Decadent Baked Biscoff Cake

My neighbor knocked on my door one Saturday morning holding a tin of Biscoff cookies she'd brought back from Belgium. We sat at my kitchen table, dunking them in tea, and she mentioned how her grandmother used to bake them into cakes. That conversation stuck with me for weeks until I finally melted some Lotus spread into cake batter just to see what would happen. The smell alone made me call her back over.

I made this for my coworker's farewell party, and she teared up before even tasting it because the smell reminded her of her childhood in Brussels. Everyone crowded around the table, and by the time I looked up, there were only crumbs left on the platter. Someone asked if I'd sell them a whole cake, and I realized I'd accidentally created something people would actually crave.

Ingredients

• Biscoff biscuits, crushed: Use a rolling pin inside a sealed bag to get varied textures, some fine crumbs and some chunky pieces for contrast.
• All-purpose flour: Sifting it with the leavening agents prevents little pockets of baking powder from creating uneven rise.
• Baking powder and baking soda: Together they give the cake lift and a tender crumb that doesn't collapse under the weight of the mix-ins.
• Unsalted butter, softened: Let it sit at room temperature for at least an hour so it whips up light and airy with the sugar.
• Granulated sugar: Creaming it thoroughly with butter creates tiny air pockets that make the cake fluffy instead of dense.
• Large eggs: Add them one at a time and let each one incorporate fully or the batter might curdle and lose volume.
• Vanilla extract: Pure vanilla rounds out the spiced cookie flavor without competing with it.
• Whole milk: The fat content keeps the cake moist and helps the Lotus spread blend smoothly into the batter.
• Lotus spread for the cake: Swirl it gently so you get ribbons of caramel flavor throughout, not a uniform tan batter.
• Lotus spread for the frosting: Make sure it's at room temperature or it will seize up and create lumps when you beat it with the butter.
• Powdered sugar: Sift it if it's been sitting in the cupboard to avoid grainy frosting that won't smooth out.
• Heavy cream or milk: Add just a tablespoon at a time because you can always thin frosting but you can't un-thin it without more sugar.
• Pinch of salt: It balances the sweetness and makes the caramel notes in the Biscoff taste deeper and more complex.

Instructions

Prep Your Pan:

Preheat the oven to 180°C and grease your pan generously, then dust it with flour or line it with parchment. I learned the hard way that Lotus spread makes cakes sticky, so don't skip this step.

Combine the Dry Ingredients:

Sift the flour, baking powder, baking soda, and salt into a large bowl. This prevents clumps and distributes the leavening evenly so your cake rises without weird domed spots.

Cream Butter and Sugar:

Beat softened butter and granulated sugar on medium speed for 3 to 5 minutes until it looks pale and fluffy. The mixture should nearly double in volume and feel light when you lift the beaters.

Add Eggs and Vanilla:

Crack in one egg at a time, beating well after each addition, then stir in the vanilla extract. If the mixture looks a little curdled, don't panic, the flour will bring it back together.

Alternate Wet and Dry:

Add a third of the flour mixture, then half the milk, then another third of flour, the rest of the milk, and finish with the remaining flour. Mix just until you can't see streaks of flour or you'll develop too much gluten and end up with a tough cake.

Fold in Biscoff and Spread:

Gently fold in the crushed Biscoff biscuits and dollop in the Lotus spread, swirling it through the batter with a spatula. You want ribbons and chunks, not a uniform color.

Bake the Cake:

Pour the batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes. A toothpick inserted in the center should come out with just a few moist crumbs clinging to it, not wet batter.

Cool Completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. If you frost it while it's even slightly warm, the frosting will melt into a puddle.

Make the Frosting:

Beat softened butter until smooth, then add powdered sugar gradually on low speed so it doesn't create a sugar cloud in your kitchen. Mix in the Lotus spread, cream, and salt, then beat on medium-high for 3 minutes until it's fluffy and holds soft peaks.

Frost and Decorate:

Spread or pipe the frosting over the cooled cake, then sprinkle crushed Biscoff on top or drizzle extra Lotus spread in swoops. The messier it looks, the more irresistible it becomes.

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My friend's daughter asked if this was the cake from the airplane cookies, and when I said yes, she insisted on helping me frost the next one. We ended up with more Biscoff crumbs on the counter than on the cake, but she was so proud she took a photo to show her teacher. That's when I knew this recipe wasn't just about flavor, it was about the little moments people wanted to be part of.

Storing and Serving

This cake sits beautifully at room temperature in an airtight container for up to three days, and honestly, it tastes even better on day two when the biscuit pieces soften and meld into the crumb. I've tried refrigerating it, but the frosting firms up and loses that silky spreadable texture, so unless it's blazing hot in your kitchen, keep it covered on the counter. Slice it with a sharp knife wiped clean between cuts so the frosting doesn't drag and smudge.

Variations Worth Trying

I folded dark chocolate chips into the batter once and it added a bittersweet contrast that my brother couldn't stop talking about. You could also swap half the Biscoff biscuits for graham crackers if you want a milder spice, or fold in chopped toasted hazelnuts for extra crunch. One reader told me she added a tablespoon of espresso powder to the batter and said it made the caramel flavor taste even deeper.

Pairing and Occasions

This cake shines at afternoon gatherings with strong coffee or black tea, and I've served it at birthdays, potlucks, and even a baby shower where it disappeared faster than the cupcakes. It's rich enough to feel celebratory but not so heavy that you can't go back for a second slice an hour later. If you're feeling fancy, a scoop of vanilla ice cream on the side turns it into a full-on dessert experience.

• Serve it slightly warm with a drizzle of salted caramel for an indulgent twist.
• Pair it with a glass of dessert wine or a Irish coffee for grown-up gatherings.
• Pack individual slices in parchment for lunchboxes or picnic baskets, they travel surprisingly well.

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Every time I pull this cake out of the oven, I think about that morning my neighbor shared her grandmother's memory with me. It's amazing how a simple conversation can turn into something you make over and over, something that ends up meaning just as much to the people you share it with.

Common Questions

→ What makes Biscoff spread special in this dessert?

Lotus Biscoff spread brings those signature spiced cookie notes with warm caramel undertones that create the distinctive European flavor profile. When swirled into the sponge and whipped into the frosting, it provides depth and richness that vanilla alone cannot achieve.

→ Can I make this ahead of time?

The unfrosted cake can be baked one day in advance—wrap tightly in plastic and store at room temperature. The frosting can also be prepared ahead and refrigerated, then brought to room temperature and re-whipped before spreading. For optimal texture, frost within 24 hours of serving.

→ What's the best way to crush the Biscoff biscuits?

Place the biscuits in a sealed zip-top bag and crush with a rolling pin for varied texture—some fine crumbs mixed with slightly larger pieces create delightful crunch throughout the sponge. Alternatively, pulse briefly in a food processor, being careful not to over-process into a fine powder.

→ How do I know when the cake is done?

Insert a wooden skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs, it's ready. The edges should begin pulling away from the pan slightly, and the top should spring back when gently pressed. The golden-brown color also indicates proper baking.

→ Can I substitute the Lotus spread?

While nothing replicates the exact flavor of Biscoff, you could use speculoos spread from other brands. For a different flavor profile, try cookie butter with cinnamon notes or a hazelnut cocoa spread. Each substitution will alter the final taste, so choose based on your preference.

→ What's the best way to store leftovers?

Keep in an airtight container at room temperature for up to three days. The frosted cake does not require refrigeration unless your kitchen is particularly warm. For longer storage, freeze unfrosted portions wrapped tightly in plastic and foil for up to three months.