Week 62: Biscoff Sheet Cake

Biscoff is a biscuit that has a subtle hint of cinnamon or ginger. They are commonly eaten with tea and made in the form of a spread.

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Similar to peanut butter, there is also Biscoff spread or cookie butter. You can find cookie butter in most grocery stores.

This is a sheet cake version of a Biscoff cake, but I am eager to make a layered one in the future. This tasted so good!

What I love about this cake is that it is jam-packed with Biscoff flavor. Not only does the cake batter itself contain Biscoff, but so does the frosting. However, the cookie butter is not overpowering; it's just the right amount.

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RECIPE:

INGREDIENTS:

Cake:

• 1 cup butter, softened

• 3/4 cup granulated sugar

• 3 eggs

• 1/4 cup cookie butter

• 1/4 cup yogurt

• 2 cups all-purpose flour

• 1 1/4 teaspoons baking powder

Frosting:

• 1/2 cup butter, softened

• 1/4 cup powdered sugar

• 1/4 cup cookie butter

STEPS:

1. Preheat your oven to 350 degrees, and line an 8-inch cake pan with parchment paper.

2. In the bowl of a stand or electric mixer, cream the butter and granulated sugar until light and fluffy. Then, add the eggs, followed by the cookie butter and yogurt. Fold in the flour and baking powder, and pour the batter into your prepared pan. Bake for 30 minutes.

3. Allow the cake to cool to room temperature.

4. Make the frosting by creaming the butter and powdered sugar in a bowl with an electric mixer. Slowly add in the Biscoff spread and mix until combined.

5. Frost the cooled cake and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳