# What you'll need:
→ Cake Base
01 - 7 oz Biscoff biscuits, crushed
02 - 2 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 - 2.5 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
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Sift together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - Beat softened butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 3-5 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until incorporated.
06 - Gently fold crushed Biscoff biscuits and Lotus spread until evenly distributed.
07 - Pour batter into prepared pan and smooth top. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
08 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - Beat softened butter until smooth. Gradually add powdered sugar on low speed until incorporated.
10 - Beat in Lotus spread, heavy cream or milk, and salt. Mix on medium-high speed for 3 minutes until fluffy and creamy.
11 - Frost top and sides with Lotus frosting. Decorate with crushed Biscoff biscuits or drizzle with extra Lotus spread if desired.
