Decadent Baked Biscoff Cake

My neighbor showed up one afternoon with a jar of Lotus spread and a mischievous grin, insisting I bake something with it by the weekend. I'd never worked with Biscoff before, but the smell alone—warm spice, caramel, nostalgia—made me want to fold it into everything. That Saturday, I crushed a sleeve of those crisp little cookies, swirled the spread through vanilla batter, and pulled a cake from the oven that smelled like a European cafe. The frosting came together so easily I thought I'd done something wrong, but one taste proved otherwise. This cake became my go-to whenever I want to impress without pretending I'm a pastry chef.

I made this for a friend's birthday dinner, and she kept asking if I'd ordered it from somewhere fancy. Watching her scrape frosting off the plate with her finger made me realize how rare it is to see someone completely lose their manners over dessert. The whole table went quiet after the first bite, then erupted into questions about the recipe. I've never felt more smug handing out a handwritten index card. That night taught me that a cake doesn't need exotic ingredients to feel special, just the right balance of texture and warmth.

Ingredients

• Biscoff biscuits, crushed: These spiced cookies bring caramelized crunch and deep flavor, so crush them coarsely for texture rather than turning them to dust.
• All-purpose flour: The sturdy backbone of the cake, sifted to avoid lumps and ensure an even, tender crumb.
• Baking powder and baking soda: Together they create lift and a soft texture, but measure carefully because too much leaves a metallic aftertaste.
• Salt: Just a pinch balances the sweetness and makes the caramel notes in the Lotus spread sing.
• Unsalted butter, softened: Room temperature butter creams beautifully with sugar and gives the cake its rich, moist structure.
• Granulated sugar: Creamed with butter until pale and fluffy, this is where the cake's tender crumb begins.
• Large eggs: Add them one at a time so the batter emulsifies smoothly and doesn't split.
• Vanilla extract: Pure vanilla adds warmth and rounds out the spiced cookie flavor without competing.
• Whole milk: Full-fat milk keeps the crumb soft and adds just enough moisture to balance the dry ingredients.
• Lotus spread (Biscoff spread): The star ingredient, swirled into the batter and whipped into the frosting for double the nutty caramel magic.
• Powdered sugar: Dissolves instantly into the frosting, creating silky sweetness without any graininess.
• Heavy cream or milk: Loosens the frosting to the perfect spreading consistency, so add it slowly and adjust to taste.

Instructions

Prep the oven and pan:

Preheat to 180°C (350°F) and grease your 9-inch round pan well, then dust with flour or line with parchment. A stuck cake is a heartbreaking cake.

Sift the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a large bowl, whisking to break up any clumps. Set this aside while you work on the wet ingredients.

Cream butter and sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture looks pale, fluffy, and almost doubles in volume. This step builds air into the batter, so don't rush it.

Add eggs and vanilla:

Crack in one egg at a time, beating well after each addition, then stir in the vanilla extract. The batter should look smooth and glossy now.

Alternate dry and wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until you can't see streaks of flour, because overmixing leads to a tough, dense cake.

Fold in Biscoff and spread:

Gently fold the crushed biscuits and Lotus spread through the batter using a spatula, swirling just enough to distribute without fully blending. You want ribbons of caramel and pockets of crunch.

Bake the cake:

Pour batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Wait until it's fully cool before frosting, or the frosting will melt and slide right off.

Make the frosting:

Beat softened butter until creamy, then gradually add powdered sugar on low speed to avoid a sugar cloud. Beat in the Lotus spread, cream, and a pinch of salt, then whip on medium-high for 3 minutes until fluffy.

Frost and decorate:

Spread or pipe the frosting over the cooled cake, then scatter crushed Biscoff on top and drizzle with extra Lotus spread if you're feeling fancy. Slice and watch it disappear.

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The first time I served this, my brother-in-law—who claims he doesn't like cake—ate two slices and asked if I'd make it for his next barbecue. Watching someone who swears off desserts come back for seconds is one of the greatest compliments a baker can get. This cake has a way of converting skeptics, maybe because it doesn't taste fussy or overly sweet, just honest and warmly spiced. It's become the cake I bake when I want to remind people that sometimes the best things come from a jar of cookie butter and a little curiosity.

Storing and Serving

This cake stays moist and delicious in an airtight container at room temperature for up to three days, though it rarely lasts that long in my house. If your kitchen runs hot, you can refrigerate it, but let slices sit out for 10 minutes before serving so the frosting softens and the flavors open up. I've found that day-two cake, when the Biscoff pieces have softened slightly into the crumb, is almost better than day one. Serve it with strong black coffee or a pot of Earl Grey, and don't be surprised if people start hovering around the cake stand.

Variations to Try

I've folded dark chocolate chips into the batter for a friend who loves chocolate with caramel, and the combination was dangerously good. Chopped toasted pecans or hazelnuts add an extra layer of crunch and a nutty depth that complements the Biscoff beautifully. For a lighter version, you can swap half the butter in the frosting with cream cheese, which adds a slight tang that balances the sweetness. If you're feeling adventurous, a thin layer of salted caramel between the cake and frosting turns this into a showstopper worthy of a celebration.

Final Touches

Presentation matters more than I used to think, and a simple swirl of frosting with a scattering of crushed Biscoff on top makes this cake look like it came from a boutique bakery. An offset spatula gives you smooth, professional-looking frosting, but a butter knife works just fine if you embrace a more rustic look. For special occasions, I'll drizzle warmed Lotus spread over the top and let it drip down the sides, which looks impressive and tastes even better.

• Use a cake turntable if you have one, it makes frosting the sides so much easier and more even.
• Warm the Lotus spread in the microwave for 10 seconds before drizzling so it flows smoothly.
• A sprinkle of flaky sea salt on top of the frosting adds a sophisticated, sweet-salty contrast.

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This cake has taught me that sometimes the best recipes are born from a neighbor's nudge and a willingness to experiment with something new. Bake it once, and I promise it will earn a permanent spot in your rotation.

Recipe FAQ

→ What makes Biscoff spread special in baking?

Lotus Biscoff spread brings a unique caramelized flavor with subtle spiced notes that complement vanilla beautifully. Its smooth texture incorporates easily into batters and frostings, while its distinct taste pairs exceptionally well with butter and cream-based preparations.

→ Can I make this dessert ahead of time?

Yes, the unfrosted sponge can be baked one day in advance and stored wrapped at room temperature. Frost the cake on the day of serving for optimal texture. The finished dessert keeps well in an airtight container for up to three days.

→ What's the best way to achieve fluffy frosting?

Start with completely softened butter at room temperature. Beat the butter alone until smooth before gradually incorporating powdered sugar. Add the Lotus spread and cream last, then whip on medium-high speed for a full three minutes to incorporate air and achieve that silky, spreadable consistency.

→ How do I know when the sponge is properly baked?

Insert a toothpick into the center of the cake after 35 minutes. If it comes out clean or with just a few moist crumbs, the sponge is done. The edges should pull slightly away from the pan, and the top should spring back when gently pressed.

→ Can I substitute the Biscoff biscuits in the batter?

You can use other spiced speculoos biscuits or crushed gingersnaps for similar flavor profiles. For a different twist, digestive biscuits work well too. Keep the crushing coarse to maintain pleasant texture throughout the tender crumb.

→ Why is alternating wet and dry ingredients important?

Adding flour and milk in alternating portions prevents gluten overdevelopment, which keeps the sponge tender. Starting and ending with flour ensures even distribution of leavening agents. Mix just until incorporated to maintain a light, airy texture.