Chocolate biscoff cake is a moist chocolate cake made with biscoff cookie butter! It’s baked over a buttery biscoff cookie crust and topped with luscious biscoff buttercream frosting. Everyone loves this easy one-layer cake recipe!
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This biscoff chocolate cake is a moist chocolate cake baked over a biscoff crust. It’s frosted with biscoff buttercream frosting. Every layer of this cake is full of warm cookie butter flavor!
I adapted this cookie butter cake recipe from my nutella and peanut butter cake. Instead of Nutella, we’re using cookie butter!
Biscoff cookie butter gives this cake a warm, delicious flavor just like my biscoff cookies with chocolate and biscoff edible cookie dough!
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Why We Love This Recipe
- Chocolate cake combined with warmly spiced biscoff cookie butter makes this the pefect fall chocolate cake just like my chocoalte and pear cake and chocolate zucchini loaf!
- The buttery cookie crust adds extra biscoff flavor and a yummy crunch to this biscoff cookie cake. I know it’s not common, but you can definitely bake a cake over a crust just like my birthday pie cake.
- This chocolate and biscoff cake is made with simple pantry ingredients. It’s so easy!
- The luscious biscoff buttercream is so good. You’ll be licking your fork clean!
Ingredients
Below are useful notes about some of the ingredients needed to make this biscoff cake recipe.
- Biscoff cookie butter: Cookie butter is a delicious spread made from ground Lotus Biscoff cookies. You’ll need a little less than one jar of either Lotus Biscoff or Trader Joe’s (Speculoos).
- Biscoff cookies: A biscoff cookie crust adds extra biscoff flavor and a little unexpected crunch to this chocolate cake with biscoff buttercream. You’ll need one 8.8 ounce package of cookies for the crust. I like to crush 3 or 4 extra cookies for decoration too!
- Eggs: Use 2 large, room temperature eggs.
- Cocoa powder: Use unsweetened cocoa powder. I don’t recommend Dutch-process cocoa powder for this cake. For more cocoa based chocolate cakes, try my chocolate sweet potato cake recipe and carrot and chocolate cake.
- Sour cream: Use full fat room temperature sour cream.
- Unsalted butter: Use room temperature butter for the frosting and melted butter for the crust.
- Oil: Canola or vegetable oil for the cake.
Please see the recipe card below for the full list of ingredients and their measurements.
Substitutions & Variations
Use full fat, room temperature plain Greek yogurt in place of sour cream.
Leave out the crust if you prefer. This lotus biscoff chocolate cake is delicious with or without it!
Instructions
Step 1: (Photo 1 above) Pulse the biscoff cookies to fine crumbs in a food processor. Pour crumbs in a mixing bowl. Stir in the melted butter. Press into a 9-inch springform pan. Bake at 350 Fahrenheit for 10 minutes. Set on a rack while you make the batter.
Step 2: (Photo 2 above) Whisk to combine the flour, baking powder, baking soda, salt, cocoa powder and both sugars in a large bowl.
Step 3: (Photo 3 above) Whisk together the eggs with the oil. Add the vanilla, milk and sour cream. Whisk in the melted and slightly cooled cookie butter. Stir the wet ingredients into the dry ingredients with a spatula til just combined then stir in the boiling water.
Step 4: (Photo 4 above) Pour batter over the crust. Bake at 350 F for 42-48 minutes til a cake tester comes out clean.
Step 5: (Photo 5 above) Beat cookie butter and butter. Add the vanilla and salt. Turn mixer to low and mix in powdered sugar followed by the heavy cream til combined.
Step 6: (Photo 6 above) Frost top of the cake. Decorate with a few crushed Biscoff cookies.
Recipe FAQs
Biscoff cookies have a warmly spiced, caramel-like flavor.
Store leftover chocolate cake with biscoff in an airtight container such as a cake carrier for up to 3 days at room temperature.
Yes! Freeze this unfrosted chocolate lotus biscoff cake for up to 1 month. Defrost it in the refrigerator or at room temperature.
Expert Tips
- Crush cookies in a food processor or a large zip lock bag. Let out all the air, seal the bag and crush the cookies with a rolling pin.
- If you can’t find Biscoff cookie butter in your grocery store, check online. You could also pick up some Speculoos at Trader Joe’s.
- Do not overmix the cake. Stir the wet ingredients into the dry ingredients with a spatula til just combined.
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Chocolate Biscoff Cake
Ingredients
Biscoff Crust
- 32 Biscoff cookies 250 grams, 8.8 ounces
- 5 tablespoons unsalted butter melted
Biscoff Chocolate Cake
- 1¼ cups all purpose flour
- ½ cup unsweetened cocoa powder not Dutch-process
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil or vegetable oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup Biscoff cookie butter melted
- 2 large eggs room temperature
- 1¾ teaspoons vanilla extract
- ¾ cup sour cream full fat, room temperature
- ¼ cup whole milk or 2%, room tempeature
- ⅓ cup boiling water
Biscoff Buttercream Frosting
- ½ cup unsalted butter room temperature
- ½ cup Biscoff cookie butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar plus 2 tablespoons, if needed
- 1 tablespoon heavy cream
- 1 pinch salt
- 4 Biscoff cookies crushed, for decorating with biscoff crumbles, optional
Instructions
Biscoff Crust
- Preheat oven to 350 F. Lightly spray the bottom of a 9-inch springform pan with non stick baking spray. Place a round of parchment paper on the bottom. Alternatively, you can use a 9 inch cake pan. Keep in mind, you'll have to serve the cake out of the pn and won't be able to flip it out of the pan due to the crust. For this reason, I prefer using a 9 inch springform pan since you can easily remove the side pan and serve the cake from the bottom of the sprinform pan.
- In a food processor, pulse the Biscoff cookies to finely ground crumbs.
- Pour crumbs into a medium mixing bowl. Stir in the melted butter until combined. Mixture will be sandy.
- Spread mixture evenly into the bottom and up the sides of the prepared springform pan. Use a small measuring cup and to pack the crumbs into the bottom of the pan and up the sides. Pat the crumbs in until they're not crumbly but avoid pressing down too hard or crust will be too hard. Use medium pressure.
- Bake for 10 minutes. Set the pan on a wire rack while you make the cake batter.
Biscoff Chocolate Cake
- In a large bowl, sift the flour, sugars, cocoa powder, baking powder, baking soda, and salt together. Set aside.
- In a medium sized bowl, whisk together the eggs with the oil. Whisk in the the vanilla extract, milk and sour cream. Whisk in the melted and slightly cooled cookie butter.
- Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix. Pour in the hot water and stir until just combined.
- Pour the batter into the prepared pan and bake 42-48 minutes or until a toothpick comes out clean. Place pan on a wire rack and allow to cool in the pan. If using a springform pan, remove outer edge of the pan after 30 minutes but keep the cake on the bottom of the springform pan. Allow cake to cool completely before frosting. (If cake was baked in a regular non-springform pan, keep the cake in the pan and serve it like a pie. I don't recommend removing the cake from the pan or the crust will likely crumble).
Biscoff Buttercream Frosting
- Beat the cookie butter and room temperature butter on medium speed til combined. Scrape down the sides and add the vanilla and salt.
- With the mixer on low speed, add the powdered sugar and beat for another minute. Add the heavy cream and beat until buttercream is combined and spreadable.
- Use an offset spatula to spread the frosting over the cooled cake. Crust 3 or 4 more biscoff cookes and sprinkle them over the frosting.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sylvia T
Made this cake as I love chocolate. It turned out absolutely delicious and very enjoyable with a cup of Coffee.
Natalie
Love to hear that Sylvia! Thank you so much for making this cake 🙂