Description
This delightful cake features layers of moist vanilla cake with creamy Lotus Biscoff buttercream and a drizzle of extra Biscoff spread, topped with crushed Biscoff cookies for the perfect finishing touch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter (softened)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3/4 cup creamy Lotus Biscoff spread
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 6 Lotus Biscoff cookies (crushed, for garnish)
- 3 tablespoons extra Biscoff spread (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Mix in vanilla extract.
- Add the dry ingredients in three batches, alternating with the milk and sour cream, starting and ending with dry ingredients.
- Divide the batter evenly into the prepared pans and bake for 28–32 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the buttercream, beat the softened butter with Biscoff spread until creamy. Add powdered sugar gradually, then beat in heavy cream until fluffy.
- Level the cakes if needed. Spread buttercream between the layers and over the cake.
- Warm the extra Biscoff spread and drizzle over the frosted cake. Top with crushed Biscoff cookies.
Notes
- For a stronger Biscoff flavor, consider adding an extra layer of Biscoff spread between the cake layers.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: cake, Biscoff, dessert