Chocolate Biscoff Snack Cake
An easy eggless chocolate snack cake with a soft chocolate sponge, a generous layer of melted Biscoff spread, and fluffy Biscoff buttercream. Includes a dairy-free option.
Yield: 9 servings
Equipment
- 8x8-inch (20cm) Square Baking Pan
- Non Stick Baking Spray
Ingredients
Chocolate Cake
- 240 ml Milk warm, see notes for options
- 1+1/2 tbsp White Vinegar or lemon juice
- 190 g Castor Sugar
- 1 tsp Vanilla Extract
- 120 ml Neutral Oil vegetable oil or sunflower oil
- 185 g All-Purpose Flour
- 35 g Natural Cocoa Powder
- 1/2 tsp Baking Soda
- 1+1/4 tsp Baking Powder
- 1 tsp Cinnamon Powder
- Pinch of Salt
Biscoff Layer
- 280 g Biscoff Spread or any smooth Cookie Butter Spread, melted
Biscoff Buttercream
- 110 g Butter room temp; see notes for options
- 100 g Biscoff Spread soft
- 90 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon Powder
- Pinch of Salt
Instructions
For the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and line an 8 × 8-inch (20cm) square baking pan with an overhang of baking paper.
- Combine the warm milk and white vinegar. Let sit for 5 minutes. Add sugar, vanilla extract and oil, then whisk until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon powder and salt. Add the dry ingredients to the wet ingredients and mix just until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
For the Biscoff Layer
- Let the cake cool in the pan. Use a straw or similar tool to poke evenly spaced holes across the cake without going all the way through to the bottom.
- Melt the Biscoff spread in a heatproof bowl in the microwave using short intervals, stirring between each one. Pour over the cake and spread evenly, allowing the spread to settle into the holes.
- Refrigerate for at least 30 minutes, or until the Biscoff layer has set.
For the Biscoff Frosting
- In a mixing bowl, beat the butter and biscoff spread for about 1 minute until creamy. Sift in the powdered sugar and beat for 1-2 minutes, until 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.
- Spread the frosting evenly over the set biscoff layer. Decorate with crushed biscoff cookies. Carefully lift the cake out of the pan using the parchment paper, slice into squares, and serve.
- Store the cake in an airtight container in the refrigerator for up to 4–5 days for best quality. The cookie butter layer will firm up when cold, so let slices sit at room temperature briefly before serving.
Notes
- Cup vs. Weighing Scale: US cup measurements are a rough estimate and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and measure ingredients in grams.
- Teaspoons & Tablespoons: Always use proper measuring spoons rather than regular eating spoons for accurate measurements.
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor. Ghirardelli or Hershey's unsweetened cocoa powder are good options.
- Milk: Use dairy milk or unsweetened oat, soy, or almond milk for a dairy-free option. Silk and Califia Farms offer plant-based milk options.
- Butter: For a dairy-free version, use vegan butter such as Country Crock Plant Butter, Miyoko's Plant Milk Butter, or Earth Balance. For the best frosting texture, use butter sticks rather than a soft tub spread.
- Biscoff Spread: I recommend Lotus Biscoff Creamy Cookie Butter. The spread is vegan-friendly, but always check the label if you have specific dietary requirements. You can also use Trader Joe’s Speculoos Cookie Butter or any smooth Speculoos Cookie Butter as alternatives.
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 4–5 days. Let slices sit at room temperature briefly before serving for a softer texture.