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.
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
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