So make up your mind. It’s either a sheet cake or cupcakes, right? …………..nope ……………..
…………….. not this time. It’s because this delightful sweet treat falls under both monikers. It’s super simple, like a sheet cake; stir it up, no mixer needed, in one bowl, in minutes. And the icing involves no fancy piping tools or techniques. Just pour (or spoon) it on, while the cake is still warm. But it’s also a bit fancy, like cupcakes and along with being perfect for individual servings, it’s also great for portion control. So I decided it just had to be called Sheet Cake Cupcakes. Are you getting the picture?
Those of you who’ve followed The Café for any time at all will probably be aware of the fact that we’re quite smitten with Biscoff, the buttery, warm-spiced cookies and spread from Belgium that’s swept the culinary world with it’s fabulous flavor appeal. We’ve used Biscoff Spread in cookies (and here, here, & here!), tarts, even a caramel sauce. I guess you could say we’re hopeless Biscoff fans.
This time, I decided to adapt an old family favorite, Texas Sheet Cake with a Biscoff twist. I love sheet cakes, not only for their delicious moistness, but because they’re so quick and easy to put together. I played around with the recipe a bit and, after a few trial and errors, came up with a cake/cupcake recipe I think you’ll
like LOVE! We’re quite crazy about them, to the point that I have to get them out of the house SOON because, even though they’re in the freezer (they freeze beautifully btw) ……………… well, let’s just say they keep calling our names (especially the photographer’s name, sorry Chris!)………….
P.S. Another way I love to make sheet cakes is in two 10-inch spring form pans. They travel very well this way; just cover the top with foil and there’s no chance of the cake getting smooshed on the way. When you’re ready to serve, remove the foil and the outer ring and you have a lovely dessert that can be cut into attractive wedges.
Super Target and some Walmarts now carry Biscoff. Many larger groceries are stocking it as well and I recently found it at Aldi for super cheap!!
One last thing, if you’re wondering about the original Texas Sheet Cake, here’s the recipe, along with a really fun presentation idea.
Brown Sugar-Biscoff Sheet Cake Cupcakes
Ingredients for cake:
1 cup water
1 cup butter
½ cup Biscoff Spread
1 ½ cups brown sugar
2 cups all-purpose flour
½ cup Greek yogurt
1 teaspoon baking soda
2 teaspoon vanilla extract
Ingredients for icing:
4 ounces butter, 1 stick, melted
½ cup brown sugar
¼ cup milk
½ cup Biscoff Spread
4 ½ cups powdered sugar, 1 1-pound box (approximately)
2 teaspoon vanilla extract
1 cup pecans, roughly chopped
Instructions for cake:
1. Preheat oven to 350˚F. Spray a 10×15 inch sheet pan (or two 10-inch spring form pans) with baking spray or line 4 12-cup muffin tins with paper liners.
2. Place chopped pecans in a small pan and bake until golden and toasted, about 5-7 minutes. Stir about half way through. Watch the pecans carefully as they can go from golden to burned very quickly. Remove from oven and set aside to cool.
3. Combine butter and water in a microwave-safe bowl and cook on high for 3 minutes. Remove from microwave and add Biscoff. Stir and return to microwave for another 30 seconds. Stir well (I like to use a whisk) until mixture is smooth.
4. Add sugar and flour and stir until smooth. Add eggs, Greek yogurt, baking soda and vanilla, stir until well incorporated.
5. Pour into prepared pan(s) or muffins tins. If making cupcakes, only fill the cups HALF full, no more; you want to save room for the wonderful icing.
6. Bake sheet cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For cakes baked in spring form pans, bake 20-25 minutes or until toothpick inserted in the center comes out clean. For cupcakes, bake for 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Allow to cool for 15 minutes before icing. Don’t let it cool all the way down.
Instructions for the icing:
1. Combine butter, milk and brown sugar in a large microwave-safe bowl. Cook on high for 3 minutes or until all butter is melted and mixture is bubbling. Remove from microwave and stir until smooth. Add Biscoff and vanilla. stir again until smooth.
2. Add powdered sugar, a cup at a time, stirring after each addition until smooth. If icing is too thick to pour, add a bit more milk. If it seems a bit thin add a little more powdered sugar. Pour (or spoon, for cupcakes) icing over cake immediately while both icing and cake are warm. Sprinkle with toasted pecans. Allow to cool completely (if you can stand it) before serving.