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Delicious Peach Biscoff Sheet Cake

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The most delicious biscoff sheet cake with a biscoff crust, biscoff buttercream and peach filling - it's perfect for end of summer and beginning of fall!
Servings 12 servings
Author Mandy Merriman - Baking with Blondie

Ingredients

Biscoff Sheet Cake with Biscoff Cookie Crust

  • 48 biscoff cookies pulsed into a fine powder
  • 1/2 cup unsalted butter melted
  • 3 whole large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1/3 cup sour cream room temperature
  • 1/2 cup biscoff spread
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 Box White Cake Mix (15.25oz)

Peach Filling

  • 4 Large ripe peaches (about 4 cups) chopped into fine small pieces
  • 1 Tablespoon lemon juice
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 Tablespoon water
  • 1 teaspoon cornstarch

Biscoff Buttercream

  • 3 sticks (or 1 1/2 cup) unsalted butter
  • 1 pinch salt
  • 1 Teaspoon vanilla
  • 3/4 cup biscoff spread
  • 1/4 cup heavy cream
  • 8 cups powdered sugar

Garnish

  • 2 cups crumbled biscoff cookies

Instructions

For the Biscoff Cake with Biscoff Cookie Crust

  • In a food processor, mix together the cookies & melted butter until a crust forms. Press the crust into a 9x13 pan firmly in an even layer. Set aside. No pre-bake required. Preheat oven to 325 degrees.
  • In a large bowl, hand whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix, and fold it into the other ingredients (don't overmix). Spread cake batter onto the prepared crust. Bake for 35-37 minutes (this is a good time to make the peach filling). Remove from oven and let cool completely before adding on buttercream.

For the Peach Filling:

  • Stir all the ingredients together in a saucepan (except for the water + cornstarch mixed together (slurry)). Heat over medium high heat until the peaches have softened, then add in the slurry (water & cornstarch mixture). Let bubble and thicken, then store the peach filling in a container in the fridge until it's cooled completely.

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. Then add in the salt, vanilla, biscoff spread, and heavy cream. Mix again on medium speed until it's all combined. Slowly add in the powdered sugar. Whip up on high speed for 2 minutes, then add in a tablespoon more heavy cream if needed to thin out the buttercream. If it's too thin, add more powdered sugar to control the consistency. Use a spatula or wooden spoon to hand beat out any air bubbles for a more smooth consistency.

Assembly

  • There are more than one way to assemble the cake, so it's totally up to you. For my cake here, I spread a layer of buttercream over the entire cake, then used a scalloped cake scraper to make the bumped texture. Then I used a Wilton 125 piping tip to pipe the herringbone lines across the cake, and then added on the crumbled biscoff cookies and peach filling on top. Enjoy!