Baked Biscoff Cake Lotus Frosting

My sister brought a jar of Lotus spread home from a trip to Brussels, and I spread it on toast without thinking much of it. The second that caramelized, spiced sweetness hit my tongue, I knew I had to bake something around it. I started folding crushed Biscoff biscuits into vanilla batter, swirling in spoonfuls of the spread, and the kitchen smelled like a European café I'd never been to but suddenly craved.

I made this for a friend's birthday dinner, and when I set it on the table, someone asked if I'd ordered it from a bakery. The layers of biscuit crumbs peeking through each slice and that glossy swirl of Lotus spread on top made it look more impressive than the effort it actually took. We ate it straight from the cake stand with forks, passing it around until only crumbs remained.

Ingredients

• Biscoff biscuits, crushed: These bring the signature spiced crunch and caramel depth, I pulse them in a food processor but a sealed bag and rolling pin work just as well.
• All-purpose flour: The structure holder, sifted with leavening agents so the crumb stays light even with all that cookie mixed in.
• Baking powder & baking soda: The dream team for lift, the soda reacts with the slight acidity in the Lotus spread and keeps everything tender.
• Salt: Just a pinch to keep the sweetness from feeling one-note and to let the spice notes shine.
• Unsalted butter, softened: Creaming it with sugar creates air pockets that make the cake fluffy, and using unsalted lets you control the salt level.
• Granulated sugar: Sweetens and helps create that pale, airy base when beaten with butter.
• Large eggs: They bind, add richness, and give the cake its soft structure, always add them one at a time so the batter doesn't split.
• Vanilla extract: A warm background note that doesn't compete with the Biscoff but rounds everything out.
• Whole milk: Adds moisture and tenderness, the fat content keeps the crumb from drying out.
• Lotus spread (Biscoff spread): The star, swirled into the batter and whipped into the frosting for that nutty, caramelized cookie flavor.
• Powdered sugar: Dissolves instantly into the frosting for a silky, pipeable texture without any grittiness.
• Heavy cream or milk: Loosens the frosting to spreadable perfection, add a tablespoon at a time until it feels right.

Instructions

Prep the Pan:

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

Combine Dry Ingredients:

Sift the flour, baking powder, baking soda, and salt into a large bowl. Sifting might feel old-fashioned, but it prevents lumps and makes the cake lighter.

Cream Butter & Sugar:

Beat softened butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until pale and fluffy. The mixture should look almost like whipped cream and feel airy when you stop to scrape the bowl.

Add Eggs & Vanilla:

Crack in the eggs one at a time, beating well after each, then stir in the vanilla extract. If the batter looks a little curdled, don't panic, it'll come together when you add the flour.

Alternate Dry & Wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until you can't see any dry streaks, overmixing makes the cake dense and chewy instead of tender.

Fold in Biscoff & Spread:

Gently fold in the crushed Biscoff biscuits and 100 g of Lotus spread with a rubber spatula. You want ribbons of spread and pockets of crunch, not a homogenous batter.

Bake:

Pour the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it.

Cool Completely:

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Frosting a warm cake will melt the buttercream into a puddle, so wait until it's completely cool to the touch.

Make the Frosting:

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

Frost & Decorate:

Spread or pipe the frosting over the cooled cake, then sprinkle extra crushed Biscoff on top or drizzle with warmed Lotus spread. The messier it looks, the more irresistible it becomes.

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The first time I served this, my friend who doesn't usually eat dessert had two slices and asked if I could make it for her wedding someday. I laughed, but the request stuck with me because this cake has that kind of presence, it turns a regular Tuesday into something worth remembering. There's something about the way the frosting melts into the crumb and the biscuit pieces add little bursts of spice that makes people go quiet for a moment before they smile.

Storing & Serving

This cake stays moist and delicious for up to three days in an airtight container at room temperature, though I've never seen it last that long. If you're in a hot climate, refrigerate it and let it come to room temperature for about 20 minutes before serving so the frosting softens back to its creamy, dreamy state. It pairs beautifully with strong coffee or black tea, the slight bitterness cuts through the sweetness and lets the spice notes shine.

Customizing the Flavor

If you want extra texture, fold in a handful of mini chocolate chips or chopped toasted hazelnuts along with the crushed biscuits. I've also swapped half the Lotus spread in the frosting for cream cheese when I wanted something a little tangier, and it worked beautifully. You can even layer this into a two-tier cake by doubling the recipe and splitting the batter between two pans, just adjust the baking time down by a few minutes and keep an eye on it.

Troubleshooting & Final Touches

If your frosting feels too thick to spread smoothly, add cream one teaspoon at a time until it loosens up, and if it's too thin, pop it in the fridge for 10 minutes to firm up before trying again. The cake itself should spring back lightly when you press the center, if it sinks or feels wet, give it another 5 minutes in the oven. For an elegant finish, use an offset spatula to create swirls in the frosting or pipe rosettes with a star tip, then finish with a light dusting of crushed biscuits.

• Warm the Lotus spread for 10 seconds in the microwave before drizzling so it flows like caramel.
• Use parchment rounds cut to fit the bottom of your pan for foolproof release every time.
• Let the mixer do the work when creaming butter and sugar, rushing this step means less air and a denser cake.

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This cake feels like a celebration even when there's nothing specific to celebrate, and that's exactly the kind of dessert I want in my life. Slice it thick, share it with people you love, and don't be surprised when they ask you to make it again.

Recipe Questions & Answers

→ How long does this Biscoff cake stay fresh?

Store leftovers in an airtight container at room temperature for up to 3 days. The frosting maintains its creamy texture, and the biscuit pieces retain their crunch throughout this period.

→ Can I make this cake ahead of time?

Yes, you can bake the sponge layers up to 24 hours in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving for the freshest texture and appearance.

→ What can I use instead of Lotus spread?

While Lotus Biscoff spread provides the authentic spiced caramel flavor, you can substitute with other cookie butter spreads. For a different flavor profile, try speculoos spread or make your own by blending spiced biscuits with melted butter.

→ How do I get the perfect frosting consistency?

Beat the softened butter until smooth before gradually adding powdered sugar on low speed. Then incorporate the Lotus spread and heavy cream, mixing on medium-high for 3 minutes until fluffy. Adjust with additional cream if the frosting is too thick.

→ Can I freeze this Biscoff cake?

Freeze the unfrosted sponge layers wrapped in plastic and foil for up to 3 months. Thaw overnight at room temperature before frosting. The frosted cake is best enjoyed fresh but can be refrigerated for up to 5 days.

→ What beverages pair well with this dessert?

The warm spiced flavors complement coffee beautifully, especially espresso or cappuccino. Black tea, chai latte, or even a glass of cold milk also pair wonderfully with the rich caramel notes and creamy texture.