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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.
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.
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
- Biscoff cookies
- Granulated sugar
- Brown sugar
- Unsalted butter
- 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
Tender Biscoff cake, dark chocolate brownie, Biscoff buttercream and chocolate ganache.
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)
- 6 Biscoff Cookies
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.
- 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.