Decadent Baked Biscoff Cake

My kitchen smelled like a European café the afternoon I folded those crushed cookies into cake batter for the first time. I had bought a jar of Lotus spread on impulse, tasted it straight from the spoon, and knew immediately it belonged in something more permanent than my guilty snacking. The batter came together with that unmistakable spiced-caramel scent, and I stood there wondering why I hadn't thought of baking with Biscoff sooner. When the cake emerged golden and fragrant, I realized I'd stumbled onto something worth repeating. It became my go-to whenever I wanted to impress without pretending to be a pastry chef.

I baked this cake for a friend's birthday dinner, and by the time dessert rolled around, half the table had already asked for the recipe. One guest admitted she'd never liked Biscoff until that night, which felt like a small victory. The frosting stole the show, people were scraping their plates clean and debating whether it was better than the cake itself. I've since made it for potlucks, lazy Sundays, and one particularly stressful week when I needed something comforting to fill the house with warmth. It's become my quiet pride, the cake that makes people lean in and ask what makes it taste so good.

Ingredients

• Biscoff biscuits, crushed: These spiced cookies are the heart of the cake, delivering caramelized crunch and nostalgic warmth in every bite.
• All-purpose flour: The foundation of the sponge, providing structure without heaviness when measured correctly and sifted.
• Baking powder and baking soda: This duo creates the lift and tender crumb, working together to keep the cake light despite the rich add-ins.
• Salt: A small pinch balances the sweetness and amplifies the spiced cookie flavor beautifully.
• Unsalted butter, softened: Creaming it with sugar creates air pockets that make the cake impossibly soft and moist.
• Granulated sugar: Sweetens and helps build structure, dissolving into the butter to form a fluffy base.
• Large eggs: They bind everything together and add richness, so let them come to room temperature for easier mixing.
• Vanilla extract: A warm backdrop that lets the Biscoff flavor shine without competing.
• Whole milk: Adds moisture and tenderness, making the crumb soft enough to melt on your tongue.
• Lotus spread (Biscoff spread): This is the magic ingredient, folded into batter and whipped into frosting for double the cookie-butter joy.
• Powdered sugar: Dissolves smoothly into the frosting, creating a silky texture that spreads like a dream.
• Heavy cream or milk: Loosens the frosting to the perfect consistency, creamy but not runny.

Instructions

Prep Your Pan:

Preheat your oven to 180°C (350°F) and grease a 9-inch round pan generously, then line the bottom with parchment for foolproof release. This step saves heartbreak later when you want a clean, beautiful cake to frost.

Mix the Dry Ingredients:

Sift the flour, baking powder, baking soda, and salt into a large bowl, letting them tumble together lightly. Sifting removes lumps and aerates the flour, giving you a softer crumb in the end.

Cream Butter and Sugar:

Beat the softened butter and sugar on medium speed until pale and fluffy, about 3 to 5 minutes. This process traps air bubbles that will lift your cake as it bakes.

Add Eggs and Vanilla:

Crack in the eggs one at a time, beating well after each, then stir in the vanilla extract. The batter should look glossy and smooth, not curdled or broken.

Alternate Wet and Dry:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until the streaks disappear to avoid a tough, overworked cake.

Fold in the Biscoff Magic:

Gently fold in the crushed Biscoff biscuits and Lotus spread using a spatula, keeping the ribbons of spread visible. Those swirls will bake into pockets of caramelized flavor.

Bake Until Golden:

Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick should come out clean or with just a few moist crumbs clinging to it.

Cool Completely:

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

Whip the Frosting:

Beat the softened butter until creamy, then gradually add powdered sugar on low speed to avoid a sugar cloud. Mix in the Lotus spread, cream, and a pinch of salt, then beat on medium-high for 3 minutes until it's fluffy and spreadable.

Frost and Decorate:

Spread the frosting over the cooled cake using an offset spatula or the back of a spoon, swirling as you go. Sprinkle crushed Biscoff on top or drizzle extra Lotus spread for a bakery-worthy finish.

Save

The first time I served this cake, someone asked if I'd ordered it from a bakery, and I had to laugh because I'd been elbow-deep in frosting just an hour earlier. It's the kind of dessert that makes people pause mid-conversation and take another bite. I've watched friends scrape their forks across empty plates, chasing the last smear of Lotus frosting, and every time it reminds me why I bake. This cake isn't fancy or fussy, it's just good in a way that feels generous and honest. It turns an ordinary afternoon into something worth remembering.

How to Store and Keep It Fresh

I keep leftover slices in an airtight container at room temperature, where they stay moist and tender for up to three days. The frosting holds up beautifully without refrigeration, staying creamy and spreadable rather than stiff. If your kitchen runs warm, you can refrigerate it, but let slices sit out for 20 minutes before serving so the frosting softens back to its silky texture. I've also wrapped unfrosted cake layers in plastic wrap and frozen them for up to a month, thawing them overnight before frosting. It's a great trick when you want to bake ahead for a party or surprise.

Ways to Make It Your Own

I've stirred chocolate chips into the batter for a richer, more indulgent version, and the combination of dark chocolate with spiced Biscoff is stunning. Chopped toasted pecans or hazelnuts add extra crunch and a nutty depth that complements the Lotus spread perfectly. For a lighter twist, I've swapped half the Lotus spread in the frosting with cream cheese, which adds a slight tang that balances the sweetness. You could also bake this as cupcakes, dividing the batter into a muffin tin and reducing the bake time to about 18 to 22 minutes. Each variation has been a hit, and none of them require much extra effort.

Serving Suggestions and Pairings

This cake pairs beautifully with a strong cup of coffee or a pot of black tea, the bitterness cutting through the sweetness in the best way. I've served it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for contrast. Fresh berries, especially raspberries, add a tart brightness that plays well against the caramel notes. For a more elegant presentation, I've dusted the top with a light sprinkle of cinnamon or cocoa powder before serving.

• Serve it slightly warm with a drizzle of salted caramel for extra decadence.
• Pair with espresso or chai for a cozy afternoon treat.
• Garnish with a few whole Biscoff biscuits standing upright in the frosting for visual impact.

Save

This cake has earned a permanent spot in my baking rotation, and I think it will in yours too. It's the kind of dessert that feels like a hug, rich and comforting without trying too hard.

Recipe FAQs

→ What makes Biscoff spread special?

Lotus Biscoff spread brings unique spiced caramel flavors with hints of cinnamon and nutmeg. Its creamy texture creates wonderfully smooth frosting while adding distinctive European cookie taste throughout the sponge.

→ Can I make the sponge ahead of time?

Absolutely. Bake the sponge completely, wrap tightly in plastic, and store at room temperature for up to 2 days. Frost when ready to serve for the freshest texture and appearance.

→ What's the best way to crush biscuits?

Place Biscoff biscuits in a sealed plastic bag and crush with a rolling pin until you reach your desired texture. Some larger pieces add wonderful crunch while finer bits incorporate smoothly into the batter.

→ How do I know when the sponge is done?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges will pull slightly away from the pan, and the top will spring back when gently touched.

→ Can I substitute the butter?

For the sponge, margarine works but may slightly alter the taste. In the frosting, butter is essential for achieving the right structure and creaminess—substitutes won't yield the same silky results.

→ Should the sponge be completely cool before frosting?

Yes, absolutely. Warm sponge will cause the Lotus frosting to melt and slide off. Allow at least 1-2 hours of cooling time, or refrigerate the sponge for 30 minutes before applying the creamy topping.