Description
Lotus Biscoff Cake layers dance with rich cookie butter buttercream, creating a heavenly dessert that celebrates indulgent Belgian cookie magic. Sweet crumbs and silky frosting promise pure comfort with each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) all-purpose flour
- 200 grams (7.05 ounces) granulated sugar
- 2 large eggs
- 200 grams (7.05 ounces) milk
- 100 grams (3.53 ounces) melted butter
- 100 grams (3.53 ounces) Lotus Biscoff cookies (crumbled)
Spices and Leavening:
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Buttercream and Flavor Enhancers:
- 200 grams (7.05 ounces) unsalted butter (softened)
- 200 grams (7.05 ounces) cookie butter (Lotus Biscoff spread)
- 300 grams (10.58 ounces) powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the cake ingredients by mixing dry components in one bowl: combine flour, sugar, baking powder, and spices until uniformly blended. In a separate vessel, whisk together wet ingredients: eggs, milk, melted butter, and vanilla extract.
- Gently incorporate wet mixture into dry ingredients, folding carefully to maintain a smooth consistency. Crumble Lotus Biscoff cookies and fold into batter, distributing evenly.
- Preheat oven to 350F (175C). Grease two 8-inch cake pans and line with parchment paper. Divide batter equally between prepared pans, ensuring smooth surface.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into cake center. When toothpick emerges clean, remove from oven and transfer to wire rack for complete cooling.
- Create buttercream by whipping softened butter with cookie butter until creamy and uniform. Gradually add powdered sugar, cream, and vanilla, beating until light and fluffy.
- Once cakes have cooled completely, place first layer on serving plate. Spread generous buttercream layer across surface, ensuring even coverage.
- Position second cake layer atop first layer. Frost entire cake with remaining buttercream, creating smooth, even exterior.
- Garnish cake top with additional crumbled Lotus Biscoff cookies for decorative and textural finish.
Notes
- Soften butter and eggs at room temperature for smoother mixing and better cake texture.
- Fold ingredients gently to maintain air bubbles, creating a lighter, fluffier cake structure.
- Use fresh Lotus Biscoff cookies for maximum crunch and flavor intensity in the cake batter.
- Check cake doneness early to prevent overbaking, which can result in dry texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 580
- Sugar: 52g
- Sodium: 150mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg