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5 from 4 reviews

This easy chocolate Biscoff cake is an actual dream come true! A moist, fudgy chocolate cake that is frosted with the best Biscoff cookie frosting. This is the flavor combination you never knew you needed!

chocolate biscoff cake slice on a plate

I am a huge cookie butter lover, and I firmly believe that chocolate and cookie butter are one of the most underrated flavor combinations out there! If you want to try more of this magical combination, check out my biscoff stuffed chocolate cookie recipe!

Based on my super popular chocolate cake recipe, this lotus Biscoff cake has the same fudgy and moist chocolate cake base. I’ve frosted it with a delicious Biscoff buttercream!

It only takes 20 minutes to prep this chocolate Biscoff cake, and I think it would be perfect for birthday parties, celebrations or a dessert for a dinner party!

Why You’ll Love My Chocolate Biscoff Cake

  • I’m using simple ingredients here, nothing too fancy!
  • It only takes 20 minutes to make both the cake and the frosting.
  • You can make this as a two-layer cake, three-layer cake, or as a sheet cake! 
  • This Biscoff chocolate cake can easily be made dairy free or with regular dairy ingredients, I’ve tested it both ways.
  • The chocolate cake is super moist and fluffy since it uses oil instead of butter. Plus, you can make it without a mixer!

Ingredients Needed

Chocolate Biscoff Cake ingredients in small bowls
  • Milk: you can use dairy free milk or regular milk.
  • Oil: make sure to use a neutral oil like canola oil, vegetable oil or sunflower oil. Using oil is going to make your cake so fluffy and keep it moist for days!
  • Cocoa Powder: I recommend using a dutch process cocoa powder and not a natural cocoa powder. 
  • Biscoff Spread: you’ll find Lotus Biscoff spread near the peanut butter section at the grocery store! You can also find cookie butter at Trader Joe’s or President’s Choice. Sometimes it’s called Speculoos spread! I suggest using the smooth one for the frosting. 
  • Butter: feel free to use vegan butter or regular butter for the frosting.

Step by Step Instructions

Chocolate Biscoff Cake Instructions in six steps

Step 1: Preheat your oven to 350°Fahrenheit and prepare two 8-inch round cake pans. Spray them with nonstick cooking spray and then line them with parchment paper rounds.

Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Add the eggs, oil, vanilla extract and milk. Add the hot water and mix until smooth.

Step 4: Divide the batter evenly between the two prepared cake pans and bake for 20-26 minutes, or until a toothpick inserted in the middle comes out clean. 

Step 5: Let the cakes cool for 20 minutes in the pan, then remove from the cake pans to cool completely on a wire cooling rack.

Step 6: Once the cakes have cooled you can make the Biscoff buttercream. In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter and Biscoff spread together until smooth.

Step 7: Add the vanilla extract, the salt, and the icing sugar a ¼ cup at a time until the frosting is the consistency you would like. If the frosting gets too thick you can add 1 tablespoon of milk at a time. If the frosting is too thin then continue adding ¼ cup of confectioners’ sugar until it is thick. 

Step 8: Frost the cooled cakes with the cookie butter frosting and decorate with Lotus Biscoff cookies!

round chocolate biscoff cake decorated with biscoff spread and cookies

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour and cocoa powder! It’s super easy to add too much of either ingredient, making your cakes dry and dense. If you don’t have a kitchen scale then make sure you use the scoop and level method to measure them.
  • Don’t skip out on lining your cake pans with parchment paper! The cakes are soft and moist and can easily fall apart if you try to take them out at the wrong time without lining the pans.
  • Don’t over-mix the cake batter! Mixing too much can change the texture of the cake, making it dry and dense. 
  • Wait until the cake layers are completely cool before adding the frosting, or the buttercream will slide right off.

Storage Instructions

This frosted chocolate biscoff cake can be stored in an airtight container or covered at room temperature for 3-4 days. 

To freeze, wrap the cooled cake layers in plastic wrap and foil. Freeze in ziploc bags for up to 3 months, letting them thaw at room temperature.

Any leftover buttercream can be stored in an airtight container and frozen for up to 2 months. Let thaw in the fridge and mix with a handheld mixer or stand mixer before using.

More Biscoff Recipes You’ll Love

biscoff brownies sliced and shot from above with biscoff inside

Biscoff Brownies
biscoff cupcake on a plate with a bite taken out of it

Biscoff Cupcakes
biscoff chocolate cookies stacked on top of each other

Chocolate Biscoff Cookies
biscoff butter cookies on a baking sheet

Biscoff Butter Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

chocolate biscoff cake slice on a plate
5 from 4 reviews

Chocolate Biscoff Cake

Gabby Kislanko
This easy chocolate Biscoff cake is an actual dream come true! A moist, fudgy chocolate cake that is frosted with the best Biscoff cookie frosting.
Prep Time: 20 minutes
Bake: 22 minutes
Total Time: 42 minutes
Servings: 15 slices
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Ingredients
 

Chocolate Cake

  • 1½ cup (187.5 g) all-purpose flour
  • 1¼ cup (250 g) granulated sugar
  • ½ teaspoon salt
  • 1½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup (65 g) unsweetened Dutch processed cocoa powder
  • 2 eggs
  • 1 cup (225 ml) water, hot
  • ½ cup (107 ml) canola oil, sunflower oil, or grapeseed oil
  • ½ cup (125 ml) milk, (regular or dairy free)
  • 1 teaspoon vanilla extract

Biscoff Buttercream

Instructions
 

  • Preheat your oven to 350°Fahrenheit and prepare two 8-inch round cake pans. Spray them with nonstick cooking spray and then line them with parchment paper rounds.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • Add the eggs, oil, vanilla extract and milk. Add the hot water and mix until smooth.
  • Divide the batter evenly between the two prepared cake pans and bake for 20-26 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let the cakes cool for 20 minutes in the pan, then remove from the cake pans to cool completely on a wire cooling rack.
  • Once the cakes have cooled you can make the Biscoff buttercream. In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter and Biscoff spread together until smooth.
  • Add the the salt and the icing sugar a ¼ cup at a time until the frosting is the consistency you would like. If the frosting gets too thick you can add 1 tablespoon of milk at a time. If the frosting is too thin then continue adding ¼ cup of confectioners’ sugar until it is thick.
  • Frost the cooled cakes with the cookie butter frosting and decorate with Lotus Biscoff cookies!

Equipment

Mixing Bowl
Cooling Rack
8 inch round cake pans
2 8 inch round cake pans
Handheld or Standing Mixer
Handheld or Standing Mixer

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Parchment Paper Lining: I highly recommend not skipping this step. It is very likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that’s what you have. 
Measuring Flour & Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage and Freezing Instructions: 
The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.  
To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.
Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.
To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.
To make in a 9×13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.
To make as a 3 layer cake: The easiest way is to divide the batter between 3 8 inch cake pans (you’ll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.
Calories: 551kcal, Carbohydrates: 62g, Protein: 5g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 380mg, Potassium: 107mg, Fiber: 2g, Sugar: 45g, Vitamin A: 908IU, Calcium: 29mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.