Biscoff crust, tender biscoff cake, soft biscoff buttercream, melted biscoff drizzle, and biscoff cookie crumbles – this is the best Biscoff sheet cake! It’s the ultimate biscoff cake for any diehard biscoff lovers, and maybe even the best option to convince anyone that biscoff is truly such a delicious star flavor for a cake. We can’t get enough, and it’s so fun to pair with different things! This time, though, we’re letting it be the star and we used it as many ways as possible throughout this delicious cake.

Biscoff 5 ways

That’s right. We used it in the crust, cake, buttercream, on top, and as a cookie crumble on top! Can you tell we’re pretty obsessed? 😉 Make sure to grab a couple packages of biscoff spread and lots and lots of biscoff cookies. If you’re not familiar, they’re the same ones they serve on Delta flights as a snack. I find mine in the cookie aisles and the spread next to the peanut butter. It’s also known as cookie butter. The off-brand will work just as well.

Here’s how we made it happen:

How to make a biscoff sheet cake

The ingredients are my doctored cake mix that you’ll find in my Cake Confidence cookbook as cupcakes. This time, though, we’re making it into a deliciously mouthwatering sheet cake. Here’s the ingredients you’ll need:

For the crust, you’ll need to pulse the biscoff cookies into a fine powder and then stir in the melted butter. You can do this in a separate bowl like I did, or you can mix them together in the food processor at the same time. Make sure to press the crust nice and flat in an even layer. No prebake!

For the cake you’ll need:

  • Buttermilk – make sure it’s room temperature
  • Sour cream – room temperature again
  • egg whites + egg – you’ll need three egg whites and one whole egg.
  • vegetable oil – this helps it be nice and fluffy
  • vanilla – you can use imitation for the cake, but make sure to use the real stuff in the buttercream
  • biscoff spread – you can use the offbrand here, but I prefer the name brand one for this
  • biscoff cookies – pulse to a fine powder in a food processor
  • white cake mix – I prefer the taste and texture of Duncan Hines, but anthing else you find should be similar

The directions to the cake batter are below.

Can I make this into cupcakes, a bundt cake, or cake rounds?

Yes! Split the crust and batter into 24 cupcakes and bake for 12-15 minutes, or into a bundt cake (without the crust), or into two 8″ or three 6″ cake rounds and bake for the same time as below.

The best biscoff buttercream

I made this buttercream just like I do my peanut butter buttercream. Just use the spread right in the buttercream and the flavor will shine right through. Make sure to whip up your butter all the way before you add in the rest of the ingredients.

Here’s what you’ll need:

  • unsalted butter – left out at room temperature for about 10 minutes so that it’s not rock solid.
  • salt – this will cut through the sweet.
  • vanilla – use the good stuff!
  • biscoff spread – right out of the jar.
  • heavy cream – I prefer the taste and thickness of the Darigold heavy cream.
  • powdered sugar – add a little at a time and make sure to keep the mixer speed on low as you add it in so you don’t have a plume of white powder everywhere.

The directions for my biscoff buttercream is below with the recipe. Make sure to whip out the air bubbles with a wooden spoon before spreading it onto your cake.

What sheet dish/pan is that?

I found mine at my local Smiths/Kroeger, but this one is pretty similar here.

What piping tip did you use?

I used a large french tip by Ateco. The number is 869 and I use it all the time! You can find it here.

Biscoff drizzle

No need to make a ganache – the biscoff drizzle is just ONE ingredient! Melt the biscoff spread in the microwave for 20-30 seconds and stir. I added mine to a drip bottle for neater drizzles on the cake between the braids, but you can just pour it with a cup or spoon if you’d like.

Biscoff buttercream braid

The video below can help show how I did this favorite design of mine, but it’s pretty easy to do. Start by making a shell design, then drag the end/tail into the center. Start the next shell right next to it and pull the tail/end to the middle again (kind of making an offset heart). Repeat and continue in a straight line. I used a cake scraper to score the top of the cake to follow a straight line.

Do I have to do this design?

Heavens no. It’s just a fun idea I came up with. You can keep it simple by spreading on all the buttercream in an even layer, drizzling on the biscoff spread, then sprinkle on a few cookie crumbs. Done and done! Easy peasy.

Here’s a video of the process:

If you make one of my recipes, I’d love to see it! Make sure to tag @bakingwithblondie #bakingwithblondie so I can join in on all the fun in your kitchen!

Happy Baking!

xo, Mandy

Get the Recipe: The Best Biscoff Sheet Cake

The Best Biscoff Sheet Cake with a biscoff cookie crust, biscoff cake, biscoff buttercream, and biscoff drizzle all over. This is the ultimate biscoff cake!
Servings: 20 servings (or less, depending on how you slice it!)
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Ingredients
 

Biscoff Cake and Biscoff Crust

  • 3 cups biscoff cookie powder for crust , pulsed to a powder, THEN 3 cups measured out
  • 5 Tablespoons Unsalted butter, melted
  • 3/4 cup buttermilk
  • 2/3 cup sour cream
  • 3 egg whites
  • 1 whole egg
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1/4 cup flour
  • 1/4 cup biscoff spread
  • 5 biscoff cookies for cake batter , pulsed/crushed into a fine powder
  • 1 15.25oz Box White Cake Mix , I used Duncan Hines

Biscoff Buttercream

  • 1 ½ cup (or three sticks) Unsalted butter, left out at room temperature for 10 minutes
  • pinch of salt
  • 1 Tablespoon vanilla
  • 3/4 cup biscoff spread
  • 1/4 cup heavy cream , you may add more if needed, Tablespoon at a time
  • 7-8 cups powdered sugar

Extra

  • 1 cup biscoff spread, melted
  • 5 whole biscoff cookies, crumbled into pieces to sprinkle on top

Equipment

  • food processor
  • Large french tip
  • Squeeze bottle for drizzle
  • cake scraper & angled icing spatula
  • 9×13 sheet pan/dish

Instructions
 

Biscoff Cake & Biscoff Crust

  • Preheat the oven to 325 degrees, then prep a 9×13 baking dish with a swipe of shortening and dust of flour. Set aside.
  • In a food processor, blend up the cookies until a fine powder forms, then measure out three cups and place the crumbled into a bowl. Add in the melted butter and hand-stir until combined. Press the crust in the prepared baking dish and press firmly in an even layer with the bottom of a measuring cup or drinking glass. Set aside (no pre-baking)
  • In a large bowl, hand-whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine. Spread the cake batter onto the crust in the baking dish and spread flat before baking. Bake for 27-30 minutes until the center is baked through. Let cool completely before decorating.

For the Biscoff Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, about 2 minutes.
  • Add in the salt, vanilla, biscoff spread, and heavy cream. Scrape down the bowl and turn the mixer on the lowest speed. Slowly add in the powdered sugar, 1/2 cup at a time, until it's all incorporated. Flip the mixer on the highest speed and whip up the buttercream until it's light and fluffy. Add a tablespoon or two more of heavy cream if needed. Use a wooden spoon to hand-stir out any air bubbles. Add 2 1/2 cups of buttercream to a piping bag fitted with a large french star tip for decoration.

Biscoff drizzle

  • Melt the biscoff in the microwave for 20-30 seconds and stir. Add to a squeeze bottle and set aside.

Assembly

  • Spread on a flat layer of buttercream and smooth out the surface with a cake scraper or offset icing spatula. Pipe a buttercream braid in straight lines across the top of the cake. Fill in the space between the lines with the biscoff drizzle. Sprinkle on the biscoff cookie crumbs. Enjoy!