Description
A rich and moist Biscoff cake made with layers of fluffy sponge, creamy Biscoff spread frosting, and finished with crunchy Lotus Biscoff biscuits.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup Lotus Biscoff spread
- 1/2 cup crushed Lotus Biscoff biscuits
- 1 cup unsalted butter, softened (for frosting)
- 2 1/2 cups powdered sugar (for frosting)
- 1/2 cup Lotus Biscoff spread (for frosting)
- 2–3 tbsp heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients alternately with buttermilk, mixing just until combined.
- Fold in 1 cup Biscoff spread and crushed biscuits.
- Divide batter evenly between pans.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes completely.
- For frosting, beat butter until creamy, then add powdered sugar, Biscoff spread, and heavy cream.
- Frost and assemble cake, decorating with extra Biscoff biscuits if desired.
Notes
- Warm Biscoff spread slightly for easier mixing.
- Cake layers can be baked a day ahead.
- Add a drip of melted Biscoff for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European