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.
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!
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.
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.
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.
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.
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
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Zucchini Double Chocolate Cake
Chocolate Depression Cake {Wacky Cake}
Ingredients
Cake
- 1½ cups (187.5g) all-purpose flour
- ⅔ cup (79g) Dutch-processed cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1½ 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
- 1½ tablespoons Biscoff spread*
- 1 teaspoon vanilla extract
Instructions
Cake
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Preheat oven to 350°F and spray two 9-inch round cake pans with nonstick cooking spray. Set aside.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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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.
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Slowly add buttermilk, eggs, and vanilla.
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Add the dry ingredients, ½ cup at a time, to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
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Evenly divide the cake batter between the prepared cake pans (about 2 cups per pan).
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Bake for 30-35 minutes or until a toothpick inserted into the cakes comes out clean.
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Let cakes cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely.
Filling
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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).
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Slowly add 2 cups of confectioners' sugar.
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Pour in heavy cream (or milk) and add vanilla.
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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
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Level the cooled cake rounds and place the bottom layer on a cake stand or large plate.
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Spread the filling over the cake. (It will be a thick layer.)
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Top with the second cake round. Place the cake in the refrigerator to chill for 1-2 hours.
Glaze
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After the cake has chilled, make the glaze. In a saucepan over medium heat combine the condensed milk, chocolate chips, and Biscoff spread.
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Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
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Remove from heat and stir in vanilla.
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Pour the glaze over the top of the chilled cake, letting it run down over the sides. Cut and serve.
Notes
Nutrition
Originally shared in November of 2014, updated April 2021.
