This morning I had the opportunity to be on Good Things Utah. You can find my segment by clicking here. It was my first time on live TV and I was a nervous wreck. I’m totally fine being on camera if I am the one holding the camera, I have no problem but when someone else is standing behind the camera, its a whole different story for me. Fortunately, the staff at ABC4 was extremely welcoming and helped put my nerves at ease. I had a blast on set and loved demonstrating my Chocolate Cookie Butter “Crack” Cake for you guys.
This cake consists of all my very favorite things, chocolate, Biscoff cookies and Biscoff spread, all wrapped into one perfect dessert. It starts off with my homemade chocolate sheet cake and then its topped with a whipped cream/cream cheese frosting, next its sprinkled with what I refer to as “crack” which essentially is just Biscoff cookies soaked in butter and brown sugar and then baked so it forms a brittle, and then to top the whole thing off, its drizzled with melted Biscoff spread aka cookie butter.
Do I have your attention yet? Are you already halfway to the store buying the ingredients you need for this cake? Because you should be. You won’t be able to get enough of it. This dessert is perfect for feeding a crowd and I love to bring it to potlucks or a big get together with friends. I have never come across a single person that didn’t love this cake!
Tips & Tricks
- I prefer to split this cake making process into 2 separate days so I don’t feel overwhelmed with the process. On day 1 I make the chocolate cake and the “crack”. I store the cake covered on the countertop and put the “crack” in a Ziploc bag until the next day. On day 2 I make the frosting and assemble the cake. This isn’t necessary but if you are wanting to split it up, it can be done!
- It is extremely important that you don’t walk away from the oven while your “crack” is broiling that last minute. You may not even need the full minute so watch it very closely. You want to remove it just when its a dark golden brown but not burnt!
Chocolate Cookie Butter “Crack” Cake
For the cake:
- 1/3 cup sour cream (room temperature)
- 2/3 cup buttermilk (room temperature)
- 2 eggs (room temperature)
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all purpose flour (242 grams)
- 1 3/4 cup sugar (357 grams)
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 3/4 tsp salt
For the frosting:
- 1 1/2 blocks softened cream cheese (12 oz)
- 1 cup heavy whipping cream
- 3 cups powdered sugar
For the crack:
- 32 Biscoff Cookies (1 pkg) broken into nickel sized pieces
- 1 3/4 stick melted butter
- 1/3 cup brown sugar + 1/4 cup reserved
- 1/4 tsp salt
For the drizzle:
- 1/2 cup melted Biscoff Spread For the crack:
- For the crack: Preheat your oven to 400 degrees.
- In a medium sized bowl mix together broken up Biscoff cookies, melted butter, 1/3 cup brown sugar and salt. Stir to combine.
- Line a half or quarter sheet pan with tinfoil and then evenly spread out Biscoff mixture onto the pan. Sprinkle evenly with remaining 1/4 cup brown sugar.
- Bake for 10 minutes.
- At the 10 minute mark, turn your oven to broil and let the mixture get a toasty brown color. Don’t walk away from the oven at this point or look away from your mixture while it is in the oven. It’ll burn in the matter of seconds so keep a close eye on it.
- Remove from the oven and let cool completely.
- Once cool, break mixture into small chunks and set aside while you make the cake.
- For the cake: Preheat your oven to 350 degrees.
- Whisk all wet ingredients in a medium sized bowl until smooth.
- In a separate medium sized bowl whisk together all dry ingredients.
- Pour the wet ingredients into the dry ingredients and mix together until no flour streaks remain.
- Spray a half sheet pan liberally with cooking spray and pour cake batter evenly into the pan.
- Bake for 19-23 minutes or until a toothpick entered in the center comes out with a few moist crumbs on it.
- Set aside to cool while you make the frosting.
- For the frosting: In a medium sized mixing bowl or bowl of a stand mixer add cream cheese and beat for 2-3 minutes on medium/high until smooth.
- Add powdered sugar a little at a time and mix on medium/low until combined.
- With your mixer on medium/high, slowly add heavy whipping cream and beat mixture for an additional 2-3 minutes until light and fluffy.
- To assemble: Frost the cooled cake with the frosting.
- Sprinkle “crack” evenly over the top of the frosting.
- Heat Biscoff Cookie butter in the microwave for 30 seconds or until melted and runny.
- Drizzle melted Biscoff all over the top of the cake.
- Allow the cake to set up in the fridge for 30-45 minutes.
- Once set up, serve immediately. Store leftovers in the fridge.
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