I’ve said it before, and I’ll say it again: gooey butter cake is one of America’s most underrated desserts. Its name actually makes total sense: the bottom layer is cakey, and the top layer is gooey. That texture combo makes every bite interesting… and the ingredient list makes every bite yummy, too. Gooey Butter Cake definitely lives up to its name, and you just have to try it to understand.
And then once you try it… what’s next? Experimenting with flavors and mix-ins, obviously. I found this Biscoff Gooey Butter Cake recipe by a stroke of luck. I was planning to bake for a birthday and someone suggested I use cookie butter. I do that pretty often and didn’t want to make a repeat, so I turned to Pinterest for some new ideas. Up popped this recipe that marries my love of cookie butter with my love of gooey butter cake.
There are a few types of Gooey Butter Cake recipes out there. This one uses a pretty standard cake base, and I liked it more than some yeasted versions I’ve tried in the past. You mix cookie butter straight into the “gooey” layer, giving it that signature almost-caramelized, sort-of-gingery taste. Every bite rewards you with a decadent gooey start and a soft, cakey finish.
Biscoff Gooey Butter Cake
Original recipe: Butter Baking. I’ve rewritten things a bit and added commentary.
Yield: ~30 bars
Suggested equipment: Mixer
Total Time: ~1 hour
Cook Time: 35-40 min
- 2 cups plain flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup butter, melted
- 2 tbsp milk
- 1 tsp vanilla
- 8 oz cream cheese, softened
- 2 eggs, lightly beaten (beat them before you even use them!)
- 1 tsp vanilla
- 1/2 cup Biscoff spread, or other brand of cookie butter (ex. Trader Joe’s sells one)
- 16 oz powdered sugar
- Pre-heat your oven to 350F
- Line a 9×13 inch pan with parchment paper
- Start with your cake layer: mix your flour, sugar, baking powder and salt in a large bowl
- Add your egg, butter, milk and vanilla, then stir until it’s just combined
- Pour your cake layer into the prepared pan, and smooth it out so it’s nice and even
- Then comes the gooey layer. Start by beating your cream cheese until it’s smooth
- Add eggs, Biscoff and vanilla, then beat it again until it is completely smooth and looks creamy
- Add your powdered sugar in small batches, a bit at a time. Beat each batch at a low speed until it’s combined
- Pour your gooey layer over the cake layer, and spread out evenly
- Bake for 35-40 minutes (mine took the full 40 minutes). Your edges will look golden. The center may look a bit underdone, but it will set as the pan cools. The top should look a bit shiny–mine ended up flaking quite a bit, but it didn’t affect taste at all!
- Once the pan is cool, cut it up into bars