Biscoff Sheet Cake

If you know me well then you know how much I LOVE anything Biscoff. I knew I had to come up with a few Biscoff recipes for you guys. This one is probably my favorite!

This Biscoff Sheet Cake has a Biscoff cookie crust baked in a homemade yellow cake mix. If you are short on time you can always buy the store box yellow cake mix instead. Next place dollops of melted Biscoff in the cake batter and swirl it around making a pretty marble design. After the baking is all done and the cake has cooled, the Biscoff sheet cake is topped off with a Biscoff buttercream, melted Biscoff Cookie Butter, Biscoff Cookie crumbs and Biscoff Cookie Sandwiches!!! This cake is loaded with Biscoff from top to bottom! This is a Biscoff’s lovers dream!

WHAT YOU NEED TO MAKE THIS SHEET CAKE

• All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
• Sugar: Adds sweetness.
• Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
• Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
• Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
• Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
• Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
• Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
• Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
• Biscoff Cookies: 3 cups pulsed into a powder (about 2 packages of cookies). You can also use Trader Joes brand of  specula’s cookies.
• Biscoff Cooke Sandwiches: 14 Biscoff cookie sandwiches for decoration.
• Biscoff Spread: Melted. You can also use Trader Joes brand of specula’s cookie butter.

WHAT INGREDIENTS YOU NEED TO MAKE BISCOFF BUTTERCREAM

• Butter Again, I recommend using unsalted butter because you are able to control the amount of salt.
• Salt
• Pure Vanilla Extract
• Biscoff Spread
• Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
• Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!

WHAT SUPPLIES YOU NEED

• Pipping Bags: I get mine from Amazon.
• Pipping Tip: Wilton 8B tip. I get mine from Michaels.
• Icing Spatula
• 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
• Food Processor 
• Cake Scraper: I get mine from Amazon.

HOW TO MAKE BISCOFF SHEET CAKE

Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.

Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

Pour the batter into the prepared pan.

HOW TO MAKE BISCOFF BUTTERCREAM

Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, Biscoff spread, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet.

HOW TO DECORATE THE CAKE

Evenly spread the Biscoff buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting.

Next, use your cake scraper to make the striped design below. Place the cake in the freezer for 5 minutes. I like doing this so that when you put the warm Biscoff spread over the frosting it will set quicker.

Measure out 1/2 cup of Biscoff spread and place in a microwave safe bowl and melt for about 30 seconds. Put the melted Biscoff cookie butter in a disposable bag and cut the tip of the bag off. Make sure not to cut too big of a hole.

Fill the lines with the melted Biscoff. Place the cake in the freezer again for another 5 minutes.

Using a 8B pipping tip, pipe 14 dollops of frosting evenly all the way around the pan. I used about 1 cup of frosting for the border. Then place 14 Biscoff sandwich cookies in between the dollops of frosting and sprinkle with the extra Biscoff cookie crumbs.

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.

TIPS FOR MAKING THIS RECIPE

• Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
• All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
• Make sure to allow the cake to cool before you add the buttercream.
• Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
• The longer you chill the cake, the better the buttercream will stick to the cake layers.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can make the cake and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye and check for doneness with a toothpick.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan with. Bake time will be a few minutes longer — keep a close eye and check for doneness with a toothpick.

Can I turn this recipe into cupcakes?

Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 18-21 minutes. Yields about 2-3 dozen regular sized cupcakes.

Can I make this with store bought cake mix?

Yes! You can use any yellow store bought cake mix. Follow the directions on the cake box to mix all the ingredients. Bake according to the directions on the box.

How do I store leftover frosting? 

Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.

How do I store cake leftovers? 

Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Do I have to decorate it they way you did?

Of course not! If you think the way I designed this cake is too hard or not to your liking then be my guest to recreate your own Biscoff Sheet Cake! You do you!

Biscoff Sheet Cake

Level: Intermediate

By: Tammie

• August 29, 2023
• 12
• 4 hr
• Count the memories not the calories! Print this Cals/Serving
• Print this

Ingredients

• Biscoff Crust:
• 3 cups Biscoff cookie powder for crust (Biscoff cookies pulsed to a powder)
• 5 Tablespoons Unsalted butter, melted
• Biscoff Cake:
• 2 and 1/4 cups all purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup sour cream, at room temperature
• 1 cup Buttermilk, at room temperature
• 1/2 cup Biscoff Cookie Butter, melted
• Biscoff Buttercream:
• 1 ½ cup (or three sticks) unsalted butter, room temperature
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• 3/4 cup Biscoff spread
• 1/4 cup heavy cream, you may add more if needed, Tablespoon at a time
• 6-8 cups powdered sugar
• Decoration:
• 1/2 cup Biscoff spread, melted
• 14 Biscoff Cookie Sandwiches
• Biscoff cookie crumbs
• Supplies:
• Pipping Bags
• Pipping Tip Wilton 8M
• Icing spatula
• Cake scraper
• 9×13 inch pan
• Food processor

Directions

Step 1

PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

Step 2

BISCOFF CRUST: In a food processor, blend up the Biscoff cookies until a fine powder forms, then measure out three cups and place the crumbled cookies into a bowl. Save the rest for decorating. Add in the melted butter and stir until combined. Press the crust in the prepared baking pan and press firmly in an even layer with the bottom of a cup. Set aside. Pre-baking is not required.

Step 3

DRY INGREDIENTS: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Step 4

CREAM: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.

Step 5

COMBINE: Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Pour the batter into the prepared pan. Melt 1/2 cup of Biscoff cookie butter in a microwave safe bowl for 30 seconds. Spoon melted Biscoff cookie butter on top. Using a knife or toothpick, gently swirl the batter and Biscoff cookie butter together.

Step 6

BAKE: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the Biscoff buttercream.

Step 7

FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, Biscoff spread, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet.

Step 8

DECORATE THE CAKE: Evenly spread the Biscoff buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Next, use your cake scraper to make a stripe design. Place the cake in the freezer for 5 minutes. I like doing this so that when you put the warm Biscoff spread on the frosting it will set quicker. Measure out 1/2 cup of Biscoff spread and place in a microwave safe bowl and melt for about 30 seconds. Put the melted Biscoff cookie butter in a disposable bag and cut the tip of the bag off. Make sure not to cut too big of a hole. Fill the lines with the melted Biscoff cookie butter. Place the cake in the freezer again for another 5 minutes. Using a 8B pipping tip, pipe 14 dollops of frosting evenly all the way around the pan. I used about 1 cup of frosting for the border. Then place 14 Biscoff sandwich cookies in between the dollops of frosting and sprinkle with the extra Biscoff cookie crumbs.

Step 9

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.