Buckeye Cake

filed under: Chocolate Cakes on November 2, 2014

I have been waiting for it for a long, long time for this Buckeye Cake.  Let me tell you, it was worth the wait.


Buckeye Cake from The Biscoff Cookie & Spread Cookbook!

Buckeye Cake


Buckeye Cake from The Biscoff Cookie & Spread Cookbook!

It’s nothing short of genius.  The flavors and textures are perfection.

Biscoff Frosting

I could not keep my spoon out of it.  So light and fluffy and unique and beautiful.  I love that Katrina chose to make it such a dominant part of this cake.

Buckeye Biscoff Cake from The Biscoff Cookie & Spread Cookbook!

I could not wait to cut into this cake; it was a glorious chocolate filling and glaze soaked masterpiece.

There were chocolate crumbs everywhere and glaze stick to my fingers and one of the most beautiful messes that I have ever tasted.

Buckeye Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

I have been waiting for it for a long, long time for this Buckeye Cake. Let me tell you, it was worth the wait.

Course: Dessert
Cuisine: American
Keyword: Buckeye Cake
Servings: 12 servings
Author: Amanda Rettke
  • 1 1/2 c all-purpose flour
  • 2/3 c unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 10 tbsp. unsalted butter softened
  • 1 1/2 c granulated sugar
  • 1 c buttermilk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 c 226g butter, softened
  • 1/2 c Biscoff Spread
  • 4 c confectioners sugar divided
  • 1/4 c heavy cream or milk
  • 1 tsp. vanilla extract
  • 14 oz sweetened condensed milk
  • 1 c dark chocolate chips
  • 2 tsp. vanilla extract
  • 3 tbsp. Biscoff Spread
  1. Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
  2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
  3. In a large bowl using a handheld mixer or stand mixer with 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 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.

  6. Divide batter between prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
  8. Cool cakes for 10 minutes, then remove to a wire rack to cool completely.
  1. In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and
  2. Biscoff until smooth and fluffy (about 4 minutes).
  3. Slowly add 2 cups of confectioners sugar.
  4. Pour in heavy cream (or milk) and add vanilla.
  5. Gradually incorporate the final 2 cups of the powdered sugar.
  6. Mix on low speed until all the ingredients are smooth and mixed well.
  1. 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. Let set for a few minutes while you assemble the cake.
  5. If the mixture gets too cool you can heat it up again just before pouring over the cake.
Assembling the cake
  1. Level cake rounds and place bottom layer on a cake stand or large plate.
  2. Spread filing (it will be a thick layer).
  3. Top with second cake round.
  4. Pour glaze over the top of the cake, letting it run down over the sides.
When I added this Special ingredient to my ganache something magical happened!!

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  • margie messer says:

    Where can I buy it? Looks yummy!

  • Nicole says:

    My cake sunk when I made this, and I didn’t open the oven at all! What did I do wrong?

    • Amanda says:

      So sorry Nicole! It can be a number of factors… like expired or ingredients that are bad (through no fault of your own) or humid day or an oven who heated inconsistently. It’s hard to say! It’s such a delicious cake, I do hope you will be able to try again.

  • jessica w says:

    I have never tried biscoff spread,but have tried the german version of speculacious spread.

  • Stephanie Phelps says:

    I have not ever tried them before but they look delicious!

  • Rachel Knowles says:

    I discovered Biscoff last year when I made a snickerdoodle-biscoff frosted cookie for my Christmas tray. It is some GOOOOD stuff!

  • Christine Matthews says:

    Our family loves Biscoff Spread and have tried the cookies. We love Biscoff Spread sandwiched in between banana slices as a healthy treat.

  • Rachel Knowles says:

    Oh and I’m making this cake today. So glad I found it this morning before I hit the grocery store. We are having my brother’s bday dinner tonight and his favorite cookie in life is a buckeye. This couldn’t be more perfect!

  • Sheila says:

    I haven’t tried the spread, but I love the Biscoff cookies. They’re wonderful with a cup of my favorite tea. Can’t wait to try this cake recipe.

  • Starla B says:

    That looks absolutely delicious. I love biscoff!

  • margaret minor says:

    Have never heard of or seen Biscoff Spread. Is it available in So. Calif.? Sounds really delish!

  • Cindy says:

    No I haven’t but would like to

  • Jayne says:

    I have never heard of Biscoff Spread before, what is it and where can I get some? I live in western Canada

  • Alisha says:

    i have looked all over here in Alaska for Biscoff spread and cannot find it!! Target, Fred Meyer, Walmart and Safeway all do not carry it up here!! So sad!

  • Catherine says:

    Sampled it recently at Costco and it was delicious. This cake seems like a great way to use it! Thanks for sharing.

  • annie says:

    What kind of dark chocolate? Unsweetened baking chocolate? Dark chocolate candy bar like Hershey? Dark chocolate chips?

  • Kathy Cunningham says:

    This looks delicious but I have never heard of Biscoff. Where do you buy it?

  • lindsay says:

    Can I use peanut butter instead of the biscoff?

    • Amanda says:


      • Amber Nelson says:

        I’m confused, I got a notification that an April Adams responded to my post but when I went to check the last post to view is Amanda’s response on December 11. I can’t figure out how to find my post and the response from April.

  • Sarah P @ Sprinkled Cakes says:


    Thank you so much for sharing this recipe! As a fellow Biscoff lover, I couldn’t help but make this cake as soon as I saw your post about it on instagram. I’ve made it for co-workers and clients . . . everyone can’t help but rave about it. Best frosting I’ve ever tasted, too!

  • Carolyn says:

    I made this cake today. My cake also sunk and I wasn’t crazy about the glaze. It was so thick. I think I will try it again but change a few things, especially the glaze. Even though a few things didn’t turn out like I wanted, I will make it again. It tasted fabulous.

  • Heather (Delicious Not Gorgeous) says:

    Mmm this sounds so good! Maybe I’ll do something with my jar of speculoos besides eating it straight with a spoon…

  • Jo says:

    Biscoff is apparently an “Americanized” name for this spread. Elsewhere (Australia! ), it’s known as Speculaas or Speculoos.

    • Jenny says:

      Biscoff is the Belgian brand name for the spread. It’s really similar to spekulatius, but it’s got more of a caramel flavor whereas spekulatius is more spiced. it’s really popular here in Germany.
      I just finished making this cake for tomorrow. The ganache was extremely thick. I Couldn’t really pour it, had to spread it. its looks delicious though. I hope it tastes as good as it looks!

  • Tashara says:

    I have never tried or heard of biscoff spread before! I’m going to try the filling. If looks delicious! !

  • Sharon Woody says:

    What is Biscoff and where do you get it from??? Thank you

  • Alaina says:

    I haven’t tried or even heard of Biscoff until today, but after this post I will definitely be checking it out!

  • Gayla Nolan says:

    I live in Canada. I don’t know what Biscoff is. Can you please explain to me what it is and if I can get it in Canada? I live in Calgary, Alberta.
    Thank you!