Decadent Baked Biscoff Cake (Printable)

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

# What You 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 - 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

# 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 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 throughout batter.
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 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 cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula or knife.
13 - Decorate with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • Cookie crunch baked right into soft sponge means texture in every forkful without extra work.
  • The frosting tastes like spreading happiness, rich and creamy with that signature spiced caramel warmth.
  • It looks impressive but comes together with everyday mixing and no fancy techniques required.
  • Leftovers somehow taste even better the next morning with strong coffee.
02 -
  • Room temperature ingredients blend smoothly, cold butter and eggs will curdle and ruin the texture.
  • Don't open the oven door in the first 30 minutes or the cake will sink in the middle from the temperature drop.
  • If the frosting feels too stiff, add cream one teaspoon at a time until it spreads easily.
03 -
  • Use a kitchen scale to measure flour for the most consistent results, spooning it into a cup can pack it down and make the cake dry.
  • Let the frosting sit at room temperature for 10 minutes before spreading if it's been chilled, it'll glide on smoothly without tearing the cake.
  • Crush the Biscoff biscuits in a sealed bag with a rolling pin for control, a food processor can turn them to dust too quickly.
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