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.
Overview: How To Make Cookie Butter Cake?
This Biscoff Cake recipe combines fluffy vanilla cake layers with a luscious cookie butter frosting, topped with crushed speculoos cookies for an added crunch. To begin, preheat your oven to 350°F and prepare three 6″ cake pans by greasing, flouring, and lining them with parchment paper. In a mixing bowl, whisk together the dry ingredients – flour, baking powder, and salt.
In a stand mixer, cream together the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk to the batter, mixing until just combined. Divide the batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool before assembling.
While the cakes cool, prepare the Biscoff Buttercream frosting. Whisk together egg whites and sugar until combined, then heat over a water bath until smooth and no longer grainy. Transfer to a stand mixer and beat until stiff peaks form and the mixture is cooled. Switch to the paddle attachment and gradually add cubed butter until smooth, then mix in the cookie butter until well combined.
Spread a layer of crunchy cookie butter between each cake layer, then frost the outside of the cake with the Biscoff Buttercream. For an extra touch, sprinkle crushed speculoos cookies on top. Now, you have a decadent Biscoff Cake ready to enjoy for any celebration!
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.
- Frosting Flexibility: Store any leftover frosting in an airtight container in the fridge. It’ll stay good for a week. Or freeze it for up to three months. Just bring it to room temperature and give it a good whip before using it again.
- Extra Resources: Check out my Swiss Meringue Buttercream post for some handy tips and troubleshooting. And if you want to keep your cakes extra moist, Simple Syrup is your friend.
- Flat Top Tricks: Want your cake layers nice and flat? Dive into my Flat Top Cakes post for some expert advice.
Storing and Managing Leftovers!
- Prep in Advance: Consider making your cake layers ahead of time and pop them in the freezer. It’s like breaking down the task into smaller, easier bits.
- Frosting Flexibility: You can whip up the frosting early too or keep the leftovers. Just stash it in an airtight container in the fridge for around a month. If you need longer, it’s good in the freezer for up to 3 months. Remember to give it a good stir when it thaws to make it nice and smooth again.
- Long-Lasting Goodness: Once your cake is frosted, it’s a fridge or freezer champ! Stick it in the fridge, and it can last up to a week. Freeze it, and you’ve got a whole month of cake happiness. The ganache works its magic, keeping everything moist and scrumptious.
- Leftover Love: If there’s cake left after the party, don’t worry. Just slather some of that extra frosting on the cut parts to keep them moist. Pop it back in the fridge, and it’s good to go for another week.
Frequently Asked Questions (FAQs)
Q: Can I use different sizes of cake pans?
A: Yes, you can adjust the size of the cake pans to suit your preference. However, keep in mind that baking times may vary depending on the size and depth of the pans used.
Q: Can I make the cake ahead of time?
A: Absolutely! You can bake the cake layers in advance and store them in the refrigerator or freezer until you’re ready to assemble and decorate the cake. Just ensure they are properly wrapped to prevent them from drying out.
Q: What can I do if my frosting is too thick or thin?
A: If your frosting is too thick, you can thin it out by adding a little milk or cream, one tablespoon at a time, until you reach the desired consistency. Conversely, if it’s too thin, you can thicken it by adding more powdered sugar, a little at a time, until it stiffens up.