Ingredients
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 1 3/4 cups
- Unsalted butter (softened): 1 cup (2 sticks)
- Large eggs: 4
- Baking powder: 1 tablespoon
- Whole milk or buttermilk: 1 cup
- Lotus Biscoff cookie spread (creamy): 1 (14 oz) jar
- Powdered sugar: 4 cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
- Step 2: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined, being careful not to overmix the batter.
- Step 3: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Step 4: While the cakes cool, prepare the Biscoff buttercream: in a large bowl, beat 1 cup of softened butter until smooth. Gradually add the powdered sugar. Melt 1 cup of the Biscoff spread slightly in the microwave (about 30 seconds) and beat it into the frosting until light and smooth.
- Step 5: Assemble the cake by placing the first cooled layer on a serving plate. Spread a generous layer of Biscoff buttercream over the top, then place the second cake layer on top. Cover the entire cake with the remaining buttercream and decorate the sides with crushed Biscoff cookies or a drizzle of warmed Biscoff spread.
Notes
- For maximum freshness, keep the assembled cake covered and airtight at room temperature for up to two days, or refrigerate for longer storage, but always let it sit out for 30 minutes before serving to ensure the cake and frosting are soft.
- If the Biscoff drizzle on the finished cake hardens significantly, lightly microwave a plated slice for 5-10 seconds to slightly warm the frosting and soften the spread texture.
- This intensely rich and spiced cake pairs beautifully with a scoop of vanilla bean ice cream or a side of tart raspberries to balance the sweetness of the Biscoff buttercream.
- When preparing the Biscoff buttercream, ensure the small amount of melted spread is slightly cooled before beating it in; if the melted spread is too hot, it can melt the softened butter and cause your frosting to break or curdle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American