Baked Biscoff Cake Lotus Frosting

My kitchen smelled like a bakery in Brussels the afternoon I swirled crushed Biscoff cookies into cake batter for the first time. I'd been hoarding a jar of Lotus spread, unsure what to do with it beyond sneaking spoonfuls straight from the jar. A friend mentioned folding the biscuits into sponge, and I thought, why not go all in and frost it with the spread too? The result was a cake that tasted like childhood trips to European cafes, but better because it came out of my own oven.

I brought this cake to a potluck once, and three people asked for the recipe before I'd even finished slicing it. One woman said it reminded her of her grandmother's speculoos cookies, and another admitted she'd never heard of Lotus spread but was about to buy ten jars. Watching strangers bond over a dessert I'd nervously baked that morning made me realize how food can unlock little pockets of joy in the most ordinary gatherings.

Ingredients

• Biscoff biscuits, crushed: These bring the signature spiced crunch and caramel warmth, so don't skip them or swap for plain cookies.
• All purpose flour: The backbone of the sponge, sifted to keep the crumb light and tender.
• Baking powder and baking soda: Together they give the cake a gentle rise and airy texture without any metallic aftertaste.
• Salt: Just a pinch balances the sweetness and makes every other flavor pop.
• Unsalted butter, softened: Both in the cake and frosting, it must be truly soft so it creams smoothly and creates that melt in your mouth richness.
• Granulated sugar: Creamed with butter until fluffy, this is what gives the cake its tender crumb and golden sweetness.
• Large eggs: Added one at a time, they bind everything together and add structure without making the cake dense.
• Vanilla extract: A teaspoon of good vanilla deepens the flavor and plays beautifully with the spiced cookies.
• Whole milk: Keeps the batter moist and helps the crumb stay soft for days.
• Lotus spread (Biscoff spread): The star ingredient, swirled into the batter and whipped into the frosting for that unmistakable cookie butter magic.
• Powdered sugar: Gives the frosting its silky sweetness and smooth, pipeable texture.
• Heavy cream or milk: A splash loosens the frosting to the perfect consistency, so adjust as you go.

Instructions

Prep Your Pan:

Preheat the oven to 180°C (350°F) and grease a 9 inch round pan generously, then dust with flour or line with parchment. This ensures the cake releases cleanly after baking.

Sift the Dry Ingredients:

Combine flour, baking powder, baking soda, and salt in a bowl, sifting to remove lumps. Set aside so you can fold it in smoothly later.

Cream Butter and Sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until pale and fluffy. This step traps air and creates a tender crumb.

Add Eggs and Vanilla:

Crack in eggs one at a time, mixing well after each, then stir in vanilla. The batter should look smooth and glossy.

Alternate Dry and Wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until no streaks remain to avoid a tough cake.

Fold in Biscoff Goodness:

Gently fold the crushed Biscoff biscuits and Lotus spread into the batter until evenly distributed. You'll see swirls of caramel colored spread throughout.

Bake Until Golden:

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

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack. Frosting a warm cake will melt the buttercream, so be patient.

Whip the Frosting:

Beat softened butter until smooth, then gradually add powdered sugar on low speed. Beat in Lotus spread, cream, and salt on medium high for 3 minutes until fluffy.

Frost and Decorate:

Once the cake is cool, spread or pipe the frosting over the top and sides. Sprinkle crushed Biscoff on top or drizzle extra Lotus spread for drama.

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The evening I served this cake at a small dinner party, someone said it tasted like a hug from a European pastry chef. We ate it slowly, with strong coffee, and the conversation wandered from travel memories to childhood treats. That night I learned that a really good dessert doesn't just satisfy a sweet tooth, it opens up stories and makes people linger at the table a little longer.

Storing and Keeping It Fresh

This cake keeps beautifully in an airtight container at room temperature for up to three days, and honestly, it gets even better as the flavors meld. If your kitchen is very warm, you can refrigerate it, but let it sit out for 20 minutes before serving so the frosting softens and the sponge regains its tender texture. I've even frozen unfrosted layers wrapped tightly in plastic and foil for up to a month, thawing them overnight in the fridge before frosting and serving.

Customizing Your Cake

Once you've made this cake as written, it's easy to play around with mix ins and toppings. I've folded in dark chocolate chips for a richer flavor, added chopped toasted pecans for crunch, and even swapped half the milk for brewed coffee to deepen the spiced notes. Some friends love a salted caramel drizzle on top, while others prefer a simple dusting of powdered sugar for a more rustic look. The base is forgiving enough to handle your creative whims.

Serving Suggestions

This cake shines at room temperature with a strong espresso or a cup of black tea, but it's also wonderful slightly warmed with a scoop of vanilla ice cream melting into the frosting. I've served it at birthday parties, weekend brunches, and casual weeknight desserts, and it always disappears fast.

• Pair it with a dollop of whipped cream and fresh berries for a lighter finish.
• Serve thin slices with a glass of dessert wine or a splash of amaretto for an elegant touch.
• Pack individual slices in parchment for lunchboxes or picnic baskets, they travel beautifully.

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Every time I bake this cake, I'm reminded that the best recipes are the ones that make you feel like a brilliant baker even on a lazy Sunday. I hope it brings you as much joy and as many compliments as it's brought me.

Recipe FAQs

→ Can I use other cookie spreads instead of Biscoff?

While Lotus Biscoff spread provides the signature spiced caramel flavor, you can substitute with other cookie butter spreads like Speculoos. Nutella or peanut butter would alter the flavor profile significantly but still work with the vanilla sponge base.

→ How should I store this cake?

Store leftovers in an airtight container at room temperature for up to 3 days. The frosting helps keep the cake moist. For longer storage, refrigerate for up to a week, though bringing it to room temperature before serving enhances the texture and flavor.

→ Can I make this cake ahead of time?

Yes, you can bake the sponge layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day of serving for the freshest presentation and texture.

→ Why did my cake turn out dense?

Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix just until the flour is incorporated. Also ensure your baking powder and soda are fresh, and don't open the oven door too early during baking.

→ Can I freeze this cake?

You can freeze the unfrosted cake layers for up to 3 months. Wrap them thoroughly in plastic wrap and aluminum foil. Thaw overnight at room temperature before frosting. The frosted cake is best enjoyed fresh but can be frozen for up to 1 month.

→ What's the best way to crush Biscoff biscuits?

Place the biscuits in a sealed zip-top bag and crush with a rolling pin for rustic chunks, or pulse in a food processor for finer crumbs. Leave some texture for the best crunch contrast in the finished cake.