Description
This Biscoff Lotus Cake is a creamy, spiced dream! Layers of soft cake and fluffy Biscoff frosting, it’s a comforting dessert I love to bake for friends.
Ingredients
Scale
- For the Spiced Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 tablespoons Biscoff cookie butter
- For the Dreamy Biscoff Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted (or not, if you’re like me!)
- ¾ cup (180g) Biscoff cookie butter
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- For the Crumb Topping & Garnish:
- 8–10 Biscoff cookies, crushed
Instructions
- Prep Your Pans & Dry Ingredients:: First things first, get your oven preheating to 350°F (175°C) and grease and flour two 8-inch round cake pans. Honestly, a little parchment paper on the bottom is my secret weapon; it just makes life so much easier when you’re trying to get those layers out perfectly. In a medium bowl, whisk together your flour, baking powder, baking soda, and a pinch of salt. Give it a good whisk, making sure everything is evenly distributed. This step seems simple, but it’s crucial for an even rise in your Biscoff Lotus Cake.
- Cream Butter & Sugar:: In a large bowl, using an electric mixer, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes me about 3-5 minutes. You want it pale yellow and airy, like little sugary clouds. Don’t rush this part; it’s what creates that tender cake crumb. Then, beat in the eggs one at a time, mixing well after each addition. I once tried to dump them all in at once, and it just looked like scrambled eggs in butter – learn from my mistakes!
- Combine Wet & Dry:: Now, gradually add your dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed just until combined; please, for the love of all things cake, do not overmix! Overmixing develops the gluten too much, and you’ll end up with a tough, sad cake, which is the last thing we want for our lovely Biscoff Lotus Cake. Mix in a couple of tablespoons of Biscoff spread and the vanilla extract. The batter will smell incredible, trust me!
- Bake the Layers:: Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you’re a perfectionist, a kitchen scale works wonders for even layers. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I always start checking at 22 minutes. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here; trying to frost warm cake is a disaster waiting to happen.
- Whip Up the Biscoff Frosting:: While the cakes are cooling, let’s make that dreamy Biscoff frosting! In a large bowl, beat softened butter until creamy. Gradually add the powdered sugar, one cup at a time, until well combined. Then, beat in the Biscoff cookie butter until smooth. Finally, slowly pour in the heavy cream and vanilla extract, beating on high speed until the frosting is light, fluffy, and spreadable. It should be thick enough to hold its shape but still easy to spread. If it feels too thick, a tiny splash more cream can help; too thin, add a bit more powdered sugar. This is where the magic happens for our Biscoff Lotus Cake!
- Assemble & Decorate:: Once your cake layers are completely cool (seriously, wait!), place one layer on your serving plate. Spread a generous amount of Biscoff frosting over the top. Place the second cake layer on top and repeat with more frosting. Use the remaining frosting to cover the sides of the cake. For a neat finish, I like to do a thin crumb coat first, chill it for 15 minutes, then apply the final layer. Crush some Biscoff cookies and sprinkle them generously over the top and sides. Stand back and admire your beautiful Biscoff Lotus Cake; it always looks so impressive!