Lotus Biscoff Cake has 3 layers of white cake studded with lotus biscoff cookie chunks & cookie butter French buttercream, biscoff cookie crumbs & cookie butter drizzle between layers.

cake flour baking powder salt unsalted butter granulated sugar vegetable oil egg whites vanilla extract sour cream heavy whipping cream biscoff cookies



granulated sugar water egg yolks unsalted butter vanilla extract salt cookie butter spread



biscoff cookies cookie butter spread

STEP 1: For the cake, whisk flour, baking powder & salt. Beat butter & granulated sugar. Add oil & beat, then add egg whites, 1-2 at a time, beating between each addition.

STEP 2: Add sour cream & vanilla extract & beat. Add half of the dry ingredients, mix on low, then pour in cream followed by the rest of the dry ingredients.

STEP 3: Fold in chopped biscoff cookies, spread batter three 6” cake pans, and bake at 325F for 40 minutes. Allow to cool.

STEP 4: For the buttercream, place sugar & water in a saucepan, swirl until sugar is immersed in water, then heat until sugar dissolves.

STEP 5: Whip egg yolks, then slowly drizzle in the hot sugar syrup & mix until pale & fluffy. Add butter & mix until fully combined, then mix in vanilla, salt & cookie butter.

STEP 6: Spread an even layer of buttercream on the first layer of cake & pipe a border around the edge. Fill border with cookie crumbs & drizzle cookie butter spread.

STEP 7: Refrigerate for 20 min. Repeat with 2nd layer, refrigerate, place 3rd layer on top & refrigerate again. Frost the rest of cake & refrigerate for 30 min.

STEP 8: Place a sheet of parchment over the top of the cake, leaving a little bit exposed, and dust with biscoff cookie crumbs exposed area.

STEP 9: Pipe random poofs of buttercream on the cake, then pipe random poofs of melted cookie butter. Refrigerate for 30 min & serve!

Click the link below for the full recipe!