Save The buttery caramel aroma of Biscoff biscuits baking into a cake still takes me back to a rainy Sunday afternoon when I decided to experiment with a half-empty jar of Lotus spread. My kitchen smelled like a European bakery, and I knew I was onto something special when the first slice disappeared faster than I could say 'seconds please.'
I brought this cake to a dinner party where everyone was too full for dessert, but one curious forkful sparked a chain reaction. Plates were scraped clean, fingers were dipped in frosting, and someone actually asked if I could bake another for their birthday next month.
Ingredients
- Biscoff biscuits: These spiced cookies are the soul of the recipe, so do not swap them for anything else because their unique caramel flavor cannot be replicated.
- All-purpose flour: Creates the perfect tender crumb structure that holds up to the weight of those beautiful biscuit chunks folded throughout.
- Unsalted butter: Room temperature butter is absolutely non-negotiable here because cold butter will ruin your frosting texture and leave you with lumpy disappointment.
- Lotus spread: This creamy speculoos paste infuses every layer with that signature warm spice that makes people ask what your secret ingredient is.
- Whole milk: Full fat milk keeps the cake moist and tender, while skim milk would leave you with a sad, dry sponge nobody wants to eat.
Instructions
- Getting everything ready:
- Preheat your oven to 180°C and grease your cake pan thoroughly because nothing is worse than a perfectly baked cake that refuses to release.
- Mixing the dry goods:
- Sift together all your dry ingredients in one bowl to prevent any dreaded flour lumps from appearing in your beautiful cake.
- Creating the base:
- Cream that butter and sugar until your arm hurts or your mixer has been running for at least five minutes, because fluffiness comes from patience here.
- Adding life:
- Drop in those eggs one at a time and let each one fully incorporate before adding the next, then pour in your vanilla for that aromatic magic.
- Bringing it together:
- Alternate between your dry ingredients and milk, starting and ending with flour while mixing gently to keep everything tender and light.
- The signature swirl:
- Fold in those crushed Biscoff biscuits and scoop of Lotus spread by hand, being careful not to overmix but ensuring every bite gets some cookie treasure.
- Baking time:
- Pour the batter into your prepared pan, smooth the top lovingly, and bake until your kitchen smells heavenly and a toothpick comes out clean.
- The patience game:
- Let the cake cool completely before frosting, or watch all your hard work melt into a sad puddle of disappointment and wasted effort.
- Frosting magic:
- Beat butter until smooth, then gradually add powdered sugar before mixing in the Lotus spread and cream until you have something silky and pipeable.
- The grand finale:
- Spread that gorgeous frosting generously over your completely cooled cake, then go wild with extra crushed biscuits because more crunch is always better.
Save This cake has become my go-to for celebrations because it never fails to make people close their eyes and do that little happy hum that means you have nailed dessert completely.
Making It Ahead
The unfrosted cake layers freeze beautifully for up to three months, wrapped tightly in plastic and foil, which means you can always have emergency dessert ready for unexpected guests or sudden chocolate cravings.
Serving Suggestions
Each slice deserves to be served with something that cuts through all that rich sweetness, like a strong black coffee or a cup of Earl Grey tea that brings out those beautiful spice notes even more.
Texture Secrets
The contrast between silky frosting and crunchy biscuit pieces is what makes this cake unforgettable. Vary your biscuit chunk sizes so every bite feels like a new adventure through different textures and pockets of caramel-spiced goodness.
- Toast extra biscuit pieces for five minutes before sprinkling on top for an even deeper caramel flavor.
- Warm your Lotus spread for 15 seconds in the microwave before drizzling for those gorgeous professional photos.
- Chill the frosted cake for 30 minutes before slicing to get the cleanest, most picture-perfect pieces.
Save This cake will transform any ordinary Tuesday into something worth celebrating, one deliciously spiced bite at a time.
Recipe Questions
- → How can I enhance the Biscoff flavor in this cake?
To maximize the Biscoff experience, ensure you incorporate both crushed biscuits into the cake batter and Lotus spread into both the cake batter and the frosting. Using additional Biscoff biscuits for decoration also adds a lovely visual and textural element.
- → Can I prepare this cake in advance?
Yes, you can. The cake layers can be baked one day ahead, cooled completely, wrapped tightly, and stored at room temperature. The frosting can also be made a day in advance and stored in the refrigerator, then brought to room temperature and re-whipped before frosting the cake.
- → What is the best way to store leftover Biscoff cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to 5 days, though it's best enjoyed at room temperature for optimal flavor and texture.
- → How do I achieve a perfectly smooth and fluffy Lotus frosting?
Ensure your butter is properly softened, not melted, before beating. Gradually add the powdered sugar on low speed to avoid a cloud of sugar, then beat the mixture on medium-high speed for at least 3 minutes after adding the Lotus spread and cream. This incorporates air, making it light and fluffy.
- → Can I use different sized cake pans?
This preparation is designed for a 9-inch round cake pan. If using smaller pans for a multi-layered cake, you may need to adjust baking times and possibly divide the batter differently. For a larger pan, the cake will be thinner, requiring less baking time.