If you’re looking for a dessert that strikes the perfect balance between rich, sticky, and utterly addictive, this Biscoff Gooey Butter Cake Recipe will be your new obsession. It combines the iconic caramelized spice of Biscoff cookie butter with a luscious, gooey texture that melts in your mouth with every bite. Whether you’re serving it at a family gathering or sneaking a slice during your quiet afternoon tea, this cake offers a warm, nostalgic hug in dessert form that’s surprisingly simple to whip up.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in the luscious texture and deep Biscoff flavor of this gooey butter cake. From the tender crust to that irresistibly smooth filling, every component contributes to an unforgettable dessert experience.
- Cake flour (1 cup): Provides a lighter, tender crumb for the crust with a delicate texture.
- Granulated sugar (3 tablespoons for crust, 1 & 1/4 cups for filling): Adds sweetness and helps create a crispy crust and fluffy filling.
- Cold butter (1/3 cup for crust): Works in the crust to create that classic crumbly, pressable base.
- Softened butter (3/4 cup for filling): Creams with sugar to build the rich, fluffy filling.
- Biscoff Spread (1 cup): The star of the show, infusing every bite with that signature spicy cookie flavor.
- Egg (1): Binds everything together for a creamy, gooey center.
- All-purpose flour (1 cup): Adds structure and stability to the filling without making it cakey.
- Evaporated milk (2/3 cup): Contributes to the moist, custard-like gooeyness.
- Light corn syrup (1/4 cup): Keeps the filling smooth and shiny while preventing crystallization.
- Vanilla extract (1 teaspoon): Enhances all the other flavors with a warm, aromatic touch.
- Powdered sugar: For sprinkling on top to give that classic bakery finish and a hint of extra sweetness.
- Optional toppings: Melted Biscoff for drizzling, Biscoff cookies for crunch, and whipped cream for lightness.
How to Make Biscoff Gooey Butter Cake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees. In a medium bowl, whisk together the cake flour and granulated sugar. Then, cut in the cold butter using a pastry cutter, two knives, or pulse gently in a food processor until the mixture resembles fine crumbs. This crust is beautifully delicate yet firm enough to hold the luscious filling. Press it evenly into the bottom and up the sides of a 10-inch cast iron skillet. Pro tip: wet your fingers slightly if the mixture sticks to your hands — it makes pressing it in so much easier.
Step 2: Mix the Filling
For the heavenly filling, cream together the softened butter and granulated sugar until it’s pale yellow and fluffy — this takes about 2 to 3 minutes. Next, mix in the Biscoff spread until perfectly combined. Add the egg and mix just until combined to avoid overworking. Then alternate adding the flour and evaporated milk, mixing after each addition to keep the texture smooth and silky. Finally, stir in the light corn syrup and vanilla extract for extra shine and flavor depth. Pour this dreamy filling right over your crust and dust the top with powdered sugar.
Step 3: Bake and Cool
Bake for 45 to 50 minutes, keeping a close eye so it’s nearly set but still slightly jiggly in the center — overbaking will rob you of that rich gooeyness we all crave. Here’s an important tip: let the cake cool completely in the skillet for at least 2 hours. This resting time is crucial; the cake needs to finish setting up to achieve that melt-in-your-mouth consistency instead of pudding-like runniness. Patience really is a virtue here!
Step 4: Add Toppings and Serve
Once cooled, don’t hold back on the toppings. Drizzle more melted Biscoff, crush or whole Biscoff cookies for texture, and dollop generous amounts of whipped cream on top. These little extras elevate your Biscoff Gooey Butter Cake Recipe from delicious to downright decadent, making it impossible to resist.
How to Serve Biscoff Gooey Butter Cake Recipe
Garnishes
Garnishes are more than just decoration — they enhance both texture and flavor. Sprinkle powdered sugar for that snowy finish, drizzle warm Biscoff spread over each slice for an added hit of spiced caramel, and top with a few crunchy Biscoff cookies to add contrast to the gooey texture. A spoonful of whipped cream balances sweetness with airy lightness, creating the perfect bite every time.
Side Dishes
This cake pairs beautifully with simple sides that complement its richness. A fresh fruit salad or berries can cut through the sweetness, providing a refreshing burst of flavor. Alternatively, a scoop of vanilla or cinnamon ice cream adds another dimension of creamy indulgence that will have guests swooning.
Creative Ways to Present
Serving this cake from the skillet is charming and rustic, but you can also slice it into squares and plate with an elegant drizzle of caramel sauce or a dusting of cinnamon powder. For parties, offer a DIY station with toppings like chopped nuts, more cookie crumbles, or fruit compotes so everyone can customize their slice. Presentation can be simple or playful — either way, it’s an absolute crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store your leftover Biscoff Gooey Butter Cake Recipe tightly covered in the skillet or transferred to an airtight container. It keeps well in the refrigerator for up to five days without losing its signature gooey texture. Just make sure it’s fully cooled before covering to prevent condensation from making the crust soggy.
Freezing
If you want to save some for later, freeze the cake either in individual slices wrapped tightly in plastic wrap and foil or the whole cake in an airtight container. Freeze for up to three months. To thaw, simply move it to the fridge overnight — this helps preserve the gooey texture better than microwaving frozen cake directly.
Reheating
Reheat leftover slices gently in a low oven (around 300 degrees) for 10-15 minutes or until warmed through. This warms the gooey center without drying it out. Avoid microwaving if possible, as it can make the texture rubbery or overly soft. A quick reheat brings back that freshly baked magic every time!
FAQs
Can I use regular flour instead of cake flour?
Yes! If you don’t have cake flour on hand, you can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch. This combination mimics the tenderness of cake flour and works beautifully for the crust.
Is crunchy or smooth Biscoff spread better for this recipe?
Both work wonderfully, but crunchy Biscoff adds a bit of extra texture to the filling, which some people love. Smooth spread offers a silkier consistency. Pick your favorite or even mix them for a unique twist.
Can I make this cake in a regular baking pan instead of a cast iron skillet?
Absolutely! A 9×13 inch baking pan works as well. Just keep an eye on baking time since thinner layers might bake a bit faster. The skillet just adds a bit of rustic charm and even heat distribution.
What should I do if my cake is too gooey after baking?
This cake is meant to have a slightly jiggly center, but if it feels overly wet, simply allow it extra cooling time — chilling it in the fridge after it cools at room temperature helps firm it up nicely without losing that luscious texture.
Can I substitute evaporated milk with regular milk?
While evaporated milk gives this cake extra creaminess, regular milk can be used in a pinch. The texture might be a touch less rich, but the cake will still taste delicious.
Final Thoughts
This Biscoff Gooey Butter Cake Recipe is a heavenly dessert that perfectly blends nostalgia with a modern favorite flavor. Its rich, gooey texture combined with the warm spice of Biscoff is sure to become a staple in your baking repertoire. Don’t hesitate to try it out — once you do, you’ll understand why it’s so loved and requested again and again!
Print
Biscoff Gooey Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes active, plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Biscoff Gooey Butter Cake is a decadent dessert featuring a buttery, crumbly crust and a rich, gooey filling made with Biscoff cookie butter. Baked to a perfect soft and slightly jiggly texture, it’s finished with powdered sugar and optional toppings like melted Biscoff spread, Biscoff cookies, and whipped cream, perfect for anyone who loves indulgent sweet treats with a unique cookie twist.
Ingredients
Crust
- 1 cup cake flour (or substitute with flour and cornstarch)
- 3 tablespoons granulated sugar
- 1/3 cup cold butter
Filling
- 1 & 1/4 cups granulated sugar
- 3/4 cup butter (1 & 1/2 sticks, softened)
- 1 cup Biscoff Spread (crunchy or smooth, 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 extract
- Powdered sugar, for sprinkling
Optional Toppings
- More melted Biscoff spread (for drizzling)
- Biscoff cookies
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the cake flour and granulated sugar. Cut in the cold butter using a pastry cutter, two knives, or a gently pulsed food processor until the mixture resembles fine crumbs. Press this crumb mixture firmly into the bottom and up the sides of a 10-inch cast iron skillet, wetting your fingers if the dough is sticky or difficult to spread evenly.
- Make the filling: In a separate bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and pale yellow, which should take about 2 to 3 minutes. Add the Biscoff cookie butter and mix until fully combined. Then beat in the egg until just incorporated. Alternate adding the all-purpose flour and evaporated milk, mixing thoroughly after each addition to keep the batter smooth. Stir in the light corn syrup and vanilla extract, ensuring everything is evenly blended. Pour the finished filling over the prepared crust in the skillet and lightly sprinkle powdered sugar on top.
- Bake the cake: Bake the assembled cake in the preheated oven for 45 to 50 minutes. The cake should be mostly set but still slightly jiggly in the center; avoid overbaking to maintain the gooey texture. Once baked, remove the cake from the oven and allow it to cool completely in the pan, approximately 2 hours, so it can fully set and achieve the right consistency.
- Add toppings and serve: Once cooled and set, top the cake with additional melted Biscoff spread drizzled over the top, arrange Biscoff cookies decoratively, and add dollops of whipped cream if desired. Slice into 8 to 8 servings and enjoy this rich, buttery dessert.
Notes
- Using a cast iron skillet helps achieve even baking and gives the cake a nice crust along the edges.
- The cake should be slightly jiggly when removed from the oven to ensure the gooey texture; it sets as it cools.
- You can substitute cake flour by mixing 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.
- For best results, use either crunchy or smooth Biscoff cookie butter according to texture preference.
- Allow the cake to cool fully before slicing to avoid it falling apart.
- Optional toppings add extra flavor and texture but are not necessary for a delicious cake.
