Decadent Baked Biscoff Cake Lotus (Printable)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting delivers nutty caramel warmth in every bite.

# 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 - 1 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.4 cup Lotus spread

→ For the Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.4 cup Lotus spread
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Additional crushed Biscoff biscuits as needed
18 - Extra Lotus spread for drizzling

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it 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, beat 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. Avoid overmixing.
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, apply the Lotus frosting to the top and sides as desired.
13 - Garnish with additional crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • The frosting tastes like spreadable cookie butter clouds that melt on your tongue.
  • Crushed biscuits add surprise pockets of crunch in every forkful.
  • It looks impressive but uses straightforward techniques anyone can master.
  • The spiced warmth makes it perfect for cozy gatherings or quiet evenings.
02 -
  • Room temperature butter and eggs blend faster and create a smoother batter, so take them out of the fridge an hour early.
  • Dont overbake or the cake turns dry, check it at 35 minutes and trust the toothpick test over the timer.
  • If your frosting feels too stiff, add cream one teaspoon at a time until it spreads like silk.
03 -
  • Use a kitchen scale for the butter and Lotus spread to get the exact creamy-to-sweet balance that makes this frosting legendary.
  • Crush the Biscoff biscuits by hand in a ziplock bag so you control the texture, leaving some chunky pieces for surprise crunch.
  • Run your offset spatula under hot water and dry it before frosting for silky smooth strokes that look professionally done.
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