Description
A delightful cake capturing the flavors of Lotus Biscoff cookies with a luscious, rich frosting.
Ingredients
Scale
- 200g crushed Lotus Biscoff cookies
- 250g all-purpose flour
- 200g sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 200g cookie butter (for frosting and drizzle)
- 250g powdered sugar (for frosting)
- Milk (as needed for frosting consistency)
- Whole Lotus Biscoff biscuits (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 6-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the crushed Lotus Biscoff cookies.
- Divide the batter among the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the cookie butter and powdered sugar together for the frosting, adding milk as needed.
- Spread a layer of frosting between each layer and on top of the cake once cool.
- Drizzle extra cookie butter over the top and decorate with whole Lotus Biscoff biscuits. Serve and enjoy!
Notes
Ensure butter is at room temperature for easy mixing. Let the cakes cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg