The most delicious peach Biscoff sheet cake has arrived. It pairs a crunchy Biscoff cookie crust with a tender Biscoff-flavored cake, silky Biscoff buttercream, and a fresh peach filling—an ideal cake for the shift from summer to fall. With more sheet cake recipes coming this season, I’m excited to share this cozy, flavorful favorite.
Fall Cakes Are Here
The air is cooling and the leaves are starting to change, which means fall flavors are on the menu. If you love seasonal cakes, you’ll find lots of inspiration on my landing homepage where I’ve shared many fall-inspired recipes. This Biscoff peach sheet cake is a great bridge between late-summer peaches and cozy autumn spices.
Biscoff Three Ways
This cake highlights Biscoff in three forms: a crumb crust made from crushed Biscoff cookies, Biscoff spread folded into the cake batter, and a rich Biscoff buttercream on top. Paired with a bright, spiced peach filling, the flavors complement each other beautifully—sweet, spiced, and slightly tangy from the peaches.
How to Make the Best Peach Filling for Cakes
This peach filling is one of my favorites—simple to make but packed with fresh peach flavor. It comes together quickly on the stovetop and keeps well in the refrigerator until you’re ready to use it.
Choose ripe peaches that yield slightly to gentle pressure and have a fragrant aroma. If your peaches are a little firm, leave them at room temperature for a day to ripen fully so the filling will be naturally sweet and juicy.
You’ll need:
- Fresh peaches, chopped
- Brown sugar
- Lemon juice
- Cinnamon
- Nutmeg
- Water
- Cornstarch
Cook all ingredients except the slurry (water mixed with cornstarch) over medium heat until the peaches begin to soften. Stir in the slurry and cook until the mixture bubbles and thickens. Remove from heat and chill until completely cool before using on the cake.
How to Make a Biscoff Cake and Crust
The cake starts with a doctored boxed cake mix to give it moistness and flavor. The crust is simply crushed Biscoff cookies combined with melted butter and pressed into the pan—no prebaking required.
- Biscoff cookies
- Unsalted butter
- Buttermilk
- Sour cream
- Eggs
- Vegetable oil
- Vanilla
- Biscoff spread
- White cake mix
The recipe below includes exact measurements and bake times for both the cookie crust and the Biscoff-flavored cake batter.
How to Make Biscoff Buttercream
Biscoff buttercream is rich, smooth, and full of spiced cookie flavor. It’s a great match for the peach filling and adds a creamy balance to the textured crust.
The buttercream combines whipped unsalted butter, Biscoff spread, a touch of vanilla and salt, heavy cream, and powdered sugar. Whip the butter first until it’s light and fluffy, then add the remaining ingredients. Adjust cream or powdered sugar to reach your preferred piping consistency and remove air bubbles by gently folding with a spatula for a silky finish.
Ingredients for the buttercream:
- Unsalted butter
- Biscoff spread
- Pinch of salt
- Vanilla extract
- Heavy cream
- Powdered sugar
How to Assemble the Peach Biscoff Sheet Cake
Sheet cakes are wonderfully forgiving—there’s no stacking or precise edges required. You can decorate however you like; here’s how I assembled this version:
- Spread a full layer of Biscoff buttercream over the cooled cake. I used a scalloped cake scraper to create a textured base.
- Pipe a herringbone pattern across the cake using a piping tip (for example, a Wilton 125 tip). Pipe rows in one direction, then cross back for the pattern.
- Sprinkle a line of crumbled Biscoff cookie crumbs next to the piped buttercream for extra crunch.
- Add generous rows or dollops of the chilled peach filling on top; I served additional filling alongside each slice so everyone could enjoy plenty of peach flavor.
The first slice can be tricky to remove from the pan, so don’t worry if it isn’t perfect—after that, use a sharp knife and a proper spatula to serve neat slices.
I can’t wait to see what you bake—tag me on social media @bakingwithblondie #bakingwithblondie so I can see your creations.
As always, happy baking!
xo, Mandy
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Delicious Peach Biscoff Sheet Cake
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Ingredients
Biscoff Sheet Cake with Biscoff Cookie Crust
- 48 biscoff cookies, pulsed into a fine powder
- 1/2 cup unsalted butter, melted
- 3 whole large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1/3 cup sour cream, room temperature
- 1/2 cup biscoff spread
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 Box White Cake Mix (15.25oz)
Peach Filling
- 4 Large ripe peaches (about 4 cups), chopped into small pieces
- 1 Tablespoon lemon juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 Tablespoon water
- 1 teaspoon cornstarch
Biscoff Buttercream
- 3 sticks (or 1 1/2 cup) unsalted butter
- 1 pinch salt
- 1 Teaspoon vanilla
- 3/4 cup biscoff spread
- 1/4 cup heavy cream
- 8 cups powdered sugar
Garnish
- 2 cups crumbled biscoff cookies
Instructions
For the Biscoff Cake with Biscoff Cookie Crust
-
In a food processor, pulse the cookies with melted butter until the mixture resembles wet sand. Press the crust firmly into a 9×13 pan in an even layer. No pre-bake required. Preheat oven to 325°F.
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In a large bowl, whisk together the eggs, buttermilk, sour cream, biscoff spread, oil, and vanilla until combined. Sift in the cake mix and fold gently until just incorporated—do not overmix. Spread the batter over the prepared crust and bake 35–37 minutes. Allow to cool completely before frosting.
For the Peach Filling
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Combine the peaches, lemon juice, brown sugar, cinnamon, and nutmeg in a saucepan. Heat over medium-high, stirring until peaches soften. Mix the water and cornstarch to make a slurry, add to the pan, and cook until the filling bubbles and thickens. Chill completely before using.
For the Biscoff Buttercream
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Beat the butter in a stand mixer until light and fluffy. Add salt, vanilla, biscoff spread, and heavy cream, and mix until combined. Gradually add powdered sugar and beat on high for 2 minutes. Add more heavy cream to thin or more powdered sugar to thicken. Use a spatula to remove air bubbles for a smooth texture.
Assembly
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Spread a layer of buttercream over the cooled cake. Create texture with a scalloped cake scraper, pipe herringbone lines if desired, then top with crumbled Biscoff cookies and chilled peach filling. Serve slices with extra filling on the side.