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The Best Biscoff Sheet Cake

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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!)

Equipment

  • food processor
  • Large french tip
  • Squeeze bottle for drizzle
  • cake scraper & angled icing spatula
  • 9x13 sheet pan/dish

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

Instructions

Biscoff Cake & Biscoff Crust

  • Preheat the oven to 325 degrees, then prep a 9x13 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!