prep time: 15 min | bake time: 30 min | total time: 1 hr
If you love chocolate and Biscoff, this Chocolate Biscoff Snack Cake is such a treat! It starts with a soft, moist chocolate sponge, which is poked with little holes before a generous layer of melted Biscoff spread is poured over the top. Once the cookie butter sets, the cake is finished with fluffy Biscoff buttercream.
The combination of rich chocolate and warm, caramelized cookie butter flavors is utterly delicious. It’s easy enough to make for an afternoon treat, after school snack for kids and also delicious served as a dessert. You can make this recipe eggless and dairy-free!
Three delicious layers: Soft chocolate cake, a generous layer of melted Biscoff spread, and creamy Biscoff buttercream.
Soft and moist: The chocolate sponge has a tender texture, with cookie butter adding extra richness.
Warm, cozy flavors: Chocolate pairs beautifully with Biscoff’s caramelized, cinnamon-spiced flavor.
Easy to make: The cake bakes in one square pan, so there’s no need to assemble multiple cake layers.
Eggless: The chocolate sponge is made without eggs using simple baking ingredients.
Dairy-free option: Use plant-based milk and dairy-free butter to adapt the cake and frosting. Check the labels on all ingredients to ensure they meet your dietary needs.
Milk: Use dairy milk or unsweetened almond milk. Any plant-based milk works for a dairy-free version.
White Vinegar: Combines with the milk to create a buttermilk-style mixture, helping keep the chocolate sponge tender.
Granulated Sugar: Sweetens the cake and helps keep the crumb moist.
Vanilla Extract: Enhances the chocolate flavor.
Neutral Oil: Keeps the cake soft and moist. Use vegetable or canola oil.
All-Purpose Flour: Provides structure to the cake. Measure by weight for the most accurate results.
Cornstarch: Helps create a softer, more delicate crumb.
Cocoa Powder: Adds chocolate flavor. Use unsweetened cocoa powder.
Baking Soda: Reacts with the vinegar to help the cake rise.
Baking Powder: Provides additional lift for a light, tender sponge.
Salt: Balances the sweetness and enhances the chocolate flavor.
Biscoff Spread: Smooth Biscoff spread creates the rich cookie butter layer. You can also use another smooth cookie butter spread.
Butter: Use softened butter for a smooth, fluffy frosting. For a dairy-free option, use dairy-free butter sticks suitable for frosting.
Biscoff Spread: Adds the signature caramelized cookie flavor to the buttercream.
Powdered Sugar: Sweetens and thickens the frosting.
Vanilla Extract: Adds warmth and rounds out the flavor.
Preheat your oven to 350°F (175°C). Line an 8 × 8-inch (20cm) square baking pan with parchment paper. In a bowl, combine the warm milk and white vinegar. Let the mixture sit for five minutes.
Add sugar, vanilla extract, and oil. Whisk until well combined and the sugar has mostly dissolved.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, cinnamon powder and salt. Add the dry ingredients to the milk mixture and gently fold until you have a smooth batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for approximately 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep the cake in the pan when you add the Biscoff layer.
Using a straw, the handle of a thin wooden spoon, or another similar utensil, poke holes across the cake. Space the holes evenly so the melted Biscoff can settle throughout the sponge. Avoid poking all the way through to the bottom of the cake.
Place the Biscoff spread in a heatproof bowl and microwave it in short intervals, stirring between each interval, until smooth and pourable.
Pour the melted spread over the cake and gently spread it into an even layer, allowing it to settle into the holes. Refrigerate the cake for at least 30 minutes, or longer if needed, until the Biscoff layer has set.
Add the butter and biscoff spread to a mixing bowl. Beat with an electric mixer or stand mixer fitted with the paddle attachment for about one minute, until smooth and creamy.
Sift in the powdered sugar and beat for 1-2 minutes, or until the frosting becomes light and fluffy. Scrape down the sides of the bowl and add the vanilla extract, cinnamon and a pinch of salt. Mix until everything is evenly combined.
Once the Biscoff layer has set, spread the buttercream evenly over the cake. Carefully lift the cake out of the pan using the parchment paper. Slice into squares and serve.
For neat slices, chill the finished cake briefly before cutting, wiping the knife between slices.
It’s a simple chocolate cake topped with melted Biscoff cookie butter and Biscoff buttercream. This version is baked in an 8 × 8-inch (20cm) square pan.
Yes. Use unsweetened plant-based milk in the chocolate cake and dairy-free butter sticks in the frosting. Check the labels on your Biscoff spread, powdered sugar, and other ingredients to make sure they suit your dietary requirements.
Yes. Another smooth cookie butter spread can work in place of Biscoff. The flavor and sweetness may vary slightly depending on the brand.
The holes allow the melted cookie butter to settle into the chocolate sponge rather than sitting only on top. This gives the cake extra flavor in every bite.
Store the cake in an airtight container in the refrigerator for up to 4–5 days. Let a slice sit at room temperature briefly before serving so the cake and frosting soften slightly.
This can happen if the cake is underbaked, the oven temperature is inaccurate, or the baking powder and baking soda are no longer fresh. Avoid opening the oven too early and make sure the center is fully baked.
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