Simple Cookie Butter Cake Recipe
A cookie butter cake recipe is a yummy dessert that combines the delicious taste of cookie butter with a soft and fluffy cake, also known as speculoos spread. This cake typically consists of fluffy cake layers infused with ground-up Biscoff or speculoos cookies for added texture and taste.
The filling and frosting of the cake are often made with a decadent mixture of cookie butter, powdered sugar, cream, and butter, creating a smooth and luscious filling that complements the cake layers perfectly. The cake is usually topped with a vanilla buttercream frosting to enhance the overall flavor profile without overpowering the delightful taste of the cookie butter.
It’s a popular choice for celebrations because it’s so tasty and satisfying. Overall, a cookie butter cake recipe is a crowd-pleasing dessert option that is perfect for any occasion, from casual family gatherings to special celebrations with friends.
What Is Cookie Butter
Cookie butter is like peanut butter, but instead of being made from peanuts, it’s made from cookies. It’s sweet, creamy, and tastes like cookies in spreadable form. You can use it on toast, in sandwiches, or in baking recipes for extra flavor. It’s a yummy treat enjoyed by lots of people.
Check Out The Maggiano’s Butter Cake Recipe Here
Ingredients For Cookie Butter Cake Recipe
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup cookie butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, room temperature
For the Cookie Butter Frosting
- 1/2 cup unsalted butter, room temperature
- 14 ounces (1 jar) cookie butter
- 3 cups powdered sugar
- 1/4 cup + 1 tablespoon heavy cream or whole milk
For Assembling
- Biscoff cake layers
- Cookie Butter Frosting
- Optional garnishes: Biscoff cookie crumbs, cookie butter drizzle, whole Biscoff cookies
Useful Tools
- Digital Kitchen Scale: Ensures accurate measurements for baking ingredients.
- Offset Spatula: Makes spreading frosting on cakes super easy and perfect.
- Piping Bag & Tips: Useful for decorating cakes with frosting.
- Cake Turntable: Facilitates easy and uniform frosting of cakes.
- Parchment Rounds: Helps prevent sticking and ensures easy cake release from pans.
How to Make Biscoff Cookie Butter Cake Recipe
Step 1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour an 11×7 or 9×9 inch cake pan, or line it with parchment paper.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk together until well mixed.
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and cookie butter until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring to beat well after each addition. Then mix in the vanilla extract.
- Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Carefully pour the batter into the prepared cake pan, then use a spatula to gently smooth the top until it’s even.
Step 2. Bake the Cake
- Bake the cake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, remove the cake from the oven and allow it to cool completely in the pan before frosting.
Step 3. Make the Cookie Butter Frosting
- In a large mixing bowl or using a stand mixer, beat the room temperature butter and cookie butter together until smooth, about 1 minute.
- Gradually add the powdered sugar, mixing on medium speed until smooth and creamy.
- Slowly add the heavy cream or milk, a tablespoon at a time, until the frosting reaches your desired consistency. Beat the frosting until light and fluffy, about 3-4 minutes.
Step 4. Assemble the cake
- Ensure that your Biscoff cake layers have cooled completely.
- If the cake layers have domed during baking, you may want to level them using a serrated knife or cake leveler to ensure a flat surface for stacking.
- Choose a flat serving plate or cake stand to assemble your cake on.
- Place the first cake layer on the serving plate, with the flat side facing up.
- Spoon a generous amount of cookie butter frosting onto the top of the first cake layer.
- Use an offset spatula or the back of a spoon to spread the frosting evenly over the surface of the cake layer, ensuring it reaches the edges.
- Carefully place the second cake layer on top of the frosting layer.
- Press down gently to secure the layers together.
- If desired, you can apply a thin layer of frosting around the entire cake to seal in any crumbs. This step helps to create a smooth final coat of frosting.
- Once applied, refrigerate the cake for about 30 minutes to allow the crumb coat to set before proceeding.
Step 5. Frost the Cake
- Once the crumb coat has set (if applied), generously frost the top and sides of the cake with the remaining cookie butter frosting.
- Spread the frosting evenly over the cake with the spatula. Start from the top and move downwards, making sure to smooth the sides as you go.
- For a smoother finish, you can use a bench scraper or the edge of a straight spatula to smooth the frosting on the sides of the cake.
- Garnish the top of the cake with Biscoff cookie crumbs, drizzles of cookie butter, or whole Biscoff cookies for an extra decorative touch.
- If you have time, refrigerate the assembled cake for about 1 hour before serving to allow the frosting to set and the flavors to meld together.
Step 6. Serve and Enjoy
- Once chilled (if desired), slice the cake into portions and serve.
Enjoy your delicious Biscoff Cookie Butter Cake Recipe with Cookie Butter Frosting.
See the Mastro’s Butter Cake Recipe Here
Tips for Making Moist Cookie Butter Cake Recipe
Proper Measurements: Ensure accurate measurements, either by using a kitchen scale or by spooning flour into measuring cups and leveling off with a knife.
Room Temperature Ingredients: Allow all ingredients to come to room temperature before mixing to ensure a smooth, well-blended batter.
Cake Layer Preparation: Don’t level cake layers until they are completely cooled to prevent crumbling.
Texture Enhancement: Add chopped-up bits of Biscoff cookies between the layers for added texture and flavor.
Cookie Butter Handling: Microwave cookie butter for 20 seconds to make it easier to drizzle for decoration.
Vegan/Dairy-Free Options: Substitute dairy-free ingredients like milk, vegan butter, and flax seed eggs to make the cake vegan or dairy-free.
Cake Storage and Freezing
- Freezing Cake Layers: Bake cake layers ahead of time, wrap them in plastic wrap, and freeze for up to 3 months.
- Frosting Storage: Store frosting in an airtight container in the fridge for up to a week or freeze for up to 3 months. Re-whip before using.
- Cake Storage: Keep frosted cake slices in the fridge for up to a week or freeze whole slices wrapped in plastic wrap for up to 1 month.
Storage Options
- Room Temperature: Leave the cake at room temperature for up to 2-3 days.
- Refrigeration: Store in an airtight container in the fridge for up to one week.
- Freezing: Freeze the cake for up to six months for longer-term storage.
FAQs
Can I make this cookie butter cake recipe ahead?
Yes, you can prepare parts of this recipe in advance. You can bake the cake layers one or two days ahead of assembling the cake. Once baked and cooled, wrap the cake layers tightly in plastic wrap and store them at room temperature. Additionally, you can also make the frosting ahead of time. Store the cake layers in an airtight container in the fridge for up to one week. Before using, allow the frosting to come to room temperature and then re-whip it to restore its smooth consistency.
Can I halve this cookie butter cake recipe?
Absolutely! If you need a smaller batch of cake, you can halve the recipe. Adjust the amounts of each ingredient as needed. This way, you’ll have just the right amount of batter for your needs. Remember to adjust the baking time accordingly, especially if you’re using different sized cake pans.
Can I make this into cookie butter cupcakes?
Yes, you can easily adapt this cookie butter cake recipe to make delicious cookie butter cupcakes. You can either cut the recipe in half or adjust it according to how many cupcakes you want to make. Fill cupcake liners about 2/3 full with the batter and bake at the recommended temperature. Keep an eye on them and start checking for doneness around 15 minutes. Once baked, allow the cupcakes to cool before frosting them with the cookie butter buttercream.
How do I crush cookies into crumbs for this cookie butter cake recipe?
Crushing cookies into crumbs for your cake recipe is simple. Start by placing the cookies in a food processor or blender. Pulse the cookies until they break down into fine crumbs. Alternatively, you can place the cookies in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy glass. Once you have your crumbs, use them as directed in the recipe to add flavor and texture to your cookie butter cake recipe.
View the CPK Butter Cake Recipe Here
IF YOU LIKE THIS COOKIE BUTTER CAKE RECIPE
- Connect with us on “Crispy Cookies” by tagging us.
- Stay updated on Facebook, Instagram, Pinterest, and Twitter by following us.
- Spread the sweetness by sharing or pinning this recipe on Pinterest.
- Leave a comment down below!!
“Thanks for joining our baking family. We’re glad to have you here. Happy Baking! 🍰🎉.”
Delicious Homemade Biscoff Cookie Butter Cake Recipe
Equipment
- Digital Kitchen Scale
- Offset Spatula
- Piping Bag & Tips
- Cake Turntable
- Parchment Rounds
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup cookie butter
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk room temperature
For the Cookie Butter Frosting
- ½ cup unsalted butter room temperature
- 14 ounces 1 jar cookie butter
- 3 cups powdered sugar
- ¼ cup + 1 tablespoon heavy cream or whole milk
For Assembling
- Biscoff cake layers
- Cookie Butter Frosting
- Optional garnishes: Biscoff cookie crumbs cookie butter drizzle, whole Biscoff cookies
Instructions
Step 1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour an 11x7 or 9x9 inch cake pan, or line it with parchment paper.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk together until well mixed.
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and cookie butter until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring to beat well after each addition. Then mix in the vanilla extract.
- Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Carefully pour the batter into the prepared cake pan, then use a spatula to gently smooth the top until it's even.
Step 2. Bake the Cake:
- Bake the cake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, remove the cake from the oven and allow it to cool completely in the pan before frosting.
Step 3. Make the Cookie Butter Frosting:
- In a large mixing bowl or using a stand mixer, beat the room temperature butter and cookie butter together until smooth, about 1 minute.
- Gradually add the powdered sugar, mixing on medium speed until smooth and creamy.
- Slowly add the heavy cream or milk, a tablespoon at a time, until the frosting reaches your desired consistency. Beat the frosting until light and fluffy, about 3-4 minutes.
Step 4. Assemble the cake
- Ensure that your Biscoff cake layers have cooled completely.
- If the cake layers have domed during baking, you may want to level them using a serrated knife or cake leveler to ensure a flat surface for stacking.
- Choose a flat serving plate or cake stand to assemble your cake on.
- Place the first cake layer on the serving plate, with the flat side facing up.
- Spoon a generous amount of cookie butter frosting onto the top of the first cake layer.
- Use an offset spatula or the back of a spoon to spread the frosting evenly over the surface of the cake layer, ensuring it reaches the edges.
- Carefully place the second cake layer on top of the frosting layer.
- Press down gently to secure the layers together.
- If desired, you can apply a thin layer of frosting around the entire cake to seal in any crumbs. This step helps to create a smooth final coat of frosting.
- Once applied, refrigerate the cake for about 30 minutes to allow the crumb coat to set before proceeding.
Step 5. Frost the Cake:
- Once the crumb coat has set (if applied), generously frost the top and sides of the cake with the remaining cookie butter frosting.
- Spread the frosting evenly over the cake with the spatula. Start from the top and move downwards, making sure to smooth the sides as you go.
- For a smoother finish, you can use a bench scraper or the edge of a straight spatula to smooth the frosting on the sides of the cake.
- Garnish the top of the cake with Biscoff cookie crumbs, drizzles of cookie butter, or whole Biscoff cookies for an extra decorative touch.
- If you have time, refrigerate the assembled cake for about 1 hour before serving to allow the frosting to set and the flavors to meld together.
Step 6. Serve and Enjoy:
- Once chilled (if desired), slice the cake into portions and serve.
