Decadent Baked Biscoff Cake Lotus Frosting (Printable version)

Tender vanilla sponge swirled with crunchy Biscoff pieces, topped with silky Lotus frosting for nutty caramel warmth.

# What You'll Need:

→ 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 - 14 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.4 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.4 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

# How To Make:

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 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 wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout batter.
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 or milk if needed.
12 - Once cake is completely cooled, frost the top and sides with Lotus frosting.
13 - Top with additional crushed Biscoff biscuits or drizzle with Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The Biscoff crunch stays hidden throughout the cake, creating delightful surprises with every bite.
  • That Lotus frosting tastes like salted caramel met a spiced cookie and decided to become your favorite thing ever.
  • It looks fancy enough for a dinner party but honest enough for a Tuesday night craving.
02 -
  • Don't add your eggs straight from the fridge; they need to be closer to room temperature so they emulsify properly with the butter and sugar instead of curdling the batter.
  • Lotus spread can vary in thickness between brands, so taste your frosting as you go and adjust the cream amount accordingly until it's spreadable but still holds its shape.
03 -
  • Bring all your ingredients to room temperature before you start, especially the eggs and butter, because cold ingredients don't incorporate smoothly and you'll end up with a grainy batter instead of a silky one.
  • Don't skip the cooling step before frosting, no matter how impatient you feel, because warm cake melts frosting into an oily mess, but completely cooled cake holds frosting like a dream.
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