Lotus Cake
This Lotus Cake is deliciously sweet with a tight dense pound cake-like crumb filled with fluffy Lotus cream cheese frosting and crushed Lotus cookies, frosted with more Lotus cream cheese, and topped with melted cookie butter and extra crushed cookies. A total dream. Undeniably cookie butter-flavored!
Ingredients
- 3 sticks (340 g) unsalted butter (room temperature)
- 3 cups (600 g) white granulated sugar
- 4 and 3/4 cups (600 g) all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2/4 tsp salt
- 1 and 2/3 cups (420 ml) milk (room temperature)
- 1/3 cups + 1/2 tbsp (85 ml) vegetable oil (or sunflower, canola)
- 1 and 1/2 teaspoon vanilla extract
- 9 egg whites (room temperature)
- 10 Lotus Biscoff cookies (chopped)
For The Lotus Cream Cheese Frosting
- 2 8-oz packages (450 g) cream cheese (room temperature)
- 1 and 1/2 (300 g) Lotus Biscoff spread (melted and cooled slightly)
- 1 stick (110 g) unsalted butter (room temperature)
- 3 cups (390 g) powdered sugar
- 20 Lotus Biscoff cookies (chopped)
For the Drip And Decoration
- 1 cup (200 g) Lotus Biscoff spread (melted and cooled for about 10 minutes)
- 40 Lotus Biscoff cookies (chopped)
Makes: 8inch round
Instructions
- Line three 8 x 2 inch round cake pans with parchment paper lining both the sides and bottom of each pan. Refer to the notes down below for 6-inch and cupcake instructions. When you're done, preheat the oven to 335F (155C).
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt and set aside. In a separate medium bowl, mix together the milk, oil, and vanilla extract and set aside. You'll add these to the cake batter in a moment.
- Beat the butter. Add the room temperature butter to a large bowl and beat it until nice and soft, using a hand-held mixer or a stand-mixer fitted with a whisk or paddle attachment. Add in the sugar and beat on high-speed until combined and fluffy.
- Pour in the egg whites in three separate additions beating until combined after each addition.
- Add a third of the dry ingredients to the batter and mix until just combined, then add a half of the wet ingredients and beat until combined, add another third of the dry and beat, pour in the remaining wet ingredients and finish off by adding the remaining dry ingredients, beating until just combined. Do not overmix.
- Bake. Equally divide the batter into your prepared pans and bake for 30-35 minutes or until just golden on top. To test for doneness, poke the center of the cake with a toothpick: if it comes out dry, the cake is ready. Allow both cakes to cool down for 10 minutes, then invert them onto a cooling rack and allow to come down to room temperature. Once they reached room temperature, wrap them in plastic wrap and refrigerate or freeze until cold but not frozen. This will make trimming and frosting easier. Meanwhile, make the frosting.
- Assemble. Use a knife to trim off the brown edges of your cakes (this is optional). Spread some of the frosting on your serving plate, place the base layer of the cake on top, top with spoonfuls of frosting then use a spatula to spread the frosting from the center towards the edges, making it as level as possible then top with half of the chopped cookies. Top with the second cake layer and repeat the process. Top with the third layer then use the remaining frosting to frost the entire cake by spreading it all over the top and sides of your cake. Chill in the refrigerator or pop in the freezer so the frosting will be cold enough to stop the cookie butter from dripping down completely.
- Make the drip. Melt the cookie butter in a small saucepan over low heat or in the microwave until melted and smooth then allow to cool down for about 10 minutes before using it. Remove the cake from the refrigerator or freezer. Using a spoon, apply the cookie butter to the very edge of the cake, allowing it to drip down the side every inch or so. Apply the remaining melted spread over the top of the cake using a spoon or spatula to smooth it out completely.
- Decorate with crushed cookies. Add some of the crushed cookies over the top of the cake when the cookie butter is still soft so they will stick to it, then press the remaining ones onto the sides of the cake.
- Chill for a few hours before serving so the cake has some extra time to set, then slice and serve.
Notes
6-Inch Cake Variation: to turn this cake into a 2-layer 6-inch Lotus cake, simply cut the recipe in half. Be precise when doing this. I recommend using a kitchen scale and cutting in half the metric measurements for best results. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Make sure to also reduce the frosting recipe using the same method.
Cupcakes Variation: to turn this cake into a batch of 12 Lotus cupcakes, simply cut the recipe in half. Be precise when doing this. Use a kitchen scale and cutting in half the metric measurements for best results. Bake for 18-22 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Make sure to also reduce the frosting recipe and use a piping bag or a knife to frost your cupcakes.
Make-Ahead Instructions: follow the recipe through step 6, allow the cakes to come down to room temperature, then wrap each cake in a double layer of plastic wrap and refrigerate overnight. When you're ready to use the cakes, simply take them out of the refrigerator, trim and frost them (step 7). If you want to store the cake layers for more than just a day, wrap each cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
Freezing Instructions: I would recommend freezing the freshly-baked but unfrosted cake layers as opposed to the finished cake. Wrap each baked and cooled cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 1103kcalCarbohydrates: 123gProtein: 11gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 63mgSodium: 398mgPotassium: 200mgFiber: 1gSugar: 53gVitamin A: 807IUVitamin C: 0.01mgCalcium: 211mgIron: 3mg
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