Baked Biscoff Cake Lotus Frosting (Printable)

Tender vanilla cake studded with crunchy Biscoff biscuits, topped with creamy Lotus frosting featuring spiced cookie notes and caramel sweetness.

# 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 - 0.88 cups unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.85 cup whole milk
11 - 0.42 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.42 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Crushed Biscoff biscuits
18 - 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 flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream softened butter and granulated sugar together using 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.
07 - Pour batter into prepared cake pan and smooth the top.
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 if needed.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting using an offset spatula.
13 - Decorate with crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The Biscoff pieces stay crunchy inside the tender crumb, giving you little bursts of spiced cookie with every forkful.
  • The frosting tastes like spreadable cookie butter clouds, rich enough to feel like a treat but light enough to pile on thick.
  • It comes together with everyday tools and no tricky techniques, just good mixing and a little patience.
  • Leftorobust enough to sit on the counter for days, getting even better as the flavors meld and deepen.
02 -
  • Softened butter means it should dent easily when you press it, but not be greasy or melted, or the batter wont hold air.
  • Dont skip the alternating method when adding flour and milk, because dumping it all in at once can make the batter seize and turn dense.
  • Let the cake cool completely before frosting, or the buttercream will slide right off and pool at the bottom.
  • If the frosting feels too stiff, add cream a teaspoon at a time until it spreads easily but still holds its shape.
03 -
  • Reserve a few whole Biscoff cookies to crumble over the top just before serving, so they stay crisp and dramatic.
  • Warm the Lotus spread in the microwave for 10 seconds before folding it into the batter, and it will swirl through like ribbons of caramel.
  • If the frosting starts to separate, add a tablespoon of powdered sugar and beat again on high until it comes back together.
  • Chill the frosted cake for 15 minutes before slicing, and the layers will cut clean without dragging or tearing.
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