Baked Biscoff Cake with Lotus Frosting (Printable)

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

# What you'll need:

→ For the Cake

01 - 1.41 cups Biscoff biscuits, crushed
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon baking soda
05 - 0.25 teaspoon salt
06 - 14.1 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.5 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.5 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 make it:

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 together 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.
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 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 the 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 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 as desired with Lotus frosting.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Suggestions:

01 -
  • The biscuit pieces stay crunchy inside the soft crumb, giving you texture in every forkful instead of just sweetness.
  • Lotus spread in both the batter and frosting makes the whole cake taste like the cookies you loved as a kid, but richer and more grown up.
  • It looks impressive but comes together with everyday mixing, no fancy equipment or tricky steps required.
  • Leftovers (if there are any) taste even better the next day when the flavors settle and deepen.
02 -
  • If your butter isn't truly softened, the batter will look curdled and the cake will bake unevenly, leave it out for an hour before you start.
  • Don't frost a warm cake, I learned this the hard way when my frosting turned into a glossy puddle and slid right off onto the plate.
  • Crushing the biscuits by hand instead of in a processor gives you better texture, some big pieces and some fine crumbs instead of uniform dust.
  • The Lotus spread can seize up if your butter is too cold, make sure everything is at room temperature before you beat the frosting.
03 -
  • Weigh your flour instead of scooping it if you can, too much makes the cake dense and heavy instead of tender.
  • Let the eggs and milk sit at room temperature for 30 minutes before mixing, cold ingredients can cause the batter to curdle or bake unevenly.
  • If you want to pipe the frosting, chill it for 15 minutes after whipping so it holds its shape better under the pressure of the piping bag.
  • Warm your offset spatula or knife under hot water before frosting, it glides over the surface and gives you a smooth finish without tearing the cake.
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