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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 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 This 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
- 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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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!
FAQs and Expert Tips
I’ve found the easiest way to do this is just to divide the cake batter into three 8-inch cake pans. The layers will be thinner so just keep that in mind! If you want thick cake layers then you just need to multiply the ingredients by 1.5.
If you have a 9x13 pan you can follow the same recipe but bake it in the oven for 18-20 minutes, or until a toothpick inserted in the middle of the cake comes out clean. You can also bake this cake in 9-inch cake pans, just note that the layers will be slightly thinner and you’ll want to check on the cake after 14 minutes in the oven.
Yes, Lotus Biscoff spread is vegan but I always recommend checking the ingredients label just to make sure!
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 and Freezing 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
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
Equipment
- 2 8 inch round cake pans
- Handheld or Standing Mixer
Ingredients
Chocolate Cake
- 1½ cup all-purpose flour
- 1¼ cup granulated sugar
- ½ teaspoon salt
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup unsweetened Dutch processed cocoa powder
- 2 eggs
- 1 cup water, hot
- ½ cup canola oil, sunflower oil, or grapeseed oil
- ½ cup milk (regular or dairy free)
- 1 teaspoon vanilla extract
Biscoff Buttercream
- 1½ cup butter, softened regular or vegan
- 1½ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- 2½-3 cups 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
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly from Bake & Bacon
elaine
LOVED this cake!
John
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.?
Gabby
Hi John, thanks for catching that, there is actually no vanilla required in the buttercream!
John
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!
Gabby
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!
John
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!
Gabby
Hi John, they haven't been reversed, the amount listed for each of those is the correct amount 🙂