Decadent Baked Biscoff Cake (Printer-friendly)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting brings nutty caramel warmth.

# What You'll Need:

→ For the Cake

01 - 1.4 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

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 3.5 ounces Lotus 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 - Sift together flour, baking powder, baking soda, and salt in a large bowl. 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 thoroughly 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 only until incorporated. Do not overmix.
06 - Gently fold 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 until combined.
11 - Beat in Lotus spread, heavy cream, and salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula or knife.
13 - Garnish with additional crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Expert advice:

01 -
  • The crushed Biscoff biscuits add surprise pockets of spiced crunch in every forkful.
  • Lotus spread in both the cake and frosting creates layers of nutty caramel flavor that feel indulgent but never heavy.
  • It looks bakery-perfect but uses straightforward mixing techniques anyone can master.
  • Leftovers stay moist for days, and honestly taste even better the next morning with strong coffee.
02 -
  • Room temperature butter is non-negotiable for both the cake and frosting, cold butter won't cream properly and leaves you with a dense, greasy texture.
  • Don't overbake or the cake will dry out, check at 35 minutes and trust the toothpick test over the timer.
  • Let the cake cool completely before frosting, even if you're impatient, warm cake will melt the buttercream and ruin all your hard work.
  • If the frosting feels too stiff, add cream one tablespoon at a time until it reaches a silky, spreadable consistency.
03 -
  • Weigh your flour if you can, too much flour is the most common reason cakes turn out dry and dense.
  • Save a few whole Biscoff biscuits to press into the frosting around the edge for an elegant, bakery-style finish.
  • If the frosting splits or looks curdled, keep beating on high speed for another minute and it will usually come back together.
  • Freeze unfrosted cake layers wrapped tightly in plastic for up to a month, then thaw and frost when you need an impressive dessert fast.
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