Save Experience a symphony of textures and flavors with this Decadent Baked Biscoff Cake. Crunchy Biscoff biscuit pieces are swirled through a tender, buttery vanilla sponge, creating a delightful surprise in every slice. The cake is then crowned with a silky Lotus spread frosting that delivers a rich, nutty caramel warmth. This dessert perfectly combines spiced cookie crunch and melt-in-your-mouth creaminess, making it an irresistible treat for any occasion.
Save This recipe transforms the beloved European biscuit into a sophisticated layered dessert. By incorporating both the crushed cookies and the smooth spread, you ensure that the signature caramelized ginger and cinnamon notes are infused into every bite, rather than just acting as a garnish.
Ingredients
- For the Cake:
- 200 g Biscoff biscuits, crushed
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 g unsalted butter, softened
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml whole milk
- 100 g Lotus spread (Biscoff spread)
- For the Frosting:
- 250 g unsalted butter, softened
- 300 g powdered sugar
- 100 g Lotus spread (Biscoff spread)
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- For Decoration (optional):
- Additional crushed Biscoff biscuits
- Extra Lotus spread for drizzling
Instructions
- Step 1: Prep
- Preheat the oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- Step 2: Sift
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: Cream
- 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).
- Step 4: Incorporate Wet Ingredients
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5: Mix Batter
- 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.
- Step 6: Add Flavor
- Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed.
- Step 7: Bake
- 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.
- Step 8: Cool
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 9: Frosting Base
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
- Step 10: Whip Frosting
- 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 if too thick.
- Step 11: Decorate
- Once the cake is completely cool, frost the top (and sides, if desired). Garnish with extra crushed biscuits or a drizzle of Lotus spread. Slice and serve.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth frosting, make sure your butter is truly softened to room temperature before you begin. For the longest freshness, store any leftovers in an airtight container at room temperature for up to 3 days. Also, always check the specific ingredient labels on Biscoff packaging for allergen information regarding soy and potential tree nut traces.
Varianten und Anpassungen
For extra texture, try folding a handful of chocolate chips or chopped nuts like pecans into the batter. If you want a more decorative finish, the frosting is stable enough to be piped through a star tip to create elegant swirls or borders around the edge of the cake.
Serviervorschläge
This cake pairs beautifully with a hot cup of coffee or tea, as the bitter notes of the drink complement the sweet, spiced caramel profile of the Lotus spread. It is a fantastic choice for a vegetarian dessert that looks as good as it tastes.
Save With its blend of warm spices and silky textures, this Decadent Baked Biscoff Cake is a true showstopper. Whether you are serving it at a party or enjoying a quiet afternoon treat, the nutty caramel warmth of every bite will leave your guests asking for the recipe.
Recipe Guide
- → Can I use different biscuits instead of Biscoff?
While Biscoff biscuits provide a unique spiced caramel flavor, you could experiment with other plain crunchy biscuits like digestive or shortbread, though the flavor profile would change. For the authentic experience, Biscoff is highly recommended.
- → How should I store this finished cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to 5 days, but allow it to come to room temperature before serving for the best texture and flavor.
- → Can I make the cake or frosting ahead of time?
Yes, the cake layers can be baked a day in advance, cooled completely, and wrapped tightly before frosting. The frosting can also be made a day ahead and stored in the refrigerator; bring it to room temperature and re-whip briefly before using.
- → What if my frosting is too thick or too thin?
If your frosting is too thick, gradually add a tiny bit more heavy cream or milk, a teaspoon at a time, until it reaches the desired consistency. If it's too thin, you can add a tablespoon or two more powdered sugar, mixing until well combined.
- → Is it possible to make this into cupcakes?
Absolutely! The batter can be divided into cupcake liners. Baking time will be shorter, typically around 20-25 minutes. Ensure a toothpick inserted into the center comes out clean. Adjust yield accordingly for individual servings.
- → What can I do to enhance the flavor even more?
Consider adding a pinch of cinnamon or mixed spice to the cake batter for extra warmth. A drizzle of melted white chocolate over the finished frosting before serving can also add another layer of decadence and visual appeal.