Biscoff lovers unite! This cake is a dream come true 😍 It’s rich, buttery and truly a delight! 

Combination of moist biscoff cake and mascarpone biscoff whipped cream with beautiful swirls of biscoff spread along with lotus biscuit crumbs. The answer to all your biscoff cravings! 👌

We love layered cake but sometimes a simple single-layer snack cake is all you need as it’s easy to make, easy to transport and can feed a bunch!

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WHY YOU’LL LOVE THIS RECIPE!

• It’s super soft, tender and fluffy in texture. Biscoff spread and lotus biscuits make it even more delicious and drool-worthy.
• Ideal for beginners! It is very simple and easy to make. Even if you are a beginner at baking, you can make the perfect cake every single time! 

INGREDIENTS YOU'LL NEED!

For exact quantities, head to the recipe card at the end of this post.

LOTUS BISCOFF CAKE

• Lotus Biscoff biscuits (cookies): For extra caramelised flavour
• Lotus Biscoff Spread/Biscoff cookie butter: I used a smooth Biscoff spread here. It’s added both in the cake & frosting and added on top for some beautiful swirls.
• Plain Flour/all-purpose flour
• Granulated sugar & Light brown sugar: In this recipe, I used both light brown sugar and granulated sugar. Granulated sugar adds sweetness and light brown sugar adds softness and moisture. Light brown sugar also gives caramelised flavour.
• Baking powder & baking soda: Both are used as leavening agents, which means they cause the cake to rise. 
• Vegetable oil: Oil gives softness. You can make it in advance and it will stay moist and soft for several days in the fridge if stored in an airtight container. I used Sunflower oil here you can use any neutral oil.
• Eggs: Use eggs at room temperature 
• Salt: Little bit of salt is used to balance the sweetness. It also enhances the flavour.
• Vanilla extract: 
• Greek yoghurt: It makes the cake super moist. Yoghurt should be at room temperature. If you don’t have Greek yoghurt, you can use sour cream or plain yoghurt instead.
• Milk (Full fat): It gives a creamy texture to the cake and also adds flavour.

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BISCOFF MASCARPONE WHIPPED CREAM FROSTING

• Biscoff Spread
• Whipping cream/Double Cream/Heavy Cream (Chilled): It is best to use whipping cream or 35% cream (double cream) because any cream with less than 35% fat content will not whip and won't work. Whipping cream gives a smooth and creamy texture to this frosting.
• Mascarpone cheese (cold, straight out of the fridge): It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and makes this frosting silky and smooth. It is less tangy and has a slightly sweet flavour.
• Icing sugar/powdered sugar: To sweeten the frosting and also gives a hold to the whipped cream.
• Vanilla extract

ASSEMBLY

• Biscoff spread and lotus biscuits crumb
• Simple sugar syrup

EQUIPMENT REQUIRED 

• Electric hand mixer
• 9 x 9 inch baking pan.
• Large mixing bowls
• Offset spatula

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HOW TO MAKE IT STEP BY STEP

STEP 1: LOTUS BISCOFF CAKE

• Grease a 9x9 inch square pan with butter, line it with baking paper leaving it to overhang on all sides. It’s important because it is easy to remove the cake safely from the pan. Preheat the Fan oven to 150C/302F (for conventional oven 170C/338F).
• Blitz lotus biscuits (cookies) into a fine powder in a mini grinder or a ziplock bag with a rolling pin until they are a fine crumb. 
• Sift plain flour, salt, baking soda and baking powder into a large bowl. Add in the lotus biscuit powder and whisk together, set aside.
• Beat the eggs, vanilla extract and both sugars for 1-2 minutes. Add in Biscoff spread and oil, and beat for 30 seconds. Make sure to scrape the bowl as needed so everything gets well mixed in.
• Add in dry ingredients and Greek yoghurt and milk mixture. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan on the counter to remove the air bubbles.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
• Remove from the oven and Let it rest for 10-15 minutes before removing it from the pan. Then remove from the pan using overhang baking paper and place on the wire rack to cool completely before frosting (for about 1-2 hours). You can also make this cake a day ahead of time, cover it with plastic wrap and pop it in the fridge.

STEP 2: BISCOFF MASCARPONE WHIPPED CREAM FROSTING

• Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, and whip on medium until soft peaks form (about 2-3 minutes).
• Take out the cold Mascarpone cheese straight from the fridge. Give it a good mix in a bowl with vanilla extract before adding to the whipped cream.
• Now add the mascarpone cheese and Biscoff spread to the whipped cream and whip until stiff peaks form (A stiff peak means if you turn your bowl upside down, it won't fall out). It will happen quickly, so keep an eye on it. Once done, It is ready to use. Use it right away. 

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ASSEMBLY

• Make sugar syrup by heating 1/4 cup water with 2 tbsp of sugar for one minute or until sugar dissolves. Set aside to cool slightly.
• Once the cake has cooled completely, use the baking paper overhangs to place it over a serving board.
• Slightly poke holes on the top of the cake using a fork. Soak the top with sugar syrup, using a pastry brush.
• Frost the top of the cake with a thick layer of Biscoff mascarpone whipped cream frosting, using an offset spatula. Pop in the fridge for 15-30 minutes.
• Drop dollops of Biscoff spread a few inches apart on the top of the frosting and make swirls, using the back of a spoon. Decorate the top with Lotus biscuits crumb and a few biscuits. 
• Make 9 or 16 slices, using a sharp knife. Enjoy straight away or pop it in the fridge before serving.

PRO TIPS TO MAKE THE PERFECT LOTUS BISCOFF CAKE!

• Always use room-temperature ingredients to keep an even consistency of the batter like eggs, milk and yoghurt.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• Don’t over-mix the batter. Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, it will result in a dense cake.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be cold. Before adding mascarpone to the whipped cream, give it a good mix with a spoon so it can easily mix in the whipped cream. Avoid overbeating.
• If you feel that the frosting is a little bit grainy, add 1-2 tsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

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FAQ

Can I Make This Cake In Advance?

Yes, you can bake it one day in advance but keep it covered with plastic wrap and pop it in the fridge. It will stay fresh and moist. It’s better to make a day ahead of serving because it is easy to assemble the cake when it is cold.

Can I Make This Frosting In Advance?

To get the best results, use it right away after whipping but it can stay stable in the fridge for 2 days if you keep it in an airtight container. Before assembling the cake, if the frosting looks grainy or separated, give it a short whip and it will be fluffy again.

How To Store This Cake?

Store any leftover cake in an airtight container in the fridge for up to 3-4 days. You can store any leftover frosting in the fridge in an airtight container for up to 2-3 days. Before use, give it a short whip and it will be fluffy again.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊