Decadent Baked Biscoff Cake (Printer view)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting delivers nutty caramel warmth in every 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 - 1.75 cups granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.5 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 2.25 cups unsalted butter, softened
13 - 2.5 cups powdered sugar
14 - 0.5 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 - 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.
08 - Bake for 35 to 40 minutes or until a toothpick inserted in 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 with more cream or milk if too thick.
12 - Once cake is completely cool, frost top and sides with Lotus frosting.
13 - Decorate with additional crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Suggestions:

01 -
  • Every forkful delivers both tender crumb and satisfying cookie crunch in one mouthful.
  • The frosting tastes like spreadable nostalgia, smooth and warmly spiced without being overly sweet.
  • It looks effortlessly impressive but forgives small mistakes along the way.
  • You can assemble it with everyday tools and ingredients you probably already recognize.
02 -
  • Room temperature ingredients blend faster and create a smoother batter, so plan ahead and leave butter and eggs out for at least 30 minutes.
  • Don't skip the cooling step before frosting, even if you're impatient. Warm cake will turn your beautiful frosting into a slippery mess.
  • If your Lotus spread is too stiff to fold in easily, microwave it for 10 seconds to soften it just slightly.
03 -
  • Crush the Biscoff biscuits in a sealed plastic bag with a rolling pin for easy cleanup and better control over texture.
  • Taste your frosting before spreading it, if it feels too sweet add an extra pinch of salt to balance it out.
  • Use a cake turntable if you have one, it makes frosting the sides smooth and even without the frustration.
  • For cleaner slices, wipe your knife with a warm damp cloth between cuts.
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