Decadent Baked Biscoff Cake Lotus

A colleague brought Biscoff cookies to the office one afternoon, and I ate half the packet without thinking. The spiced caramel crunch stuck with me all week, so I grabbed a jar of Lotus spread on my way home and decided to bake it into something worth sharing. The kitchen smelled like a European café within minutes, and I knew I was onto something special.

I made this for a friends birthday, and she admitted she licked her plate when no one was looking. The frosting disappeared faster than the cake itself, with people sneaking spoonfuls straight from the bowl. It became the dessert everyone asked me to bring again, and I stopped pretending I minded the requests.

Ingredients

• Biscoff biscuits, crushed: These bring the signature spiced caramel flavor and delightful texture, so dont skip the step of crushing them into varied sizes for both crunch and fine crumbs.
• All-purpose flour: Forms the tender structure of the sponge, and sifting it with the leaveners ensures no lumps ruin the smooth batter.
• Baking powder and baking soda: Together they create the perfect rise and lightness, so measure carefully and check expiration dates.
• Unsalted butter, softened: Creaming it with sugar traps air for a fluffy crumb, and using unsalted lets you control the sweetness and salt balance.
• Granulated sugar: Sweetens the cake and helps create that light, airy texture when beaten with butter.
• Large eggs: Add richness and structure, and bringing them to room temperature helps them blend smoothly into the batter.
• Vanilla extract: A subtle backdrop that lets the Biscoff flavor shine without competing.
• Whole milk: Keeps the crumb moist and tender, and alternating it with dry ingredients prevents overmixing.
• Lotus spread: Swirled into the batter, it creates pockets of gooey caramel magic that make every slice unforgettable.
• Powdered sugar: Sweetens the frosting without grittiness, and sifting it prevents lumps in your silky finish.
• Heavy cream or milk: Thins the frosting to a spreadable consistency, so add it slowly until you reach the perfect texture.

Instructions

Prep Your Pan:

Preheat the oven to 180°C and grease your 9-inch round pan generously, then line the bottom with parchment for foolproof release. Flouring the sides helps the cake climb as it bakes.

Sift the Dry Mix:

Whisk together flour, baking powder, baking soda, and salt in a large bowl until evenly combined. This step prevents clumps and ensures even leavening throughout the batter.

Cream Butter and Sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture turns pale and fluffy. Scrape down the bowl halfway to catch any stubborn bits.

Add Eggs and Vanilla:

Mix in eggs one at a time, letting each one incorporate fully before adding the next. Stir in vanilla extract until the batter smells warm and inviting.

Alternate Wet and Dry:

Add a third of the flour mixture, then half the milk, repeating until everything is just combined. Overmixing deflates the batter, so stop as soon as you see no more streaks.

Fold in Biscoff:

Gently fold crushed biscuits and Lotus spread into the batter with a rubber spatula, using broad strokes. The spread will marble through, creating ribbons of caramel goodness.

Bake Until Golden:

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.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn it onto a wire rack. Frosting a warm cake will melt into a puddle, so patience here pays off.

Whip the Frosting:

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

Frost and Decorate:

Spread the frosting generously over the cooled cake with an offset spatula, swirling it into peaks if you like. Sprinkle crushed Biscoff on top and drizzle extra Lotus spread for a bakery-worthy finish.

Pin it

My neighbor knocked on the door while this cake was cooling, drawn by the smell drifting through the hallway. I handed her a slice on a paper plate, and she came back an hour later asking for the recipe. That was the moment I realized this cake had real power.

Storing and Serving

This cake stays moist for up to three days in an airtight container at room temperature, though it rarely lasts that long. The frosting holds up beautifully without refrigeration, but if your kitchen runs warm, a quick chill firms it back up. Serve it at room temperature with strong coffee or black tea to balance the sweetness.

Flavor Variations

Fold mini chocolate chips into the batter for pockets of melty richness, or swap half the Biscoff biscuits for crushed speculoos cookies if you want extra spice. A handful of chopped toasted hazelnuts adds crunch that complements the caramel notes perfectly. For a grown-up twist, brush the cooled cake with a tablespoon of coffee liqueur before frosting.

Making It Ahead

Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store at room temperature until youre ready to frost. The frosting can be made up to two days ahead and kept in the fridge, just let it come to room temperature and rewhip before spreading. This makes entertaining so much easier when you can assemble everything the morning of your gathering.

• Freeze unfrosted cake layers wrapped in plastic and foil for up to a month.
• Thaw frozen layers overnight in the fridge before bringing to room temperature.
• Frosted cake slices freeze well individually wrapped for quick treats anytime.

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This cake turns ordinary afternoons into small celebrations, and every bite tastes like youve unlocked a secret the bakery down the street has been keeping. Make it once, and youll understand why people start hinting about their birthdays months in advance.

Recipe FAQs

→ What makes the texture special?

Crushed Biscoff biscuits folded into the batter create pockets of crunch throughout the tender vanilla crumb. The silky Lotus frosting adds smooth creaminess that contrasts beautifully with the spiced cookie pieces.

→ Can I make this ahead?

The unfrosted cake layers keep well wrapped at room temperature for up to two days. Frost shortly before serving for the freshest texture and appearance.

→ What beverage pairs best?

The caramelized spice notes complement coffee and tea beautifully. The European origins make it particularly suited for afternoon coffee service or as a dessert after lighter meals.

→ How should I store leftovers?

Keep in an airtight container at room temperature for up to three days. The frosting may soften slightly in warm environments, so cool storage is ideal during summer months.

→ Can I adjust the sweetness?

Reduce powdered sugar in the frosting by 25-50 grams for a less sweet finish. The natural caramel notes from Lotus spread provide plenty of flavor even with reduced sugar.

→ What if I can't find Biscoff?

Any speculoos or caramelized biscuit spread works as a substitute. The flavor profile will remain similar, though the exact spiced notes may vary slightly between brands.