Tender vanilla sponge, crunchy Biscoff pieces, and a silky Lotus frosting combine for an irresistible, nutty caramel dessert.
# Components:
→ For the Cake
01 - 7 oz Biscoff biscuits, crushed
02 - 2 cups all-purpose flour
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 3/4 cup whole milk
11 - 1/3 cup Lotus spread (Biscoff spread)
→ For the Frosting
12 - 1 cup plus 2 tbsp unsalted butter, softened
13 - 2 1/2 cups powdered sugar
14 - 1/3 cup Lotus spread (Biscoff spread)
15 - 2-3 tbsp heavy cream or milk
16 - Pinch of salt
→ For Decoration
17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3–5 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
10 - Beat in the Lotus spread, heavy cream (or milk), and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust with more cream or milk if too thick.
11 - Once the cake is completely cool, frost the top and sides if desired with the Lotus frosting. Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread. Slice and serve.
