The Best Biscoff Layer Cake
A rich and moist layer cake filled and frosted with creamy Biscoff buttercream and finished with crushed Lotus cookies.
Equipment
- Mixing bowls
- Baking pans
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 3 eggs large
- 1 tsp vanilla extract
- 1 cup buttermilk
- 0.75 cup Lotus Biscoff spread
Biscoff Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 0.5 cup Lotus Biscoff spread
- 2-3 tbsp cream or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- Whisk together dry ingredients in a bowl.
- Cream butter and sugars until light and fluffy.
- Add eggs, vanilla, and Biscoff spread, mixing well.
- Alternate adding dry ingredients and buttermilk.
- Divide batter and bake 22–25 minutes.
- Cool completely before frosting.
- Prepare buttercream and assemble cake.
Notes
Chill cake before slicing for clean layers.