A Delicious and Moist 3-layer Biscoff Cake with Lotus Biscuits! Perfect Spiced and Sweet cake for all Biscoff Lovers out there!
Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy.
Add in the flour, eggs, baking powder and vanilla and beat again briefly till combined – try not to overbeat!
If its really thick, mix in some whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
Add in the Biscoff Cookie Butter to the buttercream and continue mixing, and gradually add the boiling water until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped and silky smooth!
Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add the second layer, and pipe buttercream on again!
Add on the third layer of the cake and pipe on the rest of the buttercream. Drizzle over some melted biscoff spread, and add on some Lotus Biscuits, Crushed biscuits and some sprinkles. Alternatively you can just slather the buttercream on instead! Enjoy!