Baked Biscoff Cake Lotus Frosting (Printable version)

Crunchy Biscoff biscuit pieces in tender vanilla sponge with silky Lotus frosting bringing nutty caramel warmth.

# What You'll Need:

→ For the Cake

01 - 1.41 cups Biscoff biscuits, crushed
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 cup 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

→ For the Frosting

12 - 1.06 cups unsalted butter, softened
13 - 2.38 cups powdered sugar
14 - 0.42 cup Lotus spread
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

17 - Additional crushed Biscoff biscuits as needed
18 - Extra Lotus spread for drizzling

# How-To Steps:

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 crushed Biscoff biscuits and Lotus spread into batter 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 with additional cream if too thick.
12 - Once cake is completely cool, frost the top and sides with Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or drizzle with Lotus spread if desired. Slice and serve.

# Expert Hints:

01 -
  • The biscuit pieces stay crunchy inside the tender crumb, giving you little pockets of spiced texture in every forkful.
  • Lotus spread in both the batter and frosting creates a deep, nutty caramel flavor that feels indulgent without being too sweet.
  • It looks impressive but uses pantry staples and comes together in one bowl with no fussy technique.
  • The frosting is silky enough to spread smoothly but holds its shape beautifully if you want to pipe rosettes or swirls.
02 -
  • Butter and eggs must be at room temperature or the batter will curdle and the cake will bake unevenly with a dense, gummy center.
  • Do not overmix once you add the flour, or gluten will develop and turn your tender sponge into a chewy, tough brick.
  • Cool the cake completely before frosting, or the buttercream will melt, slide off, and soak into the crumb.
  • If the frosting is too thick to spread, add cream one teaspoon at a time until it reaches a smooth, spreadable consistency.
03 -
  • Weigh your flour instead of scooping it to avoid a dense, dry cake caused by packing too much into the measuring cup.
  • Reserve a few whole Biscoff biscuits to press into the frosting as decoration, they look stunning and give guests a hint of what's inside.
  • If the cake domes in the oven, level the top with a serrated knife before frosting so the layers stack neatly and the frosting sits flat.
  • For deeper caramel flavor, brown the butter before creaming it with the sugar, just let it cool to room temperature first.
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