Baked Biscoff Cake Lotus Frosting (Printable)

Tender vanilla sponge loaded with crunchy Biscoff pieces and topped with silky Lotus frosting for the perfect caramel-spiced treat.

# What You'll Need:

→ Cake

01 - 1.41 cups crushed Biscoff biscuits
02 - 1.75 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 1.76 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.35 cup Lotus spread (Biscoff spread)

→ Frosting

12 - 2.2 ounces unsalted butter, softened
13 - 2.1 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ Decoration

17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling

# Step-by-Step Guide:

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 in crushed Biscoff biscuits and Lotus spread 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 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 a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with additional cream or milk if too thick.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • Every bite delivers that signature caramelized spice crunch you crave from Biscoff cookies, baked right into soft vanilla cake.
  • The frosting is dangerously creamy, nutty, and sweet without being cloying, so you can pile it on thick without guilt.
  • It looks impressive enough for a birthday but comes together with pantry staples and a jar of cookie butter.
  • Leftovers (if they last) actually taste better the next day when the flavors meld and the crumb gets even more tender.
02 -
  • Do not overmix the batter after adding flour, or the cake will turn dense and chewy instead of soft and fluffy.
  • Make sure the butter is truly softened to room temperature, not melted, or the frosting will be greasy and the cake crumb will be heavy.
  • Let the cake cool completely before frosting, or the buttercream will slide right off and pool around the base.
  • If the frosting feels too thick, add cream a teaspoon at a time until it's spreadable but still holds its shape.
03 -
  • Use a kitchen scale to measure ingredients for the most consistent results, especially the flour and butter.
  • Let the eggs and milk come to room temperature before mixing so the batter emulsifies smoothly and bakes evenly.
  • Crush the Biscoff biscuits by hand into varied sizes, some fine crumbs and some chunky pieces, for the best texture contrast.
  • If you want to pipe the frosting, chill it for 15 minutes after whipping so it holds intricate shapes without melting.
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