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This Chocolate Biscoff Cake takes chocolate and Biscoff to a whole new level when you put both in the cake layers and buttercream!
As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors! Check out how I’ve used Biscoff in the past:
Biscoff Inspired Cakes
That doesn’t even COVER them all! Ha!
See… true love!
And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.
Chocolate Biscoff Sheet Cake
For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.
How to Make Chocolate Biscoff Cake
To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.
Quick note about cocoa powder…
The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.
Steps for making chocolate Biscoff sheet cake:
- Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
- Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
- Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
- Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
How the type of pan you use affects bake time
Light Metal Pans: If you’re using a light metal 9″ x 13″ pan, like the Fat Daddio brand, follow the bake times given below.
Dark Metal Pans: If you’re using a dark metal pan, you’ll likely have to reduce the bake time by about 5 minutes. Your edges may come out a little crispy too.
Glass Pans: If you’re using a glass baking pan, you’ll likely have to add a little time. Keep your eye on it with the times given, and then add 3 to 5 minutes, if needed.
As always, all ovens bake differently, so keep your eye on your cakes as they bake. Along with the toothpick test (which you’ll see in the instructions) your cake should also bounce back a little when you tap the top.
How to Make This a Layered Cake
If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.
For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.
Chocolate Biscoff Cake
Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups (240 g) all-purpose flour
- 1/2 cup (59 g) good quality dark cocoa powder
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (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 FILLING
- 1/2 cup (113 g) unsalted butter at, room temperature
- 1 cup (250 g) Biscoff spread or other cookie butter
- 1 cup (125 g) powdered sugar, sifted
FOR THE BUTTERCREAM
- 3/4 cups (169.5 g) unsalted butter, slightly cold
- 4 ounces dark chocolate chips
- 1/2 cup (125 g) smooth Biscoff cookie butter
- 2 1/2 cups (325 g) powdered sugar, measured then sifted
- 2 tablespoons (28.87 g) heavy whipping cream
- 1 teaspoon (4.2 g) vanilla extract
- generous pinch of salt
- This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake you will want to DOUBLE the recipe.
- Biscoff Cookies
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray your 9-inch x 13-inch rectangular pan with non-stick cooking spray, line the bottom 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, cocoa powder, 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, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it shouldn’t look curdled, but more like buttercream.
- 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.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.
FOR THE FILLING
- In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
- Gradually add the powdered sugar and beat for 2-3 minutes.
FOR THE BUTTERCREAM
- Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high until it’s light and fluffy, about 2 to 3 minutes.
- With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
- With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
- When the cake is cooled to room temperature, evenly spread the Biscoff filing on top.
- Using the wilton 1m piping tip and a piping bag, pipe on the buttercream. Alternately, you can spread the buttercream over the filling, using an offset icing spatula.