Baked Biscoff Cake with Lotus Frosting (Printable)

Vanilla sponge with Biscoff crunch and silky Lotus frosting. Nutty caramel warmth in every delicious bite.

# What You'll Need:

→ For the Cake

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

→ For the Frosting

12 - 2.2 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.4 cup 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
03 - In a separate mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.
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 crushed Biscoff biscuits and Lotus spread into batter until evenly distributed.
07 - Transfer 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 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 salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • The frosting tastes like spreadable nostalgia, creamy and impossibly smooth with that signature caramel spice.
  • Crushed Biscoff biscuits add surprise bursts of texture that keep each bite interesting.
  • It looks impressive but uses straightforward techniques, no fancy equipment or tricky steps.
  • Leftovers actually get better after a day as the flavors meld and the crumb softens just enough.
02 -
  • Room temperature ingredients are non-negotiable, cold butter will not cream properly and cold eggs can cause the batter to curdle.
  • Do not skip the alternating method when adding flour and milk, it keeps the batter emulsified and prevents a dense crumb.
  • Let the cake cool completely before frosting or the Lotus spread will melt and slide right off.
  • Fresh baking powder and baking soda make all the difference, if yours are older than six months, replace them.
03 -
  • Crush the Biscoff biscuits in a sealed plastic bag with a rolling pin for less mess and more control over the texture.
  • If your frosting is too thick, add cream one teaspoon at a time, if it is too thin, chill it for 10 minutes and beat again.
  • Use an offset spatula for frosting, it gives you smooth, professional-looking edges with way less effort.
  • Taste your frosting before spreading it, a tiny pinch of salt can make all the difference if it tastes flat.
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