Decadent Baked Biscoff Cake (Printer version)

Tender vanilla sponge loaded with crunchy Biscoff pieces topped with silky Lotus frosting for nutty caramel warmth in every bite.

# What You'll Need:

→ For the Cake

01 - 1.41 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 - 0.88 cup 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)

→ For the Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Crushed Biscoff biscuits for garnish
18 - 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 mixing bowl, beat 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 well after each addition. Stir in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until incorporated. Avoid overmixing.
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 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 until combined.
11 - Beat in Lotus spread, heavy cream, 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 as desired with Lotus frosting.
13 - Top with crushed Biscoff biscuits or drizzle with Lotus spread. Slice and serve.

# Expert Advice:

01 -
  • Every bite delivers that signature Biscoff crunch paired with impossibly creamy frosting.
  • It looks fancy enough for celebrations but comes together with everyday ingredients.
  • The Lotus spread adds a nutty caramel flavor that makes plain vanilla cake feel like a distant memory.
02 -
  • Don't skip the cooling time, frosting a warm cake will turn your beautiful frosting into a melted mess.
  • Crush the Biscoff biscuits by hand or in a food processor, but leave some larger pieces for bursts of crunch.
  • If your frosting feels too stiff, add cream one teaspoon at a time until it's spreadable but still holds its shape.
03 -
  • Bring all your ingredients to room temperature before you start, it makes everything blend smoother and the cake bakes more evenly.
  • Use a kitchen scale to measure the Lotus spread, it's sticky and hard to measure accurately in cups.
  • For a two-layer version, double the batter and bake in two pans, then stack with frosting in between for a showstopper.
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