# 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 - 1 cup 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 Frosting
12 - 1 cup 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
→ Optional Decoration
17 - Additional crushed Biscoff biscuits
18 - Extra Lotus spread for drizzling
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - Beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3-5 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Avoid overmixing.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the prepared cake pan, smooth the top, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed until incorporated.
10 - Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream if needed.
11 - Once the cake is completely cool, frost the top and sides with the Lotus frosting. Decorate with extra crushed Biscoff biscuits or a drizzle of Lotus spread as desired.
