The cake that made my cousin cry (in the best way)
Okay, real talk—if you’re looking for a cake that wins hearts and shuts people up mid-bite (you know, that quiet moment when it’s just that good)… this is the one.
This Chocolate Coffee Cake with Lotus Cream Topping is straight-up dessert magic. It’s rich, a little bold thanks to the coffee, and that Lotus Biscoff cream on top? It’s like frosting and cookie butter had a glorious baby.
And before we even get into the recipe—yes, this cake has a backstory. Because in my family, no good recipe comes without a little drama.
My Family’s Cake Legacy (Yep, We Take It That Seriously)
So here’s the thing. My family is full of loud talkers, stubborn cooks, and people who will absolutely judge you by your cake. Like, holidays at our house? You better come with dessert or don’t come at all.
This chocolate coffee cake made its first appearance on Thanksgiving a few years back. My aunt, who usually claims the dessert crown with her pecan pie, looked nervous. My cousin took one bite, and I kid you not—she teared up. (In her defense, she was very pregnant, but still.)
From that moment, this cake became a must-bake for every birthday, brunch, and Sunday when someone’s “just passing by.”
Why This Cake Works
- The chocolate is rich but not too heavy.
- The coffee boosts the chocolate flavor without overpowering it.
- The Lotus Biscoff topping adds this sweet-spiced, caramelly thing that people lose their minds over.
- It keeps well, which is a win for leftovers (if there are any).
Ingredients You’ll Need
For the cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk (room temp)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee (hot!)
For the Lotus cream topping:
- 1 cup heavy cream
- ½ cup Lotus Biscoff spread (smooth version)
- ¼ cup powdered sugar
- Crushed Lotus Biscoff cookies for garnish (don’t skip this—adds crunch!)
Let’s Make It!
Step 1: Preheat + Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan—or line it with parchment if you hate cleanup like I do.
Step 2: Dry stuff meets wet stuff
In a big bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. You want it all combined nice and even.
In a second bowl, beat the eggs, buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry mix. Stir gently—don’t go wild. Then add the hot coffee. Your batter’s gonna look a little thin. That’s a good thing. It means a moist cake is coming your way.
Step 3: Bake it
Pour that glossy batter into your pan and bake for 35–40 minutes. Stick a toothpick in the center—it should come out clean or with just a few crumbs. Let the cake cool completely. (I know, I know, waiting is hard.)
Let’s Talk About This Lotus Topping
This right here is the real showstopper. I mean, chocolate and coffee are great, but this cream? Chef’s kiss.
In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar, then slowly spoon in the Lotus Biscoff spread while continuing to beat until fluffy.
Just a little tip: Don’t microwave the spread. Room temp is best—it blends better and holds its texture.
Assembly Time 🎉
Once your cake is completely cool (I’m serious—don’t frost a warm cake unless you want a frosting slip-n-slide), pile on that Lotus cream. Swirl it on thick with the back of a spoon. No need for fancy tools here.
Top with crushed Biscoff cookies. Maybe even a drizzle of melted spread if you’re feelin’ fancy.
Serving Tips (aka How to Make People Fall in Love with You)
- Serve it with a cup of cold brew or hot espresso. You’ll feel like you’re in a cozy little café.
- Make it a day ahead. The flavors get deeper overnight.
- If you have leftovers, pop slices in the fridge and eat them cold the next day—so good.
Time-Saving Tip: Shortcut Version
Look, sometimes you just don’t wanna dirty three bowls. I get it. If you’re short on time, swap the cake base with a good-quality chocolate cake mix and add a tablespoon of instant espresso powder to the batter. Boom. Done in half the time, and still totally delicious.
Why Americans Love This Combo
Let’s be real—chocolate and coffee are already besties. But throw in that caramel-cookie Lotus twist, and it’s like you’re wrapping up three comfort foods into one dessert. It hits all the nostalgic notes: the rich chocolate cake your grandma made, the after-dinner coffee you sneak sips of, and that cookie you always grabbed on flights (yep, that one!).
A Few Funny Fails (Because Not Every Cake Is a Winner)
One time, I forgot the coffee and used plain water. The cake still baked up fine, but it was kinda… sad. Like, still edible, but missing that oomph. So yeah—don’t skip the coffee, even if you’re not a coffee drinker. It doesn’t make it taste like a latte; it just brings out the chocolate in the best way.
Oh, and once my nephew tried to “help” and dumped in extra powdered sugar into the topping. It turned into cookie butter frosting soup. We still ate it, obviously, but maybe hide the mixing bowl from tiny hands. 😂
Final Thoughts
If you’re the kind of person who orders dessert before checking the dinner menu (hi, we should be friends), this Chocolate Coffee Cake with Lotus Cream Topping is right up your alley. It’s easy enough to make on a weeknight but fancy enough to bring to a party. And honestly? It’s just one of those recipes that people will ask you for—again and again.
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