Biscoff sheet cake

A square piece of Biscoff cake is the perfect treat for every cup of coffee


For 12 servings


  • 320 g light brown sugar
  • 3 eggs at room temperature
  • 210 g Biscoff spread
  • 170 g yogurt room temperature
  • 180 ml vegetable oil
  • 3 tsp vanilla extract
  • 3/4 tsp salt
  • 300 grams all-purpose flour 
  • 1,5 tsp baking powder
  • 1/3 tsp baking soda


  • 450 g Biscoff spread
  • 75 g Biscoff biscuit crumbs
  • 40 g white chocolate (finely chopped)
  • 12 Biscoff biscuits

Prepare in 10 steps

  • 1

    Preheat the oven to 175°C. Grease and line the cake pan with baking paper.

  • 2

    Whisk the sugar with the eggs for 1 minute until it becomes fluffy.

  • 3

    Whisk in your Biscoff spread. Optionally, let the Biscoff spread melt for 15 seconds in the microwave first.

  • 4

    Add the yogurt, oil, vanilla extract and salt and whisk once more until smooth.

  • 5

    Now change to the paddle attachment of the stand mixer and sift in the flour, baking powder and baking soda and mix until smooth.

  • 6

    Pour the mixture into your baking pan and bake for 30-35 minutes. A toothpick inserted in the middle should come out clean.

  • 7

    Let it cool in the pan for 20 minutes then remove it and let it cool completely on a wire rack.

  • 8

    Once completely cooled, you can spread the Biscoff spread with a spatula. If you want, you can make a nice swirl pattern.

  • 9

    Then sprinkle the Biscoff biscuit crumbs and some chopped white chocolate over it.

  • 10

    Cut the cheesecake into squared pieces and top each piece off with a Biscoff biscuit.


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