[donotprint]Today’s recipe is from Cassie, the baker and writer behind the blog Bake Your Day.
I really love reading Cassie’s posts. Whether it’s homemade Pretzel Bread Bowls, Chicken Tortilla Soup, or Peanut Butter Overload Pretzel Bars, I know that her recipes are going to be comforting and yummy, and her photos are beautiful to look at.
I am so glad to have her here today, sharing a fabulous recipe with you guys.
I hope you love her too!!
At times I find myself on certain kicks and don’t stop until I have utterly and completely burnt myself out on something. Things like Frank’s Red Hot sauce, quinoa (of all things), pumpkin, avocado, Biscoff Spread…you get the point.
But lately I have had a little fixation on gooey butter cake. You know – dense vanilla buttery cake with a cream-cheesy, buttery layer on top? Not sure where it came from. I’ve never even made one before. But I haven’t been able to get it off of my mind.
As I was wandering the aisles of the grocery store I grabbed a fresh jar of Biscoff and it swirled together with my dream of gooey butter cake.
Biscoff spread meets gooey butter cake. It is sweet, caramel-y, Biscoff Gooey Butter Cake heaven. I didn’t think you could really do better than gooey butter cake. But guess what! You really can, friends, you really can.
Thanks for having me, Kristan. Give baby Lucy a big hug for me![/donotprint]
Biscoff Gooey Butter Cake
Time: 1 hour + cooling time
Yield: 20 squares
- Cake Layer:
- 2 cups cake flour
- 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup butter, melted
- 2 Tbs. milk
- 1 Tbs. vanilla extract
- Gooey Biscoff Layer:
- 8 ounce cream cheese, room temperature
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 1/2 cup Biscoff Spread
- 16 ounces powdered sugar
1. Preheat oven to 350 degrees. Line 9×13 inch sheet pan with aluminum foil and spray liberally with non-stick cooking spray.
2. In a large bowl, combine the flour, sugar, baking powder, and salt and mix with a whisk until well-combined. Add the egg, melted butter, milk and vanilla and mix well. Press the mixture into the prepared pan.
3. In the bowl of stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the beaten eggs, vanilla and Biscoff spread and beat on medium-high until smooth and creamy. Slowly add the powdered sugar, in batches, and mix until thoroughly combined.
4. Pour the Biscoff layer onto the cake layer and use an offset spatula to spread evenly.
5. Bake 35-40 minutes; the edges will be set, the top will be shiny and the center will still be a slightly underdone; it will continue to cook while the cake cools. Cool the cake completely in the pan before cutting.
Cake layer slightly adapted from That Skinny Chick Can Bake.
[donotprint]I absolutely cannot wait to try this recipe…it looks amazing!!
Thank you so much for visiting, Cassie…I loved having you here!![/donotprint]