Biscoff Cake

This Biscoff Cake is irresistibly soft and rich, with warmed spiced cookie butter bake right into every bite of the tender cake. It's topped with a luscious, creamy cookie butter frosting, making it an absolute dream for Biscoff lovers!

Prep Time20

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: sheet cake

Servings:

Calories: 330kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch pan

Ingredients

Biscoff Cake

2 cups flour
1 cup sugar
3/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 cup butter I use salted butter
1 cup water
1/2 cup cookie butter ie. Biscoff
1/2 cup buttermilk*
1 teaspoon vanilla
2 eggs

Biscoff Frosting

1/2 cup butter softened
1 cup cookie butter ie. Biscoff
2 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk

Instructions

Make the Cake

Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
Add the flour, sugar, brown sugar, salt and baking soda to a large bowl; stir and set aside.
2 cups flour, 1 cup sugar, 3/4 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon baking soda
Add the butter and water to a saucepan; bring to a boil then remove from the heat.
1 cup butter, 1 cup water
Stir the cookie butter into the water/butter mixture until smooth.
1/2 cup cookie butter
Pour the cookie butter mixture over the dry ingredients and stir to combine.
In a small bowl, whisk together the buttermilk, vanilla and eggs; Pour over the batter and stir to combine.
1/2 cup buttermilk*, 1 teaspoon vanilla, 2 eggs
Pour the batter into the prepared pan and spread to an even layer. Bake for 25-30 minutes or until a toothpick pressed into the center of the cake comes out clean or with just a few moist crumbs.
Let cool for an hour.

Make the Frosting

Add the butter and cookie butter to a mixing bowl.
1/2 cup butter, 1 cup cookie butter
Use a hand mixer (or a stand mixer) to mix until smooth.
Add about 1/2 of the powdered sugar and the vanilla; stir until smooth.
2 cups powdered sugar, 1 teaspoon vanilla
Add the remaining powdered sugar and 2 tablespoons of milk.
2-3 tablespoons milk
Beat for 1 minute, until smooth and creamy, adding additional milk, as needed.
Spread over the cooled cake.

Notes

Easy Buttermilk Substitute: Add 1 and 1/2 teaspoons of vinegar to a liquid measuring cup. Pour in enough milk to make 1/2 cup total. Give it a stir and proceed with the recipe!

Nutrition