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.
Preheat oven to 350°F and spray two 9-inch round cake pans with nonstick cooking spray. 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.
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.
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.
Gradually incorporate the remaining 2 cups of the confectioners' sugar. Mix on low speed until all the ingredients are smooth and mixed well.
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.
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.
*If you do not have access to Biscoff, you can use Creamy Peanut Butter.