Biscoff Lotus Layer Cake with Speculoos Buttercream and Cookie Crumble
This decadent cake features layers of moist spiced cake infused with Biscoff spread, frosted with a creamy speculoos buttercream, and topped with a crunchy cookie crumble. It's a show-stopping dessert that celebrates the beloved caramelized cookie flavor in every bite.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 cup whole milk room temperature
- 0.5 cup Biscoff spread melted and slightly cooled
- 0.5 cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1 cup unsalted butter room temperature, for frosting
- 3 cups powdered sugar sifted, for frosting
- 0.5 cup Biscoff spread for frosting
- 1 tbsp whole milk for frosting, as needed
- 1 cup Lotus Biscoff cookies crushed, for crumble and garnish
Notes
Storage: Store the cake covered in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving for optimal texture. Make-Ahead Tip: The cake layers can be baked and wrapped tightly in plastic wrap, then frozen for up to 1 month. Thaw overnight in the refrigerator before assembling. The buttercream can be made 2 days ahead and stored in the refrigerator; bring to room temperature and re-whip before using. Variations: For a gluten-free version, use a 1:1 gluten-free flour blend. You can also add a pinch of nutmeg to the cake batter for extra warmth. Serving Suggestion: This cake pairs wonderfully with a cup of coffee or a glass of cold milk.