Biscoff Spread Gooey Butter Cake

by Julie Ruble on May 21, 2013 · 22 comments

Biscoff Spread Gooey Butter Cake



Recipe by: Willow Bird Baking.
Yield: 6-8 servings

Gooey butter cake is already completely insane, buttery, and delicious, but when you add Biscoff Cookie Spread, things get serious. I thought up this combo when working on my beloved Gooey Butter Cake theme and it is a real crowd-pleaser!

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, cold

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup crunchy Biscoff Spread (or other cookie butter)
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
icing sugar

Toppings Ingredients:
more cookie butter!
Biscoff cookies
1 cup heavy whipping cream

Directions:
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives (I use my food processor) until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the cookie butter. Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 45-50 minutes or until cake is nearly set (mine was probably ready around 48 minutes). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. No really. If you don’t, it’ll just be pudding-y. In the meantime, beat heavy cream to stiff peaks. Top your cake with cookie butter, Biscoff cookies, and whipped cream. Eaaat it.

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

Previous post:

Next post: