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Yeasted Nutella Chocolate Biscoff Cake

5 from 1 vote
Meshi Stern – @meshi_stern_baking
Can you imagine your weekend without this wonderful yeasted chocolate Biscoff cake, with layers of rich Nutella spread on a soft and airy rolled dough? Neither can we. 
Servings: 10


Dough (yields 3 cakes):

  • 1⅔ cup/400 milliliters water
  • 2 tablespoons dry yeast
  • ½ cup sugar
  • 2.2 pounds/1 kilogram flour
  • ½ cup oil
  • 2 large eggs
  • 1 teaspoon salt


  • 7 ounces/200 grams Lotus Biscoff cookie butter
  • 7 ounces/200 grams Nutella hazelnut spread


  • ½ cup sugar
  • ½ cup cup water



  • Combine all the dough ingredients in a stand mixer bowl and knead for 10 minutes. Cover the bowl and let the dough rise until it doubles in size, between 1-2 hours.
  • Press the dough with your hands to let the air out and divide it into 6 parts (for 3 cakes). Roll out each part into a rectangle, then spread the Nutella and Biscoff cookie butter. Roll and freeze for 30 minutes.
  • Take out the dough rolls and cut each one in half lengthwise. Braid them as you’d braid a challah (as shown in the video) and let them rise for 30-60 minutes.
  • Preheat the oven to 340 °F (170 °C) and bake for 30-35 minutes, or until golden.


  • Bring the water and sugar to a boil in a small pot, lower the heat and cook for 5 minutes, stirring occasionally.
  • When the cakes come out of the oven, drizzle the syrup on top and let them cool off for 20 minutes before serving.


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