Decadent Baked Biscoff Cake

My kitchen smelled like caramel and cinnamon before the cake even went into the oven. I was folding crushed Biscoff into vanilla batter when my neighbor knocked, drawn by the scent drifting through the open window. She stood in the doorway inhaling deeply, asking what magic I was baking. That cake became the centerpiece of our impromptu coffee gathering that afternoon, and I've been making it ever since.

I baked this for a friend's birthday once, someone who claimed she didn't like cake. She ate two slices standing at the counter, licking frosting off her fingers between bites. The combination of crunchy cookie swirls and creamy Lotus topping won her over completely. Now she requests it every year, and I never show up without extra Biscoff for decoration.

Ingredients

• Biscoff biscuits, crushed: These spiced cookies bring caramelized crunch and deep flavor to the sponge, so crush them into varied sizes for textural interest.
• All-purpose flour: The foundation of a tender crumb, sifted to avoid lumps and ensure even mixing throughout the batter.
• Baking powder and baking soda: This duo creates the perfect rise and lightness, balancing the richness of butter and Lotus spread.
• Unsalted butter, softened: Creaming softened butter with sugar traps air for a fluffy texture, so let it sit at room temperature before starting.
• Granulated sugar: Sweetens the cake while helping butter whip into an airy base that supports the batter.
• Large eggs: They bind everything together and add moisture, so add them one at a time to prevent curdling.
• Vanilla extract: A teaspoon amplifies the warmth of Biscoff spices and rounds out the sweetness beautifully.
• Whole milk: It keeps the crumb soft and moist, alternating with dry ingredients to prevent overmixing.
• Lotus spread (Biscoff spread): Folded into the batter and whipped into frosting, this cookie butter is the soul of the cake.
• Powdered sugar: It dissolves quickly into frosting without grittiness, creating that silky finish we all love.
• Heavy cream or milk: A splash loosens the frosting to spreadable consistency, so add gradually until you reach your desired fluffiness.

Instructions

Prepare the Pan:

Preheat your oven to 180°C and grease a 9-inch round pan generously, then dust with flour or line with parchment. A well-prepped pan means your cake releases cleanly every time.

Mix the Dry Ingredients:

Sift flour, baking powder, baking soda, and salt into a large bowl, whisking lightly to distribute. This step prevents pockets of leavening and ensures an even rise.

Cream Butter and Sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until pale and fluffy. The mixture should look almost like whipped cream, trapping air that makes the cake light.

Add Eggs and Vanilla:

Crack in eggs one at a time, beating well after each, then stir in vanilla extract. Adding eggs gradually prevents the batter from splitting and keeps the emulsion smooth.

Combine Wet and Dry:

Alternate adding flour mixture and milk, starting and ending with flour, mixing just until combined. Overmixing develops gluten and results in a tough crumb, so fold gently.

Fold in Biscoff and Lotus Spread:

Gently stir crushed Biscoff biscuits and Lotus spread into the batter until evenly distributed. The spread will marble through, creating pockets of caramel richness.

Bake the Cake:

Pour batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes until a toothpick emerges clean. The kitchen will smell like a spiced cookie dream.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack. Frosting a warm cake melts the topping, so patience here pays off.

Make the Frosting:

Beat softened butter until smooth, then gradually add powdered sugar on low speed to avoid a sugar cloud. Mix in Lotus spread, cream, and a pinch of salt, then whip on medium-high for 3 minutes until fluffy.

Frost and Decorate:

Spread or pipe the Lotus frosting over the cooled cake, then scatter crushed Biscoff on top or drizzle extra spread. The contrast of creamy and crunchy makes every bite exciting.

Save to Pinterest

The first time I served this at a dinner party, conversation stopped mid-sentence when I sliced into it. The layers of caramel sponge and cookie crunch looked bakery-perfect, and everyone wanted the recipe. One guest confessed she went home and ordered Lotus spread online that very night. It became the cake that turned acquaintances into friends.

Storing and Serving

This cake stays moist and delicious in an airtight container at room temperature for up to three days, though it rarely lasts that long in my house. The frosting holds up beautifully without refrigeration, staying creamy and spreadable. If you do refrigerate leftovers, let slices sit at room temperature for 15 minutes before serving so the frosting softens. I like to serve it with strong coffee or black tea, the bitterness balancing the sweet caramel notes perfectly.

Customizing Your Cake

I've folded dark chocolate chips into the batter for a richer twist, and the melted pockets against spiced cookie are divine. Chopped toasted hazelnuts add crunch and a nutty depth that complements Lotus spread beautifully. For a layered version, bake the batter in two pans and spread Lotus frosting between the layers as well as on top. You can also swirl extra Lotus spread through the batter before baking for dramatic marbled streaks.

Presentation Ideas

Piping the frosting with a star tip creates elegant swirls that look bakery-worthy with minimal effort. A drizzle of warmed Lotus spread over the top adds glossy appeal and extra flavor in every bite. I sometimes press whole Biscoff biscuits around the sides of the frosted cake for a showstopping border.

• Dust the top lightly with cinnamon or cocoa powder for a subtle finishing touch.
• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with a sprinkle of flaky sea salt to enhance the caramel notes beautifully.

Save to Pinterest

Every time I bake this cake, I'm reminded that the best recipes are the ones people remember long after the last crumb disappears. This one brings smiles, requests for seconds, and the kind of quiet satisfaction that only comes from sharing something truly delicious.

Recipe FAQs

→ What makes this cake uniquely textured?

Crushed Biscoff biscuits folded into the vanilla sponge create pockets of crunchy spiced cookie texture throughout the tender crumb. The silky Lotus frosting adds a smooth, creamy contrast that elevates each bite.

→ Can I prepare this dessert ahead of time?

Yes, the unfrosted cake layers can be wrapped and frozen for up to three months. Thaw overnight at room temperature before frosting. Once frosted, store in an airtight container for up to three days at room temperature.

→ What beverages complement this creation?

The nutty caramel flavors pair exceptionally well with hot coffee, Earl Grey tea, or a glass of cold milk. The warm spices in the Biscoff complement the bitterness of coffee and the floral notes of black tea.

→ How do I achieve the perfect frosting consistency?

Beat the softened butter until completely smooth before adding powdered sugar gradually. Add heavy cream one tablespoon at a time until you reach your desired spreading consistency. For piping, use slightly less cream for a stiffer texture.

→ What ingredients enhance the flavor profile?

A pinch of sea salt in the frosting balances the sweetness. For extra depth, fold dark chocolate chips or toasted pecans into the batter. A teaspoon of cinnamon amplifies the spiced cookie notes in the sponge.

→ Is this suitable for special occasions?

Absolutely. The elegant appearance and sophisticated flavor profile make it ideal for birthdays, dinner parties, or holiday gatherings. Pipe the frosting for a polished finish, or drizzle with extra melted Lotus spread for a casual yet impressive presentation.