Moist Chocolate Biscoff Cake
This post contains affiliate links. Read the full disclosure here.
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!
I am a huge cookie butter lover, and I firmly believe that chocolate and cookie butter is 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.
It only takes 20 minutes to prep this double layer chocolate Biscoff cake, and it’s literally always a hit when I make it! I’ve also tested this recipe with dairy and without dairy many times to make absolute sure that it works both ways for you.
Featured Reader Review
“This recipe is incredible! Very easy to follow and extremely tasty. It was a huge hit at our last family gathering.”
Zade
The Biscoff cookie butter (also called speculoos) flavor comes from the creamy and smooth Biscoff buttercream. The frosting is warm spiced and so easy to whip up and it’s the same frosting I use with my vanilla Biscoff cake.
Ingredient Notes
- Milk and Butter: you can use dairy free milk or regular milk, and either dairy free butter or regular butter for the frosting.
- 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,Walmart, or President’s Choice. I suggest using the smooth one.
How To Make This Cookie Butter Cake
Combine dry cake ingredients.
Mix in the wet ingredients.
Bake!
Cool the cakes while you make the frosting.
Cream butter and Biscoff together!
Add in remaining ingredients then frost the cooled cakes!
Recipe Developer Expert Tips
- Don’t skip out on lining your cake pans with parchment paper! The chocolate cake has a very soft crumb and can easily fall apart if you try to take it out of the pan without it. Trust me, it makes your life so much easier.
- The cake batter will be quite runny – this is normal for a cake as moist as this one!
More Biscoff Recipes You’ll Love
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!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Moist Chocolate Biscoff Cake
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
- 1½ cup (315 g) butter, softened, regular or vegan
- 1½ cup (360 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- 2½-3 cups (314-375 g) powdered sugar (icing sugar/confectioners' sugar)
- ⅛ teaspoon salt
- Lotus Biscoff Cookies, for decorating
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!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I failed to give stars before. Sorry. 5!
Thank you Susan!! Appreciate it so much!
I almost never rate recipes. I am so picky that no one gets a 5. This cake does. It was so easy to make! The cake was fudge and moist. The buttercream was a fabulous vehicle for the speculois flavor. My husband hates that flavor, and hates buttercream. He has high praises for this cake. I will make this again!
This makes me so happy to hear! Thank you for sharing!
I am going to try this recipe. I have always wondered if there was a recipe for chocolate cake and biscoff. I am excited to try this out!
Thanks Chantelle! Let us know how it turns out! Happy baking!
It is great! I will make it again!Â
Yayyy! So happy to hear it! Thanks Chantelle!
I made this cake for my son’s 14th birthday. Although it didn’t look as good as the picture, it was absolutely delicious. I normally reduce the amount of sugar in American recipes as they tend to be too sweet, but I made this exactly as written, and it was perfect. I would give ten stars if I could!
So happy to hear this! Not sure how American recipes are relevant to this, as I am a Canadian blogger 🤣 but thank you for your review!
That would explain why it wasn’t overly sweet. I assumed American because of the use of cups for measurements, so I sincerely apologise for any offense. I really should learn to read the blog rather than just going straight to the recipe!
Fabulous cake! Swapped the sunflower oil for coconut oil and still worked super well. Thank you for a great recipie
Happy to hear this! Thank you for your review!
LOVED this cake!
Sorry, 1 more question. Your directions ask bakers to add vanilla to the icing, but your ingredients list doesn’t include it so I don’t know hoe much to add. May I assume 1 tsp.?
Hi John, thanks for catching that, there is actually no vanilla required in the buttercream!
What a lovely sounding cake! In a few minutes, I’m out the door for the Lotus Biscoff Spread and the cookies. But first may I ask you about the cake in the picture. In addition to the cookies and the Biscoff Buttercream, there is an intriguing looking, dark brown drip I’d love to replicate. May I ask what that is, and how you made it? Thanks so much for this recipe and your wonderful blog!
Hi John! The “dark brown drip’ is actually just more Biscoff spread, microwaved for a few second to help get that runny texture dripping on the side of the cake. Let me know how this turns out for you!
Thanks so much, Gabby! But before I get started, I have one further question, if I may:
Your ingredients call for 1 and 1/2 tsp. baking *soda* and 1/2 tsp. baking *powder*. Is there any chance those amounts accidentally got reversed? King Arthur Flour’s chocolate birthday cake, for instance, calls for the smaller amount to be for the much stronger baking soda. Thanks in advance, Gabby, for taking the time to teach me how to bake!
Hi John, they haven’t been reversed, the amount listed for each of those is the correct amount 🙂