Lotus Biscoff Cake
This lotus biscoff cake is a layer cake filled with biscoff cookie spread (cookie butter), and biscoff cookies. The cake is a soft biscoff flavored cake with chunks of cookies inside, and frosted with a biscoff buttercream with swirls of biscoff cookie spread.
Ingredients
For the Cake:
- 2¾ cups (385 g) cake flour, all purpose can work
- 2½ teaspoon (2.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1¼ teaspoon (1.25 teaspoon) salt
- 1 teaspoon cinnamon
- 1 cup (227 g) butter room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla
- ½ cup (112 g) neutral oil canola, vegetable, melted coconut
- ⅓ cup (78.86 g) biscoff cookie spread
- ⅓ cup (76.67 g) sour cream room temperature
- 1¼ cups (300 g) buttermilk room temperature
- 12 biscoff cookies crumbled small
For the Frosting:
- 1½ cups (340.5 g) butter room temperature
- 1 cup (236.59 g) biscoff cookie spread
- 1 teaspoon (1 teaspoon) vanilla
- 3½ cups (420 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) salt
- 3-4 tablespoon (3 tablespoon) heavy cream or milk
- 1-2 tablespoon (1 tablespoon) biscoff cookie spread for swirling
Instructions
To make the cake:
- Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- In a small bowl, whisk together dry ingredients; flour, powder, soda, salt and cinnamon. Set aside.
- In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy.
- Add biscoff spread, oil and sour cream and mix together.
- Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed. Fold in cookie crumbles.
- Pour batter evenly into 3 cake pans. This seems to weigh about 585g per pan for me.
- Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
To make the frosting:
- Cream together butter and biscoff cookie spread until completely smooth. Add vanilla and salt and mix again.
- Add powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
- Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining frosting. Melt 1-2 tablespoon of biscoff spread in a small bowl about 7-10 seconds, or until soft. Dollop bits of the spread all along the top and sides of the frosted cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra cookie crumbs if desired.
Notes
Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, sour cream and buttermilk out of the fridge an hour or two before I start baking.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Make Ahead Instructions: The cakes can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve, see below for details. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.Nutrition
Calories: 733kcalCarbohydrates: 73gProtein: 7gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 626mgPotassium: 95mgFiber: 1gSugar: 53gVitamin A: 1020IUVitamin C: 0.05mgCalcium: 93mgIron: 1mg
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