Decadent Baked Biscoff Cake

My cousin showed up with a jar of Lotus spread one rainy Saturday, insisting we bake something ridiculous. We crushed an entire sleeve of Biscoff biscuits right into the batter, swirled in spoonfuls of that caramel-spiced spread, and frosted the whole thing with more. The kitchen smelled like cinnamon dreams and butter, and by the time we sliced into it, we knew we'd created something dangerously good.

I brought this to a potluck once, and three people asked for the recipe before I even set it down. One friend scraped frosting off the serving plate with her finger when she thought no one was looking. It became the cake people requested by name, the one that made birthdays feel a little more indulgent and coffee breaks turn into celebrations.

Ingredients

• Biscoff biscuits, crushed: These spiced cookies are the soul of the cake, adding crunch and warm caramel notes throughout.
• All-purpose flour: Provides structure without making the crumb heavy, letting the cookies shine.
• Baking powder and baking soda: Together they create a tender rise and keep the texture light despite all the mix-ins.
• Salt: A small pinch balances the sweetness and deepens the caramel flavor.
• Unsalted butter, softened: Creaming it with sugar builds air pockets that make the cake melt on your tongue.
• Granulated sugar: Sweetens and helps create that golden, slightly crisp top.
• Large eggs: Bind everything together and add richness without weighing down the batter.
• Vanilla extract: A warm background note that makes all the other flavors feel fuller.
• Whole milk: Keeps the crumb moist and tender, mixing smoothly into the batter.
• Lotus spread (Biscoff spread): This is the magic ingredient, swirling nutty, spiced sweetness into every layer.
• Powdered sugar: Whips into the frosting for a silky, cloud-like texture.
• Heavy cream or milk: Loosens the frosting to spreadable perfection.

Instructions

Prepare your pan:

Preheat the oven to 180°C (350°F) and grease a 9-inch round pan, then dust it with flour or line it with parchment. This step prevents heartbreak when the cake sticks.

Mix the dry ingredients:

Sift together flour, baking powder, baking soda, and salt into a large bowl. Sifting keeps lumps away and makes the crumb impossibly soft.

Cream butter and sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until pale and fluffy. This is where the cake gets its airy texture.

Add eggs and vanilla:

Beat in eggs one at a time, letting each one fully blend before adding the next. Stir in vanilla extract for warmth.

Alternate wet and dry:

Add the flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined to avoid a tough crumb.

Fold in cookies and spread:

Gently fold crushed Biscoff biscuits and Lotus spread into the batter until evenly swirled. The spread will create pockets of caramel magic as it bakes.

Bake until golden:

Pour batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick should come out clean when it is ready.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt into a puddle.

Make the frosting:

Beat softened butter until smooth, then gradually add powdered sugar. Beat in Lotus spread, cream, and a pinch of salt on high speed for 3 minutes until fluffy.

Frost and decorate:

Spread or pipe the frosting over the cooled cake. Top with crushed Biscoff biscuits or drizzle extra Lotus spread for drama.

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The first time I served this at a family dinner, my youngest nephew ate two slices and declared it better than birthday cake. My aunt quietly wrapped a piece in foil to take home. It became the cake that made ordinary Sundays feel special, the one that turned coffee into an event.

Storing and Serving

This cake keeps beautifully in an airtight container at room temperature for up to three days, though it rarely lasts that long. The frosting stays creamy, and the cookie pieces soften just slightly, making each bite even more luscious. Serve it with strong coffee or black tea to balance the sweetness, and watch it disappear.

Customizing Your Cake

You can fold chocolate chips or chopped pecans into the batter for extra texture and contrast. Some people swirl a ribbon of Lotus spread through the center before baking, creating a molten pocket of spiced caramel. If you love a more dramatic look, pipe the frosting in swoops and press whole Biscoff cookies into the sides.

Final Touches

The beauty of this cake is how forgiving it is while still looking bakery-worthy. An offset spatula makes frosting easier, but a butter knife works just fine. The drizzle of extra Lotus spread on top is optional, but it turns the cake into something that looks like it came from a fancy cafe.

• Use room temperature ingredients so everything blends smoothly without overbeating.
• Line your pan with parchment for foolproof release every single time.
• Let the frosting sit for a few minutes before spreading so it firms up just enough to hold its shape.

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This cake has a way of making people smile before they even take a bite. It is the kind of dessert that feels like a hug, rich and comforting and just a little indulgent.

Recipe FAQs

→ What makes this cake special?

The combination of crunchy Biscoff biscuits folded into the tender vanilla sponge creates delightful texture, while the Lotus frosting adds an irresistibly creamy, nutty caramel finish.

→ Can I make this in advance?

Absolutely. The unfrosted cake can be baked a day ahead and wrapped tightly. Frost just before serving for the freshest texture and appearance.

→ What's the best way to store leftovers?

Keep in an airtight container at room temperature for up to 3 days. The flavors actually develop and deepen over time, making it even more delicious.

→ Can I substitute the Biscoff spread?

While Biscoff spread is essential for authentic flavor, you could try other cookie butters. However, the unique spiced caramel profile of Biscoff is difficult to replicate.

→ What should I serve with this cake?

A cup of coffee or tea creates the perfect pairing, as noted in the recipe. The warm spiced notes of the cake complement these beverages beautifully.