Name: Baked Biscoff Cake Lotus Frosting Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 1.41 cups Biscoff biscuits, crushed; 2 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.88 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 0.85 cup whole milk; 0.35 cup Lotus spread (Biscoff spread); 1.1 cups unsalted butter, softened; 2.4 cups powdered sugar; 0.35 cup Lotus spread (Biscoff spread); 2 to 3 tablespoons heavy cream or milk; Pinch of salt; Additional crushed Biscoff biscuits; Extra Lotus spread for drizzling

Introduction

This Baked Biscoff Cake with Lotus Frosting is a delightful treat that combines a tender vanilla sponge studded with crunchy Biscoff biscuit pieces and finished with a luxuriously creamy Lotus spread frosting. The warm caramel and spiced cookie flavors make it a perfect companion for coffee or tea, offering a cozy yet elegant dessert experience.

The image shows a close-up of a square dessert with three clear layers on a white plate. The bottom layer is a crumbly, light brown cookie crust. The middle layer is thick, creamy white with visible swirls of crushed cookie bits mixed throughout. The top layer is a smooth, shiny caramel glaze with several small chunks of crumbly brown cookie pieces scattered on top. Some crumbs are also visible around the dessert on the plate. The white plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.41 cups Biscoff biscuits, crushed

2 cups all-purpose flour

1 teaspoon baking powder

0.5 teaspoon baking soda

0.25 teaspoon salt

0.88 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

0.85 cup whole milk

0.35 cup Lotus spread (Biscoff spread)

1.1 cups unsalted butter, softened (for frosting)

2.4 cups powdered sugar

0.35 cup Lotus spread (Biscoff spread, for frosting)

2 to 3 tablespoons heavy cream or milk

Pinch of salt

Additional crushed Biscoff biscuits (for decoration)

Extra Lotus spread for drizzling

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.

Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated—avoid overmixing.

Step 6: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.

Step 7: Pour the batter into the prepared cake pan and smooth the top.

Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10: To prepare the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.

Step 11: Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Continue mixing on medium-high speed for about 3 minutes until fluffy and creamy. Adjust the consistency with more cream or milk if needed.

Step 12: Once the cake is completely cool, frost the top and sides with the Lotus frosting using an offset spatula or knife.

Step 13: Decorate with additional crushed Biscoff biscuits and drizzle extra Lotus spread if desired. Slice and serve.

Tips & Variations

Use room temperature butter for both cake and frosting to ensure a smooth, fluffy texture.

Lightly toast the crushed Biscoff biscuits in a dry pan for 1-2 minutes to deepen their caramel flavor and add extra crunch.

Fold in dark chocolate chips or chopped toasted nuts like hazelnuts or pecans for added texture and flavor.

To make a layered cake, split the cake horizontally after cooling and fill with extra frosting before assembling.

If your frosting is too stiff, add heavy cream or milk one tablespoon at a time until spreadable but still firm.

Gently warm the Lotus spread in the microwave for a few seconds to make it easier to fold into the batter.

Storage

Store the cake in an airtight container at room temperature for up to three days to keep the frosting creamy and the cake moist. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before serving. Avoid refrigerating to prevent the cake from drying out.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake up to two days in advance and store it wrapped at room temperature. Frost the cake just before serving to maintain the best texture and flavor.

What can I substitute for Lotus spread?

You can use any cookie butter or speculoos spread as a direct substitute. For a different twist, try hazelnut cocoa spread, but note the flavor will be different from the original spiced cookie taste.