D'licious Lotus Cake

Updated at: Thu, 04 Jul 2024 23:13:08 GMT

Step 1

Make the cake:

Step 2

Preheat an oven to 350°F. Prepare 3 8-inch baking pans with parchment paper.

Step 3

In a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.

Step 4

In a big mixing bowl, add the buttermilk, vegetable oil, kosher salt, vanilla extract, eggs, sour cream, melted biscoff spread, and mix with a whisk.

Step 5

Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined.

Step 6

Add ½ of the dry mixture and ½ of the wet mixture and the biscoff cookie crumbs into the butter mixer and mix it until almost combined. Add the other half of the dry ingredients and the wet mixture until just combined.

Step 7

Divide the batter into 3 8-inch baking pans and bake in a 350°F preheated oven for about 25-30 minutes (depends on your oven) or until a toothpick is inserted into the cake comes out clean.

Step 8

Let the cakes cool to room temperature and remove them from the pans.

Step 9

Make the biscoff buttercream:

Step 10

In a big mixing bowl, add the room temperature butter, powder sugar, biscoff spread, vanilla extract, and heavy cream.

Step 11

Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.

Step 12

Assemble the cake:

Step 13

Pipe a small dollop of the biscoff buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Step 14

Top the first cake layer with ⅓ of the biscoff buttercream and spread an even layer using a spatula. Top the cake with ⅓ of the biscoff crumbs and spread it on top of the buttercream. Repeat with the second cake layer.

Step 15

Top the cake with the third cake layer and frost the cake with the remaining buttercream.

Step 16

Melt the cookie butter in the microwave until it's melted and top the cake with it, use a spatula to carefully push the biscoff butter around the edges of the cake until a drip design forms.

Step 17

Top the cake with ½ of the biscoff crumbs and biscoff cookies pieces. Enjoy!

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