Dessert

Baked Biscoff Cake with Lotus Frosting Recipe

BySarah Summers March 5, 2026March 5, 2026

Introduction

This Baked Biscoff Cake with Lotus Frosting is a delightful treat that combines a tender vanilla sponge infused with crunchy Biscoff biscuit pieces and a luxuriously creamy Lotus spread frosting. Its warm caramel and spiced cookie flavors make it a perfect dessert for any occasion, especially when paired with coffee or tea.

A thick square dessert with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly brown base with a rough texture. The middle layer is thick and creamy white with specks of brown crumbs mixed inside. The top layer is smooth, shiny caramel brown, slightly dripping over the edges, and is garnished with several small, darker brown crumb squares and scattered crumbs on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1.1 cups unsalted butter, softened (for frosting)
2.4 cups powdered sugar
0.35 cup Lotus spread (Biscoff spread) (for frosting)
2 to 3 tablespoons heavy cream or milk
Pinch of salt
Additional crushed Biscoff biscuits (for decoration)
Extra Lotus spread for drizzling

Instructions

Step 1: 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.
Step 2: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
Step 4: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the sifted dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture. Mix just until combined—avoid overmixing to keep the cake tender.
Step 6: Fold gently in the crushed Biscoff biscuits and Lotus spread until evenly mixed through the batter.
Step 7: Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 10: For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed until combined.
Step 11: Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Continue mixing on medium-high speed for 3 minutes until the frosting is fluffy and creamy. Adjust the consistency with extra cream or milk if needed.
Step 12: Once the cake is completely cool, frost the top and sides evenly with the Lotus frosting.
Step 13: Decorate the frosted cake with additional crushed Biscoff biscuits and drizzle extra Lotus spread over the top if desired. Slice and serve.

Tips & Variations

Crush the Biscoff biscuits by hand inside a sealed bag for a mix of fine crumbs and chunkier pieces, adding texture to the cake.
Warm the Lotus spread slightly to soften it before folding into the batter for easier mixing.
For a nutty twist, add toasted chopped hazelnuts or pecans into the batter along with the biscuits.
If you prefer, swap Lotus spread for any cookie butter or speculoos spread; hazelnut cocoa spread adds a different flavor but omits the spiced notes.
Try adding a tablespoon of instant espresso powder to the batter to enhance the coffee undertones.
For a layered cake, split the cooled cake horizontally and spread extra frosting in the middle before assembling.
Use a star piping tip to pipe the frosting for a professional-looking finish.

Storage

Store the cake in an airtight container at room temperature for up to three days to keep it moist and the frosting creamy. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to one month. Thaw slices at room temperature before serving. Avoid refrigerating as it can dry out the cake and firm the frosting too much.

How to Serve

A square dessert with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, light brown biscuit crust. Above it is a thick, creamy white layer with brown bits mixed throughout, showing a smooth and soft texture. The top layer is a shiny caramel glaze, rich and smooth, slightly dripping down the sides. On top, several small chunks of crumbly brown biscuit rest, adding texture and contrast. Some crumbs are scattered on the plate beside the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake up to two days in advance, keeping it wrapped tightly and unfrosted. Add the frosting just before serving for the best texture and freshness.

What can I substitute for Lotus spread?

You can use any cookie butter or speculoos spread as a direct replacement. Nutella or hazelnut cocoa spread works for variety but will change the classic spiced cookie flavor.