Save The first time I encountered Biscoff spread, I was staying at a friend's apartment in Brussels. Her grandmother had left a jar on the counter with a handwritten note suggesting we try it on toast for breakfast. That morning turned into an impromptu baking session, and we ended up swirling it into everything we could find. Years later, this cake emerged from those experiments, and it is become the one dessert my friends actually request by name.
Last winter, my neighbor texted me at midnight asking what I was baking because the smell had drifted through our apartment building ventilation. I brought her a slice the next morning, and now we have a standing arrangement where I get fresh flowers in exchange for birthday cakes. Something about that warm spiced aroma just makes people feel at home.
Ingredients
- Biscoff biscuits: Crushing these by hand gives you a mix of fine crumbs and satisfying chunks
- All-purpose flour: The protein structure here keeps the cake tender while supporting those heavy biscuit pieces
- Unsalted butter: Room temperature butter is non-negotiable for that fluffy creamed texture
- Lotus spread: Microwave it for 15 seconds before folding in so it swirls through the batter instead of clumping
- Powdered sugar: Sifting this prevents lumps in your frosting that would ruin that silky finish
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
- Mix your dry ingredients:
- Sift together the flour, baking powder, baking soda, and salt in a large bowl
- Cream the butter and sugar:
- Beat softened butter and granulated sugar for 3 to 5 minutes until noticeably lighter and fluffier
- Add the wet ingredients:
- Incorporate eggs one at a time, then stir in vanilla extract
- Combine everything:
- Alternate adding dry ingredients and milk, starting and ending with flour, mixing just until combined
- Swirl in the Biscoff:
- Gently fold crushed biscuits and warmed Lotus spread until distributed throughout the batter
- Bake until done:
- Pour batter into prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean
- Cool completely:
- Let rest in pan for 10 minutes before moving to a wire rack
- Make the frosting:
- Beat butter until smooth, then gradually add powdered sugar, Lotus spread, cream, and salt for 3 minutes
- Finish and decorate:
- Frost completely cooled cake and top with extra crushed biscuits or drizzled spread
Save This was the cake I made for my sister's engagement party last spring. We served it with strong espresso, and watching everyone go quiet for that first bite was better than any toast. Now it is our celebration cake, the one that marks all the good moments worth remembering.
Getting the Texture Right
The secret to that perfect tender crumb is room temperature ingredients. I learned this the hard way when cold butter created tiny lumps in my batter that never fully disappeared. Now I set everything out an hour before baking, and the difference is noticeable in how evenly the cake rises and how silky the final texture becomes.
Working with Lotus Spread
That spread thickens up in cooler weather, which can make folding it into batter frustrating. A quick 10 to 15 seconds in the microwave transforms it into something pourable that distributes beautifully. Just do not let it get hot, or it will cook your eggs when it hits the batter.
Making It Your Own
Sometimes I add a teaspoon of cinnamon to the dry ingredients when I want extra warmth, or fold in dark chocolate chips for those who need more chocolate. The base recipe is forgiving enough to handle these small tweaks without compromising the structural integrity.
- Try adding a pinch of sea salt to the frosting for that salted caramel effect
- Toasted chopped pecans folded into the batter add lovely nutty depth
- A splash of dark rum in the frosting makes it feel more sophisticated for adult gatherings
Save There is something deeply comforting about a cake that smells like spiced cookies baking. I hope it finds its way into your rotation of recipes worth sharing.
Recipe Guide
- → Can I substitute the Biscoff spread in the cake or frosting?
While Biscoff (Lotus) spread is central to this dessert's unique flavor, you could explore alternatives. For the cake batter, other cookie butters or even a thick caramel sauce might work. For the frosting, a different flavored butter cream, perhaps coffee or peanut butter, would alter the profile significantly but still be delicious.
- → How should I properly store leftover cake to keep it fresh?
To maintain its optimal freshness and moisture, store any remaining portions of the cake in an airtight container at room temperature. It will typically stay delicious for up to 3 days. If you need to store it longer, refrigeration is an option, but bring it to room temperature before serving for the best texture.
- → Can this Biscoff cake be prepared in advance for an event?
Yes, you can absolutely prepare parts of this cake ahead of time. The cake layers can be baked a day in advance, allowed to cool completely, then wrapped tightly in plastic wrap and stored at room temperature. The frosting can also be made a day prior and refrigerated; just bring it to room temperature and re-whip briefly before assembling the cake.
- → What are the key allergens present in this Biscoff dessert?
This dessert is vegetarian. However, it contains several common allergens including wheat (gluten), milk, eggs, and soy, primarily from the Biscoff spread and other dairy ingredients. Individuals with allergies should always meticulously check the labels of all specific ingredients used, as traces of tree nuts may also be present in Biscoff products.
- → My frosting isn't the right consistency. How can I fix it?
If your Lotus frosting appears too thick, incorporate heavy cream or milk one teaspoon at a time until it reaches a smooth, spreadable consistency. Should it be too thin, gradually add a tablespoon or two more powdered sugar and beat until it stiffens up to your liking. Temperature also plays a role, so ensure butter is softened but not melted.