Decadent Baked Biscoff Cake (Print-Friendly)

Crunchy Biscoff biscuits swirled through tender vanilla sponge with silky Lotus frosting delivering nutty caramel warmth and spiced cookie crunch in every bite.

# What You'll 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 - 0.85 cup whole milk
11 - 0.35 cup Lotus spread (Biscoff spread)

→ For the Frosting

12 - 1.06 cups unsalted butter, softened
13 - 2.4 cups powdered sugar
14 - 0.35 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

# Cooking Steps:

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

# Expert Tips:

01 -
  • Every bite delivers that nostalgic spiced cookie flavor without needing to travel to a European café.
  • The frosting is so creamy and rich it tastes like you're eating Biscoff straight from the jar, but better.
  • It looks impressive enough for birthdays but comes together with pantry staples and one special jar.
  • Leftover cake actually improves overnight as the cookie pieces soften into the crumb.
02 -
  • Room temperature ingredients are non-negotiable, cold butter and eggs will cause the batter to split and lose air.
  • Don't overbake this cake or the Biscoff pieces will harden and the crumb will dry out by the next day.
  • If your frosting feels too stiff, add cream one teaspoon at a time, if it's too loose, chill it for 10 minutes and beat again.
03 -
  • Crush your Biscoff biscuits by hand so you get a mix of fine crumbs and chunky pieces, it makes every bite more interesting.
  • Chill your frosting for 10 minutes before piping if you want clean edges and defined swirls.
  • Use an offset spatula dipped in hot water and dried to smooth the frosting into a bakery-level finish.
  • Save a few whole Biscoff cookies to press into the top of the frosted cake for a showstopper presentation.
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