Okay, look… I’m just gonna say it. This Chocolate Coffee Cake with Lotus Cream Topping might be the dessert that finally makes your friends think you’ve got some secret baking talent. And honestly? You and I will know the truth — it’s actually super simple. Like, “mix, bake, and chill while you watch Netflix” simple.
I made this cake on a random Sunday when I needed something sweet… you know, one of those days when you’re pacing through the kitchen like, “Do I want chocolate? Do I want coffee? Do I want something creamy?”
Well, this cake basically checked every box.
And the Lotus cream topping? Oh man. It tastes like a warm hug dipped in cookie butter.
Why This Cake Hits So Hard
This dessert brings together three big American comfort flavors:
- Chocolate (obviously a win)
- Coffee (because someone out there is always tired, let’s be real)
- Lotus Biscoff cream (TikTok basically made it a celebrity)
The coffee makes the chocolate richer. The cake stays soft and fluffy. And the topping… wow. It lands perfectly between creamy and indulgent without feeling heavy.
Plus, everything comes together with pantry staples. Nothing fancy. Nothing complicated.
Ingredients You’ll Need
Here’s the full list, all nice and tidy:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Lotus Cream Topping
- 1/2 cup Lotus Biscoff spread
- 1/4 cup heavy cream
Optional
- 1/4 cup powdered sugar for dusting
(But honestly, the topping alone kinda steals the show.)
How to Make It — Step by Step
1. Mix the Dry Stuff
Grab a big bowl and stir together your flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Nothing wild here — just a quick whisk and you’re good.
2. Mix the Wet Stuff
In another bowl, combine your cooled coffee, oil, eggs, vanilla, and buttermilk.
Quick personal tip: don’t add hot coffee unless you’re trying to make chocolate scrambled eggs. Been there… not fun.
3. Bring It All Together
Pour the wet mix into the dry mix and stir until it looks like smooth chocolate magic.
It’s okay if it’s not perfect — we’re not auditioning for a bakery show here.
4. Bake Time
Pour the batter into a greased cake pan.
Bake at 350°F (175°C) for about 30–35 minutes.
If a toothpick comes out clean (or mostly clean), you’re set.
Let it cool because the topping melts if the cake’s too warm. Learned this the hard way… my first batch turned into a chocolate-Lotus lava situation.
Make the Lotus Cream Topping
This part is honestly dangerously easy.
- Warm the heavy cream just a little — like warm, not hot.
- Stir the cream into the Lotus Biscoff spread.
- Watch it turn into silky cookie-butter bliss.
Spread it over the cooled cake.
And yeah… try not to eat it straight from the bowl. I mean… you can, but save some for the cake.
Final Touches
Sprinkle a little powdered sugar on top if you’re in the mood to make it look fancy.
Or don’t. The cake already tastes like something you’d buy from a bakery that smells like magic and cinnamon.
Quick Tips for Busy Folks
- Make the cake a day early — it gets even better overnight.
- Use leftover coffee — saves time and feels oddly satisfying.
- Warm the Lotus topping 10 seconds in the microwave if it thickens.
- Cut into squares for easy serving (especially if hungry siblings appear out of nowhere).
Final Thoughts
If you love chocolate, coffee, and anything cookie-butter related, this cake is basically your new best friend. It’s simple, cozy, and just… hits the spot. And if you bring it to a potluck? Don’t be surprised if someone asks for the recipe before they even finish their slice.