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5 from 1 vote

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.
Prep Time15 mins
Cook Time35 mins
Chill2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Biscoff Buckeye Cake, Buckeye Cake
Servings: 12 servings
Calories: 755kcal
Author: Amanda Rettke--iambaker.net



  • cups (187.5g) all-purpose flour
  • cup (79g) Dutch-processed cocoa powder
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, softened
  • cups (300g) granulated sugar
  • 1 cup (245g) buttermilk
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract


  • 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


  • 7 ounces sweetened condensed milk
  • ½ cup dark chocolate chips
  • tablespoons Biscoff spread*
  • 1 teaspoon vanilla extract



  • 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.


  • 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.


  • 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. 


Calories: 755kcal