Pin Last winter, during that endless stretch of gray afternoons, I found myself craving something that felt like a warm hug. I had a half-empty jar of Lotus Biscoff spread staring back at me from the pantry, and suddenly it clicked—why not bake that distinct caramelized cookie flavor INTO a cake instead of just spreading it on top? The first time I pulled this cake from the oven, the whole house smelled like those European airline cookies we all secretly love, and I knew I was onto something special.
I brought this to a friends birthday dinner last month, and honestly, I was a little nervous it might be too rich. But watching everyone go completely silent after that first bite—then immediately ask for seconds—was the kind of kitchen moment that keeps you baking. My friend Sarah actually admitted to eating the leftovers for breakfast the next morning, and honestly, I couldnt judge her one bit.
Ingredients
- Biscoff biscuits (200g): Crush these into various sizes—some fine, some chunky—so you get those irresistible cookie surprises throughout every bite
- All-purpose flour (250g): Provides the structure that holds up all that gorgeous spread without becoming dense or heavy
- Baking powder and soda: This dynamic duo ensures your cake rises properly and stays tender despite all those mix-ins
- Salt (1/4 tsp): Just enough to make all those sweet, caramel notes really sing
- Unsalted butter (200g for cake, 250g for frosting): Always use softened butter—it incorporates so much better and creates that velvety texture we are after
- Granulated sugar (200g): Cream this properly with the butter for that professional bakery texture
- Large eggs (3): Room temperature eggs blend more smoothly into the batter
- Vanilla extract (1 tsp): Pure vanilla extract makes all the difference here—skip the imitation stuff
- Whole milk (200ml): Creates moisture and tenderness in the crumb
- Lotus spread (100g for cake, 100g for frosting): The star of the show—warm it slightly before swirling into the batter for easier distribution
- Powdered sugar (300g): Sift this first to prevent any lumps in your silky frosting
- Heavy cream or milk (2-3 tbsp): Adjust this to get your frosting to that perfect spreadable consistency
- Additional crushed Biscoff: For decoration and that extra crunch on top
Instructions
- Get your oven ready:
- Preheat to 180°C (350°F) and prepare your 9-inch round pan with grease and flour or parchment paper
- Whisk your dry ingredients:
- Sift together flour, baking powder, baking soda, and salt in a large bowl
- Cream butter and sugar:
- Beat softened butter and granulated sugar for 3-5 minutes until pale and fluffy—this step is worth every second
- Add eggs and vanilla:
- Incorporate eggs one at a time, fully blending after each, then stir in the vanilla
- Combine wet and dry:
- Alternate adding flour mixture and milk, starting and ending with flour, mixing just until combined
- Swirl in the magic:
- Gently fold those crushed Biscoff biscuits and warmed Lotus spread until evenly distributed
- Bake to perfection:
- Pour batter into your prepared pan, smooth the top, and bake 35-40 minutes until a toothpick comes out clean
- Cool completely:
- Let rest 10 minutes in the pan, then move to a wire rack—patience is key here
- Make the frosting:
- Beat butter until smooth, gradually add powdered sugar, then mix in Lotus spread, cream, and salt for 3 minutes until fluffy
- Frost and decorate:
- Spread that gorgeous frosting over your completely cooled cake and sprinkle with extra crushed Biscoff
Pin This has become my go-to dessert for those times when you need something that feels special but do not want to spend all day in the kitchen. The look on peoples faces when they realize those crunchy bits are actual cookie pieces swirled throughout? That is the good stuff right there.
Making It Ahead
I have learned that the cake layers actually taste even better after resting overnight in the refrigerator—the flavors deepen and the crumb becomes incredibly moist. Just wrap it tightly and bring it to room temperature before frosting.
Frosting Like a Pro
After years of struggling with crumb-filled frosting, I finally discovered that doing a quick crumb coat first—a thin layer of frosting to lock in those loose crumbs—then chilling for 15 minutes before the final coat makes everything look professionally smooth.
Serving Suggestions
A strong cup of coffee or black tea cuts through the richness beautifully, and a light fruit salad on the side balances out all that decadent sweetness. Keep these small touches in mind when planning your dessert course.
- Warm individual slices for 10 seconds in the microwave—the frosting becomes gooey and incredible
- Top with a drizzle of melted Lotus spread right before serving for that bakery finish
- Store any leftovers at room temperature for up to 3 days, though I bet they will not last that long
Pin There is something about that first warm, caramel-spiced bite that just makes everything feel right with the world.
Recipe Q&A
- → What makes this Biscoff cake so decadent?
The decadence comes from the combination of tender vanilla sponge studded with crunchy Biscoff biscuit pieces and a rich, silky frosting made with creamy Lotus spread, offering distinct nutty caramel warmth.
- → Can I make this Biscoff cake ahead of time?
Absolutely. The cake layers can be baked a day in advance, cooled completely, wrapped tightly, and stored at room temperature. The frosting can also be made ahead and stored in the refrigerator, then re-whipped before assembly.
- → What is Lotus spread, and where can I find it?
Lotus spread, also known as Biscoff spread, is a creamy spread made from finely crushed Biscoff caramelised biscuits. It has a distinctive spiced cookie flavor. You can typically find it in the jam, peanut butter, or specialty food aisles of most large grocery stores or online retailers.
- → How should I store leftover Biscoff cake?
Leftover cake should be stored in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to 5 days, though the frosting may firm up slightly.
- → Can I adjust the sweetness level of this dessert?
Yes, you can. For a less sweet cake, slightly reduce the sugar in the cake batter, but be mindful of altering the cake's structure. For the frosting, you can gradually add powdered sugar to taste, stopping when you reach your desired sweetness and consistency.
- → Are there any dairy-free alternatives for this cake?
To make this cake dairy-free, substitute unsalted butter with a high-quality dairy-free butter stick and use a plant-based milk (like almond or oat milk). Ensure your Biscoff biscuits and Lotus spread are also dairy-free if strict dairy-free is required.