Baked Biscoff Cake Lotus Frosting (Print View)

Vanilla sponge with Biscoff crunch and creamy Lotus frosting. Nutty caramel bliss in every bite. Serves 10–12.

# 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 - 0.84 cup whole milk
11 - 3.5 ounces Lotus spread (Biscoff spread)

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 3.5 ounces 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F (180°C). 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, cream softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until incorporated. Avoid overmixing.
06 - Gently fold in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour batter into the prepared cake pan and smooth the top surface with a spatula.
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 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 consistency with additional cream or milk if needed.
12 - Once the cake has cooled completely, frost the top and sides with the Lotus frosting using an offset spatula or knife.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread. Slice and serve.

# Expert Suggestions:

01 -
  • Every forkful delivers both crisp cookie texture and cloud soft crumb in one bite.
  • The frosting tastes like spreading liquid gold, rich and nutty without being too sweet.
  • It looks impressive but forgives mistakes, perfect for bakers still finding their confidence.
  • Leftovers somehow taste better the next morning with strong black coffee.
02 -
  • If your butter and sugar dont cream to pale fluff, your cake will be dense no matter how carefully you follow the rest.
  • Overmixing after adding flour develops gluten and turns tender cake into chewy bread, stop as soon as the streaks disappear.
  • A completely cooled cake is non negotiable for frosting, even slight warmth will cause buttercream to slide right off.
03 -
  • Toast your crushed Biscoff biscuits in a dry pan for two minutes before folding them in, it deepens their flavor and makes them even crunchier.
  • Freeze the frosted cake for 15 minutes before slicing, it firms up the buttercream and gives you bakery clean edges.
  • Reserve a few whole Biscoff cookies to stand upright in the frosting as decoration, it signals exactly what flavor to expect.
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