Biscoff Buckeye Cake
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.
Servings: 12 servings
Calories: 755kcal
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
*If you do not have access to Biscoff, you can use Creamy Peanut Butter.
Nutrition
Calories: 755kcal