Vanilla Cake with Lotus Biscoff Buttercream

For the cake: - 40g all-purpose flour - 30g granulated sugar - 1/4 tsp baking powder - Pinch of salt - 1 tbsp unsalted butter, melted - 1/4 tsp vanilla extract - 40ml milk - 1 egg white For the buttercream: - 30g unsalted butter, softened - 30g powdered sugar - 20g Lotus Biscoff spread - 1/4 tsp vanilla extract - 1 tsp milk

A moist and fluffy vanilla cake perfectly paired with a rich and creamy Lotus Biscoff buttercream frosting, offering a delightful balance of classic and spiced caramel flavors.

Steps

1. Preheat your oven to 175°C (350°F). Grease and line a small cake pan suitable for one serving. 2. In a bowl, whisk together flour, sugar, baking powder, and salt. 3. In another bowl, combine melted butter, vanilla extract, milk, and egg white. 4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. 5. Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted comes out clean. 6. Remove cake from oven and let it cool completely. 7. For the buttercream, beat the softened butter until creamy. 8. Add powdered sugar gradually, then mix in Lotus Biscoff spread, vanilla extract, and milk until smooth and fluffy. 9. Once the cake is cool, spread the buttercream evenly on top. 10. Serve immediately or refrigerate briefly to set the frosting.