Baked Biscoff Cake Lotus Frosting (Printable)

Tender vanilla sponge swirled with crunchy Biscoff biscuits, topped with silky Lotus frosting for nutty caramel warmth.

# What You Need:

→ For the Cake

01 - 1.4 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1.75 cups unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup whole milk
11 - 1/2 cup Lotus spread or Biscoff spread

→ For the Frosting

12 - 2 cups unsalted butter, softened
13 - 2.5 cups powdered sugar
14 - 1/2 cup Lotus spread or Biscoff spread
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Crushed Biscoff biscuits for topping
18 - 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 with an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.
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 throughout batter.
07 - Pour batter into prepared cake pan and smooth the top surface.
08 - Bake for 35 to 40 minutes until a toothpick inserted in the 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 consistency with additional cream if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using offset spatula.
13 - Top with crushed Biscoff biscuits or drizzle with Lotus spread as desired. Slice and serve.

# Expert Suggestions:

01 -
  • The crushed Biscoff cookies bake into pockets of spiced crunch that surprise you with every forkful.
  • That Lotus frosting is dangerously easy to make and tastes like spreadable nostalgia.
  • It looks impressive but forgives mistakes, making it perfect for both novice and seasoned bakers.
  • Leftovers (if there are any) taste even better the next day once the flavors have mingled.
02 -
  • Room temperature butter is everything; if it's too cold, the batter won't emulsify, and if it's too warm, the cake will be dense.
  • Don't skip the cooling step before frosting, or your beautiful Lotus frosting will slide right off and pool at the bottom.
  • If the frosting feels too stiff, add cream one teaspoon at a time; too loose, and a little more powdered sugar will bring it back.
03 -
  • Weigh your flour if you can; too much will make the cake dry, and too little will make it collapse in the center.
  • Let the eggs and milk come to room temperature before mixing so the batter emulsifies smoothly and bakes evenly.
  • If the frosting breaks or looks grainy, keep beating; it usually comes back together with a little patience and a splash more cream.
  • Crush the Biscoff cookies into varied sizes, some fine and some chunky, for more interesting texture in every bite.
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