Cookie Butter Cake -

5 from 8 votes

Cookie Butter Cake

Packed with the flavor of speculoos cookies, this Cookie Butter Cake makes for one heck of a tasty dessert! Serve up a slice tonight with a mug of coffee!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: biscoff, cake, cookie butter, speculoos

Servings: slices

Calories: 714kcal

Author: David

Ingredients

For the Cake

¾ cup unsalted butter room temperature
1½ cups granulated sugar
4 large eggs room temperature
1½ tsp baking powder
½ tsp salt
3 cups cake flour see note
¼ cup vegetable oil
2 tsp vanilla extract
1 cup whole milk

For the Cookie Butter Frosting

½ cup unsalted butter room temperature
1 cup cookie butter aka Biscoff Spread
3½ cups powdered sugar
½ cup milk
{optional garnish} crumbled Biscoff cookies

Instructions

For the Cake

Preheat oven to 350°F.
Lightly grease (2) 9” round cake pans. Line bottom of pans with parchment paper; set pans aside.
Using an electric mixer, cream together butter and sugar until light and fluffy (2-3 min. on medium speed).
Add eggs in 2 additions, mixing fully after each addition.
Add baking powder, salt and half of the flour; stir until just combined.
Add vegetable oil, vanilla extract and milk; stir until just combined.
Add remaining flour; stir until just combined. (Tip: Don’t forget to scrape the bottom and sides of the bowl.)
Divide batter evenly between 2 prepared cake pans.
Bake 30-32 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let cakes cool completely in pans.

For the Cookie Butter Frosting

Using an electric mixer, beat together butter and cookie butter until well combined.
Add powdered sugar in 1 cup additions, mixing fully after each addition.
Add milk, mix fully on low speed and then increase to high speed for 3-4 minutes.

To Assemble

Place one layer of cake on serving platter or cake stand. (Tip: Don’t forget to remove parchment paper underneath!)
Spread ½ cup of frosting evenly on top of cake.
Add second layer of cake; frost top and sides with remaining frosting.
{Optional} Garnish top of cake with crumbled Biscoff cookies.

Notes

If you don’t have cake flour in the pantry, you can use a combination of all-purpose flour and cornstarch. In general, the rule is to replace 2 Tbsp of flour with 2 Tbsp of cornstarch to create homemade cake flour. So for this cake, measure 3 cups of all-purpose flour into a bowl, remove 6 Tbsp of flour and return it to the bag; add 6 Tbsp of cornstarch and stir very well.

Nutrition