Speculoos Brownie Cake! It's from the new cookbook "Baker's Royale" by Naomi Robinson, and we LOVE IT. Super easy, but feels special and indulgent.

Photography Credit: Cindy Rahe

I have been a long-time follower of Naomi Robinson’s blog, Baker’s Royale. It was her lush and textured photography style that initially drew me in, but it’s been her delicious, homemade desserts that keep me coming back.

Her new book, also titled Baker’s Royale, is full of beautifully shot, approachable recipes – 75 of them!

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Get the book! Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson

Baking recipes can often feel intimidating, especially when they look so perfect in the photographs. However, Naomi’s recipes are super straightforward (not overly wordy) while still having enough description to help you know you’re going in the right direction. Naomi herself is mostly a self-taught baker, and I think this translates into a can-do attitude in her recipes.

The recipes in the book are destined to become classics. They range from easy cookies (like Salted Dark Chocolate Chip and Roasted Pecan Cookies) to sculpted bundts (like a Smashed Berry Lemon Poppyseed Bundt) to a more complex Raspberry Almond Opera Cake. There’s something here for every occasion and every home-baker baker, no matter your skill level.

I flagged about half a dozen recipes from the book to share, but this Speculoos Brownie Cake was the winner. The brownie is chocolatey and fudgy, while the frosting is fluffy and brings a hint of fall-time flavor (buttery, molasses, and spice) that contrasts so well with the dark brownie.

Speculoos, for those of you unfamiliar, is a thick butter-like spread made from ground spice cookies. It’s readily available at most well-stocked grocery stores or online, or you can make your own (check out this article on Serious Eats!).

The components of the recipe are also pretty simple — at its heart, it’s a frosted brownie, and you can use store-bought speculoos for the frosting — but the resulting cake feels totally special and indulgent. I think that’s something we all appreciate when picking a baking project!

Get the book! Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson