Decadent Baked Biscoff Cake (Printable)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting. Nutty caramel warmth in every bite.

# Ingredient List:

→ For the Cake

01 - 1.4 cups crushed Biscoff biscuits
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup whole milk
11 - 1/2 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1 cup unsalted butter, softened
13 - 2.5 cups powdered sugar
14 - 1/2 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 Prepare:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
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 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 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 with additional cream or milk if the consistency is too thick.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting using an offset spatula or knife.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Suggestions:

01 -
  • Every slice has crunchy cookie bits swirled right into soft, buttery cake.
  • The frosting tastes like spreadable nostalgia with just enough sweetness to balance the spice.
  • It looks bakery fancy but comes together with pantry staples and a little courage.
  • One cake feeds a crowd and still leaves people asking for the recipe two days later.
02 -
  • Room temperature butter is non-negotiable, cold butter won't cream properly and warm butter makes the batter greasy.
  • Don't skip the alternating method when adding flour and milk, it keeps the batter from curdling or becoming dense.
  • Cool the cake completely before frosting or the buttercream will slide right off and pool at the base.
  • Crush the Biscoff biscuits coarsely, not into powder, you want those surprise crunchy bits in every bite.
03 -
  • Weigh your flour if you can, too much makes the cake dry and too little makes it collapse.
  • Let the eggs and milk sit out for 30 minutes before mixing so everything blends smoothly without curdling.
  • If the frosting feels too sweet, add an extra pinch of salt, it balances the sugar and deepens the Lotus flavor.
  • Save a few whole Biscoff biscuits to stand upright around the edge of the cake for a stunning presentation.
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