Decadent Baked Biscoff Cake (Printable)

Crunchy Biscoff biscuits in vanilla sponge with silky Lotus frosting for nutty caramel warmth.

# What You'll Need:

→ For the Cake

01 - 1.4 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 - 0.4 cup Lotus spread

→ For the Frosting

12 - 1.1 cup unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.4 cup Lotus 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

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line it 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 with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time to the butter mixture, 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 with a spatula.
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 consistency with additional cream or milk if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread. Slice and serve.

# Expert Advice:

01 -
  • The cake stays moist for days because the Lotus spread melts into pockets of caramel richness.
  • Crushed Biscoff biscuits give you bursts of spiced crunch in every forkful.
  • The frosting is so silky and nutty it tastes like spreadable cookie butter clouds.
  • It looks impressive but uses simple pantry staples and one special jar.
02 -
  • Do not skip the sifting step, lumpy flour creates dense pockets in the cake.
  • Softened butter should indent easily with your finger but not be greasy or melted.
  • Overmixing the batter once the flour is added will make the cake tough and chewy.
  • Let the cake cool completely before frosting or the Lotus spread will slide right off.
03 -
  • Use a kitchen scale to measure flour for the most consistent crumb every time.
  • If your frosting is too stiff, add cream one teaspoon at a time until it reaches the perfect spreading consistency.
  • Crush the Biscoff biscuits in a zip top bag with a rolling pin to control the size and avoid a floury mess.
  • For a deeper caramel flavor, brown the butter before creaming it with the sugar.
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