Luscious Biscoff Lotus Cake Recipe
“A tender cake with a creamy Biscoff Lotus spread that satisfies your sweet tooth.”
Gila Mogemi
Original Recipe Author
This simple Biscoff Lotus cake recipe is easy-to-make and requires minimal prep time, which makes it a perfect dessert choice for beginners.
It combines the crunchy texture from the Lotus Biscoff cookie spread with the indulgent creaminess of the rich frosting.
With a fluffy and moist cake base, this Biscoff Lotus cake recipe is all you need next to a cup of tea and a book after a long tiring day.
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Featured Review
“My 4-yo son asked for this recipe for his birthday cake (twice – at home and in kindergarten). Thanks!”
Luna
Luscious Biscoff Lotus Cake Recipe
Ingredients
Cake Base:
- ¾ cup flour
- ¾ cup sugar
- 2 eggs
- ½ cup oil
- ½ cup water
- 1½ tbsp. cocoa powder
- 1½ tbsp. vanilla instant pudding mix
- ½ tbsp. rum extract
- ½ tbsp. instant coffee
- 1 tsp. baking powder
Lotus Mousse:
- 8 fl. oz. Rich’s whipped topping (250 ml)
- 3 tbsp. vanilla instant pudding mix
- 2 heaping tbsp. crunchy Lotus Biscoff spread (do not pass up the crunch!)
Instructions
Cake Base:
- Preheat the oven at 320°F (160°C)
- Combine the flour, baking powder, and cacao powder in a large bowl
- Add the vanilla instant pudding mix and stir the dry ingredients together
- Dissolve the instant coffee in the water
- Add the sugar, oil, eggs, rum extract, and instant coffee solution into the mixer’s bowl
- Mix well on a medium speed until combined
- Gradually add the dry ingredients while mixing
- Keep mixing until you have a consistent cake batter
- Pour the batter into a baking pan (preferably a Springform baking pan)
- Bake for about 25 minutes
- Stick a toothpick into the middle of the cake and make sure it comes out clean before removing the cake from the oven
- Allow the cake to cool
Lotus Mousse:
- Add the vanilla instant pudding mix into a large bowl
- Pour Rich’s whipped topping over it and mix on medium speed
- Add the crunchy Lotus Biscoff spread
- Keep mixing until you have a firm texture that’s not too hard
- Spread the mixture over the cooled cake base while still inside the baking pan
- Put three heaping tablespoons of Biscoff Lotus spread in a small bowl
- Melt in the microwave for about 30 seconds (time defers depending on the microwave type)
- Pour the melted Biscoff Lotus spread over the cake base
- Place the cake in the freezer overnight to stabilize it
- Remove the cake from the baking pan
- Spread a bit of cream on the cake’s sides
- Decorate the cake with Lotus Biscoff cookies
- Slice, serve, and enjoy
your time to shine:
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“Super delicious! I got so many compliments. Thanks for the recipe!”
Maya
Fan
“I’ve made this cake countless times,
and always received tons of compliments,
so thank you!”
Maria
Fan
Oh, and we almost forgot!
This Biscoff Lotus Cake Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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