Baked Biscoff Cake with Lotus Frosting Recipe

Introduction

This Baked Biscoff Cake with Lotus Frosting is a delightful treat featuring a moist vanilla sponge studded with crunchy Biscoff biscuit pieces. Topped with a creamy Lotus spread frosting, it offers a perfect balance of spiced caramel flavors and textures that pair beautifully with coffee or tea.

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 (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
6. Step 6: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top.
8. Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
11. Step 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 additional cream or milk if too thick.
12. Step 12: Once the cake is completely cool, frost the top and sides with the Lotus frosting.
13. Step 13: Decorate with extra crushed Biscoff biscuits or drizzle additional Lotus spread if desired. Slice and serve.

Tips & Variations

• Use room temperature butter for smooth creaming and fluffy cake texture.
• Toast crushed Biscoff biscuits briefly to deepen their flavor before folding into the batter.
• For added crunch, fold in chopped toasted hazelnuts or pecans.
• Try swirling Nutella into the batter for a chocolate-hazelnut twist, though it will alter the classic spiced flavor.
• Chill the frosted cake for 15 minutes before slicing for cleaner cuts.
• Use a kitchen scale for precise flour measurement to avoid a dense cake.

Storage

Store the cake in an airtight container at room temperature for up to three days to keep it moist and the frosting creamy. You can make it a day ahead without worry. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the unfrosted cake can be kept wrapped at room temperature for up to two days. Frost just before serving for the best texture and freshness.

What can I substitute for Lotus spread?

Any cookie butter or speculoos spread works well as a direct substitute. Hazelnut cocoa spreads can be used for a different flavor, but it will change the signature taste of the cake.

Baked Biscoff Cake with Lotus Frosting Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This Decadent Baked Biscoff Cake with creamy Lotus Frosting features a tender vanilla sponge generously mixed with crunchy Biscoff biscuit pieces, topped with a silky Lotus spread frosting that delivers rich caramel and spiced cookie flavors. Perfectly balanced with textures and warm European spices, this cake pairs beautifully with coffee or tea, making it a delightful treat for any occasion.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Yield: 11 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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.
2. Combine dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: Using an electric mixer on medium speed, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
4. Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure smooth batter. Stir in the vanilla extract.
5. Alternate dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with whole milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Fold in Biscoff and Lotus spread: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
7. Transfer batter to pan: Pour the batter into the prepared cake pan and smooth the surface evenly.
8. Bake the cake: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
9. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to prevent the frosting from melting.
10. Prepare frosting base: Beat the softened unsalted butter until smooth. Gradually add the powdered sugar on low speed to avoid a sugar cloud.
11. Finish frosting: Add 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, creamy, and spreadable. Adjust cream or milk quantity if it is too thick.
12. Apply frosting: Once fully cooled, frost the top and sides of the cake using an offset spatula for a smooth finish.
13. Garnish and serve: Decorate with additional crushed Biscoff biscuits and drizzle extra Lotus spread over the frosting if desired. Slice and enjoy.

Notes

• Use room temperature butter for the creamiest cake and frosting texture.
• Do not overmix the batter after adding flour to avoid a dense, tough cake.
• Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
• Crush Biscoff biscuits by hand for varied texture with both fine and chunkier pieces.
• Warm Lotus spread slightly to make folding into the batter easier.
• Toast crushed Biscoff biscuits briefly in a dry pan for enhanced caramel flavor and crunch.
• For a coffee note, add a tablespoon of instant espresso powder to the batter.
• Frosting can be piped with a star tip for a decorative finish.
• Store the cake in an airtight container at room temperature for up to 3 days; it can also be frozen unfrosted for up to 3 months.
• Substitute any cookie butter or speculoos spread for Lotus spread if needed.
• To make cupcakes, bake in lined muffin tins for 18-22 minutes and adjust frosting accordingly for about 24 cupcakes.

Keywords: Biscoff cake, Lotus spread, baked cake, vanilla sponge, spiced cookie dessert, creamy frosting, caramel cake, homemade cake, easy baking recipe