Baked Biscoff Cake Lotus Frosting (Printer-friendly)

Tender vanilla sponge with crunchy Biscoff biscuit pieces and silky Lotus spread frosting for irresistible nutty caramel warmth.

# Ingredient List:

→ For the Cake

01 - 1.4 cups (200g) crushed Biscoff biscuits
02 - 2 cups (250g) all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 1.75 cups (200g) unsalted butter, softened
07 - 1 cup (200g) granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup (200ml) whole milk
11 - 0.4 cup (100g) Lotus spread

→ For the Frosting

12 - 2.2 cups (250g) unsalted butter, softened
13 - 2.4 cups (300g) powdered sugar
14 - 0.4 cup (100g) 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

# Directions:

01 - Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - In a separate bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet mixture, alternating with milk. Begin and end with flour mixture, stirring 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 surface.
08 - Bake for 35 to 40 minutes until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack for complete cooling.
10 - Beat softened butter until smooth. Gradually add powdered sugar on low speed.
11 - Incorporate Lotus spread, heavy cream, and salt. Beat on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
12 - Once cake has completely cooled, frost the top and sides with Lotus frosting.
13 - Top with additional crushed Biscoff biscuits or drizzle with Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • The frosting tastes like spreadable cookie butter cloud, impossibly smooth and just sweet enough to balance the spiced crunch.
  • You get texture in every bite without any complicated layering or assembly drama.
02 -
  • Softened butter means it should dent easily when you press it, not melt into a puddle or feel cold and hard.
  • Don't skip the alternating step when adding flour and milk, it keeps the batter emulsified and prevents it from becoming tough.
03 -
  • Reserve a few whole Biscoff biscuits to press into the frosting for a bakery-style finish that also hints at what's inside.
  • Weigh your flour if you can, too much will make the cake dry and heavy, and it's the easiest mistake to make when scooping.
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