Decadent Baked Biscoff Cake (Print Version)

Tender vanilla sponge with crunchy biscuit pieces and silky Lotus frosting for nutty caramel warmth.

# 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 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 14.1 ounces unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 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 Make It:

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 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 surface.
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 consistency with additional cream or milk if needed.
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 additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Top Tips:

01 -
  • Every bite delivers both soft sponge and crunchy cookie texture without feeling dry or heavy.
  • The Lotus frosting tastes like spreadable caramel with a hint of spice, and it pipes beautifully if you want to get fancy.
  • It looks impressive but uses pantry staples and a single mixing bowl for the batter.
  • Leftovers actually improve overnight as the flavors meld and the crumb softens just a little more.
02 -
  • Room temperature butter and eggs blend infinitely better than cold ones, if you forgot to take them out, microwave butter in 5 second bursts and soak eggs in warm water for 5 minutes.
  • Do not skip the alternating method when adding flour and milk, dumping everything at once creates a dense, tough cake.
  • The cake must cool completely before frosting or the Lotus spread will melt and slide off, patience here is non-negotiable.
  • If your frosting feels too stiff, add cream one teaspoon at a time until it softens, too much and it becomes soupy.
03 -
  • Toast the Biscoff crumbs in a dry skillet for 2 minutes before folding them in, it deepens their caramel flavor and adds extra crunch.
  • Reserve a few tablespoons of Lotus spread and warm it in the microwave for 10 seconds, then drizzle over the frosted cake for a glossy, professional finish.
  • Use a kitchen scale for the butter and sugar, weight measurements are more accurate and produce consistent results every time.
  • If you want to pipe the frosting, chill it for 15 minutes after beating so it firms up just enough to hold sharp edges.
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