Lotus Biscoff cake is a delicious dessert featuring the irresistible caramelized flavor of Lotus Biscoff biscuits and spread. Whether for a special occasion or a treat for yourself, this cake is sure to impress. Let’s dive into the recipe!
Ingredients
For the Cake Base:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil or melted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
For the Filling and Frosting:
- 1 cup (250g) Lotus Biscoff spread (smooth or crunchy)
- 2 cups (500ml) heavy whipping cream, chilled
- ½ cup (60g) powdered sugar
- 8-10 Lotus Biscoff biscuits (for layering and decoration)
Optional Decoration:
- Crushed Lotus Biscoff biscuits
- A drizzle of melted Biscoff spread
Equipment
- Mixing bowls
- Electric mixer or whisk
- Two 8-inch (20cm) round cake pans
- Parchment paper
- Offset spatula (for frosting)
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another large bowl, whisk together oil, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with milk, and mix until combined.
2. Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in 1/2 cup of Lotus Biscoff spread until fully combined. Keep the frosting chilled until ready to use.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a thin layer of Biscoff spread over the cake, then add a layer of frosting.
- Sprinkle crushed Biscoff biscuits over the frosting for added texture.
- Place the second cake layer on top and repeat the process.
5. Frost the Cake
- Use the remaining frosting to cover the top and sides of the cake. Smooth it with an offset spatula.
6. Decorate
- Drizzle melted Biscoff spread over the top for a professional touch.
- Decorate with whole or crushed Lotus biscuits around the edges or on top.
Tips for Success
- Warm Biscoff Spread: Slightly warm the spread in the microwave for easier spreading or drizzling.
- Chill the Cake: Refrigerate the cake for 30 minutes after assembling to allow the layers to set.
- Flavor Boost: Add a teaspoon of coffee or cinnamon to the batter for extra depth.
Serving and Storage
- Serve chilled or at room temperature.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
