Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup Biscoff spread
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
- Lotus cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add in eggs one at a time, mixing well after each. Stir in the vanilla.
- Gradually add flour mixture to the creamed mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
- Fold in Biscoff spread until well incorporated.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat together the powdered sugar, butter, and vanilla. Add milk as needed to reach desired consistency.
- Once the cakes are completely cool, layer them with frosting and sprinkle crushed Lotus cookies in between layers. Frost the top and sides of the cake, then decorate with additional Lotus cookies.
- Serve and enjoy your Biscoff cake!
Notes
Use room temperature eggs and butter for best results. Warm Biscoff slightly for easier mixing. Chill the frosted cake before serving for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg