| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup buttermilk
- 1 cup speculoos spread
- 1/2 cup canola oil or other neutral oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup speculoos spread
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Brown gel food coloring, optional
- Shredded coconut, fresh rosemary sprigs and mini candy canes, for decorating, optional
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with nonstick cooking spray and line the bottom with parchment.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. In a separate medium bowl, whisk together the buttermilk, speculoos, oil, vanilla, eggs and 3/4 cup water. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes. Allow to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and speculoos until creamy. Gradually add the powdered sugar and mix to combine. Mix in the vanilla and salt. Mix in the food coloring if desired until combined.
- Use an offset spatula to frost the top of the cake in the pan. If desired, sprinkle the top of the cake with shredded coconut for snow, then decorate with rosemary sprigs for trees and mini candy canes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 561 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 72 mg |
| Sodium | 322 mg |
Reviews
Great cake but the ingredients don’t call for water but it is written in directions-is there supposed to be water?
This cake is really easy, and absolutely delish – so light and fluffy. It’s even good without the frosting, and my husband who doesn’t like sweets inhaled it. Definitely recommend – and I didn’t add all the decorations, just frosting and some sprinkles.
I made this cake (frosted cake only – no marzipan decorations) for Christmas Eve dessert. My son and daughter in law just loved it – as did my husband and I. The cake is a wonderful texture, so soft. The frosting is very rich with the 2 sticks of butter so I have to remember to cut a small piece of cake. My jar of Speculoos from Trader Joe’s is 14.1 oz. I really tried to guess correctly/eyeball on the amount for cake and frosting and have a little left over. My husband says I should have used it all. I would appreciate knowing what others who made this have done – what amount did you use? I recommend this cake recipe whole heartedly !
Love the flavor. Even better than the cookies you get in flight!
I am wondering what the cute little houses are made of? Is that fondant?
The cake was absolutely sinful! It tasted amazing, and getting to do this activity with our little loves at Christmas time, that made it all the better. Will definitely make again
This cake was delicious! I used 1:1 gluten free flour and made it a layer cake instead of a sheet pan. I also made my own cookie butter (gluten free) and it turned out really well!
Why is it called an “Airline Cookie” sheet cake? The sheet cake part is obvious, but the “Airline Cookie”?
Their good
Different and delicious! I made this for a family gathering and everyone loved it. It’s not too sweet and the flavor of biscotti is perfect for something a bit different. I didn’t get creative with the decoration this time but will try it for a holiday treat. I will definitely make this again.