Decadent Baked Biscoff Cake (Printable format)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting

# 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 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 0.87 cups unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.43 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.08 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.43 cup Lotus spread (Biscoff 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 Steps:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, beat softened butter and granulated sugar together using an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated without overmixing.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the 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 the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
11 - Beat in the 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 the cake is completely cool, spread the Lotus frosting over the top and sides as desired using an offset spatula.
13 - Top with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Hints:

01 -
  • The biscuit pieces stay crunchy inside the soft crumb, giving you texture in every forkful.
  • Lotus spread in both the cake and frosting means double the spiced caramel flavor without any fuss.
  • It looks impressive but uses one bowl and familiar techniques, no fancy skills required.
  • Leftovers somehow taste even better the next day when the flavors have melted together.
02 -
  • Do not skip letting the cake cool completely or your frosting will slide right off and pool around the base.
  • If your Lotus spread is too thick to swirl, warm it in the microwave for 10 seconds and it will become pourable and easier to fold in.
  • Crush the Biscoff biscuits into uneven chunks, not fine crumbs, so you get real texture bites instead of just a sandy feel.
03 -
  • Wrap the cooled cake layers tightly in plastic wrap and freeze them for up to a month, then thaw and frost whenever you need a showstopper dessert.
  • Pipe the frosting with a star tip for a bakery look, or just slather it on rustic style and let the flavor do the talking.
  • Toast a handful of Biscoff crumbs in a dry skillet for 2 minutes before sprinkling them on top for extra caramelized crunch.
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