Speculoos Cookie Sheet Cake Recipe

Take the best part of flying and leave the TSA behind

Airline cookies are a weary traveler's cinnamon-spiced savior. But you don't have to be at 10,000 feet to enjoy them: Enter Molly Yeh, whose Food Network show Girl Meets Farm chronicles her life on a sugar beet farm in North Dakota. If you're a fan of Yeh's award-winning blog, you'll recognize her whimsical decorating style, which takes her speculoos spread-based cake to a festive next level—but feel free to go with a simple frosting layer if that's more your style.

Recipe adapted from Molly Yeh

Airline Cookie Sheet Cake
5 from 3 ratings
Get this recipe from Molly Yeh for a speculoos sheet cake, using Biscoff-like spread, for a festive holiday cake that tastes just like an airline cookie.
Prep Time
Cook Time
to 12 servings
Total time: 50 minutes
  • For the Cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 cup buttermilk
  • 1 cup speculoos spread
  • ½ cup canola oil or other neutral oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • For the Frosting
  • 2 sticks (1 cup) unsalted butter, softened
  • ½ cup speculoos spread
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
Optional Ingredients
  • Brown gel food coloring, optional
  • Shredded coconut, fresh rosemary sprigs and mini candy canes, for decorating, optional
  1. For the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan with nonstick cooking spray and line the bottom with parchment.
  2. 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 ¾ cup water. Add the wet ingredients to the dry ingredients and stir to combine.
  3. 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.
  4. 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.
  5. 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.
Calories per Serving 546
Total Fat 29.0 g
Saturated Fat 10.8 g
Trans Fat 0.7 g
Cholesterol 72.5 mg
Total Carbohydrates 67.2 g
Dietary Fiber 0.6 g
Total Sugars 36.0 g
Sodium 321.4 mg
Protein 5.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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