why make this recipe
Layered Lotus Biscoff Cake with Cookie Butter Buttercream is a delightful treat that brings together the rich flavors of Biscoff cookies and smooth cookie butter. This cake is perfect for any occasion, whether it’s a birthday, a special celebration, or just a sweet craving. The layers of soft cake and creamy frosting create a wonderful balance of texture and taste. Plus, it’s easy to make and will impress your family and friends!
how to make Layered Lotus Biscoff Cake with Cookie Butter Buttercream
Ingredients :
- 200g all-purpose flour
- 200g granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 2 large eggs
- 200g milk
- 100g melted butter
- 1 tsp vanilla extract
- 100g Lotus Biscoff cookies (crumbled)
- 200g unsalted butter (softened)
- 200g cookie butter (Lotus Biscoff spread)
- 300g powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Directions :
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and spices.
- In another bowl, whisk the eggs, milk, melted butter, and vanilla extract.
- Gradually fold the wet ingredients into the dry mixture, then stir in the crumbled Lotus Biscoff cookies.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- In a large bowl, beat the softened butter and cookie butter together until smooth.
- Gradually add powdered sugar, heavy cream, and vanilla, and beat until light and fluffy.
- Once the cakes have cooled, spread a layer of buttercream on top of the first cake layer. Place the second layer of cake on top and frost the entire cake with the remaining buttercream.
- Decorate with extra crumbled Lotus Biscoff cookies on top.
how to serve Layered Lotus Biscoff Cake with Cookie Butter Buttercream
Serve the cake at room temperature. You can slice it into generous pieces and enjoy it with a cup of coffee or tea. For added elegance, consider placing some whole Biscoff cookies on each plate as a garnish.
how to store Layered Lotus Biscoff Cake with Cookie Butter Buttercream
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. Just ensure you bring it back to room temperature before serving for the best flavor and texture.
tips to make Layered Lotus Biscoff Cake with Cookie Butter Buttercream
- Make sure your butter is softened for the buttercream so it mixes smoothly.
- If you want to enhance the flavor, you can add a little more cinnamon or some vanilla extract to the cake mix.
- Crumble extra Biscoff cookies for decoration just before serving for a fresh look.
variation (if any)
You can easily adjust this recipe by adding chocolate chips or nuts to the cake batter for a different texture. If you prefer a lighter cake, you can use half the amount of cookie butter in the frosting and replace it with whipped cream.
FAQs
1. Can I use a different type of cookie butter?
Yes, you can use any flavored cookie butter that you enjoy, but the flavor will change slightly.
2. Can I freeze this cake?
Yes, you can freeze the layers of the cake before frosting. Just wrap each layer tightly in plastic wrap and aluminum foil. It can last for up to 2 months.
3. How can I make this recipe gluten-free?
You can use a 1:1 gluten-free baking mix in place of all-purpose flour for a gluten-free version of this cake.