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Baked Biscoff Cake with Lotus Frosting Recipe

★★★★★

4.6 from 62 reviews
  • Author: Marina
  • Total Time: 1 hour
  • Yield: 10 to 12 servings 1x

Description

This Baked Biscoff Cake with Lotus Frosting is a deliciously moist and flavorful dessert that combines the iconic taste of Biscoff biscuits with a creamy, luscious Lotus spread frosting. Perfect for any occasion, this cake offers a lovely balance of sweet and spiced flavors, enriched by the crunchy texture of crushed biscuits within the batter and topped with a smooth, rich frosting.

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 your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or alternatively line it with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream butter and sugar: In a separate mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together. Continue mixing for about 3 to 5 minutes until the mixture becomes light and fluffy.
  4. Incorporate eggs and vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract to infuse the batter with flavor.
  5. Alternate dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with whole milk. Start and finish with the dry ingredients. Mix gently and only until the ingredients are incorporated to avoid overmixing.
  6. Fold in Biscoff and spread: Carefully fold in the crushed Biscoff biscuits along with the Lotus spread (Biscoff spread) until evenly distributed throughout the batter.
  7. Transfer batter to pan: Pour the prepared batter into your greased and floured cake pan, then smooth the top surface evenly with a spatula.
  8. Bake the cake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean without any wet batter.
  9. Cool the cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step prevents the cake from breaking apart.
  10. Prepare frosting base: In a mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar on low speed to avoid a sugar cloud.
  11. Finish frosting: Add the Lotus spread, heavy cream or milk, and a pinch of salt to the butter and powdered sugar mixture. Beat on medium-high speed for about 3 minutes until the frosting becomes fluffy and creamy. Adjust the consistency with extra cream or milk if necessary.
  12. Apply frosting: Once the cake has fully cooled, use a spatula or knife to frost the top and sides evenly with the Lotus frosting.
  13. Garnish and serve: Decorate the frosted cake with additional crushed Biscoff biscuits scattered on top or drizzle some extra Lotus spread for visual appeal and extra flavor. Slice and serve your delicious Biscoff cake.

Notes

  • Be careful not to overmix the batter after adding the flour to keep the cake tender.
  • The Lotus spread can be gently warmed to make folding easier if it’s too stiff.
  • Make sure the cake is completely cool before frosting to prevent melting.
  • You can store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For a more intense Biscoff flavor, slightly increase the amount of crushed biscuits mixed into the batter.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Biscoff cake, Lotus frosting, baked cake, spiced biscuit cake, creamy frosting dessert

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