Description
A tender vanilla sponge cake studded with crunchy Biscoff biscuit pieces and topped with a luxuriously creamy Lotus spread frosting that combines warm caramelized spice flavors with a silky smooth texture. Perfectly balanced with layers of texture and comfort, ideal served with coffee or tea.
Ingredients
Scale
Cake
- 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)
Frosting
- 1.1 cups unsalted butter, softened
- 2.4 cups powdered sugar
- 0.35 cup Lotus spread (Biscoff spread)
- 2 to 3 tablespoons heavy cream or milk
- Pinch of salt
Decoration
- Additional crushed Biscoff biscuits
- Extra Lotus spread for drizzling
Instructions
- Prepare the baking vessel: 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.
- Combine dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In another mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3 to 5 minutes until the mixture is light and fluffy, which helps create a tender cake texture.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure proper emulsification. Then stir in the vanilla extract for flavor.
- Alternate dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid developing gluten and making the cake tough.
- Fold in Biscoff and Lotus spread: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter, giving it a marbled look and a signature spiced cookie aroma.
- Transfer batter to pan: Pour the batter into the prepared cake pan, smoothing the top using a spatula to create an even surface.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting to prevent the frosting from melting.
- Prepare frosting base: Beat the softened butter until smooth using a mixer. Gradually add the powdered sugar at low speed to avoid clouding the kitchen, mixing until incorporated.
- Finish frosting: Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Then beat on medium-high speed for 3 minutes until the frosting is fluffy, creamy, and spreadable. Add additional cream or milk by tablespoons if too thick.
- Apply frosting: Once the cake is completely cool, use an offset spatula or knife to frost the top and sides with the Lotus frosting evenly.
- Garnish and serve: Decorate with additional crushed Biscoff biscuits on top or drizzle extra Lotus spread over the cake for an elegant finish. Slice and serve alongside coffee or tea for the best experience.
Notes
- Ensure butter is at room temperature before creaming for optimal texture.
- Do not overmix after adding dry ingredients to avoid a tough cake.
- Allow the cake to cool completely before frosting to prevent melting.
- For extra crunch, toast the crushed Biscoff biscuits for two minutes before folding in.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze unfrosted cake for up to 3 months.
- Substitute Lotus spread with any cookie butter or speculoos spread if unavailable.
- For cupcakes, bake in lined muffin tins for 18-22 minutes at 350°F.
- Chill the frosted cake for 15 minutes before slicing to get clean cuts.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Biscoff cake, Lotus spread frosting, vanilla sponge cake, baked cake, spiced cookie cake, caramel frosting
