Easy Lotus Biscoff Layer Cake with Caramel Drizzle
Indulge in the ultimate treat with this moist Biscoff layer cake, featuring a spiced sponge and silky cookie butter buttercream. Topped with a luscious caramel drizzle and crunchy Lotus biscuits, it's a showstopper for any occasion.
Servings12 Portions
Prep Time20 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
12
- unsalted butter, softened375 g
- eggs4
- self-raising flour175 g
- light brown soft sugar175 g
- icing sugar400 g
- Biscoff biscuit spread250 g
- natural yogurt50 g
- caramel or dulce de leche4 tbsp
- Lotus biscuits, crushed6
- vanilla extract1 tsp
- ground cinnamon1 tsp
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Line the bases of two 20cm round cake tins with baking parchment. In a large mixing bowl, beat 175g of softened unsalted butter and the light brown soft sugar with an electric whisk for about 2 minutes until the mixture is light and fluffy.
02
Add 150g of the Biscoff spread to the butter mixture and beat again until well combined. In a separate jug, whisk together the yogurt, eggs, and vanilla extract. Pour this into the main bowl along with the self-raising flour, ground cinnamon, and a pinch of salt.
03
Beat the batter for 1-2 minutes until smooth and fully incorporated. Divide the mixture evenly between the two prepared tins and level the tops with a spatula. Bake on the middle shelf for 30 minutes until the sponges have risen and a skewer inserted into the center comes out clean. If the batter is still wet, bake for an additional 5 minutes.
04
Allow the cakes to cool in their tins for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
05
