Decadent Baked Biscoff Cake Frosting (Printable)

Tender vanilla sponge cake infused with crushed Biscoff biscuits, topped with a rich, creamy Lotus spread frosting. A delightful sweet treat.

# What You Need:

→ For the Cake

01 - 7 oz Biscoff biscuits, crushed
02 - 2 1/4 cups all-purpose flour
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 3/4 cup whole milk
11 - 1/3 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1 cup unsalted butter, softened
13 - 2 1/2 cups powdered sugar
14 - 1/3 cup Lotus spread (Biscoff spread)
15 - 2-3 tbsp heavy cream or milk
16 - Pinch of salt

→ For Decoration

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

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
03 - 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.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the 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.
07 - Pour the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed. 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 more cream or milk if too thick.
10 - Once the cake is completely cool, frost the top and sides if desired with the Lotus frosting. Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Advice:

01 -
  • The combination of spiced Biscoff biscuits and creamy Lotus spread offers a perfect balance of nutty and caramel notes.
  • It features a soft, airy sponge contrasted by a satisfying cookie crunch.
  • This recipe is suitable for vegetarians and yields 10–12 generous servings.
02 -
  • Always allow the cake to cool completely on a wire rack before applying the frosting to prevent it from melting.
  • When mixing the batter, add ingredients just until incorporated to avoid overmixing, which can result in a dense cake.
  • If the frosting is too thick, adjust the consistency by adding heavy cream or milk one tablespoon at a time.
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