Lotus Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch round springform pan (or two 8-inch round pans) with parchment; grease the sides.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), cream the softened unsalted butter and granulated sugar on medium-high speed for 2–3 minutes until light and fluffy. Add the vegetable oil and beat 30 seconds to combine.

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

With the mixer on low, add half the dry ingredients, then all of the milk, then the remaining dry ingredients (mix in three additions: dry, milk, dry). Mix until just combined — do not overmix.

Add the vanilla extract and 3/4 cup Lotus Biscoff spread. Beat on low until the spread is evenly incorporated and the batter is smooth (biscoff may streak slightly).

Pour about two-thirds of the batter into the prepared pan(s). Smooth the top with a spatula.

Make the crumb/filling: combine the crushed Lotus cookies, brown sugar, and melted butter in a small bowl; toss until evenly moistened and crumbly.

Scatter the crumb mixture evenly over the cake batter in the pan. Dollop the remaining batter over the crumbs and gently spread to cover as much as possible. If desired, swirl a tablespoon of additional Biscoff spread across the top with a knife for visual streaks.

Bake in the preheated 350°F (175°C) oven for 35–45 minutes (if single 9-inch) or 25–35 minutes (if two 8-inch pans) until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Remove from oven and place the pan on a wire rack. Allow to cool in the pan for 15 minutes, then run a thin knife around the edge and remove the cake to the rack to cool completely before glazing (about 1–1.5 hours).

Prepare the glaze: in a small heatproof bowl, warm 1/2 cup Lotus Biscoff spread and 2 Tbsp melted butter briefly in 10–15 second bursts in the microwave, stirring between bursts, until pourable but not hot. Whisk in powdered sugar and 1–2 Tbsp heavy cream or milk until smooth and spreadable. Adjust thickness: add more powdered sugar to thicken or a teaspoon of cream to thin. Taste and stir in sea salt if using.

Place the cooled cake on a serving plate. Pour the glaze over the center and use an offset spatula to gently spread, allowing glaze to drip down the sides. For a thinner drip, warm the glaze slightly more.

Press whole Lotus cookies around the top edge or on the cake surface for garnish, and sprinkle remaining crushed Biscoff crumb over the top for texture.

Chill the finished cake in the refrigerator for 20–30 minutes to set the glaze, or serve at room temperature. Store leftover cake covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.