Biscoff Buckeye Cake

filed under: Cakes · Chocolate Cakes · Dessert · Food + Drink on April 27, 2021

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.

Biscoff Buckeye Cake on White Cake Stand

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!

Cut Into Biscoff Buckeye Cake

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.

Biscoff Spread: 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.

Glaze: Be sure to use sweetened condensed milk in the glaze. It can sometimes be confused with evaporated milk, which has no added sugar.

Piece of Biscoff Buckeye Cake on White Plate

How to Make Chocolate Cake

The first step in this Biscoff Buckeye Cake is to make the chocolate cake. To make the cake, first, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set the dry ingredients aside.

Next, in the bowl of a stand mixer with the paddle attachment or using a handheld mixer, cream together the butter and sugar until light and fluffy. The color will also get a little lighter as you are creaming the ingredients. Then, slowly add the buttermilk, eggs, and vanilla.

Add 1/2 cup of the dry ingredients at a time to the wet ingredients, mixing until incorporated. Divide the batter evenly between 2, 9-inch round cake pans. This ends up being about 2 cups of batter per pan. Bake the cakes for 30-35 minutes, or until a toothpick comes out with a few crumbs, but no wet batter.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. When they are almost cool, make the filling.

Biscoff Frosting

How to Make the 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.

Adding Ganache to Biscoff Buckeye Cake

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.

PIece of Biscoff Buckeye Cake on Plate

How to Make the Glaze

After the cake has had time to chill, make the Biscoff spread glaze. To make the glaze, first, in a saucepan over medium heat, combine the condensed milk, chocolate chips, and Biscoff spread. Stir constantly until the chocolate chips have melted and the mixture is smooth. Do not let the mixture come to a boil.

Remove the saucepan from the heat and stir in the vanilla. Pour the glaze over the chilled cake, letting the glaze run down the sides of the cake. Cut into it and enjoy! Store leftovers, covered, in the refrigerator.

Looking for More Cake Recipes?

Chocolate Peanut Butter Ooey Gooey Cake

Dark Chocolate Cake with Buttermilk Pecan Frosting

Zucchini Double Chocolate Cake

Chocolate Depression Cake {Wacky Cake}

5 from 1 vote
Biscoff Buckeye Cake
Prep Time
15 mins
Cook Time
35 mins
Chill
2 hrs
Total Time
2 hrs 50 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: Biscoff Buckeye Cake, Buckeye Cake
Servings: 12 servings
Calories: 755 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Cake
  • cups (187.5g) all-purpose flour
  • cup (79g) Dutch-processed cocoa powder
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • cups (300g) granulated sugar
  • 1 cup (245g) buttermilk
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
Filling
  • 1 cup (2 sticks or 226g) butter, softened
  • ½ cup Biscoff spread*
  • 4 cups (500g) confectioners' sugar, divided
  • ¼ cup heavy cream, or milk
  • 1 teaspoon vanilla extract
Glaze
  • 7 ounces sweetened condensed milk
  • ½ cup dark chocolate chips
  • tablespoons Biscoff spread*
  • 1 teaspoon vanilla extract
Instructions
Cake
  1. Preheat oven to 350°F and spray two 9-inch round cake pans with nonstick cooking spray. Set aside.

  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  3. 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.

  4. Slowly add buttermilk, eggs, and vanilla.
  5. Add the dry ingredients, ½ cup at a time, to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.

  6. Evenly divide the cake batter between the prepared cake pans (about 2 cups per pan).

  7. Bake for 30-35 minutes or until a toothpick inserted into the cakes comes out clean.

  8. Let cakes cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely.

Filling
  1. 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).

  2. Slowly add 2 cups of confectioners' sugar.

  3. Pour in heavy cream (or milk) and add vanilla.
  4. 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
  1. Level the cooled cake rounds and place the bottom layer on a cake stand or large plate.

  2. Spread the filling over the cake. (It will be a thick layer.)

  3. Top with the second cake round. Place the cake in the refrigerator to chill for 1-2 hours.

Glaze
  1. After the cake has chilled, make the glaze. In a saucepan over medium heat combine the condensed milk, chocolate chips, and Biscoff spread.

  2. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.

  3. Remove from heat and stir in vanilla.

  4. Pour the glaze over the top of the chilled cake, letting it run down over the sides. Cut and serve.

Recipe Notes

*If you do not have access to Biscoff, you can use Creamy Peanut Butter. 

Originally shared in November of 2014, updated April 2021. 

When I added this Special ingredient to my ganache something magical happened!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Kelli C says:

    I have never tried it but it sounds amazingly addictive…which is probably why I’ve stayed away from it. 🙂

  • Kim Henrichs says:

    I have tried it and I LOVE it!!

  • Pam Merrill says:

    inlove Biscoff…I’ve used it when making frosting for chocolate cupcakes! Yummy

  • CindyGG says:

    I love <3 Biscoff! I would so love to have this book and try the recipes!!

  • Karen Lynch says:

    Yes, I love it.

  • Jennifer says:

    Never heard of Biscoff before, but this cake looks amazing! Where do you buy Biscoff? Will give it a try. Would love to win the book!

  • Maria Howard says:

    I’ve never tried biscoff…… but this cake looks dreeeeeamyyyyy….

  • Sarah C. says:

    I bought some after reading something on Sally’s Baking Addiction. I ate the entire jar with a spoon. (Calm down, it was during multiple occasions!) To use it in any application would be just fabulous! Not that I need any reasons to buy more… 🙂

  • Larri WIlliams says:

    I bought a jar of it once, had no idea what to do with it so we just let it sit there. Now I wish I had this recipe to try back then!

  • Brittany R says:

    I have never tried Biscoff before but this cake looks heavenly!!!

  • CakeSpy says:

    This looks like the best cake ever (sorry mom, sorry Grandma). I love the creamy, dreamy texture of the spread. NOMS.

  • Loula Gregg says:

    Creamy richness is one of my favorite palate pleasers, and the filling on this cake looks as if it has plenty of that! I haven’t had or seen Biscoff before, but I’m putting in a search for where it’s sold in this area.

  • Angela O'Rourke says:

    I am addicted!! I just bought 16 jars of it at Sam’s Club since it was a 99cent deal. Must spread the word with these jars in some Christmas gifts this year. Must have this book now. I had no idea it existed!

  • Sally says:

    I have only eaten biscoff cookies when I’ve flown Delta. I haven’t even heard of the spread. Interesting.

  • Ally says:

    I’ve had the cookies but I’ve not yet tried the spread!

  • Kathie Jacoby says:

    We loved Biscoff for years! Used to order it direct before it became readily available in Kroger!

  • Marybeth says:

    I’ve never tried Biscoff but am going to now!

  • Sybille says:

    I love biscoff!

  • Elizabeth dublin says:

    I first had the cookies on a plane. Then the store my husband manages carries it yum

  • Lisa S says:

    Yes and it is AMAZiNG!!!

  • Rebekah says:

    Tried it not long after I discovered Nutella – love them both!
    This cake looks fabulous!

  • Jessica Sweitzer says:

    I have never tried Biscoff (nor heard of it), but I am intrigued! This cake looks amazingly delicious! I must find some and try it out!!!

  • Janette says:

    I have never heard of Biscoff, but this cake sure makes me want to try…..on my shopping list now…

  • nilsa torres says:

    I used the biscoff spread to make biscoff popcorn. It is delicious. I would love the book so I can try all the different recipes.

  • Ashley | Spoonful of Flavor says:

    I can’t wait to check out Katrina’s book! This cake looks incredible. Love that ganache topping!