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Brownie Cake with Cookie Butter Frosting on a serving platter with a slice missing.

Brownie Cake with Speculoos Cookie Butter Frosting

A fudgy brownie is baked into a cake then topped with Biscoff frosting. An easy dessert perfect for company!
Course Dessert
Cuisine American
Prep 30 minutes
Cook 25 minutes
Total 55 minutes
Servings 6 to 8 servings
Calories 651 kcal
Author Michelle


For the Brownie Cake

  • ½ cup unsalted butter
  • ounces dark chocolate finely chopped
  • 1⅓ cups lightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon instant espresso powder
  • 3 eggs at room temperature
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Speculoos Cookie Butter Frosting

  • ¾ cup speculoos cookie butter (i.e. Biscoff)
  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup powdered sugar
  • ¼ teaspoon salt
  • 2 tablespoons heavy whipping cream

For the Garnish

  • Chocolate shavings


  1. Make the Brownie Cake: Preheat oven to 350 degrees F (180 degrees C). Lightly coat a 9-inch (23 centimeter) springform pan with nonstick cooking spray.
  2. In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat, add the dark chocolate, and let sit for about 30 seconds, then whisk it all together until smooth and glossy. Add the brown sugar, vanilla, and espresso powder and whisk until smooth. Whisk in the eggs, 1 at a time, then sprinkle in the flour, baking powder, and salt. Use a rubber spatula to fold it all together until there is no flour visible.
  3. Spread the brownie mixture in the prepared springform pan and bake for 20 to 25 minutes, or until the cake has puffed slightly and the top is shiny and just barely cracked. Transfer to a wire rack to cool completely before removing the sides of the springform pan. In the meantime, make the speculoos cookie butter frosting.
  4. Make the Speculoos Cookie Butter Frosting: In a large bowl, using an electric mixer on medium speed, mix together the speculoos cookie butter and unsalted butter for a full minute so it's light and fluffy. Add the powdered sugar, salt, and cream and beat for another minute, or until the mixture is fluffy and spreadable.
  5. Spread the frosting on the cake, garnish with chocolate shavings, and cut into wedges to serve. Leftovers can be stored, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Brownie Cake with Speculoos Cookie Butter Frosting
Amount Per Serving
Calories 651 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 20g125%
Cholesterol 120mg40%
Sodium 259mg11%
Potassium 240mg7%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 57g63%
Protein 5g10%
Vitamin A 760IU15%
Calcium 81mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.