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.
Assemble the Cake:
Level the Cakes (Optional): If your cake layers have domed tops, use a serrated knife to slice them off to create a flat surface.
Frost: Place one cake layer on a serving plate. Spread a generous layer of Lotus cream on top. Place the second layer on top.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. refrigerate for 15 minutes.
Final Frosting: Apply the remaining frosting to the top and sides of the cake. Use a spatula or bench scraper to create a smooth or swirled finish.
Garnish: Press crushed Lotus cookies onto the sides of the cake and decorate the top with whole cookies and chocolate shavings.
Pro-Tips for the Absolute Best Results
Room Temperature is Key: Ensure your buttermilk, eggs, and butter are at room temperature for a smooth, evenly mixed batter and frosting.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
The Hot Coffee Trick: Don’t skip this! It is the secret to unlocking the deepest chocolate flavor.
Chill the Frosting: If your frosting is too soft to work with, chilling it for 15-20 minutes will make it easier to spread.
Soak the Layers (Optional): For extra moisture, brush each cake layer with a little milk or coffee syrup before frosting.
Serving, Pairing, and Storing Your Masterpiece
Serving: Slice with a sharp knife wiped clean between cuts for beautiful slices.
What to Serve With It:
A glass of cold milk
A cup of espresso or black coffee
A scoop of vanilla ice cream
Storing:
Storing: Store covered in a cake carrier or loosely covered with foil at room temperature for 2 days or in the refrigerator for up to 5 days. Let it come to room temperature for 30 minutes before serving for the best texture and flavor.
Freezing: Unfrosted cake layers wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Frequently Asked Questions (FAQ)
Q: Can I make this into cupcakes?
A: Absolutely! Line a muffin tin with liners and fill them ⅔ full. Bake at 350°F for 18-22 minutes. This recipe will make about 24-28 cupcakes.
Q: I don’t like coffee. Can I leave it out?
A: Yes, you can substitute an equal amount of hot water. However, the coffee greatly enhances the chocolate flavor without making the cake taste like coffee.
Q: My frosting is too runny. How can I fix it?
A: Chill it in the refrigerator for 20-30 minutes to firm up the butter. Then, you can beat in a little more powdered sugar to thicken it.
Q: Where can I find Lotus Biscoff spread?
A: It’s widely available in most major grocery stores near the peanut butter or in the international aisle. You can also find it at Target, Walmart, or online.
