Decadent Baked Biscoff Cake (Printable)

Crunchy biscuit pieces in tender vanilla sponge topped with silky Lotus frosting for nutty caramel warmth.

# What You'll Need:

→ For the Cake

01 - 1.41 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 14.1 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup whole milk
11 - 3.5 ounces Lotus spread

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 3.5 ounces 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

# How-To:

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 together 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 the wet mixture, alternating with milk. Begin and end with the 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 the pan for 10 minutes, then transfer to a 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 a pinch of 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 cool, frost the top and sides as desired with Lotus frosting.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The crunch of spiced biscuit pieces against soft sponge creates a texture you'll crave days later.
  • Lotus frosting tastes like spreadable cookie butter clouds, rich and nutty without being heavy.
  • It looks impressive but comes together with straightforward steps and familiar techniques.
  • Every slice delivers that nostalgic caramel warmth reminiscent of European cafes.
02 -
  • Softened butter means room temperature and pliable, not melted or greasy, which ruins the creaming process.
  • Alternating dry ingredients and milk prevents overmixing and keeps the crumb tender and moist.
  • Cool the cake completely before frosting or the Lotus spread will slide right off in a melted mess.
  • Adjust frosting consistency with a tablespoon of cream at a time, it should hold peaks but spread easily.
03 -
  • Crush Biscoff biscuits into varied sizes, fine crumbs dissolve into the batter while larger pieces create pockets of crunch.
  • Bring all dairy ingredients to room temperature before mixing to prevent the batter from curdling or splitting.
  • Taste your frosting before spreading, if it's too sweet, add an extra pinch of salt to balance the richness.
  • For a flatter cake top, gently tap the filled pan on the counter before baking to release air bubbles.
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