Hello everyone, welcome to Beyond The Bayou Blog! I’m Anne Carter, and today I’m excited to share with you a delicious recipe: Cookie Butter Cake.
I made this cake on a cozy autumn day when the kitchen was filled with the scent of falling leaves. I wanted to create something special that would make us feel warm inside. This cake is made with fluffy vanilla layers and filled with creamy speculoos spread, which is like cookie butter.
I added Biscoff cookies on top for extra flavor. When we took the first bite, it was like a party in our mouths! The cake’s sweetness combined perfectly with the nutty taste of the speculoos. Each slice was pure happiness, and we couldn’t get enough of it!
So let’s just begin this journey of learning this recipe. Stick on to your seats for the next few minutes to learn this recipe.
Try More Cake Recipe!
Easy Cookie Butter Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Spatula
- Cake Pan
- Oven
Ingredients
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsps baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk room temperature
Biscoff Buttercream:
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature cubed
- 1/2 cup smooth cookie butter
Assembly:
- crunchy cookie butter
- speculoos cookies crushed optional
Instructions
Vanilla Cake:
- Preheat oven to 350°F. Grease and flour three 6″ cake pans, then line them with parchment paper.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In a stand mixer, beat butter until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, then vanilla. Mix well.
- Alternately add flour mixture and milk, starting and ending with flour. Don’t overmix.
- Spread batter evenly into pans and bake for 25-30 minutes until a toothpick comes out clean. Let cakes cool for 10 minutes on wire racks.
Biscoff Buttercream:
- Whisk egg whites and sugar until combined in a stand mixer.
- Heat mixture over a water bath until hot and no longer grainy.
- Whisk on medium-high until stiff peaks form and mixture is cooled.
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Mix in cookie butter until smooth.
Assembly:
- Place one cake layer on a plate. Spread a thin layer of crunchy cookie butter, then 2/3 cup of frosting.
- Repeat with remaining layers. Apply a thin coat of frosting all over the cake and chill for 20 minutes.
- Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired.
Nutrition
What to Serve with Cookie Butter Cake?
- Fruit Salad with Whipped Cream
- Butter Pecan Ice Cream
- Caramel Apple Butter Ice Cream
- Vanilla Ice Cream
Time for The Tips!
- Adjust for Different Pans: If you’re using 8″ pans instead of 9″, the recipe still works great. And if you want to go for three layers instead of two, just increase the recipe by one-and-a-half times.
- Cupcake Conversion: Want cupcakes instead? Easy peasy! Just lower the baking time. Check ’em around the 15-minute mark to see how they’re doing.
- Get Creative with Cookie Butter: I mixed both Smooth and Crunchy Cookie butter spreads in this cake. But if you’re missing the crunchy one, no worries! Smooth works fine, or you can skip it altogether.
- Crunchy Option: Want some extra crunch? Sprinkle crushed cookies between the frosting layers. Yum!
- Prep Ahead: Bake your cake layers in advance, let them cool, then wrap them up tight in plastic wrap. Stick ’em in the freezer for up to three months. Just remember to thaw them out a couple of hours before putting everything together.
