# Components:
→ Cake Components
01 - 7 oz Biscoff biscuits, crushed
02 - 2 1/4 cups all-purpose flour
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 7 oz unsalted butter, softened
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 3/4 cup whole milk
11 - 3.5 oz Lotus spread (Biscoff spread)
→ Lotus Buttercream Frosting
12 - 9 oz unsalted butter, softened
13 - 2 1/2 cups powdered sugar
14 - 3.5 oz Lotus spread (Biscoff spread)
15 - 2-3 tbsp heavy cream or milk
16 - Pinch of salt
→ Garnish
17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling
# Directions:
01 - Set oven to 350°F. Grease and flour a 9-inch round cake pan, or line with parchment paper.
02 - Sift flour, baking powder, baking soda, and salt into a large bowl. Set aside.
03 - Beat softened butter and granulated sugar with electric mixer on medium speed for 3-5 minutes until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
05 - Gradually add dry ingredients alternating with milk, starting and ending with flour mixture. Mix just until incorporated.
06 - Gently fold crushed biscuits and Lotus spread until evenly distributed throughout batter.
07 - Pour batter into prepared pan and smooth top. Bake for 35-40 minutes until toothpick inserted in center comes out clean.
08 - Let cake rest in pan for 10 minutes, then transfer to wire rack to cool completely before frosting.
09 - Beat softened butter until smooth. Gradually incorporate powdered sugar on low speed.
10 - Blend in Lotus spread, heavy cream or milk, and pinch of salt. Whip on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
11 - Spread frosting over cooled cake top and sides. Sprinkle with crushed Biscoff biscuits and drizzle with extra Lotus spread if desired.
