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Lotus Biscoff Cake

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A delightful cake inspired by the iconic Lotus Biscoff cookie, featuring layers of fluffy cake and luscious frosting with a rich cookie butter drizzle.

Ingredients

Scale
  • 1 cup crushed Lotus Biscoff cookies
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter (for frosting)
  • 1 cup heavy cream (for frosting)
  • Extra Biscoff cookies (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well, and stir in the vanilla extract.
  4. Combine the flour, baking powder, and crushed Biscoff cookies in a separate bowl.
  5. Mix the dry ingredients into the creamed mixture alternately with the milk.
  6. Pour the batter into the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Whip the heavy cream until soft peaks form, then fold in the cookie butter.
  10. Assemble the cake by layering frosting between cake layers, covering the top and sides.
  11. Drip melted cookie butter over the frosted cake.
  12. Decorate with extra Biscoff cookies and serve.

Notes

For best results, ensure butter is at room temperature and do not skip cooling time. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/lotus-biscoff-cake/

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