Biscoff Sheet Cake

Biscoff Sheet Cake - made April 28, 2015, adapted from Biscoff Cookie & Spread Cookbook by Katrina Bahl

Before I get into the recipe, I want to note that my blog hit a milestone sometime over the night and surpassed 1 million page views - yay! I started my blog 6 years and 8 months ago, almost to the day and never thought far enough ahead of how long I would keep this up or dreamed that I would get to a million views. Thanks to everyone who contributed to that number! In the early days, I used to marvel at getting any page views at all :). So thank you! Now back to the regularly scheduled programming....

Second recipe from my new baking book and it’s another winner. You know how much I love my sheet cakes. This is made in a similar manner to a Texas Fudge Cake and is equally easy to make and equally delicious as well.

The cake itself doesn’t have a strong cookie butter flavor but it has a great cakey texture and the frosting on top contributes the additional cookie butter dimension. If you want to make this even easier and amp up the cookie butter, you can skip the frosting and just frost it with straight cookie butter. If you’re going to do that, though, let the cake cool for at least 5-10 minutes then frost the cake while it’s warm rather than when it’s still oven-hot. Either way, yeah, it’s really good.

1 cup granulated sugar

1 cup brown sugar, packed

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 eggs

½ cup buttermilk

1 teaspoon vanilla

¼ cup creamy Biscoff spread

1 cup water

½ cup butter

1 cup chocolate chips, optional (I left them out)

Frosting

½ cup butter

1/3 cup buttermilk

½ cup creamy Biscoff spread

3 ½ cups powdered sugar

1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with aluminum foil and spray lightly with nonstick cooking spray.
2. Whisk together the sugars, flour, salt and baking soda. Set aside.
3. In a separate bowl, whisk together the eggs, buttermilk and vanilla; set aside.
4. In a medium saucepan, bring Biscoff spread, water and butter to a boil. Remove from heat and add the dry ingredients followed by the egg mixture. Stir well and transfer to prepared pan. Sprinkle with chocolate chips if desired.
5. Frosting: Bring butter, buttermilk and Biscoff spread to a boil. Remove from heat and stir in the powdered sugar followed by the vanilla. The frosting will be thick.
6. Pour evenly over the cake while the cake is still warm from the oven and the frosting is still hot.