This Easy Single Layer Biscoff Chocolate Cake is rich and moist and topped with a delicious Biscoff cream cheese frosting, then drizzled with Biscoff spread and pieces of Biscoff cookies.
Now that Fall is just in a few weeks, it's time to ease into Fall baking. We're starting off with this Chocolate Cake with Biscoff Cream Cheese Frosting. Biscoff can be a year-round ingredients, but I especially love it in the fall because it has such warm flavors. Biscoff and Chocolate go so well together, and I love pairing them in my bakes, like my Biscoff Tiramisu and Biscoff Blondies.
This easy one layer cake features a rich, moist, and flavorful chocolate cake that is then smothered in a decadent lotus Biscoff icing that is made of Biscoff spread and cream cheese.
Jump to:
🍪 What is Biscoff?
Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff Cookie Butter spread is made of crushed Biscoff (speculoos) cookies and has the consistency and texture of peanut butter, but tastes like Biscoff cookies. It's delicious, with cozy and warm notes of caramel, and it goes perfectly in this Biscoff Chocolate Cake recipe.
♥ Why You'll Love This Recipe
Moist Chocolate Cake: This Biscoff Chocolate Cake has a rich and moist chocolate cake layer, all thanks to the buttermilk, oil, brown sugar, and dutch process cocoa powder. It's adapted from my Chocolate Ganache Cake recipe.
Biscoff Icing: Cream cheese frosting on its own is absolutely delicious, but adding a Biscoff spread to it really pairs well with this chocolate cake. You can try my Banana Cupcakes recipe that also features a fluffy Biscoff cream cheese frosting.
Incredibly Easy: The cake takes no time to come together, and can be made ahead, just like my Blueberry Chocolate Cake. An easy one layer chocolate cake.
One layer Cake: No fancy layering or decorating. This single layer cake can be made and decorated with ease.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
The ingredients for this Chocolate Cake with Biscoff Cream Cheese Frosting is pretty straight-forward.
Chocolate Cake
- All-Purpose Flour: This Biscoff Cake recipe is best used with all-purpose flour for the best structure.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Sugar: I like using a mixture of granulated sugar and brown sugar. The brown sugar adds extra moisture to the cake.
- Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
- Buttermilk: Buttermilk creates such a tender and moist crumb. You can sub yogurt or sour cream.
- Oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
- Eggs: They help bind the cake and give it structure.
- Vanilla extract: Adds even more flavor!
Biscoff Cream Cheese Frosting
- Cream cheese: Full-fat block cream cheese. Make sure it's cold out of the fridge.
- Butter: Softened, unsalted butter.
- Salt: Just a little salt to balance the sweetness.
- Biscoff Spread: ¼ cup Biscoff. You can use a little more if you'd like. No need to melt it. Room temperature spread is just fine.
See recipe card for quantities.
🍫 Dutch Process vs Natural Cocoa Powder
Dutch Process Cocoa Powder is treated in an alkaline solution, which neutralizes its acidity, making it smoother, deeper, and darker in color. Because of this, it does not react with baking soda, and when added to chocolate cake, it's typically paired with baking powder. Natural cocoa powder, however, is acidic, so you'll find chocolate cake recipes that call for natural cocoa powder to also call for baking soda because they react to each other, creating a rise in the cake.
When a recipe doesn't call for a leavening agent, you can use either Dutch Process or Natural cocoa powder in the recipe. However, if a recipe calls only for baking soda, it's probably best to use natural cocoa powder, as it will not react to dutch process because it is not acidic, and baking soda needs an acid to react. Make sure to read the notes and recipes carefully and use what is instructed in the recipe.
This Biscoff Chocolate Cake recipe calls for Dutch Process, but you can also use Natural because both baking soda and baking powder are used in this recipe. This chocolate cake recipe calls for more baking soda than baking powder, but it does not need the Dutch Process Cocoa Powder as an acid; instead the baking soda reacts with the acid in the buttermilk to yield a more tender and fluffier cake.
For more information, check out this article on the difference between Dutch Process and Natural Cocoa Powder.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch round USA pan is from USA pan. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer, or a handheld mixer for the frosting.
Parchment paper - I love using pre-cut parchment paper. You can either get the large sheets or pre-cut round sheets.
⇄ Substitutions
Sugar: You can use all granulated sugar if you don't have any brown sugar.
Sour cream or Greek yogurt: Instead of buttermilk, use sour cream or greek yogurt.
Natural Cocoa powder: If you don't have dutch process cocoa powder, you can use natural. It will work in this recipe. However, it will have a less intense chocolate flavor, and not as dark of a color.
✨ Variations
Layered Cake: Double the the recipe for a 2 layer chocolate cake. You can use my Chocolate Ganache Cake for a reference on cake measurements.
Sheet cake: Instead of a round single layer cake, you can make this in a 9x13 pan. You'll need to double the recipe. Use this Chocolate Sheet Cake recipe for reference.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Easy steps with photos to guide you through making this Chocolate Biscoff Cake.
Step 1
In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
Step 2
In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined.
Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Step 3
Add Coffee - Slowly add the hot coffee until completely mixed together and smooth.
💡 Hint: Line your baking pans with parchment paper to prevent sticking and to help remove it from the pan after cooling.
Step 4
Pour the batter evenly into prepared pan and bake for about 30-35 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 28 minutes.
Step 5
In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the Biscoff spread and beat until completely combined.
Place cake layer on serving platter and add the frosting and smooth all over. Then dollop a few tablespoons of melted Biscoff spread on the frosting and swirl it around using a butter knife. Top with Biscoff cookies and enjoy.
💬 FAQ
The hot coffee does two things: it brings out the flavor of the chocolate, but the hot liquid 'blooms' the cocoa powder, which essentially intensifies the flavor.
Biscoff is vegan, but you can swap out the buttermilk in the cake for a dairy free milk. The frosting can be made using dairy free butter and cream cheese. I do have a dairy-free chocolate cake recipe that you can use, and it's delicious.
💡Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: When called for, it's always best to use room temperature ingredients. This helps the ingredients mix together properly.
Line pans: Prep your pans with parchment paper at the bottom, and grease your pans to make sure the cakes come out in one piece.
Don't over mix: Using a spatula or whisk instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the cake at 28 minutes to ensure you don't over bake.
Make Ahead: You can make the chocolate cake layer in advance. Just make sure to wrap it tightly and refrigerate it. If you plan to make it ahead by more than 3 days, I suggest wrapping it tightly with saran wrap, then aluminum foil, then placing it in the freezer. Let it thaw in the freezer overnight when ready to use.
❄ Storage
Fridge: Once frosted, store the leftover Biscoff Cake wrapped up in the fridge for 3-5 days.
Freezer: You can wrap this chocolate cake tightly and store in the freezer for 2-3 months. When ready to eat, let thaw in the fridge overnight, then let it come to room temperature. If you have the intention of storing this cake in the freezer, I would store it unfrosted, and the chocolate cake layers last quite a while and they stay extra moist.
📖 Recipe Card
Biscoff Chocolate Cake
Equipment
- 1 round 8 inch cake pan
Ingredients
Chocolate Cake
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup neutral oil vegetable, canola, or light olive oil
- ½ cup Buttermilk room temperature
- ½ cup hot coffee
Biscoff Cream Cheese Frosting
- 6 oz. cream cheese, cold block, full fat
- 4 tablespoon unsalted butter room temperature
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup Biscoff spread
Toppings
- Biscoff spread for drizzle
- Biscoff cookies
Instructions
Chocolate Cupcakes
- Prep: Pre-heat the oven to 350°. Grease an 8 inch round cake pan and line with parchment paper.
- Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.1 cup (120g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 teaspoon espresso powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Wet Ingredients: In another bowl, add the eggs, vanilla extract, neutral oil, buttermilk, and mix until completely combined. Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ teaspoon vanilla extract, ¼ cup neutral oil, ½ cup Buttermilk
- Add coffee: Slowly add the hot coffee until completely mixed together and smooth.½ cup hot coffee
- Bake: Pour the batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let cool before frosting.
Biscoff Cream Cheese Frosting
- In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the Biscoff spread and beat until completely combined.6 oz. cream cheese, cold, 4 tablespoon unsalted butter, ¼ teaspoon salt, 1½ cups powdered sugar, ¼ cup Biscoff spread
Assembly
- Place cake layer on serving platter and add the frosting and smooth all over. Then drizzle melted Biscoff spread on top or dollop and create swirls with a butter knife. Then add Biscoff cookies or crushed Biscoff cookies.Biscoff spread, Biscoff cookies
- Store any leftovers covered in the fridge for about 3-5 days. When ready to eat, let sit out at room temperature for 20-30 minutes.
Emma Conley says
I had chocolate cake and was looking for a frosting to go with it and this popped up when I went on pinterest. This frosting is smooth and easy to make. All my work colleagues loved the cake. 5 stars.
Hakima says
Thank you for the review, Emma! I'm so glad you enjoyed the cake!
Hana says
So decadent. It was the perfect amount of everything. Chocolate and cream cheese are a match made in heaven!
Hakima says
Thank you so much for the review, Hana! 🙂 So glad you loved the cake.
Loretta says
Love your recipes. I crave them all of the time. They are so delicious, delicate and melts in your mouth. I'm a sucker when it comes to chocolate. I always have to have chocolate in my life. It's an addiction of mine. Your desserts are devine and elegant. If you like desserts you have to try theses, you won't be disappointed 😉
Hakima says
That is so sweet! Thank you so much! I'm so glad you love the recipes! 🙂
Amira says
I made this recipe for a family picnic, and it was a HIT!!!!! Will definitely make it again!!
Hakima says
This makes me so happy, Amira! Thank you so much for the review! 🙂
Amina says
So scrumptious! From the first bite to the last, you just can't get enough!
Hakima says
I agree! Thank you so much for the review, Amina! 🙂
Janet says
Saw this recipe on Pinterest a week ago and new I had to make it for my son's birthday. He loves biscoff cookies. The chocolate cake was easy to make, and turned out very moist. The star of this recipe is the biscoff cream cheese frosting. My son was eating it from the bowl before I topped the cake. I'll be making this cake again in the future. Thanks for sharing this recipe.
Hakima says
Thank you so much for the review, Janet! I'm so glad it was a great birthday cake for your son! 🙂
Janica says
the biscoff and chocolate cake combo is something I have never thought of. I made this last week for a quick office birthday celebration and it was gone so quickly. I had to share the recipe with a few people because they loved it so much. the cake is very rich and moist. I only had nautral cocoa powder, so I bought dutch process and had never used it before. I was so surprised at the difference in flavor. The frosting was so smooth and went so well with the cake.
Hakima says
Thank you so much for the review, Janice! I'm so glad you enjoyed the cake and shared it with your coworkers! 🙂
Megan J. says
this one deserves a review. I've never thought to use biscoff in frosting before until I saw this recipe. I'm addicted! I'm going to be putting this frosting on every type of cake from now.
Hakima says
Thank you for the review, Megan! Biscoff is so delicious in just about every form! I don't blame you for wanting to add this frosting on every cake! 🙂