Decadent Baked Biscoff with Lotus Frosting (Printable Version)

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

# What You Need:

→ For the Cake

01 - 1.41 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 - 0.35 cup Lotus spread

→ For the Frosting

12 - 17.6 ounces unsalted butter, softened
13 - 2.38 cups powdered sugar
14 - 0.35 cup 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

# How To Make:

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 flour, baking powder, baking soda, and salt. 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 well 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 just until incorporated. Do not overmix.
06 - Gently fold in crushed Biscoff biscuits and Lotus spread until evenly distributed throughout batter.
07 - Transfer 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.
11 - Beat in Lotus spread, heavy cream or milk, and salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream or milk as needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Decorate with additional crushed Biscoff biscuits or Lotus spread drizzle if desired. Slice and serve.

# Expert Suggestions:

01 -
  • The Biscoff crunch hidden inside stays surprisingly crispy even after frosting, like finding little moments of texture in every bite.
  • One jar of Lotus spread does double duty, so you're not stuck with half-empty containers lingering in the pantry.
02 -
  • Don't skip cooling the cake completely before frosting or your frosting will slide off like it never wanted to be there in the first place.
  • If your Lotus spread is very thick, soften it slightly before folding into the batter so you don't create dense pockets of unmixed spread.
03 -
  • Room-temperature ingredients are everything here, so pull your eggs, butter, and milk out at least an hour before you start baking.
  • If your frosting splits or looks greasy, it's usually because the Lotus spread was too cold; keep mixing and it will come back together.
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