Save Last winter, when that bitter cold kept everyone inside, my kitchen became something of a Biscoff laboratory. Theres something about that spiced caramel flavor that just hugs you back when the wind is howling outside. I ended up making three versions of this cake in one week alone.
My sister claimed she didnt even like cake that much until she tried this one. She texted me at midnight the first time I made it, asking if there was any left. Now she requests it for every single birthday, family gathering, and random Tuesday.
Ingredients
- 200 g Biscoff biscuits, crushed: These little cookies are the heart of the whole operation, so dont skimp on quality
- 250 g all-purpose flour: The structural foundation that holds all that cookie goodness together
- 1 tsp baking powder: Gives your cake that gentle lift without being too aggressive
- 1/2 tsp baking soda: Works with the baking powder for even rise
- 1/4 tsp salt: Enhances all those warm spices lurking in the Biscoff
- 200 g unsalted butter, softened: Room temperature is nonnegotiable here for proper aeration
- 200 g granulated sugar: Sweetens the deal while creating that tender cake texture
- 3 large eggs: Also bring these to room temperature for better emulsion
- 1 tsp vanilla extract: Pure vanilla makes everything taste more expensive
- 200 ml whole milk: Whole milk creates a more tender crumb than lower fat options
- 100 g Lotus spread: Swirled directly into the batter for pockets of caramel goodness
- 250 g unsalted butter, softened: For the frosting, again at room temperature
- 300 g powdered sugar: Sift this first or you will regret the lumps
- 100 g Lotus spread: The star of the frosting show
- 2–3 tbsp heavy cream or milk: Adjusts the frosting consistency until its perfectly spreadable
- Pinch of salt: Keeps the frosting from becoming cloyingly sweet
- Additional crushed Biscoff biscuits: Because more is always more when it comes to cookie crunch
Instructions
- Getting Everything Ready:
- Preheat your oven to 180°C and prep your pan like you mean it, greasing and flouring every corner or using parchment paper for insurance.
- The Dry Foundation:
- Sift together the flour, baking powder, baking soda, and salt in a large bowl, then set this aside and focus on the wet ingredients.
- Creating the Base:
- Cream that softened butter and sugar for a solid 3 to 5 minutes until it looks pale and fluffy, the texture that makes cakes memorable.
- Adding the Eggs:
- Drop in those eggs one at a time, letting each one fully incorporate before adding the next, then stir in your vanilla until the smell fills the kitchen.
- Bringing It Together:
- Gradually add those dry ingredients to the wet mixture, alternating with milk and starting and ending with the flour mixture, mixing only until you no longer see dry streaks.
- The Cookie Magic:
- Gently fold in those crushed Biscoff biscuits and the Lotus spread until everything is evenly distributed but still marbled and gorgeous.
- Pan and Bake:
- Pour the batter into your prepared pan, smooth the top with confidence, and bake for 35 to 40 minutes until a toothpick comes out clean.
- The Hardest Part:
- Let the cake cool in the pan for exactly 10 minutes before transferring it to a wire rack, and fight the urge to frost it while its still warm.
- Frosting Time:
- Beat the softened butter until smooth, gradually add the powdered sugar on low speed to avoid a sugar cloud, then beat in the Lotus spread and cream until silky.
- The Final Transformation:
- Frost your completely cooled cake with abandon, piling that Lotus frosting on thick and decorating with extra crushed biscuits because you deserve it.
Save There was this dinner party where I served this cake, and the conversation literally stopped when people took their first bites. The hostess asked me to write the recipe on a napkin before I left, which I took as the highest compliment imaginable.
Making It Your Own
Once you have the basic technique down, this cake becomes a playground for your creativity. Sometimes I swirl dark chocolate through the batter for a mocha version that makes coffee lovers weak in the knees.
Timing Everything Right
The beauty of this cake is that it actually tastes better the second day, giving the flavors time to meld and the crumbs to soften slightly around those crunchy biscuits. I always make it the night before a gathering if I can.
Serving Suggestions
This cake demands to be served with something that can stand up to its intensity. A strong espresso or cups of Earl Grey tea create this perfect moment of balance that feels incredibly sophisticated.
- A dollop of crème fraîche on the side adds a tangy contrast that cuts through the sweetness
- Room temperature serving lets all those spiced caramel notes really shine
- A glass of cold milk is not just for kids, especially with this particular cake
Save Every time I pull this cake out of the oven, that caramelized cookie scent fills the whole house and people appear from nowhere, drawn to the kitchen like magic.
Recipe FAQ
- → How long does this cake stay fresh?
When stored in an airtight container at room temperature, this delightful cake will remain fresh and delicious for up to 3 days. For longer storage, consider refrigerating, though it's best enjoyed at room temperature.
- → Can I use another type of biscuit if Biscoff isn't available?
While Biscoff biscuits provide a unique spiced caramel flavor, you could experiment with other crunchy biscuity options like digestive biscuits or shortbread. However, the distinct taste profile will change accordingly.
- → Is it possible to prepare the cake layers in advance?
Yes, you can bake the cake layers a day ahead. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it for optimal freshness.
- → My frosting seems too thick/thin. How can I adjust it?
If your frosting is too thick, gradually add a little more heavy cream or milk, one teaspoon at a time, until you reach the desired consistency. If it's too thin, you can add a tablespoon or two more powdered sugar.
- → What's the best way to ensure the Biscoff pieces don't sink to the bottom?
To help prevent sinking, lightly toss the crushed Biscoff pieces with a tablespoon of the all-purpose flour before folding them into the batter. This provides a thin coating that helps them suspend more evenly.
- → Can this cake be frozen?
Yes, individual slices or unfrosted cake layers can be frozen. Wrap them tightly in plastic wrap, then aluminum foil, and store for up to 2-3 months. Thaw in the refrigerator before bringing to room temperature and frosting.