Gooey Speculoos Butter Cake

March 19, 2015 § 3 Comments


If you’ve never had gooey butter cake, you need to make this ASAP. If you’ve had gooey butter cake before, you need to make this ASAP. The St. Louis classic fused with speculoos (a.k.a. Biscoff or cookie butter) is one of the best combinations out there!

An easy, sweet dough is made and patted into a baking pan and the speculoos layer is spread on top of it. The whole thing is baked until the center is just undercooked so the cake remains moist, gooey, and irresistible! IMG_8255

There is something so comforting about this cake that will make you want to make it all the time for your family and friends. It comes together quickly so it is especially perfect for potlucks or when you’re craving a delicious treat!

This cake is sweet, satisfying, and gooey. It has just enough structure from the crust to enable you to bring it up to your mouth and quickly devour it. If you thought gooey butter cake was delicious, wait until you try this version with speculoos!

IMG_8258_2 IMG_8262

Gooey Speculoos Butter Cake

Yield: 1 – 9″x 13″ pan

Recipe from Butter Baking


Butter Cake Layer

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 stick (1/2 cup) butter, melted
  • 2 tbsp milk
  • 1 tsp pure vanilla extract

Gooey Speculoos Layer

  • 8 oz cream cheese, softened at room temperature
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup smooth speculoos spread
  • 16 oz. confectioners’ sugar, sifted


For Butter Cake:

Preheat oven to 350°F. Grease a 9″ x 13″ pan.

In a large bowl, mix flour, sugar, baking powder, and salt.

Add the egg, melted butter, milk, and vanilla extract and stir until just combined.

Press dough into prepared pan.

For Gooey Speculoos Layer:

In a large bowl, beat cream cheese until smooth with an electric mixer.

Add eggs, vanilla extract, and speculoos spread and beat to incorporate.

Gradually add confectioners’ sugar and with the mixer on low speed, beat until well combined.

Spread speculoos mixture evenly on top of butter cake dough.

Bake for 35-40 minutes until edges are golden and top is shiny. It is ready when the center is slightly undercooked since it will continue baking as it cools.

Cool completely on a cooling rack before cutting.


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