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Baked Biscoff Cake Lotus Frosting Recipe

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★★★★★

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.

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

  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

Find it online: https://tastygenius.com/baked-biscoff-cake-lotus-frosting-recipe/