Decadent Baked Biscoff Cake

My sister brought a jar of Lotus spread back from a trip to Brussels, and I stared at it for weeks before finally deciding to bake something with it. The smell when I opened that jar was like cinnamon toast and toffee had a baby. I folded crushed Biscoff biscuits into vanilla cake batter on a rainy Saturday, and the kitchen smelled like a European bakery. That first slice, still warm with a smear of creamy frosting, made me understand why people hoard jars of this stuff.

I made this for my neighbor's birthday after she mentioned loving those little airplane cookies. She took one bite, closed her eyes, and said it tasted like her childhood trips to visit her grandmother in Ghent. I had no idea a cake could carry that kind of memory. We sat on her porch with coffee and thick slices, and she told me stories about stroopwafels and canal boats while crumbs collected on our laps.

Ingredients

• Biscoff biscuits, crushed: Use a rolling pin or food processor to crush them into pea sized pieces so they stay distinct in the batter and give you those surprise pockets of crunch.
• All purpose flour: Sifting it with the leaveners helps the cake rise evenly and keeps the crumb tender, not dense.
• Baking powder and baking soda: The combo gives you lift and a slight tang that balances the sweetness of the Lotus spread beautifully.
• Unsalted butter, softened: Let it sit on the counter for an hour so it creams easily with the sugar and creates that fluffy base.
• Granulated sugar: Beating it with butter until pale traps air and makes the cake light instead of heavy.
• Large eggs: Room temperature eggs blend smoothly and don't deflate your batter when you add them one at a time.
• Vanilla extract: A teaspoon deepens all the warm spice notes and makes the Biscoff flavor sing.
• Whole milk: The fat keeps the crumb moist and tender, and it helps the batter come together without overworking the flour.
• Lotus spread for the cake: Swirl it gently so you get ribbons of caramel magic instead of fully mixing it in.
• Powdered sugar: It dissolves instantly into the frosting and keeps it silky without any gritty texture.
• Lotus spread for the frosting: This is where the magic happens, turning plain buttercream into something that tastes like spiced cookie butter clouds.
• Heavy cream or milk: A splash loosens the frosting so it spreads like a dream and doesn't tear the cake surface.
• Pinch of salt: It cuts the sweetness just enough and makes all the flavors pop on your tongue.

Instructions

Prep the pan and preheat:

Grease your 9 inch round pan and line the bottom with parchment so the cake releases cleanly. Set your oven to 180°C (350°F) and let it heat fully while you mix.

Sift the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a bowl and whisk them together. This step seems small but it prevents lumps and uneven rising.

Cream butter and sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture looks pale and fluffy. Scrape the bowl halfway through so everything blends evenly.

Add eggs and vanilla:

Crack in one egg at a time, mixing well after each, then stir in the vanilla. The batter should look smooth and thick, almost like frosting.

Alternate dry and wet:

Add a third of the flour mixture, then half the milk, then another third of flour, the rest of the milk, and finish with the last of the flour. Mix gently just until you can't see streaks of flour anymore.

Fold in Biscoff and spread:

Gently fold in the crushed biscuits and 100 g of Lotus spread with a rubber spatula. Don't overmix or you'll lose the crunchy pockets and the tender crumb.

Bake the cake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes until a toothpick poked in the center comes out clean or with just a few moist crumbs.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Wait until it's completely cool before frosting or the buttercream will melt into a puddle.

Make the frosting:

Beat softened butter until smooth, then gradually add powdered sugar on low speed so you don't create a sugar storm. Mix in the Lotus spread, heavy cream, and a pinch of salt, then beat on medium high for 3 minutes until fluffy.

Frost and decorate:

Spread the frosting over the top and sides of the cooled cake with an offset spatula. Sprinkle crushed Biscoff over the top or drizzle extra Lotus spread for that bakery style finish.

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This cake became my go to whenever I wanted to feel like I was sitting in a cozy European café without leaving my kitchen. The way the Biscoff pieces soften just slightly while staying crunchy, the way the frosting tastes like spooning Lotus spread straight from the jar but somehow better, it all adds up to something that feels both indulgent and comforting. I've served it at potlucks, birthdays, and random Tuesdays when I needed a reason to celebrate.

Storing and Serving

Keep leftover slices in an airtight container at room temperature for up to three days, and honestly, they taste even better on day two when the flavors have melted together. If you want to make it ahead, bake the cake a day early and frost it the morning of serving. The frosting holds its shape beautifully and doesn't weep or slide. Serve it with strong coffee or black tea to balance the sweetness, and watch people's faces light up at the first bite.

Customizing Your Cake

You can fold mini chocolate chips or chopped toasted hazelnuts into the batter for extra texture and flavor. If you want a lighter frosting, swap half the butter for cream cheese and reduce the powdered sugar slightly. Some people like to add a teaspoon of cinnamon or espresso powder to the dry ingredients for a deeper, spicier note. I once drizzled melted dark chocolate over the top instead of extra Lotus spread, and it tasted like a grown up candy bar.

What to Watch For

The batter will look thick and almost cookie dough like when you fold in the Biscoff pieces, and that's exactly what you want. Don't panic and add extra milk or you'll end up with a flat, dense cake. Check the cake at 35 minutes because ovens vary wildly, and overbaking will dry it out. The frosting can seize up if your butter is too cold, so make sure it's truly soft before you start beating.

• Room temperature ingredients blend faster and create a smoother batter with better rise.
• Use a toothpick or cake tester in the center, not near the edge, to check for doneness.
• If the frosting feels too stiff, add cream one teaspoon at a time until it's spreadable but still holds peaks.

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This cake turns any ordinary afternoon into something special, and it never fails to make people smile. Bake it once, and I promise it'll become your secret weapon for impressing guests and treating yourself.

Recipe Q&A

→ What makes this Biscoff cake special?

The combination of crunchy Biscoff biscuits folded into a tender vanilla sponge, topped with silky Lotus spread frosting creates an irresistible texture and flavor profile.

→ How should I store this cake?

Store leftovers in an airtight container at room temperature for up to 3 days. The frosting maintains its creamy texture and the biscuits stay delightfully crunchy.

→ Can I add extra ingredients for more texture?

Yes! You can fold chocolate chips or chopped nuts into the batter before baking for additional texture and flavor variety.

→ What beverages pair well with this dessert?

This cake pairs beautifully with coffee or tea, which complement the spiced caramel notes of the Biscoff and enhance the overall flavor experience.

→ How many servings does this cake yield?

This European dessert yields 10–12 servings, making it perfect for gatherings, celebrations, or afternoon tea with friends and family.

→ What tools do I need to make this cake?

You'll need a 9-inch round pan, mixing bowls, electric mixer, sifter, rubber spatula, wire rack, and offset spatula for spreading the frosting.