Cookie Butter Cake

Cookie Butter Cake

The perfect combination, fluffy vanilla cake with Cookie Butter 3 ways. Crumble, spread and marble for the best cookie butter cake recipe

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Recipe yield: (4)6” rounds/ (3)6”rounds +(3)4” rounds/ (2)8” rounds/ (2)9” rounds/ (1)10” round/ 36 cupcakes. Suitable for stacking and covering with fondant. 15 minute recipe preparation time, 28 minute baking time

Recipe yield: (4)6” rounds/ (3)6”rounds +(3)4” rounds/ (2)8” rounds/ (2)9” rounds/ (1)10” round/ 36 cupcakes. Suitable for stacking and covering with fondant. 15 minute recipe preparation time, 28 minute baking time


You had me at cookie butter
— Deva Williamson

If someone were to ask me what my most requested cake flavor was, I’d have to go with cookie butter. Cookie butter spread alone is enough to make you throw any indulgence moderation goals to the wayside. Put it in a cake,... Awe man!!!!

What exactly is cookie butter?

It is absolutely magical, one of the main ingredients in a smile, sweet bliss and a dance like nobody's watching moment. Really though, Cookie butter is a spread made from ground-up spice cookies called speculoos. Although it is somewhat new over here in the states, it’s actually been around for a while.

If you haven’t yet had the chance to try cookie butter ( you’ve been missing out, seriously) you can purchase it easily to understand for yourself what all of the talk is about! Available at most grocery stores, you can find cookie butter spread in the same aisle as nut butters and jelly. Trader Joe’s takes it up a notch by offering multiple selections such as, crunchy cookie butter, smooth cookie butter and cookie butter + chocolate. If you happen to have brand loyalty ( like myself) Amoretti makes a pretty delicious cookie butter option as well.

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A great thing about cookie butter spread is that it is very versatile. After your first spoonful, it might cross your mind to put it onto other yummy foods like, ice cream, bananas and apples. Why stop there when you can incorporate it into other favorite foods/ snacks like cheesecake, brownies, icing, coffee drinks and shakes. The possibilities are endless for desserts that you can make using cookie butter, but I digress. You’re here for the cake!

Because Cookie Butter is such a favorite, the recipe has been tweeked and developed over the years, deeming it the best Cookie Butter Cake recipe. Drip, crunch and marble, this cake surely will have your taste buds singing.

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supplies

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  • Stand or Hand mixer

  • Sifter (optional)

  • Food Processor or Ziplock bag and rolling pin

  • Digital Scale

  • Measuring cups and spoons

  • Microwave safe medium bowl

  • Liquid measuring cup (optional)

  • Non- Stick cooking spray

  • Parchment (optional)

  • Baking pans or cupcakes

    Cookie Butter Cake

  • 1 cup all purpose flour

  • 1 cup granulated sugar

  • 18 ounces white cake mix

  • Pinch of salt

  • 2 tablespoons vegetable oil

  • 1 ⅓ cup water

  • 8 ounces sour cream

  • 3 egg whites, 1 whole egg cup

  • 3/4 cup Biscoff Lotus cookie crumbles (divided)

  • 3/4 cup cookie butter spread (divided)




    Cookie Butter Buttercream

  • 8 large egg whites

  • 2 cups granulated sugar

  • ½ cup water

  • 16 ounces unsalted butter

  • 1 teaspoon vanilla extract

  • ½ cup cookie butter spread


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To make Cookie Butter Cake, you will need to

  1. Begin by scaling out all of your ingredients, leaving separate wet and dry ingredients

  2. Sift dry ingredients into large mixing bowl

  3. Using a food processor ( or rolling pin and bag) crush Biscoff cookies until they are crumbs. Divide the crumbs into 2 bowls, placing 1/4 of the crumbs in one bowl and the remaining portion in another bowl. In a microwave safe dish, spoon 3/4 cup Cookie Butter spread and heat for 20 seconds, set aside.

  4. Preheat oven to 325F and begin to prepare your pans by spraying with non stick spray or baking cups if baking cupcakes. Using the large portion of cookie crumbs, sprinkle them on the bottom of the baking pans or baking cups to achieve a cookie crumble crust.

  5. In large mixing bowl, add remaining cookie crumbs to dry ingredients. Add wet ingredients + a heaping spoonful of cookie butter spread and mix all ingredients together using hand mixer until fully incorporated. Take cake not to over mix.

  6. Using a scoop, evenly distribute batter into pans, filling each about half way

  7. Using a spoon, drizzle a bit of Cookie Butter over batter and use a butter knife or toothpick to marble it in.

  8. Place baking pans in oven and bake for 28 minutes and check for doneness using a toothpick. If the toothpick comes out clean, remove cakes from oven and set out for 10 minutes IN THE PAN to cool. If the cakes aren’t quite finished, pop them back into the oven for 4 minutes and check again.

  9. After cooling, turn pans upside down on a clean surface to remove them and wrap them to finish cooling. Cakes may be frozen for 6 weeks properly wrapped or refrigerated for 4 days without compromising integrity.

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To make the Cookie Butter Buttercream, you need to

1. Begin with a clean bowl of an electric mixer fitted with whisk attachment, add room temperature egg whites, set aside.

2. On stove top, in clean pot add water and granulated sugar. Place on medium heat. Heat syrup to 230F, testing with a digital or candy thermometer for accuracy.

3. When temperature is met, turn stand mixer on medium high and whisk eggs to stiff peaks.

4. When sugar syrup meets the temperature of 240F, carefully pour it in mixer avoiding both the whisk and the side of the bowl. Continue mixing until the bowl is cool to the touch. This should take about 16 minutes and the meringue should increase in volume.

5. When bowl is cool to the touch, add in butter cubes a few at a time until fully incorporated. Add vanilla. Whisk buttercream for a few more minutes until fully incorporated. Now you have vanilla Italian meringue buttercream.

6. Measure out a 1/2 cup of cookie butter spread ( or a few hefty spoonfuls if you’re a CB fanatic like me) add it into your vanilla buttercream and whip on medium speed until fully incorporated

Buttercream can be refrigerated for 2 weeks and frozen for 2 months. Make sure to bring to room temperature before re-whipping to avoid breaking your buttercream


Author’s Note


As I mentioned before, Cookie butter is extremely versatile. This recipe in particular does well as both cake or cupcakes. If you are a chocolate lover, it can also be modified for a chocolate cake real easy. The combination of chocolate and Cookie butter is nice and really has the flavors to stand apart instead of marrying the two. Give this cake some extra awesomeness while assembling- I drizzle slightly warmed Cookie Butter over my buttercream between each layer. If you have a CB lover friend or family member, they are sure to love this cake and it is really simple to make.