2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup hot, strong brewed coffee
For the Lotus Cream Topping:
1 cup (2 sticks) unsalted butter, softened
1 cup Lotus Biscoff Cookie Spread
3-4 cups powdered sugar
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
For Garnish:
Crushed Lotus Biscoff cookies
Chocolate shavings or cocoa powder
Whole Lotus cookies
Ingredient Role & Substitution Guide
Ingredient Why It Matters Best Substitutions
Hot Brewed Coffee The secret weapon! It intensifies the chocolate flavor and ensures a super moist crumb. 1 cup of hot water + 1 tbsp instant espresso powder.
Buttermilk Adds tanginess and tenderizes the crumb, creating a soft, lush texture. 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 mins).
Dutch-Process Cocoa Provides a darker color and richer, less acidic chocolate flavor. Natural unsweetened cocoa powder can be used.
Lotus Biscoff Spread The star of the frosting! Provides the iconic caramelized, spiced, cookie butter flavor. Any speculoos or cookie butter spread.
Vegetable Oil Keeps the cake moist for longer than butter-based cakes. Melted coconut oil or canola oil.
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a perfectly moist, level, and beautifully frosted cake.
Make the Cake Layers:
Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Whisk Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth.
Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix with a hand mixer on medium until just combined. The batter will be very thick.
Add the Coffee: Carefully pour in the hot coffee and mix on low speed until just combined. The batter will now be very thin. This is normal!
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
Make the Lotus Cream Topping:
Cream Butter and Spread: In a large bowl, beat the softened butter and Lotus Biscoff spread together on medium-high speed until smooth and creamy.
Add Sugar Gradually: Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until incorporated.
Thin to Perfection: Add the vanilla, salt, and 2 tablespoons of heavy cream. Beat on medium-high for 2-3 minutes until light and fluffy. If the frosting is too thick, add more cream. If it’s too thin, add more powdered sugar.
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