Name: Baked Biscoff Cake with Lotus Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Western
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; 2.4 cups powdered sugar; 0.35 cup Lotus spread (Biscoff spread); 2 to 3 tablespoons heavy cream or milk; Pinch of salt; Additional crushed Biscoff biscuits; Extra Lotus spread for drizzling

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 (for frosting)

0.35 cup Lotus spread (Biscoff spread, for frosting)

2 to 3 tablespoons heavy cream or milk (for frosting)

Pinch of salt (for frosting)

Additional crushed Biscoff biscuits (for decoration)

Extra Lotus spread for drizzling (optional)

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.

Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.

Step 6: Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.

Step 7: Pour the batter into the prepared cake pan and smooth the top.

Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10: For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.

Step 11: Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Mix on medium-high speed for about 3 minutes until fluffy. Adjust the consistency with additional cream or milk if needed.

Step 12: Once the cake is completely cool, frost the top and sides as desired with the Lotus frosting.

Step 13: Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread if you like. Slice and enjoy!

Tips & Variations

For a richer flavor, replace whole milk with buttermilk or sour cream.

If you prefer a less sweet frosting, reduce the powdered sugar slightly.

Add a pinch of cinnamon to the dry ingredients for a warm spice note.

Use gluten-free flour to make this cake gluten-free, but ensure your baking powder is suitable.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, bring it to room temperature for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I use regular peanut butter instead of Lotus spread?

While peanut butter can be used, it will alter the flavor significantly. Lotus spread has a unique caramelized biscuit taste that defines this cake, so for the authentic flavor, it’s best to stick with Lotus spread.

Do I need to crush the Biscoff biscuits finely?

Crushing the biscuits into small pieces helps distribute their flavor evenly throughout the cake without large chunks. However, leaving some slightly bigger bits can add a pleasant texture.