Can I use cake flour instead of all-purpose flour?

I would not recommend this substitution. This lotus biscoff cake recipe uses all-purpose flour for the perfect moist and tender cake

Can I make this recipe using different size cake pans?

Yes, you can evenly divide the batter into two round 9-inch cake pans. It will take a little longer to bake, so check for doneness around 35 minutes.

Can I make this cake into cupcakes?

Yes! Fill each cupcake liner 2/3 full and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Why isn’t my swiss meringue buttercream coming together?

Once you add the butter to the meringue, if it is slightly runny, don’t worry. Continue to whip the mixture on medium-high speed, and it will come together. Sometimes it will take several minutes.

Layered Lotus Biscoff Cake

Name: Cookie Butter Cake
Prep time: 35 min
Cook time: 35 min
Total time: 2 h
Ingredients: 280 g (2 cups) all-purpose flour; 70 g (1/2 cup) biscoff cookie crumbs; 2 1/4 teaspoon baking powder; 1/2 teaspoon salt; 226 g (1 cup) unsalted butter, at room temperature; 220 g (1 cup) light brown sugar; 110 g (1/2 cup) granulated sugar; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 240 g (1 cup) whole milk, at room temperature; 5 large egg whites; 330 g (1 1/2 cups) granulated sugar; 339 g (1 1/2 cups) unsalted butter, at room temperature; 140 g (1/2 cup) smooth cookie butter; 2 teaspoons pure vanilla extract

Description

Layered Lotus Biscoff Cake is made with vanilla cake batter mixed with lotus biscoff cookie crumbs. This three layer bakery style cake is frosted with silky biscoff swiss meringue buttercream. It’s the perfect celebration dessert!

Ingredients

Scale

For the cake

280 g (2 cups) all-purpose flour
70 g (1/2 cup) biscoff cookie crumbs
2 1/4 teaspoon baking powder
1/2 teaspoon salt
226 g (1 cup) unsalted butter, at room temperature
220 g (1 cup) light brown sugar
110 g (1/2 cup) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
240 g (1 cup) whole milk, at room temperature

For the swiss meringue buttercream

5 large egg whites
330 g (1 1/2 cups) granulated sugar
339 g (1 1/2 cups) unsalted butter, at room temperature
140 g (1/2 cup) smooth cookie butter
2 teaspoons pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

For the cake

Preheat oven to 350°F/177°C. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper and set aside.
In a medium bowl, whisk together the flour, cookie crumbs, baking powder, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and both sugars on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla until mixed well.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Evenly divide the batter between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans set on a wire rack before frosting.

For the swiss meringue buttercream

Put the sugar and egg whites in a mixer bowl and whisk together. Make a double boiler by placing the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Whisk the mixture constantly until the sugar is completely dissolved and the mixture feels hot to the touch, about 4-5 minutes. You should not feel any sugar granules when rubbing the mixture between your fingertips.
Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip the mixture on medium-high until it no longer feels warm and the meringue is thick and glossy.
With the mixer on medium, add the softened butter two tablespoons at a time. Continue to whip until the mixture is smooth. Mix in the biscoff spread and vanilla until completely incorporated.

Notes

Make-ahead: Cool cake layers completely, wrap them in plastic wrap, and store at room temperature overnight. Swiss meringue buttercream can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and re-whip for 5 minutes.

Freezing: Store wrapped cake layers in a freezer-safe bag and freeze for up to three months. Thaw in the refrigerator overnight and frost.

Cupcakes: To make cupcakes, fill each cavity of a cupcake pan lined with cupcake liners 2/3 full. Reduce baking time and begin checking at the 15 minutes mark.

Prep Time: 35 minutes
Cook Time: 35 minutes
Category: Cakes