Easy Biscoff Cake

This easy, homemade Biscoff cake consists of a vanilla sponge flavored with crushed Lotus biscoff biscuits and topped with a Biscoff cream cheese frosting and a cookie butter drizzle.

Prep Time 40

Cook Time 30

Total Time 1 10

servings24 slices

saltyginger.comMary-Lou

Equipment

Rectangular Cake Pan (13x9 Inch/33cmx23cm)
Stand Mixer OR
Electric hand mixer

Ingredients

Biscoff Sponge

24 Lotus Biscoff Biscuits
3 cups plain flour (standard grade/all-purpose flour)
3 teaspoons baking powder
½ teaspoon table salt
1 teaspoon ground cinnamon (optional)
½ cup butter (*note 1 - 1 stick plus 2 tbsp)
4 eggs (Size 6/Med/large*note 2)
1½ cups white granulated sugar
3 teaspoon vanilla extract
1 cup milk

Biscoff Cream Cheese Frosting

1 stick butter (*note 3)
3 cups icing sugar (powdered or confectioner's sugar)
¼ teaspoon table salt
½ cup Biscoff spread
¾ cup cream cheese (*note 4)

Cookie Butter Drizzle

⅓ cup Biscoff spread (melted for drizzle)

Instructions

Lotus Biscoff Cake

Preheat the oven to 180°C/350°F. Grease and line a 9x13-inch rectangular cake pan with parchment or baking paper.
Crush or process the biscuits to form Biscoff cookie crumbs. Set them aside. *Note 5
24 Lotus Biscoff Biscuits
Then whisk the flour, salt, ground cinnamon, and baking powder. This ensures the salt and baking powder are evenly distributed in the dry ingredients.
3 cups plain flour, 3 teaspoons baking powder, ½ teaspoon table salt, 1 teaspoon ground cinnamon
In a large mixing bowl, or the bowl of a stand mixer (using a whisk attachment) beat the room-temperature eggs and white sugar together on a medium-high speed until light, fluffy, and almost meringue-like. This will take about 3-5 minutes.
4 eggs, 1½ cups white granulated sugar
Add in the vanilla extract and mix through.
3 teaspoon vanilla extract
With the mixer running on medium, slowly add in the cooled melted butter, and then the milk.
½ cup butter, 1 cup milk
Add half of the dry ingredients and mix until just combined (if using a mixer - use a low speed). Then add in the rest of the dry ingredients and mix until just combined.
Add the crushed Lotus Biscoff cookies and fold into the cake batter.
Pour the cake batter into the prepared cake pan, smooth to the edges, and bake for 30-35 minutes or until a toothpick/cake tester comes out mostly clean from the center. Allow the cake to cool in the cake pan for 15-30 minutes before turning it out onto a wire rack to cool completely.

Biscoff Cream Cheese Frosting *Note 6

Place the butter and vanilla into a large mixing bowl and start beating with a whisk attachment on a low to medium speed for 2-3 minutes. Then increase the speed to high and beat for 3-5 minutes, scraping down the bowl in regular intervals to make sure all the butter is being beaten. The butter will become soft, fluffy, and almost white in color.
1 stick butter
Sieve the icing sugar over the butter, then add the salt. Using a paddle attachment, beat the icing sugar into the butter at a low speed. The mixture will look crumbly. Scrape down the sides of the bowl occasionally to make sure all the butter is being incorporated into the icing sugar.
3 cups icing sugar, ¼ teaspoon table salt
Add in the Biscoff spread and beat in until fully combined. Then add the cream cheese, and beat in on a low/medium speed with a paddle attachment until combined.
½ cup Biscoff spread, ¾ cup cream cheese

Assembly

Plop the frosting/icing over the top of the completely cooled cake, and smooth until mostly even using an offset spatula or the back of a dessert spoon. Then create swirly patterns on the top if desired.
Melt the Biscoff spread in the microwave by placing it into a microwave/heat-proof bowl and heating it in 10-second intervals. Drizzle the spread over the top of the cake and allow it to set before slicing and serving.
⅓ cup Biscoff spread

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

125 grams of butter is equal to 1 stick plus 2 tablespoons but is equal to ½ cup in the UK, Aus, NZ, and South Africa.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
113 grams is 2 tablespoon less than a metric cup and is equal to a stick of butter.
I always use Philadephia block cream cheese.
The biscuits can be crushed by placing them in a ziplock bag and banging them with a rolling pin.
This makes about 3 cups of frosting, which is enough to frost 18 cupcakes.

Storage and Freezing

This cake, due to its cream-cheese frosting, should be stored in an airtight container in a fridge for up to a week.

Baked, unfrosted cakes can be wrapped in plastic wrap (cling film) and frozen for up to 3 months. Make sure the cakes are fully cooled before wrapping them.

Slices of cake can be frozen in an airtight container for up to 3 months. To prevent freezer burn, wrap the slices in plastic wrap before freezing. When defrosting or thawing the slices, remove the plastic wrap before it completely defrosts to ensure the frosting does not stick to the plastic wrap.

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