Decadent Baked Biscoff Cake (Print version)

Crunchy Biscoff biscuit pieces swirl through a tender vanilla sponge, crowned with a silky Lotus spread frosting bringing nutty caramel warmth to every bite.

# What You'll Need:

→ For the Cake

01 - 1.4 cups (200g) Biscoff biscuits, crushed
02 - 2 cups (250g) all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 0.87 cups (200g) unsalted butter, softened
07 - 1 cup (200g) granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cups (200ml) whole milk
11 - 0.35 cups (100g) Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.09 cups (250g) unsalted butter, softened
13 - 2.4 cups (300g) powdered sugar
14 - 0.35 cups (100g) 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 It:

01 - Preheat oven to 350°F (180°C). 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 wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold crushed Biscoff biscuits and Lotus spread into batter until evenly distributed.
07 - Pour batter into prepared cake pan and smooth the top surface.
08 - Bake for 35 to 40 minutes 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 necessary.
12 - Once cake is completely cool, frost the top and sides as desired with Lotus frosting.
13 - Decorate with extra crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • Every bite delivers crunchy cookie pieces wrapped in soft vanilla sponge and nutty caramel frosting.
  • The Lotus spread bakes into pockets of melted spice that surprise you as you eat.
  • It looks impressive but comes together with pantry staples and a jar of magic.
  • Leftovers get even better as the flavors meld overnight.
02 -
  • Do not skip the cooling step before frosting, or your beautiful Lotus cream will slide right off the sides.
  • Crush the Biscoff biscuits into varied sizes so you get both fine crumbs and chunky bites throughout.
  • If the frosting feels too thick, add cream one teaspoon at a time until it spreads like silk.
03 -
  • Toast the crushed Biscoff biscuits lightly in a dry pan before folding them in for deeper caramel notes.
  • Warm the Lotus spread for 10 seconds in the microwave before swirling it into the batter so it ribbons instead of clumping.
  • Chill the frosted cake for 15 minutes before slicing for cleaner, picture-perfect slices.
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