Biscoff Buckeye Cake is a dessert made with two layers of chocolate cake with a thick and creamy Biscoff spread filling, topped with a Biscoff spread glaze. Try my Mint Chocolate Cake for another decadent layered cake.
Biscoff Buckeye Cake
It starts with the perfect chocolate cake in this recipe. Then, it’s all about the Biscoff spread used in both the filling and the glaze. It is a sweet and decadent chocolate dessert with the distinct flavor of Biscoff cookies in every bite.
What is a Buckeye Cake?
A Buckeye cake is named after the buckeye candy that is a peanut butter fudge dipped in chocolate. They are similar to peanut butter balls, but with the peanut butter still visible. So, a Buckeye cake is made with peanut butter in between the chocolate cake.
With Biscoff in the title of this cake, the filling is a smooth and creamy filling made with Biscoff spread (a cookie butter) instead of peanut butter. So, this is a wonderful and delicious alternative for someone who has a peanut allergy!
Biscoff Buckeye Cake Ingredients
There are three parts to this recipe–the chocolate cake, the filling, and the glaze. This recipe is from Katrina Bahl‘s book The Biscoff Cookie and Spread Cookbook.
Chocolate Cake: Room temperature ingredients (especially butter and eggs) are important when making the chocolate cake. I also used Dutch-processed cocoa powder and if you don’t have buttermilk, make your own homemade buttermilk.
Filling: Biscoff spread is used in both the filling and the glaze in this dessert. For the filling, I recommend using heavy cream, but you could get away with milk if that is all you have on hand.
Glaze: Be sure to use sweetened condensed milk in the glaze. It can sometimes be confused with evaporated milk, which has no added sugar.
What is Biscoff and Where Can I Get It?
Biscoff spread is somewhat like peanut butter, but sweeter. If you have ever had the cookies on a Delta Airlines flight, you may have tried Biscoff cookies. Speculoos Cookie Butter can also be used since Biscoff cookies are speculoos cookies. The spread comes in chunky and creamy; I recommend the creamy variety for this recipe.
You can purchase Biscoff Spread at some grocery stores, Target, Walmart, and amazon. It is packaged similar to peanut butter.
How to Make Biscoff Filling
This creamy and delicious filling is the star of this dessert. To make the filling, first, cream the butter and Biscoff spread until smooth and fluffy. Slowly add 2 cups of the confectioners’ sugar, followed by pouring in the heavy cream and adding vanilla.
Finally, gradually incorporate the remaining 2 cups of confectioners’ sugar and mix on low until the filling is smooth and all the ingredients are mixed well.
Assembling the Biscoff Buckeye Cake
This cake does need to chill for at least an hour (I recommend two hours) before adding the glaze. To assemble the cake, level the two layers of chocolate cake and place one round on a cake stand or a large plate. (Here are some tricks to bake a level cake.) Spread the Biscoff filling on top of the cake. It will be thick! Then, top with the second cake round and place in the refrigerator for a couple of hours.
How to Freeze Chocolate Cake
I don’t recommend freezing with frosting on.
- Allow the cake to cool in the pan fully.
- Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top.
- Flip the cake over. Remove the pan.
- Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn.
- Now wrap it in a layer of foil. Label and date the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
Biscoff Buckeye Cake
Ingredients
Cake
- 1½ cups (187.5 g) all-purpose flour
- ⅔ cup (79 g) Dutch-processed cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 1 cup (245 g) buttermilk
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Filling
- 1 cup (2 sticks / 226g) butter, softened
- ½ cup Biscoff spread*
- 4 cups (500 g) confectioners' sugar, divided
- ¼ cup heavy cream, or whole milk
- 1 teaspoon vanilla extract
Glaze
- 7 ounces sweetened condensed milk
- ½ cup dark chocolate chips
- 1½ tablespoons Biscoff spread*
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a handheld mixer or stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy and lighter in color.
- Slowly add buttermilk, eggs, and vanilla.
- Add the dry ingredients, ½ cup at a time, to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
- Evenly divide the cake batter between the prepared cake pans (about 2 cups per pan).
- Bake for 30-35 minutes or until a toothpick inserted into the cakes comes out clean.
- Let cakes cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely.
Filling
- In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream together the butter and Biscoff spread until smooth and fluffy (about 4 minutes).
- Slowly add 2 cups of confectioners' sugar.
- Pour in heavy cream (or milk) and add vanilla.
- Gradually incorporate the remaining 2 cups of the confectioners' sugar. Mix on low speed until all the ingredients are smooth and mixed well.
Assembling the Cake
- Level the cooled cake rounds and place the bottom layer on a cake stand or large plate.
- Spread the filling over the cake. (It will be a thick layer.)
- Top with the second cake round. Place the cake in the refrigerator to chill for 1-2 hours.
Glaze
- After the cake has chilled, make the glaze. In a saucepan over medium heat combine the condensed milk, chocolate chips, and Biscoff spread.
- Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
- Remove from heat and stir in vanilla.
- Pour the glaze over the top of the chilled cake, letting it run down over the sides. Cut and serve.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Originally shared in November of 2014, updated April 2021.
I haven’t tried it, but would love to. It looks wonderful!
I’ve tied Biscoff before, and liked it, but not as much as peanut butter! I really like the spiciness it has, it kind of-sort of reminds me of gingerbread! I never thought of using it as frosting, that is a really good idea!
I love biscoff!
I’ve never seen Biscoff here in Portugal, but from the post and comments I would love to try it!!!
I think I’ll ask my friends travelling to bring a stock!
The cake looks delicious and the book cover made my thoughts fly away!!!!
Thank you for the share!
I have never tried Biscoff before. Would love to learn how to use it. And a new cookbook would be the ticket. Sounds interesting, Thanks for the opportunity.
This cake is stunning, Amanda! I am drooling over the filling and glaze. I have a big weakness for biscoff and have a feeling I could finish off this cake all by myself.
I just saw biscoff for the first time at HyVee on Saturday. I have seen many post with it and now I think I NEED it. I love to try new things in my baking. I would so love this book to give me ideas. This cake will have to be my first try. I think for Thanksgiving.
i have never heard of Biscoff. My hunt to find it is on!!!!
YES. I have tried Biscoff and really like the flavor and texture. Used it in a vanilla buttercream frosting and was terrific on the cupcakes I had made.
I have never tried Biscoff before, but i absolutely love cookie butter!!