Biscoff Cake

This Biscoff cake features three layers of rich chocolate cake with velvety Biscoff frosting in between. Try this decadent dessert once, and I promise you’ll never stop craving it! Watch the video below to see how I make this in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

4 1/4 cups all purpose flour
1 1/2 cups cocoa powder
2 1/2 cups + 2 tablespoons sugar
2 1/4 teaspoon baking soda
1 1/2 teaspoon salt
3 tablespoon vinegar apple cider or white
1 tablespoon vanilla extract
1 cup + 2 tablespoons oil I used vegetable oil
3 1/4 cups milk I used unsweetened almond milk

For the frosting

1 1/4 cups + 2 tablespoons butter softened
1 cup Biscoff spread
2 1/2 cups confectioners sugar

Instructions

Preheat the oven to 180C/350F. Grease and line three 8-inch springform cake pans and set aside.
In a large mixing bowl, add all your dry ingredients and mix well until combined. Add the rest of the ingredients and mix until a smooth batter remains.
Distribute the cake batter amongst the cake pans and bake for 25-27 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let them cool completely, before frosting.
To make the frosting, beat the butter until fluffy. Add the Biscoff and powdered sugar and beat until combined and smooth.
Layer the cake. Place the first cake onto a flat surface. Spread 1/4 of the frosting over the top of it. Add the second cake layer and spread another 1/4 of it on top. Place the final cake layer on top and frost the tops and the exterior of the cake.

Video

Notes

TO STORE: Biscoff cake can be stored at room temperature, covered, for up to 3 days. If you'd like the cake to keep for longer, store it in the refrigerator and it will keep well for up to 1 week.

TO FREEZE: Place slices of the cake in a sealable container and store them in the freezer for up to 6 months.

Nutrition