Biscoff Buckeye Cake

smooth and fluffy. Slowly add 2 cups of the confectioners sugar followed by pouring in the heavy cream and adding vanilla.
Finally gradually incorporate the remaining 2 cups of confectioners sugar and mix on low until the filling is smooth and all the ingredients are mixed well.
Assembling the Biscoff Buckeye Cake
This cake does need to chill for at least an hour I recommend two hours before adding the glaze. To assemble the cake level the two layers of chocolate cake and place one round on a cake stand or a large plate. Here are some tricks to bake a level cake. Spread the Biscoff filling on top of the cake. It will be thick! Then top with the second cake round and place in the refrigerator for a couple of hours.
How to Freeze Chocolate Cake
I dont recommend freezing with frosting on.
Allow the cake to cool in the pan fully Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top Flip the cake over. Remove the pan Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn Now wrap it in a layer of foil. Label and date the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
Biscoff Buckeye Cake
PREP TIME15MINUTES MINS
COOK TIME35MINUTES MINS
CHILL2HOURS HRS
TOTAL TIME2HOURS HRS 50MINUTES MINS
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
1½ cups 187 5 g allpurpose flour⅔ cup 79 g Dutchprocessed cocoa powder1½ teaspoons baking powder1 teaspoon baking soda½ teaspoon kosher salt10 tablespoons unsalted butter softened1½ cups 300 g granulated sugar1 cup 245 g buttermilk3 large eggs room temperature2 teaspoons vanilla extract
Filling
1 cup 2 sticks 226g butter softened½ cup Biscoff spread4 cups 500 g confectioners sugar divided¼ cup heavy cream or whole milk1 teaspoon vanilla extract
Glaze
7 ounces sweetened condensed milk½ cup dark chocolate chips1½ tablespoons Biscoff spread1 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Spray two 9inch round cake pans with nonstick cooking spray and line with parchment paper. Set aside.
In a medium bowl whisk together flour cocoa powder baking powder baking soda