Speculoos Sheet Cake with Cream Cheese & Speculoos Frosting


For the cake:

1 cup white sugar

1 cup brown sugar, packed

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon salt

2 large eggs (or 3 medium)

1 tablespoon vanilla extract

1 teaspoon baking soda

1 cup sour cream

2/3 cup Speculoos cookie butter

8 ounces unsalted butter

1 cup whole milk

For the frosting:

2/3 cup Speculoos cookie butter

8 ounces cream cheese, room temperature

1 teaspoon vanilla extract

2 1/2 cups powdered sugar

3/4 teaspoon cinnamon

1/2 teaspoon salt 


Preheat oven to 400 degrees Farenheit.  Grease a 10x15 sheet cake pan and set aside.  I use a sandwich baggie as a glove to make this step easier.  Sift flour into a medium sized bowl.  Add both sugars, cinnamon, and salt.  Stir to combine.

In another large bowl, combine the eggs, baking soda, sour cream, and vanilla.  Whisk to combine well and set aside.
In a small saucepan combine the Speculoos, butter, and milk.  Melt and bring to a simmer until mixture thickens.  Add Speculoos mixture to the dry ingredients and mix to combine.  Using a spatula, fold in the sour cream mixture to the batter.

Pour mixture into prepared pan and bake for about 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Remove from oven and place pan on a wire rack to cool completely.

To prepare the frosting, combine the cream cheese, Speculoos, and vanilla in the bowl of a stand up mixer (hand mixer ok) and beat on medium until light and fluffy.

Sift in half the powdered sugar and cinnamon.  Turn mixer on low and beat for one 30 seconds.  Use a spatula to scrape down the sides of the bowl and sift in remaining powdered cream.  Beat on medium for another 30 seconds or until frosting is smooth and creamy.  *if the frosting is too runny, add an additional 1/2 cup powdered sugar. 

Using an offset spatula, evenly spread frosting over cake. 

cake recipe adapted from Mel's Kitchen Café