Decadent Baked Biscoff Cake (Printable Version)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting brings nutty caramel warmth.

# What You'll 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 - 1.76 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 - 0.35 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 2.2 cups 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

# Steps to Follow:

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 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 - Pour batter into prepared cake pan and smooth the top with a spatula.
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, 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 as desired with Lotus frosting using an offset spatula.
13 - Decorate with crushed Biscoff biscuits or drizzle of Lotus spread if desired. Slice and serve.

# Additional Tips::

01 -
  • The contrast between the tender crumb and the crunchy biscuit pieces creates this perfect textural dance that will have everyone asking what your secret is.
  • Its surprisingly forgiving even if youre not a seasoned baker, giving you that homemade bakery vibe without professional skills.
02 -
  • Overmixing the batter after adding the flour will activate the gluten and give you a tough cake, so fold gently until things are just combined.
  • Room temperature ingredients arent just a suggestion, theyre essential, especially the eggs and butter which need to emulsify properly for that perfect crumb.
03 -
  • The frosting pipes beautifully if chilled for 20 minutes first, but not longer or itll become too firm to work with.
  • Save the crumbs from the bottom of your Biscoff package over time in a jar in the freezer, adding to it until you have enough for a cake, and youll always be prepared to make this recipe.
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