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Baked Biscoff Cake with Lotus Frosting Recipe

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★★★★★

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.

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

  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

Find it online: https://bitesizedbenny.com/baked-biscoff-cake-with-lotus-frosting-recipe/