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Overhead view of a sheet cake.
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5 from 6 votes

Chocolate Biscoff Cake

Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

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.

Garnish

  • Biscoff Cookies

Instructions

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 1/3 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.