Decadent Baked Biscoff Cake (Printable)

Crunchy Biscoff pieces in tender vanilla sponge with silky Lotus frosting.

# What You 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 - 14 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 (Biscoff spread)

→ For the Frosting

12 - 18 ounces unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 cup Lotus spread (Biscoff 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

# Directions:

01 - Preheat the 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 the flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream 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. Do not overmix.
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 with more cream or milk if the frosting is too thick.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting using an offset spatula or knife.
13 - Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The cake stays tender for days thanks to the Lotus spread folded right into the batter.
  • Crushed Biscoff biscuits add pockets of spiced crunch that contrast beautifully with the soft crumb.
  • The frosting tastes like spreadable cookie butter clouds, rich and nutty without being too sweet.
  • It looks bakery-level fancy but uses pantry staples and one signature ingredient.
02 -
  • Do not skip the alternating method when adding flour and milk, it keeps the batter smooth and prevents overmixing.
  • Let your butter and eggs come to room temperature before you start, cold ingredients can cause the batter to curdle or the cake to bake unevenly.
  • Cool the cake completely before frosting, even if you're impatient, or the frosting will slide right off and pool at the bottom.
  • If your frosting feels too thick, add cream one teaspoon at a time until it reaches a silky, spreadable consistency.
03 -
  • Crush the Biscoff biscuits into varied sizes, some fine crumbs and some chunky pieces, for better texture in every bite.
  • Use an offset spatula to frost the cake in smooth, even strokes, dipping it in warm water between swipes for a polished finish.
  • If you want to pipe the frosting, chill it for 15 minutes first so it holds its shape without melting.
  • Toast a handful of crushed Biscoff in a dry pan for 2 minutes before sprinkling on top, it deepens the flavor and adds an extra layer of crunch.
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