caramelized biscuit flavor with warm spices like cinnamon and nutmeg. Its smooth, creamy texture creates velvety frosting while adding depth that regular buttercream cannot achieve alone.

→ Can I make this cake ahead of time?

Yes, the unfrosted cake layers can be wrapped tightly and stored at room temperature for one day or frozen for up to three months. Thaw completely before frosting with the silky Lotus buttercream.

→ Why is my cake dense instead of fluffy?

Overmixing the batter develops too much gluten, making it heavy. Mix dry ingredients just until incorporated. Also ensure your butter is properly softened and eggs are at room temperature for proper aeration during creaming.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges will slightly pull away from the pan, and the top will spring back when gently touched.

→ Can I substitute Lotus spread with something else?

While nothing replicates the exact flavor, you could use speculoos spread or make a caramel buttercream. However, the distinctive spiced biscuit taste that makes this special would be missing.

→ What's the best way to crush Biscoff biscuits for the batter?

Place biscuits in a sealed zip-top bag and crush with a rolling pin for rustic chunks, or pulse briefly in a food processor for finer crumbs. Leave some texture rather than making them completely fine.