Go Back
+ servings
Biscoff Gooey Butter Cake from TheFoodCharlatan.com
Print Recipe
5 from 1 vote

Biscoff Gooey Butter Cake

This gooey butter cake recipe is really moist and delicious, and warm and fall-tasting because of the Biscoff.

Ingredients

For the crust:

  • 1 cup cake flour, or flour and cornstarch*
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, cold

Filling Ingredients:

  • 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
  • powdered sugar
  • Optional topping ingredients:
  • more Biscoff, melted (to drizzle)
  • Biscoff cookies
  • whipped cream

Instructions

  • For the crust: Preheat oven to 350 degrees. In a medium bowl, whisk together cake flour and sugar. Cut in the butter with a pastry cutter, two knives, or a gently pulsed food processor until the mixture resembles fine crumbs. Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet. Get your fingers wet if you are having trouble.
  • For 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. Alternately add 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 powdered sugar.
  • Bake and assemble the cake: Bake for 45-50 minutes or until cake is nearly set but still jiggly in the middle. Try not to overbake it. It’ll finish setting up as it cools. Let it cool in pan for 2 hours. (I usually totally ignore any cooling advice, but in this case we have to because the cake will just be pudding.
  • Top your cake with cookie butter, Biscoff cookies, and whipped cream. Yum!

Notes

If you don't have a 10-inch skillet, use a greased 9x9 square baking dish. Keep an eye on it, it will bake faster. I used a skillet that is about 11 inches or so. I one and a halved the crust ingredients but not anything else. (That is NOT reflected in the recipe above.
*If you don't have cake flour, spoon 2 tablespoons of cornstarch into a one-cup measuring cup, then fill the rest of it with spooned flour.
Source: Willow Bird Baking

Nutrition

Serving: 1 slice, Calories: 718 kcal, Carbohydrates: 85 g, Protein: 8 g, Fat: 39 g, Saturated Fat: 20 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 93 mg, Sodium: 258 mg, Potassium: 114 mg, Fiber: 1 g, Sugar: 56 g, Vitamin A: 849 IU, Vitamin C: 1 mg, Calcium: 73 mg, Iron: 1 mg