1½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ cup vegetable oil
¾ cup milk
3 large eggs
1 tsp vanilla extract
1 cup Lotus Biscoff spread (for batter and frosting)
8-10 Lotus Biscoff biscuits
Preheat the oven and line two 8-inch round cake pans with parchment paper.
Whisk flour, sugar, baking powder and baking soda together. Mix oil, milk, eggs, vanilla extract and biscoff spread separately then add to the dry mix.
Once ingredients are well combined, pour it to cake pans and bake for 30 minutes. Let cook then transfer on wire rack.
Combine remaining biscoff spread with milk until smooth.
Spread a thin layer of frosting on cake and place the second cake on top. Coat with remaining frosting and garnish with Lotus Biscoff biscuits.