The Best Biscoff Sheet Cake

The Best Biscoff Sheet Cake

from bakingwithblondie.com

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!

Ingredients

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

Directions

  1. 1

    Preheat the oven to 325 degrees, then prep a 9x13 baking dish with a swipe of shortening and dust of flour. Set aside.

  2. 2

    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.

  3. 3

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

  4. 4

    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!