Chocolate Biscoff Cake

5 from 1 vote

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!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: pieces

Calories: 565kcal

Author: Natalie

Equipment

Ingredients

Biscoff Crust (optional)

27 Biscoff cookies about 200 grams, 7 ounces, about 1⅔ cups crushed
¼ teaspoon cinnamon optional
4 tablespoons unsalted butter melted

Biscoff Chocolate Cake

1¼ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ 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, cooled slightly
2 large eggs room temperature
2 teaspoons vanilla extract
⅔ cup sour cream full fat, room temperature
¼ cup whole milk or 2%, room tempeature
¼ cup boiling water or hot espresso

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

US Customary - Metric

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

Sour cream: Use full fat, room temperature plain Greek yogurt in place of sour cream.

Cocoa powder: Use unsweetened cocoa powder, not Dutch-processed.

Crust: The cookie crust adds extra biscoff flavor and an unexpected crunch to this cake. If you prefer to make the cake without a crust, you can just skip the crust. The cake is delicious with or without it.

Pan: If you're making this cake with the crust, I recommend using a 9 inch springform pan. You can remove the sides before serving and serve the cake and keep the bottom on the cake while serving. If you don't have a springform pan, you can leave out the crust or make the cake in 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.

Storage: Store leftover cake in an airtight container such as a cake carrier for up to 3 days at room temperature. Freeze unfrosted cake for up to 1 month.

Nutrition