Chocolate Biscoff Cake

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 20

Bake 22

Total Time 42

Servings slices

Calories 551

Author Gabby Kislanko

Equipment

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

US Customary - Metric

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

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 9x13 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.

Nutrition