Description
This Baked Biscoff Cake with Lotus Frosting is a tender vanilla sponge studded with crunchy Biscoff biscuit pieces and topped with a luxuriously creamy Lotus spread frosting. The cake offers a delightful texture contrast and warm caramel-spiced flavors, perfect paired with coffee or tea for an indulgent treat.
Ingredients
Scale
Cake
- 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)
Frosting
- 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
Decoration
- Additional crushed Biscoff biscuits
- Extra Lotus spread for drizzling
Instructions
- Prepare the baking vessel: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Cream butter and sugar: Using an electric mixer on medium speed, beat the softened unsalted butter and granulated sugar together for 3 to 5 minutes until the mixture is light and fluffy, which helps create an airy texture.
- Incorporate eggs and vanilla: Add eggs one at a time, mixing well after each addition to ensure smooth incorporation. Then stir in the vanilla extract.
- Alternate dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with whole milk, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing that causes toughness.
- Fold in Biscoff: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter, giving it a marbled appearance and rich cookie aroma.
- Transfer batter to pan: Pour the prepared batter into the greased cake pan and smooth the top with a spatula for even baking.
- Bake the cake: Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean with possibly a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then remove it onto a wire rack to cool completely before frosting.
- Prepare frosting base: Beat the softened butter until smooth with an electric mixer. Gradually add the powdered sugar at low speed, ensuring it is fully incorporated and smooth.
- Finish frosting: Mix in the Lotus spread, heavy cream or milk, and a pinch of salt. Beat on medium-high speed for about 3 minutes until the frosting is fluffy and creamy. If too thick, add additional cream or milk, one tablespoon at a time, for spreadability.
- Apply frosting: Once the cake is completely cool, frost the top and sides evenly with the Lotus frosting using an offset spatula or knife.
- Garnish and serve: Decorate with extra crushed Biscoff biscuits or drizzle additional Lotus spread for a bakery-style finish. Slice and enjoy alongside coffee or tea.
Notes
- Room temperature butter is essential for proper creaming; cold butter will cause grainy frosting and dense cake.
- Do not overmix after adding dry ingredients to prevent tough cake texture.
- Cool the cake completely before frosting to avoid melting the frosting and slipping.
- For added flavor, toast crushed Biscoff biscuits in a dry pan for 2 minutes before folding in.
- Optional: add 1 tablespoon instant espresso powder to batter to enhance subtle coffee notes.
- Frosting can be piped with a star tip for decorative finishing.
- Store in an airtight container at room temperature up to 3 days or freeze unfrosted cake wrapped tightly up to 3 months.
- Substitute Lotus spread with other speculoos or cookie butter spreads if unavailable.
- To make cupcakes, bake batter in lined muffin tins at 350°F for 18-22 minutes.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Biscoff cake, Lotus spread, Biscoff biscuits, creamy frosting, vanilla sponge, baked cake, cookie butter frosting, European dessert, spiced cookie cake
