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
Scale
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.
