Try this Biscoff Buckeye Cake recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 teaspoons baking powder
- 1 cup butter softened
- 1 1/2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 10 tablespoons unsalted butter softened
- 1/2 cup creamy biscoff spread
- 4 cups powered sugar divided
- 1/4 cup heavy cream (or milk)
- 14- ounces sweetened condensed milk
- 1 cup dark chocolate
- 3 tablespoons creamy biscoff spread
- Carbohydrate 1209.86528598477 g
- Cholesterol 1458.58383754573 mg
- Fat 631.71383652378 g
- Fiber 32.2337831675089 g
- Protein 72.4278055744155 g
- Saturated Fat 391.331663572986 g
- Serving Size 1 1 recipe (2944g)
- Sodium 6029.60106609833 mg
- Sugar 1177.63150281727 g
- Trans Fat 48.3532951421882 g
- Calories 10617 calories
Step-by-step
- Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
- Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
- In a large bowl using a handheld miser or stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy and lighter in color.
- Slowly add buttermilk, eggs, and vanilla.
- Add the dry ingredients 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
- Divide batter between prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
- Cool cakes for 10 minutes, then remove to a wire rack to cool completely.
- In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and Biscoff Spread until smooth and fluffy (about 4 minutes).
- Slowly add 2 cups of powdered sugar.
- Pour in heavy cream (or milk) and add vanilla.
- Gradually incorporate the final 2 cups of the powdered sugar.
- mix on low speed until all the ingredients are smooth and mixed well.
- In a saucepan over medium heat combine the condensed milk, chocolate chips and Biscoff Spread.
- Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
- Remove from heat and stir in vanilla.
- Let set for a few minutes while you assemble the cake.
- If the mixture gets too cool you can heat it up again just before pouring over the cake.
- Level cake rounds and place bottom layer on a cake stand or large plate.
- Spread filing (it will be a thick layer).
- Top with second cake round.
- Pour glaze over the top of the cake, letting it run down over the sides.
The Chemistry of Cocoa and Butterfat
Creaming softened butter and granulated sugar incorporates microscopic air pockets that expand when exposed to the oven's 350 degrees F heat, providing the necessary lift for a dense chocolate crumb. Cocoa powder contains natural acids that react directly with baking soda to produce carbon dioxide gas, while buttermilk supplies additional acidity to tenderize gluten strands. Alternating dry additions with liquid ingredients prevents the batter from breaking, ensuring a uniform emulsion that holds its structure during the 30 to 35 minute bake time.
Balancing Speculoos and Chocolate
Biscoff spread introduces caramelized spice notes and emulsified fats from crushed speculoos cookies, which contrast sharply against the bitter edge of dark chocolate and unsweetened cocoa powder. Whipping the butter and spread together for a full four minutes incorporates enough air to lighten the dense cookie butter before powdered sugar enters the bowl. Maintaining moderate heat when melting the condensed milk and chocolate chips prevents scorching while keeping the pouring glaze fluid enough to cascade over the edges.
Serving Counterpoints
Pairing this sweet, fat-rich dessert with an unsweetened espresso cuts through the heavy dairy content on the palate. Strong black coffee provides the necessary bitterness to balance the concentrated sugars present in both the frosting and the glaze.
