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 cake is full of warm cookie butter flavor! This biscoff chocolate cake is a moist chocolate cake baked over a biscoff crust. It’s frosted with biscoff buttercream frosting.
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 (optional): These are for the optional biscoff cookie crust. It adds extra biscoff flavor and an unexpected crunch. 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: Room temperature butter for the frosting and (if you’re making the biscoff crust), you’ll also need some melted butter.
- 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!
How to Make Chocolate Biscoff Cake
Quick Video Recap
Instructions
Step 1: (Photo 1 above) This step is optional. Skip this step if you don’t want to make the cake with a crust. Pulse the cookies to fine crumbs in a food processor. Combine the crumbs and melted butter in a bowl then press into a 9-inch springform pan. Bake at 350 Fahrenheit for 10 minutes. Allow crust to cool.
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 and oil. Add the vanilla, milk and sour cream. 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. Mix in the powdered sugar followed by the heavy cream.
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.
- You can find Biscoff cookie butter in your grocery store or online. You could also pick up some Speculoos at Trader Joe’s.
- Don’t overmix. Stir the wet and dry ingredients together til just combined.
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Chocolate Biscoff Cake
Ingredients
Biscoff Crust (optional)
- 27 (200 g) Biscoff cookies about 200 grams, 7 ounces, about 1⅔ cups crushed
- ¼ teaspoon cinnamon optional
- 4 tablespoons (57 g) unsalted butter melted
Biscoff Chocolate Cake
- 1¼ cups (156 g) all purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (118 ml) canola oil or vegetable oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar packed
- ¼ cup (59 g) Biscoff Cookie Butter melted, cooled slightly
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (153 g) sour cream full fat, room temperature
- ¼ cup (59 ml) whole milk or 2%, room tempeature
- ¼ cup (59 ml) boiling water or hot espresso
Biscoff Buttercream Frosting
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (118 g) Biscoff cookie butter
- ½ teaspoon vanilla extract
- 1 cup (120 g) powdered sugar plus 2 tablespoons, if needed
- 1 tablespoon (14 ml) heavy cream
- 1 pinch salt
- 4 Biscoff cookies crushed, for decorating with biscoff crumbles, optional
Instructions
Biscoff Crust (optional)
- If you want to make the cake without the crust, skip this step and start by making the cake. If you're making the 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 pan 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 springform pan.
- In a food processor, pulse the Biscoff cookies to finely ground crumbs.
- Pour crumbs and cinnamon into a medium mixing bowl. Stir in the melted butter until well combined. Mixture will be sandy.
- Spread the mixture evenly across the bottom of the prepared springform pan. Use the flat bottom of a dry measuring cup to press the crumbs into an even layer. Pat the crumbs in until they're not crumbly, but avoid pressing down too hard or the crust will be too hard. Use medium pressure. If you'd like, you can press the crumbs a little way up the sides of the pan too, though bottom-only works great and gives you a cleaner slice.
- Bake for 10 minutes. Set the pan on a wire rack while you make the cake batter.
Biscoff Chocolate Cake
- If you made the Biscoff crust, allow pan to cool completely then continue with the recipe. If you're not making the Biscoff crust, lightly spray the bottom and sides of a 9 inch pan or 9 inch springform pan with baking spray. Line the bottom with a round of parchment paper. Preheat oven to 350 ℉.
- Melt the Biscoff cookie butter in a small bowl in the microwave. Set aside to cool slightly.
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
- In a medium sized bowl, whisk the eggs. Whisk in the oil followed by the sugars. Next, whisk in the vanilla extract, milk and sour cream. Whisk in the melted and slightly cooled cookie butter til combined.
- 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 (or hot espresso) and stir until just combined.
- Pour the batter into the prepared pan and bake 37-42 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. Crush 3 or 4 more Biscoff cookes and sprinkle them over the frosting.
Video
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 🙂