Sheet cakes are the unappreciated younger sibling in the cake world. They aren't fancy or as pretty as a tall, slender 3 layer cake but they are easy and, in my opinion taste just as good as a layer cake and take a quarter of the time to make and frost!
My husband is from Nebraska and let me tell you, sheet cakes are BIG there! Not as big as Jello Salads but almost! When you're trying to get a huge dinner made by noon, for a bunch of hungry cattle ranchers who've been out feeding and moving cattle since the sun came up, a sheet cake is perfect. It mixes together in 5 minutes and bakes for 20 leaving the oven open for a casserole or rolls or whatever else is being made for the noon meal that day.
When we got married my mother-in=law gave me all her recipes for sheet cakes and casseroles that my husband had grown up eating. I've taken her peanut butter sheet cake and vanilla sheet cake recipes and played with them to make this Biscoff Sheet Cake. It is so good!!! The cookie caramel flavor of the Biscoff makes this a wonderful cake!
Biscoff Sheet Cake
- 2 cups flour
- 2 cups brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup Biscoff Spread
- 1 cup butter- 2 sticks
- 1/2 cup water
- 1/2 cup milk
- 1 cup sour cream- can be low fat
- 2 large eggs
1/2 cup butter- 1 stick
2/3 cup Biscoff Spread
1/3 cup milk
2 1/2 cups powdered sugar
1 tsp vanilla
- Preheat oven to 400º F
- Grease and flour a 12x17 Jelly roll pan, or a 9x13 pan (thicker cake) or a 14"x11" pan- just use what you have!
- In a large bowl place the 2 cups flour, 2 cups brown sugar the 1 tsp baking soda and the 1/2 tsp of salt. Mix together with a whisk until well combined and the brown sugar lumps are broken down.
- In a medium microwavable bowl, place the butter and water. Heat on high for 2-3 mins until the butter is melted and it is almost boiling. You can also do this in a small saucepan on the stove if you wish. Remove from microwave and stir in the Biscoff Spread. Stir until the Biscoff is completely melted and mixture is smooth. Pour on top of the flour and sugar mixture. Don't stir yet!
- In that same small bowl. Mix together the 1/2 cup milk, 1 cup sour cream and the 2 eggs until well mixed. Pour into large bowl with the rest of the ingredients.
- Now you can stir it all together until well combined.
- Pour batter into the prepared pan and put into oven.
- Bake for 20- 28 minutes depending on how big a pan you have. The larger the pan- the thinner the batter will spread and the faster it will cook.
- In a large saucepan, over medium place the 1/2 cup butter, 1/3 cup milk and 2/3 cup biscoff spread bring almost to a boil- it may look kind of chunky and broken but no worries.
- Remove from the heat (take it off the stove so you don't have powdered sugar all over it to clean up from the grates and burners- Yep that's what I do sometimes and it's a mess)
- Add 2 1/2 cups of powdered sugar and 1 tsp of vanilla to the hot mix and stir until smooth.
- Immediately pour over the hot cake and spread around to cover the top.
Eat warm or let cool before serving.