Bake Your Day: Toffee Biscoff Gooey Butter Cake

I think the older I get, the more evil my sugary concoctions become.  I mean, first, Crack Pie.  Now this.  It's a Paula Deen-esque dessert taken to the next level.  And then the level after that.  Make sure to share with your friends, because I can totally see this being something you hoard for snacking in the light from the fridge long after bedtime.

Toffee Biscoff Gooey Butter Cake
Adapted from Bake Your Day blog

For the cake layer:
2 cups cake flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon sea salt
1 large egg
½ cup (1 stick) unsalted butter, melted
2 tablespoons whole milk
1 tablespoon pure vanilla extract

For the Biscoff layer:
8 ounces cream cheese, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
½ cup Biscoff spread
1 (16-ounce) box powdered sugar (about 3¾ cups)
1 (8-ounce) package Heath milk chocolate toffee bits (about 1½ cups)

Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil and spray liberally with non-stick cooking spray.

In a large bowl, combine the flour, sugar, baking powder, and salt, and mix with a whisk until well combined. Add the egg, melted butter, milk, and vanilla, and mix well. Press the mixture into the prepared pan.

In the bowl of stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the beaten eggs, vanilla, and Biscoff spread, and beat on medium-high until smooth and creamy. Slowly add the powdered sugar, in batches, and mix until thoroughly combined. Fold in the toffee bits. Pour the Biscoff toffee mixture onto the cake layer, and use an offset spatula to spread evenly.

Bake for 35 to 40 minutes; the edges will be set, the top will be shiny and the center will still be a slightly underdone; it will continue to cook while the cake cools. Cool the cake completely in the pan before cutting.

Makes 20 squares