Pin It The aroma of caramelized speculoos spices drifting from my oven always stops me in my tracks. I first discovered Biscoff spread while studying abroad in Belgium, where my host mother would spread it on warm toast for breakfast. That distinctive cinnamon and caramel warmth haunted my dreams until I finally baked it into a cake. Now this recipe lives in my permanent rotation, the one everyone asks for before they even walk through the door.
Last winter I made three of these cakes in one week for various birthday gatherings. Watching people take that first bite, eyes widening at the unexpected crunch and caramel depth, became my favorite part of each celebration. My neighbor actually texted me the next day asking if there was any left.
Ingredients
- Biscoff biscuits: Crush them by hand in a sealed bag for varied textures, some fine and some chunky
- All-purpose flour: Spoon and level it rather than scooping directly to avoid dense cake
- Unsalted butter: Room temperature butter should indent easily when pressed, not be melting or rock hard
- Lotus spread: Microwave for 10 seconds to make it pliable before folding into batter
- Powdered sugar: Sift twice before adding to frosting for that silky smooth finish
Instructions
- Preheat and prep your pan:
- Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan thoroughly and dust with flour, tapping out excess.
- Combine the dry ingredients:
- Sift together flour, baking powder, baking soda, and salt into a large bowl. This step ensures even rising and no bitter baking powder pockets.
- Cream butter and sugar:
- Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Scrape down the bowl midway.
- Add eggs and vanilla:
- Add eggs one at a time, mixing 30 seconds after each. Blend in vanilla extract until just combined.
- Alternate wet and dry:
- Add flour mixture and milk alternately, starting and ending with flour. Mix gently until flour streaks disappear.
- Fold in the good stuff:
- Gently fold in crushed Biscoff biscuits and softened Lotus spread. Do not overmix or you will lose those crucial textural moments.
- Bake until perfection:
- Pour batter into prepared pan, smooth top, and bake 35-40 minutes. A toothpick in center should emerge clean or with just a few moist crumbs.
- Cool completely:
- Let cake rest in pan 10 minutes, then cool completely on wire rack. Warm cake will melt your frosting into a sad puddle.
- Make the frosting:
- Beat butter until smooth. Gradually add powdered sugar on low, then beat in Lotus spread, cream, and salt until fluffy, about 3 minutes.
- Frost and decorate:
- Spread frosting over cooled cake. Sprinkle with extra crushed biscuits or drizzle with warmed Lotus spread if desired.
Pin It 
This cake has become my go-to for comfort baking sessions when the weather turns grey. Something about the spiced warmth makes everything feel right again.
Making It Ahead
The unfrosted cake layers freeze beautifully wrapped in plastic and foil for up to a month. Thaw overnight at room temperature before frosting.
Texture Secrets
I learned that crushing Biscoff biscuits into varied sizes creates more interesting texture throughout each bite. Some should be fine crumbs while others remain pebble-sized.
Serving Suggestions
This cake tastes even better the second day as flavors deepen. Serve with strong black coffee or spiced chai to complement the caramel notes.
- Let the cake come to room temperature before serving for the softest texture
- Run your knife under hot water between slices for clean edges
- Sprinkle a pinch of sea salt on top before serving to heighten the caramel
Pin It Every time I serve this cake, someone asks for the recipe before they even finish their first slice.
Recipe Questions & Answers
- → Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored, well-wrapped, at room temperature. The frosting can also be prepared ahead and refrigerated, then brought to room temperature and re-whipped before use. Assemble the cake just before serving for the freshest taste and texture.
- → What if I can't find Lotus Biscoff spread?
Lotus Biscoff spread is widely available in most grocery stores and online. If you're struggling to find it, any similar speculoos cookie butter spread can be used as an effective substitute for both the cake batter and the frosting.
- → How should I store leftover cake?
Leftovers should be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, but allow it to come to room temperature before serving for the best texture and flavor.
- → Can I adjust the sweetness of the frosting?
Absolutely. The amount of powdered sugar in the frosting can be adjusted to your preference. Start with the suggested amount and gradually add more, tasting as you go, until you achieve your desired level of sweetness and consistency.
- → What's the best way to crush Biscoff biscuits?
You can crush Biscoff biscuits by placing them in a sturdy plastic bag and using a rolling pin, or by pulsing them briefly in a food processor. Aim for fine crumbs with some larger pieces remaining to add delightful texture to the cake. Avoid over-processing them into a fine powder.