Baked Biscoff Cake Lotus Frosting Recipe

Introduction

This Baked Biscoff Cake with Lotus Frosting is a delightful treat combining a tender vanilla sponge filled with crunchy Biscoff biscuit pieces and topped with a creamy, caramel-spiced Lotus spread frosting. Its warm, nutty flavors and contrasting textures make it perfect to enjoy with a cup of coffee or tea.

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

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a separate mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
6. Step 6: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly incorporated.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top.
8. Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Step 10: To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
11. 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 fluffy and creamy. Adjust consistency with additional cream or milk if needed.
12. Step 12: Once the cake is completely cool, frost the top and sides with the Lotus frosting.
13. Step 13: Decorate with extra crushed Biscoff biscuits or drizzle with additional Lotus spread as desired. Slice and serve.

Tips & Variations

• Use room temperature butter for the best creaming results and fluffy texture.
• Crush Biscoff biscuits by hand for a mix of fine crumbs and chunks, adding interesting texture.
• Warm the Lotus spread briefly to make folding into batter and frosting easier.
• For extra flavor, toast the crushed biscuits in a dry pan for 2 minutes before folding them in.
• Add a tablespoon of instant espresso powder to the batter to enhance coffee notes without overpowering the cake.
• Try folding in dark chocolate chips or chopped toasted nuts for a richer variation.
• If the frosting is too thick, add heavy cream or milk one tablespoon at a time until spreadable.

Storage

Store the cake in an airtight container at room temperature for up to three days. The frosting remains creamy and the cake moist when kept properly. You can also freeze individual slices wrapped tightly in plastic wrap for up to one month. Thaw at room temperature before serving. For best results, avoid refrigerating as it may dry out the cake.

How to Serve

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 and store it unfrosted at room temperature, wrapped tightly. Apply the frosting just before serving for the freshest taste and texture.

What can I substitute for Lotus spread?

You can use any cookie butter or speculoos spread as a direct substitute. For a different twist, hazelnut cocoa spreads work but will change the flavor profile significantly.

Baked Biscoff Cake Lotus Frosting Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Baked Biscoff Cake with Lotus Frosting is a tender vanilla sponge cake studded with crunchy Biscoff biscuit pieces and topped with a luxuriously creamy Lotus spread frosting. Featuring warm caramel and spiced cookie flavors, this cake offers a delightful combination of textures and tastes, perfect alongside coffee or tea for a cozy, indulgent treat.

• Author: Elias
• Prep Time: 30 min
• Cook Time: 40 min
• Total Time: 70 min
• Yield: 11 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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.
2. Combine dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside for the batter.
3. Cream butter and sugar: Using an electric mixer on medium speed, beat the softened unsalted butter and granulated sugar together until light, fluffy, and pale in color, about 3 to 5 minutes.
4. Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure smooth incorporation. Stir in the vanilla extract thoroughly.
5. Alternate dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture. Mix just until combined to avoid overmixing.
6. Fold in Biscoff and spread: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed in the batter, creating a marbled effect.
7. Transfer batter to pan: Pour the prepared batter into the prepared cake pan and smooth the top to ensure even baking.
8. 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 a few moist crumbs.
9. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely to room temperature before frosting.
10. Prepare frosting base: Beat the softened butter until smooth using an electric mixer. Gradually add the powdered sugar on low speed to avoid a powdery mess.
11. Finish frosting: Mix in the Lotus spread, then add heavy cream or milk and a pinch of salt. Beat on medium-high speed for about 3 minutes until the frosting is fluffy, glossy, and spreadable. Adjust with additional cream if necessary to reach desired consistency.
12. Apply frosting: Once the cake is completely cool, use an offset spatula or knife to spread the Lotus frosting evenly over the top and sides of the cake.
13. Garnish and serve: Decorate the frosted cake with additional crushed Biscoff biscuits and drizzle extra Lotus spread if desired. Slice and serve with coffee or tea.

Notes

• Ensure butter is at room temperature for perfect creaming and smooth frosting texture.
• Avoid overmixing after adding flour to keep the cake tender and moist.
• Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
• Crushing Biscoff biscuits by hand in a zip-top bag creates a nice mix of fine crumbs and chunks for texture.
• Warm Lotus spread slightly in the microwave to make folding it into batter easier.
• For extra flavor, toast crushed Biscoff biscuits briefly in a dry pan before folding them in.
• Store leftover cake in an airtight container at room temperature for up to 3 days or freeze unfrosted slices for up to 1 month.
• Adding 1 tablespoon instant espresso powder to the batter enhances coffee notes without overpowering the flavor.
• Chill frosted cake for 15 minutes before slicing for cleaner cuts.

Keywords: Biscoff cake, Lotus frosting, vanilla sponge cake, baked dessert, caramel cake, spiced cookie cake, party cake, easy cake recipe, creamy frosting