Decadent Baked Biscoff Cake (Printable)

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

# What You’ll Need:

→ For the Cake

01 - 1.41 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 - 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 - 0.35 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 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

# 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 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 in crushed Biscoff biscuits and Lotus spread until evenly distributed.
07 - Pour batter into prepared cake pan and smooth the top.
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 with additional cream or milk if too thick.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The spiced cookie crumbs create pockets of crunchy sweetness that surprise you with every forkful.
  • Lotus spread frosting tastes like spreadable caramel clouds, rich but never cloying.
  • It looks bakery fancy but uses supermarket ingredients you can grab in one trip.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
02 -
  • Overmixing the batter after adding flour will result in a dense, rubbery cake, fold gently and stop as soon as you see no dry streaks.
  • Softened butter should be cool but pliable, if it is too warm or melted, your frosting will be soupy and slide right off the cake.
  • Cooling the cake completely is non-negotiable, even slightly warm cake will melt the frosting and ruin your presentation.
  • Crush the Biscoff biscuits into varied sizes so you get both fine crumbs and chunky bits for textural interest in every bite.
03 -
  • Use a kitchen scale to measure your flour for consistent results, too much flour will make the cake dry and crumbly.
  • Let your eggs and milk come to room temperature before mixing so the batter emulsifies smoothly and bakes evenly.
  • If your frosting is too thick, add cream one teaspoon at a time, if it is too thin, chill it for 10 minutes and whip again.
  • Toast the crushed Biscoff pieces lightly in a dry pan before folding them in for an even deeper caramelized flavor.
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