This Chocolate Biscoff Cake takes chocolate and Biscoff to a whole new level when you put both in the cake layers and buttercream!
As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors!
And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.
Chocolate Biscoff Sheet Cake
For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.
How to Make Chocolate Biscoff Cake
To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.
Quick note about cocoa powder…
The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.
Steps for making chocolate Biscoff sheet cake:
- Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
- Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
- Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
- Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
How the type of pan you use affects bake time
Light Metal Pans: If you’re using a light metal 9″ x 13″ pan, like the Fat Daddio brand, follow the bake times given below.
Dark Metal Pans: If you’re using a dark metal pan, you’ll likely have to reduce the bake time by about 5 minutes. Your edges may come out a little crispy too.
Glass Pans: If you’re using a glass baking pan, you’ll likely have to add a little time. Keep your eye on it with the times given, and then add 3 to 5 minutes, if needed.
As always, all ovens bake differently, so keep your eye on your cakes as they bake. Along with the toothpick test (which you’ll see in the instructions) your cake should also bounce back a little when you tap the top.
How to Make This a Layered Cake
If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.
Piping Tools
For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.
