This Lotus Biscoff Cake is a Must-try For Anyone Who Loves a Caramel Biscuit Twist

If you're looking for the distinctive flavor and crunch of Lotus Biscoff cookies, you are going to adore this lotus biscoff cake. Here's a creative way to cram these cookies into a moist and flavorful cake with creamy Biscoff buttercream frosting and a crunchy Biscoff cookie crust.

Lotus Biscoff Cake

Ingredients:

For the cake base:

• 251 gm all-purpose flour
• 202 gm powdered sugar
• 103 gm salted butter
• 5 eggs
• 3 tsp baking powder
• A pinch of salt
• 121 ml milk
• 2 tsp vanilla extract

For the biscoff buttercream frosting:

• 203 gm butter
• 404 gm sugar
• 1 tsp Biscoff cookie spread
• 3 tbsp milk

For the biscoff cookie crust:

• 121 gm Biscoff cookies
• 52 gm sugar
• 53 gm butter

Method:

1. First, you have to preheat the oven to 180°C.
2. You need to grease two or round cake pans with butter or vegetable oil, and line their bottom with parchment paper.
3. In a medium bowl, you will have to whisk flour, sugar, baking powder, and salt. You must make sure to mix them until they are well combined.
4. Using an electric mixer, cream the salted butter until it has become fluffy and airy.
5. To this mixture, you have to add eggs one at a time, beating the concoction after each addition.
6. Next, you will gradually add the dry ingredients to the butter mixture, alternating with the milk, while beginning and ending with the dry ingredients. At this step, be careful to over-mix the batter. Instead, gently fold everything in until just combined.
7. Now, you can stir in the pure vanilla extract.
8. You will have to divide the batter between the prepared pans.
9. After that, you are going to let them bake for 25-30 minutes.
10. Once baked, you need to remove the cakes from the oven and let them cool in their pans for 5 minutes.
11. For the Biscoff buttercream frosting, first you will have to beat salted butter until it is creamy, in a large mixing bowl with an electric mixer. While beating, you have to add powdered sugar gradually.
12. Then, you will beat the Lotus Biscoff cookie spread and whole milk until they are very well combined.
13. While assembling, you will put one of the cool cakes on a serving plate, and spread a layer of Biscoff buttercream frosting over the top of the cake.
14. Then, you will place the second cake on top of the first cake with frosting, and then frost the top and sides of the cake with the remaining frosting.
15. Next, you will crush Lotus Biscoff cookies, granulated sugar and melted butter together until well combined to make the Biscoff cookie crust.
16. In the end, you need to press this cookie mixture onto the top and sides of the cake. The cake will look absolutely inviting to dig in then and there but you need to put it in the refrigerator for at least 45 minutes to set the frosting.
17. Once out of the refrigerator, you can finally serve the cake immediately, and enjoy the decadent treat.

You can store the cake, in an unlikely case if you are left with any leftovers, in the refrigerator in an airtight container for up to 3 days.

If you want to add an extra layer of flavor to your cake, you could try adding a teaspoon of Lotus Biscoff cookie spread to the batter. For some alternate toppings for your cake, you can simply use Cadbury Oreos or a homemade caramel sauce, to give it a pretty presentation.

This lotus biscoff cake is a game changer for anyone who's a fan of that unique Lotus Biscoff cookie taste and crunch. A moist and flavorful cake, with creamy Biscoff buttercream frosting, and of course, the crunch of that cookie crust, this dessert is sure to satisfy even people who usually stay away from sweet dishes. The flavor combinations along with the textures of this dessert are enough to bring attention to this cake simply by the taste, and the buzz that this dish will create at any gathering of yours. On top of that, if you spend a little amount of effort on its presentation, then it is very likely to outshine all the other dishes, and make you the star host of the evening.