Chocolate Coffee Cake with Lotus Cream Topping

If you’re looking for a dessert that’s as impressive as it is delicious, this Chocolate Coffee Cake with Lotus Cream Topping is the one. Rich, moist, and layered with deep chocolate flavor balanced by a subtle hint of coffee, this cake is finished with a silky Lotus Biscoff cream topping that makes it unforgettable.

It’s surprisingly easy to make, with simple pantry ingredients and a straightforward method that even beginner bakers can follow. Whether you’re preparing it for a family gathering, a dinner party, or just treating yourself, this cake delivers bakery-quality results every single time.

Why You’ll Love This Cake

Rich and moist: The brewed coffee intensifies the chocolate flavor while keeping the cake tender.
Show-stopping topping: The Lotus Biscoff cream adds a nutty, caramel-like sweetness that pairs beautifully with the dark chocolate base.
Versatile presentation: Serve plain, dusted with powdered sugar, or topped with fresh berries for a pop of color and freshness.
Beginner-friendly: Simple ingredients, easy steps, and guaranteed delicious results.

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup strong brewed coffee, cooled
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup Lotus Biscoff spread
¼ cup heavy cream
¼ cup powdered sugar (optional, for dusting)

Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the cooled coffee, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
Gradually mix the wet ingredients into the dry, stirring just until combined. Avoid overmixing to keep the cake light.
Pour the batter into the prepared pan, smooth the top, and tap lightly on the counter to release air bubbles.

2. Bake

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Lotus Cream Topping

In a small saucepan, combine the Lotus Biscoff spread and heavy cream.
Heat gently over low heat, stirring constantly, until smooth and creamy.
Remove from heat and let cool slightly.

4. Assemble

Once the cake is completely cool, spread the Lotus cream topping evenly over the surface.
Allow it to set for about 10 minutes before serving.
For extra flair, dust with powdered sugar or garnish with chocolate shavings and fresh berries.

Tips for the Best Results

Use room temperature ingredients for a smoother batter and even baking.
Brew a strong cup of coffee to bring out the rich chocolate flavor.
Don’t overmix — stir until just combined to avoid a dense cake.
Always check for doneness with a toothpick test.
Let the cake cool completely before adding the topping to prevent it from melting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Ideas

This cake is stunning on its own, but you can elevate it further:

Add a drizzle of melted chocolate before serving.
Garnish with whipped cream and berries for a fresh contrast.
Serve chilled for a fudge-like texture or at room temperature for a softer crumb.

Final Thoughts

This Chocolate Coffee Cake with Lotus Cream Topping is more than just a dessert — it’s a statement piece. With its deep chocolate base, subtle coffee notes, and creamy Lotus finish, it’s the kind of cake that earns compliments at every gathering.

Simple to make, gorgeous to look at, and heavenly to taste, this is a recipe you’ll want to save and make again and again.