Description
This easy Biscoff Chocolate Cake features a super moist and fluffy chocolate cake, that gets slathered in a dreamy Biscoff cookie butter cream cheese frosting!
Ingredients
Chocolate Cake
- 1 Cup (120g) All-Purpose Flour
- 1 Cup (200g) Granulated White Sugar
- 1/3 Cup + 1 Tablespoon (33g) Dutch Process Cocoa Powder
- 1 Teaspoon Espresso Powder
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Cup (113g) Buttermilk, room temp
- 1/4 Cup (50g) Neutral Oil (Avocado, Canola, Vegetable)
- 1 Large Whole Egg, room temp
- 2 Teaspoon Vanilla Paste or Extract
- 1/2 Cup (113g) Boiling Hot Water
Biscoff Cream Cheese Frosting
- 5 Ounces (142g) Cream Cheese (from the block), room temp
- 1/3 Cup (90g) Smooth Biscoff Cookie Butter
- 3 Tablespoons (42g) Unsalted Butter, room temp
- 1/2 Teaspoon Vanilla Paste or Extract
- 1/4 Teaspoon Fine Salt
- 1 1/2 to 2 Cups (169g to 227g) Powdered Sugar
Garnish
- Melted Cookie Butter
- Biscoff Cookies
Instructions
- Position a rack in the center of the oven and preheat to 350ºF (180ºC). Grease and line an 8-inch (20cm) square or round cake pan with parchment paper; set aside.
- Make Chocolate Cake - In a medium mixing bowl, combine white sugar, flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, add oil, buttermilk, egg and vanilla. With a hand whisk or electric mixer, whisk until everything until well combined.
- In 2 additions, sift the dry ingredients into the wet ingredients and gently mix until just combined. Scrape the sides and bottom of the bowl as needed.
- Add boiling hot water (or coffee) and mix just until combined. Please note that the batter will be thin.
- Transfer the batter to your prepared pan and bake between 30 to 35 minutes. Mine too exactly 32 minutes. The cake is ready when an inserted toothpick in the center comes out clean.
- Place pan on a wire rack for 10 minutes to cool. Then, carefully lift the cake out of the pan by the parchment paper overhang and place back on the wire rack to cool completely. If you use a round pan, invert it out onto a cooling rack and carefully flip it right side up.
- Make Biscoff Cream Cheese Frosting - In a large bowl, add cream cheese, cookie butter, unsalted butter, vanilla and salt. With a electric mixer, whisk until there are no more lumps.
- Starting on low speed, then increasing to medium/high speed, gradually sift in the powdered sugar and whisk until you reach your desired consistency. If you'd like a thicker frosting, add more icing sugar. If you'd like a thinner frosting, add less powdered sugar. See troubleshooting notes below.
- Once the cake is completely cooled, slather the frosting on top of the cake. Then, heat 2 tablespoons of cookie butter in the microwave for 10 seconds or until melted. Randomly spoon tiny pools of melted cookie butter on top and using a knife or skwer, swirl it into the frosting. Also, top the cake with crushed lotus Biscoff cookies or sandwich cookies, if you wish. Serve and enjoy!
Notes
Neutral Oil - Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. You could also use a light olive oil.
Frosting - If your frosting is too thin, add more powdered sugar. If the frosting is too thick, add a tablespoon of cream, sour cream, Greek yogurt or milk at a time, until you reach your desired consistency. If it's too sweet, add a bit more salt or cream cheese.
Storage - Store in the fridge for 5 days. Bring to room temperature before serving. For more storage notes, please see the body of this post.
- Prep Time: 30
- Cook Time: 30 to 35 Minutes