Description
A delightful cake combining the rich flavors of Biscoff cookies and creamy cookie butter frosting, perfect for any celebration.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Ensure your butter is softened for the buttercream to mix smoothly. For added flavor, consider enhancing with more cinnamon or vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg