Lotus Biscoff Milk Cake

Indulge in this rich, milky, and moist Lotus Biscoff Milk Cake, made with a soft sponge soaked in a creamy milk syrup. Topped with whipped cream, Lotus Biscoff spread, and white chocolate, it's the perfect indulgent dessert.

This Lotus Biscoff milk cake is always a crowd favorite and never lasts long once served. The soft sponge beautifully absorbs the rich milk mixture, creating a moist, melt-in-the-mouth texture with every bite. Topped with smooth whipped cream, Lotus Biscoff spread, and a delicate white chocolate finish, every layer complements the next perfectly. The stunning topping makes it as visually inviting as it is delicious, making this dessert a guaranteed showstopper for any occasion.

You may also enjoy this Lotus Biscoff Croissants and Lotus Biscoff Tiramisu.

Why This Recipe Works

• The feathered pattern made with white chocolate and Lotus Biscoff spread creates an eye-catching finish that instantly makes the cake look irresistible.
• Every layer adds something different, making each bite rich, creamy, and satisfying.
• The sponge absorbs the milk mixture beautifully, creating a soft and moist texture that melts in the mouth.
• The light whipped cream pairs perfectly with the rich, nutty Lotus Biscoff spread, creating a smooth and indulgent flavor combination.
• The condensed milk and heavy cream add extra richness and creaminess that oozes from the cake with every bite.
• This dessert is ideal for gatherings, parties, and special occasions because it serves a crowd easily. The recipe can easily be adjusted depending on how many people you want to serve.

Lotus Biscoff Milk Cake Ingredients

See the recipe card for full information on ingredients and quantities.

• Dry ingredients: Sift all dry ingredients, including the flour and leavening agents, to remove lumps and ensure an even crumb and smooth texture.
• Leavening agents: Make sure your baking powder or other leavening agents are fresh and not expired, as expired ingredients can affect how well the cake rises.
• Eggs: Bring the eggs to room temperature before starting. For this recipe, you will also need to separate the egg yolks from the egg whites.
• Heavy or double cream: For the whipped cream layer, use full-fat heavy cream or double cream, depending on what is available in your region. Ensure the cream is very cold before whipping; otherwise, it will not form stiff peaks and may remain runny and difficult to work with.

Tips and Substitutions

• Prep: Prepare three mixing bowls before you begin. The cake batter is made in stages, with everything folded together at the end.
• Preheat: Preheat the oven for at least 10 minutes before baking to ensure even baking. Placing the batter into an oven that is not fully heated can affect the final texture and rise.
• Oven: Bake the cake on the middle oven shelf for the most even bake. The top shelf may cause the cake to bake too quickly, while the bottom shelf may cause it to bake too slowly. Once the batter has been mixed and poured into the cake pan, place the pan in the oven immediately. Allowing the batter to sit for too long can affect the texture, as the dry and wet ingredients will begin reacting before baking.
• Weighing ingredients: Measure all of your ingredients accurately using a weighing scale or measuring cups before starting. This helps prevent mistakes and ensures the recipe's timing runs smoothly and efficiently.

How to make Lotus Biscoff Milk Cake

Step 1: Firstly, preheat your oven to 180°C/350°F/Gas Mark 4. Lightly grease a 9x13-inch rectangular tin and set it aside while you prepare the batter. In a medium bowl, add the plain flour, salt, and baking powder.

Step 2: Stir everything together until evenly combined, then set aside.

Step 3: In a large clean bowl, add the 5 egg whites and whisk for 1-2 minutes until soft peaks form.

Step 4: Gradually add ¼ cup of sugar while whisking for another minute.

Step 5: It should be light and fluffy.

Step 6: In a separate bowl, add the 5 egg yolks.

Step 7: Then, add the remaining sugar.

Step 8: Whisk for 2-3 minutes until the mixture becomes pale, thick, and creamy.

Step 9: Pour in the vanilla extract and milk, then mix until fully combined.

Step 10: Add one-third of the flour mixture into the egg yolk mixture and gently fold it through. Repeat until all of the flour mixture has been added, mixing only until just combined to keep the batter light and airy.

Step 11: Add one-third of the whisked egg whites into the batter and gently fold through.

Step 12: Repeat with the remaining egg whites until fully incorporated. Continue folding gently for 2-3 minutes until the batter looks smooth and fluffy.

Step 13: Pour the batter into the prepared tin and spread it evenly.

Step 14: Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.

Step 15: While the cake is baking, combine the condensed milk, evaporated milk, and double cream in a bowl.

Step 16: Stir until smooth and fully mixed, then set aside.

Step 17: Once the cake is baked, allow it to cool for 10 minutes. Using a skewer or fork, poke holes all over the cake.

Step 18: Then, slowly pour the milk mixture evenly over the top. Leave the cake to soak for around 45 minutes.

Step 19: While the cake cools, prepare the whipped cream topping by adding the double cream, Lotus Biscoff spread, and sugar to a bowl. Whisk for 3-5 minutes until stiff peaks form and the cream becomes thick and spreadable.

Step 20: Once the cake has fully cooled and absorbed the milk mixture (after 45 minutes), spread the whipped cream evenly over the top.

Step 21: Add the Lotus Biscoff spread to a microwave-safe bowl and microwave for around 30 seconds, or until smooth and pourable. Allow it to cool slightly before using.

In a small bowl, combine the white chocolate and oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Pour the melted chocolate into a piping bag.

Pour the melted Lotus Biscoff spread over the whipped cream layer, spreading it evenly so the surface is fully covered.

Step 22: Pipe horizontal lines across the top using the melted white chocolate.

Step 23: Using a skewer or knife, drag through the white chocolate lines vertically in alternating up-and-down motions to create a feathered pattern.

Step 24: Place a Lotus Biscoff biscuit in the center of the cake for decoration.

Step 25: Finally, refrigerate the cake for 15-30 minutes to allow the topping to set slightly before slicing and serving this tasty Lotus Biscoff milk cake.

Recipe FAQs

Thanks for reading this recipe. Please comment below if you created this, and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen. 

Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for all of my latest recipes!