Biscoff Cake

This Biscoff cake features three layers of rich chocolate cake with creamy Biscoff frosting in between. It is easy to make and uses pantry staple ingredients. 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 the flour, cocoa powder, sugar, baking soda, and salt. Add the vanilla, vinegar, oil, and milk, 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

Leftovers: Store covered at room temperature for up to 3 days or one week in the fridfe. Slices can also be frozen for up to 6 months.
Make a vanilla cake instead. Personally, I prefer the flavor of chocolate and Biscoff, but if you’d rather make a vanilla cake instead, you certainly can!
Enhance the flavor. When I feel like going the extra mile, I’ll swap 3 tablespoons of milk with an espresso shot or black coffee. Trust me, it really enhances the chocolate flavor, but you won’t taste the coffee.

Nutrition