Decadent Baked Biscoff Cake (Print Version)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting brings nutty caramel warmth to every bite.

# What You Need:

→ For the Cake

01 - 1.41 cups crushed Biscoff biscuits
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 - 0.84 cup whole milk
11 - 0.42 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.1 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.42 cup Lotus spread (Biscoff spread)
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ For Decoration

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

# Directions:

01 - Preheat oven to 350°F (180°C). 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 the softened butter and granulated sugar using 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 the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
08 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed until combined.
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 consistency with additional cream or milk if needed.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting using an offset spatula.
13 - Decorate with crushed Biscoff biscuits or a drizzle of Lotus spread as desired. Slice and serve.

# Expert Tips:

01 -
  • The frosting tastes like spreadable nostalgia with a hint of cinnamon warmth that makes you close your eyes.
  • Crushed cookie pieces add surprise crunch in every third or fourth bite, keeping it interesting all the way through.
  • It looks impressive but uses pantry basics and a grocery store spread most people already have on hand.
  • The sponge stays moist for days, which means you can bake ahead without worry.
02 -
  • Room temperature butter is non-negotiable, cold butter won't cream properly and warm butter makes greasy batter.
  • Don't open the oven door in the first 30 minutes or the cake can collapse in the center from the temperature drop.
  • If your frosting is too stiff, add cream one teaspoon at a time until it reaches the consistency you want.
  • Let the cake cool completely on a wire rack, not in the pan, or condensation will make the bottom soggy.
03 -
  • Weigh your flour instead of scooping it directly from the bag, scooping packs it down and adds too much, making the cake dry.
  • Warm the Lotus spread for ten seconds in the microwave before folding it into the batter, it swirls more evenly and creates prettier ribbons.
  • If you want a bakery-smooth frosting finish, dip your offset spatula in hot water, dry it off, and glide it over the frosting in long, even strokes.
  • Reserve a few whole Biscoff biscuits to stand upright around the edge of the cake for a stunning, effortless decoration.
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