Lemon Speculoos Layer Cake with Chocolate Sprinkles

November 16, 2012 by Kenmore


preparation time
0 mins

cook time




1.25 cup whole wheat pastry flour (for cake)

2 tablespoons whole wheat pastry flour additional (for cake)

1 teaspoons baking powder (for cake)

0.13 teaspoons salt (for cake)

8 tablespoons butter at room temperature (for cake)

1 cup sugar (for cake)

1 teaspoons fresh lemon zest (for cake)

2 eggs at room temperature (for cake)

0.25 cup whole milk (for cake)

2 tablespoons whole milk additional (for cake)

2 tablespoons freshly squeezed lemon juice (for cake)

12 tablespoons butter at room temperature (for frosting)

1 cup speculoos spread (for frosting)

3 cup sifted powdered sugar (for frosting)

6 ounces cream cheese cold (for frosting)



Preheat oven to 350 degrees F. Grease and flour three 6 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside. In a bowl, sift together the flour, baking powder, and salt. Set aside. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium. Add the eggs to the creamed butter one at a time, beating well after each addition. Add the flour in three additions, alternating each with milk and lemon juice. Pour the batter into the prepared cake pans. Bake for 35-40 minutes until a toothpick inserted into the center of the cakes come out cleanly. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.


Beat the butter until light and fluffy, about 2-3 minutes. Add the speculoos spread and beat until well-combined. Gradually beat in the sifted powdered sugar. Gradually add small chunks of the cold cream cheese, beating well after each addition. Frost cake, adding chocolate sprinkles between each layer and on top.


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