Jump to Recipe Jump to Video Print Recipe

Chocolate and Biscoff is such a divine combination, if you haven't tried it yet then this Chocolate Biscoff Cake is the perfect place to start! It features two layers of moist chocolate cake, filled and topped with a smooth buttercream that's packed with Biscoff spread. For decoration, I've drizzled melted chocolate and Biscoff spread all over the cake, and added some Biscoff biscuits that have been dipped in melted chocolate too. It's chocolate Biscoff heaven!

This post may contain affiliate links. I earn from qualifying purchases.

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
I dipped the biscuits in dark chocolate, and drizzled the cake with dark chocolate too. If you prefer you can use milk chocolate or white chocolate.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Biscoff Cake

To make the sponges, mix the butter and sugar together for about three minutes until fluffy, then whisk in the eggs and milk. Add the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and whisk in gently.

Divide the mixture between the cake tins. Bake for 35-40 minutes or until a thin skewer inserted in the centre comes out clean.

To decorate, dip Biscoff biscuits in melted dark chocolate and let them set. Make the buttercream by mixing butter, icing sugar, Biscoff spread and mix together until smooth. Pipe or spread the buttercream onto the first cake layer, then drizzle melted dark chocolate and Biscoff spread over it. Add the second cake layer, the remaining buttercream, and more drizzles of melted dark chocolate and Biscoff spread. Decorate with the chocolate dipped biscuits.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!

Can this cake be made in different size cake tins?

If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.

Can this cake be made into cupcakes?

Yes! Check my Chocolate Biscoff Cupcakes recipe for the ingredients.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this cake be made gluten free?

The cake sponge can be made gluten free. To do this, replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 additional teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Unfortunately Biscoff spread is not gluten free, so you cannot make the buttercream gluten free using Biscoff spread. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this cake be made dairy free?

For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

More tips for making the Chocolate Biscoff Cake:

If you only press the chocolate covered part of the biscuit into the buttercream, then this will stop the biscuits from going soft from the moisture of the buttercream.
You can spread the buttercream onto the cake if you don't want to pipe it.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients

I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Biscoff recipes...