This Rich and Decadent Biscoff Brownie Cake takes cookie butter to a whole new level! Get ready for a new favorite cake!
Rich and Decadent Biscoff Brownie Cake
My love of Biscoff runs deep! I have a growing list of Biscoff flavored cakes and I don’t see that list shortening any time soon.
Biscoff Recipes
In case you missed these, here are a handful of my Biscoff-inspired desserts:
- Biscoff Cake
- Oatmeal Biscoff Cake
- Banana Caramel Biscoff Cake
- Biscoff Banana Bread
- Caramel Apple Cheesecake Bars with Biscoff Crust
- Biscoff Bundt Cake
So yeah, the love of Biscoff is pretty thick over here!
One combination you’ll notice isn’t on that list – Biscoff and chocolate. It’s a combination that’s been on my mind a lot lately and I finally got a chance to create this new cake.
You are going to love the Biscoff cake layers paired with chocolate ganache and a brownie layer.
Brownie Layer
For the brownie layer, I used Ghirardelli Dark Chocolate Brownie Mix. It’s my favorite brownie… and you may remember, I tried about a dozen homemade brownie recipes to see if I could find one I like as much as the box mix. Answer: nope!
But feel free to use your favorite homemade brownie if you have a recipe you love!
Ingredients You’ll Need for This Cake
- All-purpose flour
- Baking powder
- Salt
- Biscoff cookies
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Buttermilk
- Ghirardelli Dark Chocolate Brownie Mix
- Powdered sugar
- Biscoff spread
- Dark chocolate chips
- Heavy cream
How to Make Moist Cake Layers From Scratch
Don’t forget to follow my go-to tips for getting your Biscoff cake layers to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
How to Make Buttercream Frosting
To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step. This will help make your cookie butter buttercream silky smooth and easily spreadable.
Can’t wait for you to try this Biscoff Brownie Cake! Enjoy!
Similar Recipes You’ll Love
Biscoff Brownie Cake
Materials
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups plus 2 tablespoons (255 g) all-purpose flour
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 4 large or extra large eggs, at room temperature
- 2 cups ,(480 g) buttermilk at room temperature
FOR THE BROWNIE
- 1 box Ghirardelli dark chocolate brownie mix
FOR THE BUTTERCREAM
- 1 1/2 cups (339 g) unsalted butter, slightly chilled
- 1 cup (250 g) Biscoff spread
- 1 teaspoon (4.2 g) vanilla extract
- 5 cups (625 g) powdered sugar, sifted
- 1/4 cup (57.75 g) heavy whipping cream
- pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
FOR THE DRIP (ALSO USED IN BETWEEN LAYERS)
GARNISH
- 6 Biscoff Cookies
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray two 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
- Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
- In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
- In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
- Divide the batter evenly among your pans and bake for about 35 to 40 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
FOR THE BROWNIE
- Spray one 8-inch cake pan with nonstick spray, line with parchment paper, and spray again.
- Following mixing instructions on the box. Bake for 40 to 45 minutes.
FOR THE BUTTERCREAM
- In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the vanilla, cream ,and salt and increase the speed to medium-high and beat the frosting for 3 to 5 minutes, until light in color and texture.
FOR THE DRIP
- Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the dark chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
- Best to use the drip on a chilled cake.
ASSEMBLY
- Place the first cake layer on a cake board and top with 1 cup buttercream, followed by a generous drizzle of chocolate drip and a handful of Biscoff cookie chunks. Pat into place.
- Place the brownie layer on top of the filling and repeat the layers of buttercream, ganache, and cookies.
- Place the second cake layer, top side down, on top of the filling.
- Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
- Finish frosting the cake with the buttercream. Chill for another 10 minutes and apply the drip.
I cannot wait to make this cake. I have a question – is the drip the ganache? Also you say white chocolate chips in the drip directions but I am assuming this should be dark chocolate. thanks for sharing your recipes
Fixed it! Yes the drip and ganache are the same recipe!
The sponge is too much for 2 8” cake pans! The measurements are the same as Courtney’s other Biscoff cake which has 3 sponge layers while this one only has 2 8” layers (plus the Brownie layer).
It makes two big layers.
I’m making this but the center is still jiggly after 40 minutes. Any tips to get it cooked without drying out?
I’d double check your internal oven temperature when you can, using an oven thermometer. While baking times will vary depending on our ovens, the bake time shouldn’t be too far off from the recipe. Wondering if your oven is running cool.
The Biscoff Cake recipe says 35-40 minutes when it’s split between 3 8-inch pans; this recipe splits the same amount of batter among 2 pans and says the bake time is the same 35-40 minutes.
Made this cake for my 11 year olds birthday. It went down very well. It was delicious and recipe very easy to follow. Making another of yours today. The cookies and cream one for my 26 year old son. Thankyou for sharing x
I’m so glad!!
Could I make this cake using the gluten free flour?
Of course!
Could I use 6 inch pans for this? How would you recommend doing the layers/scaling? Thanks!!
So I’ve only made the cake layers so far… but they baked up almost lacy looking on top, not smooth like other cakes I’ve made, is that how these layers are supposed to turn out? My wet ingredients were all room temperature, I mixed just until combined, and I weighed all my ingredients so I’m not sure what I did wrong. I’m wondering if maybe the cookies in it (I used biscoff cookies) just make the cake a different texture, touching them they feel denser than regular cake layers as well.
They are perfect! No issues.
Made this for my friend/co-workers birthday last week. Lots Of compliments!! Was so good the entire staff ate it so before I could sneak a piece.
Next time save yourself a piece!
I made this for Thanksgiving this year & it was such a hit! I made the layers on Tuesday, made the buttercream & assembled it on Wednesday (then transported it in the car), and on Thursday morning, I made the chocolate ganache and decorated it. It was a labor of love, but I definitely will be making it again 🤩
Great recipe! My family loved it! Thank you for another winner.
If baking layers ahead of time (2 days out), will the brownie layer keep covered in the fridge? Or would you leave it at room temp?
Hi Courtney,
I am making this cake but I need it for 20 people. I am going to use a 9×12 pan- I think I need to double the cake and brownie recipe. Can you please verify this for me?
Thank you.
You don’t need to double it.
Thank you.
So excited to try. Looks amazing! If I make this a head of time and just assemble day I want it. I know I can freeze the cake. Can you freeze the brownies to?
My brownie layer came out a tad wider than the cake layers and I had to try and trim it, all pans were the same size
Made it and nailed it!! Thank you for all your wonderful cake recipes! Used my 8” cake disk and scraper purchased from you. Love it so much. Has made my frosting skills so much better. Love you girl! 😘
I’m so happy hear it!!
OH MY GOODNESS!!! This cake may become my newest favorite EVER!!!! I have never tried cookie butter (because I felt that deep down it would become a VICE in my life) … and I was right! ALL my friends are getting Cookie Butter and a Spoon for Christmas now! The cake was SO moist and this was the first time I planned appropriately and FROZE the cakes on Saturday so I wasn’t rushed while decorating Tuesday nite. Next time I will increase the frosting a tad …. I would have liked a bit more for the outside finish, but oh my – it was still AMAZING!!!! Thank you, Courtney so much!
Thank you so much!
Hi….tried this recipe, biscoff cake layers came out quite dense even though all measurements were followed, baking powder n soda were fresh…did not overmix.any ideas what may have happened… thank you
I got into baking around 2 years ago and have tried many recipes for cakes, and I have to say that this is the best cake I’ve ever made!! So rich and decadent, fluffy, fudgy and all the things you want a cake to be. My best friend and their family could not stop complimenting it! My only gripe with this recipe is that heating the cream in the microwave for 60 seconds was definitely not long enough to melt the chocolate and I had to do a little damage control to fix the ganache. Small issue to deal with to get such a delicious creation. Thank you Courtney!!!