Here’s a rich, bakery-style Coffee & Chocolate Cake with Lotus Cream Icing deep chocolate flavor, subtle coffee aroma, and a smooth caramelized Lotus Biscoff frosting Perfect for birthdays, tea time, or special occasions.
Coffee & Chocolate Cake with Lotus Cream Icing
⏱ Time
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Prep: 25 minutes
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Bake: 35–40 minutes
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Cooling & frosting: 30 minutes
🍰 Yield
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1 round 8-inch cake (or 2-layer cake)
🧾 Ingredients
Chocolate Coffee Cake
Dry Ingredients
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1¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1½ cups granulated sugar
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1½ tsp baking powder
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1½ tsp baking soda
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½ tsp salt
Wet Ingredients
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2 large eggs, room temperature
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½ cup vegetable oil
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1 cup milk (room temperature)
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1 tsp vanilla extract
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1 tbsp instant coffee powder
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¾ cup hot water
Lotus Cream Icing
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1 cup (225 g) cream cheese, softened
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½ cup unsalted butter, softened
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¾ cup Lotus Biscoff spread
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1 cup powdered sugar (adjust to taste)
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1–2 tbsp warm milk or cream (for consistency)
👩🍳 Directions (Step-by-Step)
Step 1: Prepare Cake Batter
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Preheat oven to 170°C (340°F).
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Grease and line an 8-inch round pan.
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In a bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
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In another bowl, beat eggs lightly.
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Add oil, milk, and vanilla; mix well.
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Dissolve instant coffee in hot water.
Step 3: Combine
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Add wet ingredients to dry ingredients.
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Slowly pour in coffee mixture.
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Mix until smooth (batter will be thin).
Step 4: Bake
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Pour batter into prepared pan.
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Bake 35–40 minutes.
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Toothpick should come out with a few moist crumbs.
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Cool in pan 10 minutes, then cool completely on rack.
🧁 Lotus Cream Icing
Step 5: Make Icing
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Beat cream cheese and butter until smooth.
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Add Lotus spread and mix until creamy.
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Add powdered sugar gradually.
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Add milk/cream if needed for spreadable consistency.
Step 6: Frost the Cake
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Spread icing evenly over cooled cake.
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For layered cake, frost between layers and on top.
⭐ Decoration Ideas
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Drizzle melted Lotus spread on top
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Sprinkle crushed Lotus biscuits
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Add chocolate shavings or cocoa dust
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Pipe rosettes using icing bag
🔁 Variations
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Eggless Version: Replace eggs with ½ cup yogurt + ½ tsp baking soda
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Mocha Cake: Increase coffee to 1½ tbsp
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Chocolate Ganache Layer: Add ganache under Lotus icing
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Cupcakes: Bake 18–20 minutes
🧊 Storage
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Refrigerator: up to 4 days
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Bring to room temperature before serving
🥗 Approx Nutrition (Per Slice)
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Calories: ~420
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Fat: 24 g
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Carbs: 45 g
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Protein: 6 g