Lotus Biscoff Cake

5 from 1 vote

This beautiful Lotus Biscoff Cake is easy to make. Enjoy the delicious cake with a cream cheese Biscoff buttercream topping.

Prep Time30

Cook Time35

Cake Cooling Time30

Total Time1 35

Course: Cake

Cuisine: American

Servings: slices

Calories: 72kcal

Author: KitchenVile

Equipment

Mixing bowls: large and small bowls
Rubber Spatula
Stand mixer
Electric mixers
Cake turntable
Long Spatula
Piping bags
Parchment paper
Serrated knife
Cake boards or stands
Oven

Ingredients

2 ¾ cups All-purpose or cake flour
2 ¼ cups Baking powder
1 ¾ cups Granulated sugar, soft brown sugar, or white sugar.
½ cup Butter
1 ⅔ Tablespoon Vanilla pure extract
⅓ cup Oil
14 cookies Biscoff cookies fine crumb equal to 1 cup
⅓ cup Sour cream (optional)
4 large Eggs at room temperature
1 ¼ cup Buttermilk at room temperature

Instructions

Preheat the oven to 350 F or 150 degrees celsius: spray two 6-inch round baking pans with cooking spray or line them with parchment paper, then grease with margarine and dust with flour.
In a blender, blend the cookies into fine crumbs. Add the fine cookie crumbs bowl containing flour, baking powder, and salt.
15 Biscoff cookies
2 ¾ cups of all-purpose flour
2 ¼ teaspoon Baking Powder
1 ½ teaspoon salt
Using a stand mixer, beat the butter, oil, and sugar. Beat on high speed for three minutes with the whisk attachment until the ingredients are very light and fluffy.
Add in vanilla, sour cream, and eggs. Beat on high speed until soft.
1 cup of unsalted butter
⅓ cup of vegetable oil
1 ¾ granulated sugar or soft brown sugar
1 Tablespoon pure vanilla extract
⅓ Cup Sour cream (optional)
4 large eggs at room temperature
Attach the paddle attachment then add ⅓ rd of the dry ingredients and half of the buttermilk and beat. Repeat the process alternating the dry ingredients and the buttermilk.
The dry ingredients should be last to be added into the stand mixer's mixing bowl. Take off the mixing bowl from the stand mixer and scrape the bowl with a rubber spatula.
1 ¼ cup Buttermilk
Pour the cake batter evenly through the two prepared cake tins, and you can use a kitchen scale to get an accurate weight of the batter.
Bake for 30 to 35 minutes, Insert a wooden skewer or toothpick; if the wooden skewers or toothpicks are clean, the cakes are ready.
Remove from the oven and let the cakes cool in the cake pans on the wire rack for ten minutes.
Remove the cakes from the pan and let them cool on the wire rack for an hour and a half. Keep in the fridge overnight for further cooling and setting.

Notes

Note: For best frosting results, always chill the mixing bowls and whisks before preparing the frosting and filling.

Nutrition