How to Make Lotus Milk Cake
Learn how to make lotus milk cake, a soft sponge soaked in creamy milk and topped with whipped cream and Biscoff spread for a rich, no-fuss dessert.
Lotus milk cake is a soft sponge cake soaked in a rich three-milk mixture blended with melted Lotus Biscoff spread, then topped with whipped cream and a Biscoff drizzle. It has a moist, custardy crumb with a caramelized cookie-butter flavor in every bite.
If you already love a classic soaked milk cake, learning how to make lotus milk cake gives you that same moist sponge with a cookie-butter twist. The Lotus Biscoff spread gets blended right into the milk mixture, so the flavor soaks into every layer instead of just sitting on top. Give the cake a couple of hours to rest before slicing so the milk has time to settle in fully.
Table of Contents
Why You’ll Love This Lotus Milk Cake
- A soft sponge soaked in a three-milk mixture for a moist, custardy bite
- Melted Lotus Biscoff spread blended into the milk gives it a caramelized cookie-butter flavor
- Just a couple of bowls and one pan, no special equipment needed
- A piped whipped cream topping and Biscoff drizzle make it look bakery-made
- Needs a rest before serving, so it’s a good one to make a little ahead of time
Lotus Milk Cake
Equipment
- Square or small rectangular baking pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Skewer or fork
- Blender
Ingredients
Cake
- 3 Eggs, separated Separated to build a light, airy sponge
- ¼ cup Sugar Sweetens the batter and helps the yolk mixture turn pale and fluffy
- ½ tsp Vanilla Flavors the sponge
- ½ cup Flour Gives the cake its structure
- ½ tsp Baking powder Helps the sponge rise
Milk Mixture
- ½ can Condensed milk Adds sweetness and richness to the soak
- 1 can Evaporated milk 400 ml; thins the milk mixture so it soaks evenly through the cake
- 170 g Cream 1 tub; adds body and creaminess to the soak
- ¼ cup Lotus Biscoff spread, melted Infuses the milk mixture with cookie-butter flavor
Cream Topping
- 1 cup Whipping cream Whipped until stiff for the topping
- ¼ cup Icing sugar Sweetens and helps stabilize the whipped cream
- 2-3 heaped tbsp Lotus Biscoff spread Drizzled over the top for flavor and looks
Instructions
- Preheat the oven to 180 degrees. Have a square or small rectangular pan ready and grease it well.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and the mixture doesn’t move when you tilt the bowl. Set aside.
- In another bowl, beat the egg yolks and sugar until pale and fluffy, then add the vanilla and beat again.
- Sift the flour and baking powder into the egg yolk mixture and fold carefully until fully combined. Fold gently and stop as soon as the flour streaks disappear so the batter stays light.
- Add the stiff egg whites to the batter and fold in gently to avoid deflating them.
- Pour the batter into the prepared pan and bake for 20 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, blend all the ingredients listed under the milk mixture.
- Let the cake cool slightly in the pan, then poke holes all over the top while still a little warm. Pour about three-quarters of the milk mixture over the cake, letting it soak in, and reserve the rest.
- Beat the whipping cream and icing sugar until stiff, then pipe it over the top of the cake. Drizzle the Lotus Biscoff spread over the whipped cream.
- Let the cake cool for two hours so everything has time to settle. Serve in slices with the reserved milk mixture on the side.
Notes
What Ingredients Do You Need for Lotus Milk Cake?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Cake | Eggs, separated | 3 | Separated to build a light, airy sponge |
| Cake | Sugar | 1/4 cup | Sweetens the batter and helps the yolk mixture turn pale and fluffy |
| Cake | Vanilla | 1/2 tsp | Flavors the sponge |
| Cake | Flour | 1/2 cup | Gives the cake its structure |
| Cake | Baking powder | 1/2 tsp | Helps the sponge rise |
| Milk Mixture | Condensed milk | 1/2 can | Adds sweetness and richness to the soak |
| Milk Mixture | Evaporated milk | 1 can (400 ml) | Thins the milk mixture so it soaks evenly through the cake |
| Milk Mixture | Cream | 170 g tub | Adds body and creaminess to the soak |
| Milk Mixture | Lotus Biscoff spread, melted | 1/4 cup | Infuses the milk mixture with cookie-butter flavor |
| Cream Topping | Whipping cream | 1 cup | Whipped until stiff for the topping |
| Cream Topping | Icing sugar | 1/4 cup | Sweetens and helps stabilize the whipped cream |
| Cream Topping | Lotus Biscoff spread | 2 to 3 heaped tbsp | Drizzled over the top for flavor and looks |
The Lotus Biscoff spread does double duty in this recipe. Melting it into the milk mixture lets the cookie-butter flavor soak all the way through the sponge, while the extra spoonfuls on top add a rich, caramelized finish. Separating the eggs and beating the whites to stiff peaks is what gives this cake its light texture before all that milk gets poured over it.
How to Make Lotus Milk Cake Step by Step
- Preheat the oven to 180 degrees. Have a square or small rectangular pan ready and grease it well.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and the mixture doesn’t move when you tilt the bowl. Set aside.
- In another bowl, beat the egg yolks and sugar until pale and fluffy, then add the vanilla and beat again.
- Sift the flour and baking powder into the egg yolk mixture and fold carefully until fully combined.
Pro Tip: Fold gently and stop as soon as the flour streaks disappear so the batter stays light.
- Add the stiff egg whites to the batter and fold in gently to avoid deflating them.
- Pour the batter into the prepared pan and bake for 20 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, blend all the ingredients listed under the milk mixture.
- Let the cake cool slightly in the pan, then poke holes all over the top. Pour about three-quarters of the milk mixture over the cake, letting it soak in, and reserve the rest.
Pro Tip: Poke the holes while the cake is still a little warm so the milk mixture soaks in more evenly.
- Beat the whipping cream and icing sugar until stiff, then pipe it over the top of the cake. Drizzle the Lotus Biscoff spread over the whipped cream.
- Let the cake cool for two hours so everything has time to settle.
- Serve in slices with the reserved milk mixture on the side.
Tips, Troubleshooting, and Serving Lotus Milk Cake
Pro Tips for Success
Beat the egg whites in a completely clean, dry bowl. Any trace of fat or yolk will keep them from reaching stiff peaks.
Fold the egg whites into the batter in two additions if that feels easier to manage. It keeps the batter from deflating.
Warm the Lotus Biscoff spread slightly before blending it into the milk mixture so it combines smoothly instead of clumping.
Poke holes evenly across the whole cake, including the corners, so the milk mixture soaks in without leaving dry spots.
Give the cake the full two hours to rest before slicing. That rest is what lets the milk mixture settle and the layers set.
Troubleshooting Common Problems
Problem: The egg whites won’t reach stiff peaks.
Solution: Make sure the bowl and beaters are completely clean and dry, and that no yolk got into the whites. Any fat will keep egg whites from whipping properly.
Problem: The milk mixture pools on top instead of soaking in.
Solution: Poke the holes while the cake is still warm and pour the milk mixture in slowly, giving it time to absorb before adding more.
Problem: The whipped cream topping looks thin instead of holding its shape.
Solution: Beat the whipping cream and icing sugar until you see stiff peaks that hold when you lift the beaters. Under-beaten cream won’t pipe well.
How to Store Lotus Milk Cake
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 to 4 days | Keep the cake covered and chilled at 40°F or below because of the whipped cream, cream, and milk in the recipe |
| Room Temperature | Up to 2 hours | Return the cake to the refrigerator after this window; don’t leave it out longer |
This cake is meant to be served cold, straight from the refrigerator, so there’s no reheating involved. Because it’s built on eggs, cream, and milk, it needs the same careful handling as other dairy-based desserts like custard and cream pies, which food safety experts recommend refrigerating within two hours and enjoying within three to four days.
If you like layered, creamy desserts like this one, you might also enjoy an Oreo Basque cheesecake or a salted caramel pear crumble for another make-ahead treat.
Lotus Milk Cake FAQs
How long does lotus milk cake need to rest before serving?
Let the cake rest for two hours after the whipped cream and Biscoff drizzle go on top. This gives the milk mixture time to settle into the sponge and the cream time to set.
Why do you poke holes in the cake?
Poking holes lets the milk mixture soak evenly into the sponge instead of just sitting on the surface. It’s best to do this while the cake is still a little warm.
Do I need to refrigerate lotus milk cake?
Yes. Because the cake contains whipped cream, cream, and milk, it should be kept covered in the refrigerator and not left out for more than two hours at a time.
Can I make this cake ahead of time?
Yes. The cake needs at least two hours to rest after assembly, so it works well made several hours or up to a day in advance as long as it stays refrigerated.
Give Lotus Milk Cake a Try
This one is worth making the next time you want a creamy, cookie-butter twist on a soaked milk cake. Give it that full two-hour rest before you slice in, and it’ll be worth the wait.
If you make it, leave a rating or a comment and let others know how it turned out for you. Save this recipe to Pinterest so you can find it again, and if you’re looking for another baked treat to pair with it, these maple-glazed pumpkin muffins are worth a look too.
Learn how to make lotus milk cake with a soft, milk-soaked sponge, a whipped cream topping, and a caramelized Biscoff drizzle. Save this recipe to Pinterest so it’s ready whenever you need a creamy, cookie-butter dessert.
