Blog Archives - THE BLONDE WHO BAKES

Ingredients

• 3 Cups Cake Flour (I used Lehi mills Cake flour)
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 1 Cup Butter, room temperature
• 2 Cups Granulated Sugar
• 4 Eggs
• 2 Egg Whites
• 1/2 Cup Vegetable Oil
• 1 tbsp Vanilla extract
• 1/3 Cup Greek Vanilla yogurt or Sour Cream (Not both)
• 1 Cup Milk
• 2 Cups Soft Room Temperature, UnSalted Butter
• 14 oz (1 can) “Lotus” Biscoff Cookie Butter
• 7-8 Cups Powdered Sugar
• 1 1/2 tsp CLEAR Vanilla Extract
• 1/2-1 C Heavy Cream