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Mansfield Magazine

Welcome in Fall with this Pecan Cake with Biscoff Cookie Butter Frosting Recipe from Cafe Sicilia

Pecan Cake with Biscoff Cookie Butter Frosting

(Recipe adapted from Taste of Home)



  • ½ cup pecan halves
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 cup butter, room temperature
  • 4 large eggs, room temperature
  • ½ cup maple syrup
  • 2 tbsp milk
  • 1 2/3 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla essence




  • ½ cup butter, room temperature
  • 2 cups confectioners’ sugar
  • 1 cup Biscoff creamy cookie spread
  • ¼ cup milk



Preheat the oven to 350°F. Grease a 13 x 9 in. baking pan.

Place the pecans and sugars' in a food processor. Process until ground. In a large bowl, cream butter and pecan mixture until blended. Add 1 egg at a time, beating well after each addition. Beat in the syrup, milk and vanilla. In another bowl, whisk the flour, baking powder, salt and spice; gradually add to the creamed mixture, beating well.

Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely in the pan on a wire rack.

In a large bowl, combine all the frosting ingredients: beat until smooth. Spread over the cake.

Buon Appetito!

Printable PDF version of recipe is below. 

For more recipes from Cafe Sicilia click here


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