Cookie Butter Cake is what dessert dreams are made of. Moist, rich cake layers are infused with the warm, spiced flavor of speculoos cookie butter, then topped with a silky cookie butter frosting that melts in your mouth. Whether you’re celebrating something or just need an indulgent treat to brighten your week, this cake delivers big on flavor and comfort.
Why You’ll Love This Recipe:
Full of that unmistakable cookie butter warmth.
Incredibly moist texture and bakery-style flavor.
Easy to make ahead for events.
Freezes well for future cravings.
A guaranteed hit for fans of Biscoff or speculoos spread.
Ingredients for Cookie Butter Cake
This list brings the balance between cozy and craveable.
All-purpose flour: The backbone of any cake, it provides structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture.
Baking soda: Another leavening agent that works with acidic ingredients to create lift.
Salt: A pinch enhances the flavors, balancing the sweetness of the cake.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Cookie butter: The star of the show! This spread brings a unique flavor that’s both sweet and spiced.
Granulated sugar: Sweetens the cake and contributes to its tender crumb.
Brown sugar: Adds depth and a hint of caramel flavor, making the cake even more delicious.
Eggs: They bind the ingredients together and help the cake rise.
Vanilla extract: A classic flavor enhancer that rounds out the sweetness.
Buttermilk: This adds moisture and a slight tang, making the cake incredibly tender.
For those looking to elevate the flavor, consider adding chocolate chips for a delightful twist. If you’re in a pinch, you can substitute regular milk for buttermilk, just add a splash of vinegar to sour it. The exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make Cookie Butter Cake
Now that you have your ingredients ready, let’s dive into the fun part—making the Cookie Butter Cake! Follow these simple steps, and you’ll have a delicious dessert that will impress everyone.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures even baking. While the oven heats up, grease and flour a 9×13-inch baking pan. This will prevent the cake from sticking, making it easier to serve later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is essential for evenly distributing the leavening agents. A well-mixed dry mixture helps the cake rise beautifully, giving it that fluffy texture we all love.
Step 3: Cream the Butters and Sugars
In a large bowl, beat the softened unsalted butter and cookie butter together with the granulated and brown sugars. Mix until the mixture is light and fluffy, about 3-4 minutes. This step is where the magic happens! The air you incorporate will help the cake rise and create a tender crumb.
Step 4: Incorporate Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated, which is key for a smooth batter. Stir in the vanilla extract, adding a lovely aroma and flavor to your cake.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. This method helps maintain the cake’s moisture while ensuring everything is well combined. Mix until just combined; overmixing can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling process helps set the cake, making it easier to slice later.
Tips for Success
Always use room temperature ingredients for better mixing and texture.
Don’t skip the greasing and flouring of the pan; it’s key to a clean release.
Check your cake a few minutes before the timer goes off to avoid overbaking.
Let the cake cool completely before frosting for the best results.
Store leftovers in an airtight container to keep it moist and fresh.
Equipment Needed
9×13-inch baking pan: Essential for this cake; a round pan works too if you prefer.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: Perfect for mixing dry ingredients; a fork can work in a pinch.
Electric mixer: Ideal for creaming butter and sugars; a sturdy whisk can suffice.
Spatula: Great for smoothing the batter and scraping down the sides of the bowl.
Variations
Chocolate Chip Cookie Butter Cake: Fold in ½ cup of chocolate chips for a delightful chocolatey twist.
Nutty Delight: Add ½ cup of chopped nuts, like walnuts or pecans, for added crunch and flavor.
Spiced Version: Incorporate a teaspoon of cinnamon or nutmeg to enhance the warm flavors of the cookie butter.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free treat.
Vegan Adaptation: Replace eggs with flax eggs and use vegan butter to make this cake plant-based.
Serving Suggestions
Pair with Coffee: A warm slice of Cookie Butter Cake goes perfectly with a rich cup of coffee or espresso.
Ice Cream Delight: Serve with a scoop of vanilla or caramel ice cream for an indulgent dessert.
Fresh Berries: Add a side of fresh berries for a pop of color and a refreshing contrast.
Presentation: Dust with powdered sugar or drizzle with caramel sauce for an elegant touch.
FAQs about Cookie Butter Cake
Can I use homemade cookie butter for this recipe?
Absolutely! Homemade cookie butter can add a personal touch to your Cookie Butter Cake. Just ensure it has a similar consistency to store-bought versions for the best results.
How do I store leftover Cookie Butter Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.
Can I freeze Cookie Butter Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. Just thaw it in the fridge before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using it in your recipe.
Can I make this cake ahead of time?
Definitely! You can bake the cake a day in advance. Just let it cool completely, then store it covered at room temperature. Frost it just before serving for the best flavor and texture.
Final Thoughts
Baking this Cookie Butter Cake is more than just following a recipe; it’s about creating memories and sharing joy. The rich, comforting flavors will transport you back to simpler times, where every bite feels like a warm hug. Whether you’re celebrating a special occasion or just treating yourself after a long day, this cake is sure to bring smiles all around. Plus, the ease of preparation means you can whip it up without stress. So, gather your ingredients, roll up your sleeves, and let the magic of baking fill your kitchen with love and deliciousness!
A deliciously moist and flavorful Cookie Butter Cake that combines the rich taste of cookie butter with a soft cake texture.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup cookie butter
1 cup granulated sugar
½ cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, cookie butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, add ½ cup of chocolate chips to the batter before baking.
To make a cream cheese frosting, beat together 8 oz of cream cheese, ½ cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth, then frost the cooled cake.
