The Ultimate Cookie Butter Cake Recipe: Moist, Flavorful & Unforgettable

Prepare to be utterly amazed by this incredibly delicious Cookie Butter Cake. Featuring an irresistibly luscious cookie butter buttercream generously layered between two or three tender, moist cake layers, this recipe is surprisingly simple to make and delivers an unbelievably satisfying dessert experience. Whether you prefer to call it Biscoff cake, Speculoos cake, or even Lotus cake, in our kitchen, it’s known as pure perfection and a guaranteed crowd-pleaser.

As an enthusiastic baker, I’ve spent countless hours exploring the delightful world of desserts. From intricate frostings and flaky pies to wholesome muffins, my time in pastry school was a whirlwind of culinary discovery. Yet, among all the exciting lessons and techniques, one aspect truly resonated with me: the art of crafting cake recipes from scratch. The creative possibilities are simply endless when it comes to cakes, allowing for infinite flavor combinations, stunning decorations, and truly personalized creations. Today, we’re embarking on a journey to create a particularly special dessert: a deeply flavorful, heavenly scented, and utterly mouthwatering Cookie Butter Cake. This isn’t just a recipe; it’s an invitation to experience the magic of baking and share a truly unique treat that will leave everyone craving another slice.

What Exactly Is Cookie Butter? Understanding Speculoos, Biscoff, and Lotus Spreads

If the term “cookie butter” is new to your culinary vocabulary, prepare for a delightful discovery! Cookie butter, also widely known as Biscoff spread, Speculoos spread, or simply Lotus Biscoff spread (named after the incredibly popular Lotus Biscoff cookies), is a wonderfully unique food paste. It’s primarily crafted by finely crushing traditional spiced Belgian shortcrust cookies, known as Speculoos cookies, into a smooth, spreadable consistency. This process is very similar to how peanut butter is made, often involving the addition of a small amount of vegetable oil or butter to achieve that perfect texture. The resulting spread boasts a complex and captivating flavor profile: it’s deeply caramelized, richly spiced with notes of cinnamon, nutmeg, and cloves, and has a subtle gingerbread-like warmth. It truly is a taste that is hard to fully describe until you’ve experienced it for yourself – a harmonious blend of sweet, spicy, and buttery notes that are profoundly comforting and addictive.

You can typically find cookie butter conveniently located in the same aisle as peanut butter and other spreads in most well-stocked grocery stores. It’s commonly available in two distinct textures: creamy or chunky. For the smooth batter and buttercream required in this particular cake recipe, I generally recommend opting for the creamy variety. This ensures a consistent, silken texture throughout your dessert, which contributes to its elegant finish. However, if you’re a fan of a delightful textural surprise, the chunky version can introduce lovely bits of cookie, especially within the buttercream, adding an enjoyable contrast. Ultimately, the choice between creamy and chunky comes down to your personal preference for texture.

When it comes to sourcing this irresistible spread, you have several excellent options, ensuring you can find it regardless of your location or dietary considerations:

• Lotus Biscoff Brand: This is arguably the most recognized and original brand, widely available in most major supermarkets and many specialty food stores. For those who keep kosher, Lotus Biscoff brand products are often found in dedicated kosher stores, though they can sometimes be a bit more expensive due to specialized distribution. You can also easily purchase the Biscoff spread online for added convenience.
• Generic Store Brands: Many large grocery store chains have introduced their own versions of cookie butter, often offering a more budget-friendly alternative. For example, the Walmart brand, particularly their creamy Speculoos cookie butter, is an excellent choice. It’s often priced under $3 and, in my experience, its flavor is virtually indistinguishable from the more premium brands.
• Trader Joe’s Speculoos Cookie Butter: A highly popular choice among fans, Trader Joe’s offers its own delicious Speculoos Cookie Butter. If you have a Trader Joe’s nearby and specific dietary needs (like strict kosher) aren’t a primary concern, it’s definitely worth picking up a jar to try.

Regardless of where you purchase it, I wholeheartedly encourage you to give cookie butter a try. Its distinctive and captivating flavor is truly irresistible, making it the perfect star ingredient for an unforgettable and widely adored cake!

Why This Cookie Butter Cake Will Become Your New Favorite Dessert

Beyond its intrinsically delicious taste, this Cookie Butter Cake recipe offers numerous advantages that will undoubtedly make it a new favorite in your baking collection. Designed with both ease and exquisite results in mind, it’s a recipe that appeals to everyone from eager beginners to seasoned pastry enthusiasts. Here’s why this particular cake stands out:

• Unrivaled Flavor Profile: The moment you take a bite, you’ll understand. The distinct, warm, and caramelized spiced notes of cookie butter are meticulously infused into every element – from the tender cake layers themselves to the velvety, rich buttercream. This creates a deeply cohesive and intensely satisfying taste experience that is genuinely addictive and unlike any other cake you’ve tried.
• Perfectly Moist and Tender Crumb: Say goodbye to dry, crumbly cakes! Thanks to a thoughtful selection of ingredients, including the use of vegetable oil and acidic buttermilk, this cake boasts an incredibly moist and delicate crumb that virtually melts in your mouth. It remains wonderfully fresh and tender for days after baking.
• Effortlessly Simple to Prepare: Despite its impressive appearance and gourmet flavor, this recipe is remarkably straightforward to follow. Whether you opt for the convenience of a stand mixer or prefer the hands-on satisfaction of mixing by hand, the step-by-step instructions are clear, concise, and entirely achievable, making it a stress-free baking project ideal for any skill level.
• Versatile for Every Occasion: This cake is truly a chameleon, adapting beautifully to any event. It’s elegant enough for sophisticated birthday parties, anniversaries, or holiday gatherings, yet comforting enough for a casual family dessert or an afternoon treat. Its unique flavor offers a refreshing and exciting alternative to more traditional chocolate or vanilla cakes.
• A Unique and Exciting Culinary Adventure: If you’re looking to broaden your baking repertoire and introduce a new, intriguing flavor to your friends and family, this cookie butter cake is the perfect choice. It’s guaranteed to spark curiosity, generate conversation, and earn widespread rave reviews from everyone who tastes it.
• Visually Stunning Presentation: With its beautifully golden-brown layers and creamy, smooth frosting, this cake is not only a delight for the taste buds but also a feast for the eyes. It makes a magnificent centerpiece on any dessert table, promising an unforgettable impression.

This is more than just a cake; it’s a testament to the joy of combining incredible flavors and textures into a single, magnificent creation. Get ready to bake, share, and thoroughly enjoy your new favorite dessert!

Essential Ingredients for Your Dream Cookie Butter Cake

To craft this magnificent Cookie Butter Cake, you’ll need a collection of both common baking essentials and a few star ingredients that are crucial for developing its signature flavor and texture. We’ll break down the ingredient list into two main sections: one for the incredibly moist cake layers and another for the luscious cookie butter buttercream.

For the Cookie Butter Cake Layers:

• All-Purpose Flour: The fundamental structural component of our cake. For accurate measurements, always spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly.
• Baking Soda: This is our key leavening agent. It reacts with the acidic buttermilk and brown sugar in the recipe, creating carbon dioxide bubbles that give the cake its beautiful rise and contribute to its tender, airy texture.
• Kosher Salt: A pinch of salt is absolutely vital in baking. It doesn’t just add saltiness; it balances the sweetness of the sugars and dramatically enhances all the wonderful, complex flavors of the cookie butter and spices.
• Vegetable or Canola Oil: I intentionally use oil over solid fats like butter in many of my cake recipes, especially those that include buttermilk or yogurt. The liquid nature of oil ensures an exceptionally moist and tender crumb that maintains its freshness for a longer period. The acidity in buttermilk interacts beautifully with oil to produce a remarkably delicate and soft texture.
• Brown Sugar: This is a transformative ingredient in this recipe! During development, I initially tested with white sugar, but the cake felt like it was missing depth. Brown sugar, with its molasses content, not only imparts a richer, deeper caramel-like flavor that perfectly complements the spiced cookie butter but also significantly contributes to the cake’s moistness and its appealing golden-brown hue.
• Smooth Cookie Butter: The undisputed star ingredient of the cake! For the cake batter itself, using a smooth variety is crucial for ensuring a uniform consistency and even distribution of its unique spiced caramel notes throughout every single bite.
• Vanilla Extract: A classic flavor enhancer that harmoniously blends with the cookie butter and brown sugar, adding an aromatic warmth and rounding out the overall taste profile. Use a good quality pure vanilla extract for the best results.
• Large Eggs: Eggs serve multiple critical functions in cake baking. They act as binders, providing essential structure to the cake, while also contributing to its richness and moisture. For optimal emulsion with other ingredients, ensure your eggs are at room temperature.
• Buttermilk: This ingredient is paramount to the cake’s exceptional flavor and its signature tender crumb. The lactic acid in buttermilk reacts with the baking soda to create a light, fluffy, and airy texture, and it also imparts a subtle tanginess that brightens and deepens the overall taste of the cake. If you find yourself without buttermilk, don’t worry – I’ll provide an easy method to create a dairy-free substitute!

For the Decadent Cookie Butter Buttercream:

• Unsalted Butter (softened): The rich, creamy foundation of any superb buttercream. It’s imperative that your butter is truly softened to room temperature (but not melted) to achieve that smooth, light, and airy consistency.
• Smooth or Chunky Cookie Butter: For the buttercream, you have the wonderful flexibility to choose between smooth or chunky cookie butter. The smooth variety will result in a silky, pipeable frosting, while the chunky version will add delightful little bits of crushed cookie, providing an extra layer of texture and intensified flavor.
• Confectioners’ Sugar (Powdered Sugar): This provides the necessary sweetness and body, creating the structure and smooth mouthfeel of the buttercream. Sifting the confectioners’ sugar is highly recommended to prevent any unwanted lumps in your frosting.
• Kosher Salt: Just like in the cake, a small amount of salt in the buttercream is essential. It skillfully cuts through the sweetness, preventing the frosting from being cloyingly sugary, and significantly enhances the depth and complexity of the cookie butter flavor.
• Half-and-Half (or Milk/Heavy Cream): This liquid is used to finely adjust the consistency of your buttercream. The exact amount required can vary slightly based on several factors: the type of cookie butter you choose (chunky varieties may absorb more moisture and require a bit more liquid), the firmness of your butter, and your personal preference for frosting thickness (from pipeable to spreadable).

A golden rule for both cake and buttercream: having all your cold ingredients, especially eggs and butter, at room temperature is a seemingly small step that makes a significant difference. It allows for better emulsification and results in a smoother, more uniform batter and a lighter, fluffier frosting.

How to Bake a Perfect Speculoos Cookie Butter Cake from Scratch: Detailed Steps

Creating this magnificent Speculoos Cookie Butter Cake is an enjoyable and surprisingly simple process, particularly if you’re utilizing the efficiency of a stand mixer. However, if you prefer to mix by hand, a little dedication will yield equally delicious results! Follow these comprehensive steps to ensure your cake layers are beautifully tender, wonderfully moist, and bursting with flavor:

• Step 1: Preheat Oven and Prepare Pans. First things first, preheat your oven to 350°F (175°C). This crucial step ensures that your oven is at a consistent, optimal temperature when your batter is ready, promoting an even rise. Next, prepare your chosen cake pans (three 6-inch round or two 8-inch round pans) by generously greasing them with baking spray, or by buttering and flouring them thoroughly. Alternatively, you can line the bottoms with parchment paper circles for easy release. Set these prepared pans aside.
• Step 2: Whisk Dry Ingredients. In a medium-sized mixing bowl, or spread out on a large piece of parchment paper for convenient transfer, combine your all-purpose flour, baking soda, and kosher salt. Using a whisk, lightly blend these dry ingredients together. Whisking ensures they are evenly distributed, which is vital for the cake’s texture and leavening. Set this bowl aside for later use.
• Step 3: Cream Wet Ingredients. Transfer the vegetable oil, light brown sugar, and smooth cookie butter into the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer). Start mixing on the lowest speed to gently combine, then gradually increase to medium-low speed. Continue beating for several minutes until the mixture is smooth, creamy, and lightened in color. This process helps to aerate the mixture and creates a luxurious base for your cake.
• Step 4: Incorporate Eggs and Vanilla. With the mixer still running on low, add the vanilla extract to your creamed mixture. Then, crack in one large egg at a time, allowing each egg to fully incorporate into the batter before adding the next. Make sure to scrape down the sides and bottom of the mixing bowl frequently with a rubber spatula to ensure all ingredients are thoroughly combined and no pockets of unmixed batter remain. This step emulsifies the eggs, adding essential structure and richness to the cake.
• Step 5: Alternate Dry and Wet Additions for Batter. Now, it’s time to build the cake batter by alternating additions of dry and wet ingredients. Begin by adding approximately one-third of your whisked dry flour mixture to the wet ingredients in the mixer, mixing on low speed until just combined. Next, add half of the buttermilk and mix until it’s just incorporated. Continue this careful alternating process: add another third of the dry mixture, followed by the remaining half of the buttermilk, and finally, the last third of the dry mixture. A key rule here is to always start and end with the flour mixture. Mix only until a smooth batter forms; be very careful not to overmix, as excessive mixing can develop the gluten in the flour, leading to a tough, less tender cake.
• Step 6: Fill Pans and Prepare for Baking. Once your batter is smooth and ready, divide it evenly among your prepared baking pans. For precision and perfectly uniform cake layers, a kitchen scale can be incredibly helpful. After filling, gently tap each pan on your countertop a few times. This helps to release any large air bubbles trapped within the batter, which can cause large holes in your finished cake.
• Step 7: Bake to Golden Perfection. Carefully transfer the filled pans to your preheated oven. Bake for approximately 30-35 minutes if using 6-inch pans, or 25-28 minutes for 8-inch pans. Please note that baking times can vary slightly depending on your specific oven, so it’s always wise to monitor your cakes closely. The cakes are ready when the edges begin to slightly pull away from the sides of the pan, and when a wooden skewer or toothpick inserted into the very center of a cake comes out clean or with only a few moist crumbs attached.
• Step 8: Cool Thoroughly. Once baked, remove the cakes from the oven. Allow them to cool in their pans on a wire rack for about 10-15 minutes. This initial cooling period allows the cakes to firm up slightly, making them less fragile. After this, carefully invert the cakes onto the wire rack to cool completely. Ensuring the cake layers are completely cool is absolutely critical before you begin frosting, as warm cake will cause your beautiful buttercream to melt and slide off.

Following these detailed steps will help you achieve a moist, flavorful, and perfectly baked cookie butter cake, ready for its equally delicious buttercream!

Choosing the Right Baking Pan Size for Your Cookie Butter Cake

The versatility of this Cookie Butter Cake recipe allows it to be adapted to various pan sizes, making it perfect for different occasions and serving needs. Understanding how to adjust your approach based on the pan you choose is crucial for a perfectly baked cake every time.

• For a Classic Layer Cake (2 or 3 layers): This recipe is perfectly portioned for creating an impressive tiered cake.
  • Three 6-inch Round Cake Pans: Opting for three six-inch cake pans will yield a beautifully tall and elegant three-layer cake. This size is fantastic for more intimate gatherings or when you want the cake to be a stunning centerpiece where height and presentation are key. The typical baking time for these smaller pans ranges from 30 to 35 minutes.
  • Two 8-inch Round Cake Pans: If you prefer a slightly wider cake with two substantial layers, two eight-inch cake pans are the ideal choice. This option provides generously sized slices and is well-suited for larger family gatherings or when you need to serve more people. The baking time for 8-inch pans is usually a bit shorter, typically between 25 and 28 minutes.
• For an Impressive Tiered Celebration Cake: If your vision includes an elaborate two-tier cake (such as stacking a 6-inch cake on top of an 8-inch cake for a truly grand statement), you will need to double this entire cake recipe, as well as the accompanying buttercream recipe. This ensures you have ample batter for both sizes and sufficient frosting for a generous coating and decoration. For detailed guidance on assembling and stabilizing multi-tier cakes, you might find this guide on stacking a two-tier cake exceptionally helpful.

Snack Cake / Sheet Cake Variation: This incredibly versatile recipe also adapts beautifully into a single-layer 9×13 inch sheet cake. This format is perfect for casual entertaining, potlucks, or simply a delightful, easy-to-serve family dessert. When baking in a 9×13 inch pan, the approximate baking time will be between 30 and 35 minutes. As always, use the toothpick test to confirm doneness.

Regardless of the pan size you select, always remember the importance of proper pan preparation. Thoroughly greasing and flouring your pans, or lining them with parchment paper, is essential to prevent sticking and ensure your beautiful cake layers release cleanly and easily, maintaining their perfect shape.

Making This Delicious Cookie Butter Cake Dairy-Free

For those navigating dairy sensitivities, allergies, or simply adhering to a dairy-free lifestyle, there’s excellent news: this delightful Cookie Butter Cake recipe is entirely adaptable to be dairy-free! With just a few straightforward substitutions, you can ensure that its incredible flavor and perfectly moist texture remain intact, allowing everyone at your table to enjoy a generous slice of this heavenly dessert.

Dairy-Free Cake Layer Adjustments:

The primary dairy component in the cake batter is buttermilk. Fortunately, creating a homemade dairy-free buttermilk substitute is incredibly simple and performs beautifully in this recipe:

• Dairy-Free Buttermilk: To prepare your own dairy-free buttermilk, start by measuring one cup of your preferred plain, unsweetened dairy-free milk into a measuring cup. Excellent options include soy milk, almond milk, or rice milk. Next, remove one tablespoon of the milk and replace it with either one tablespoon of fresh lemon juice or white vinegar. Give the mixture a gentle stir and allow it to sit undisturbed for approximately 10 minutes. During this brief period, you will observe the milk curdling slightly and thickening – congratulations, you’ve just created dairy-free buttermilk! This acidic milk substitute will react with the baking soda in the recipe in precisely the same way as regular buttermilk, ensuring your cake achieves a light, tender, and moist crumb.
• Cookie Butter: Most commercially available cookie butter brands are naturally dairy-free, which simplifies this aspect. However, it is always a diligent practice to thoroughly check the ingredient label to confirm there are no hidden dairy components, especially if you or your guests have severe dairy allergies.

Dairy-Free Buttercream Adjustments:

Modifying the buttercream to be dairy-free requires careful attention to both the butter and the liquid components. The key is to select high-quality dairy-free alternatives:

• Dairy-Free Butter: For the butter in your buttercream, I highly recommend using a premium quality dairy-free butter substitute. Brands such as Earth Balance or Miyoko’s Kitchen Cultured Vegan Butter are excellent choices. These products are specifically formulated to perform very well in frostings, providing a similar richness, creaminess, and stability to traditional dairy butter. Ensure your dairy-free butter is softened to room temperature for the best whipping results, just as you would with regular butter.
• Dairy-Free Cream/Milk: In place of half-and-half, use an equal amount of your chosen dairy-free milk (soy, almond, or rice milk) or a dairy-free creamer to adjust the consistency of your buttercream. Begin by adding a small amount and gradually incorporate more as needed, beating well after each addition until you achieve your desired smooth and spreadable texture.

By implementing these simple yet effective ingredient swaps, you can effortlessly transform this delectable Cookie Butter Cake into a wonderful, inclusive, and truly satisfying dairy-free treat that everyone can savor and enjoy!

Crafting the Irresistible Cookie Butter Buttercream: A Step-by-Step Guide

The luscious, velvety cookie butter buttercream is undoubtedly the crowning glory of this cake, infusing every single bite with an extra layer of rich, spiced caramel deliciousness. Achieving a perfectly smooth, creamy, and stable frosting is paramount for a truly exceptional dessert. You’ll need your reliable stand mixer for this stage, so if it was used for the cake batter, ensure it’s thoroughly washed and completely dry before proceeding.

• Step 1: Combine the Core Ingredients. In the impeccably clean bowl of your stand mixer, fitted with the paddle attachment, add the softened unsalted butter, the cookie butter (whether you’ve chosen smooth or chunky), and all of the confectioners’ sugar.
• Step 2: Start Slow, Then Gradually Increase Speed. This initial step is critical for a mess-free kitchen! Begin mixing on the absolute lowest speed setting. This gentle start prevents the confectioners’ sugar from creating a powdery explosion. Allow the sugar to slowly and gradually incorporate into the softened butter and cookie butter. Once most of the dry sugar has been absorbed into the wet ingredients, you can slowly increase the mixer speed to medium-high. Continue beating for several minutes until the mixture transforms into a light, fluffy, and visibly paler buttercream. This creaming process effectively incorporates air, which is what gives the buttercream its wonderfully airy, soft, and easy-to-spread texture.
• Step 3: Scrape and Add Liquid Components. Stop the mixer and use a sturdy rubber spatula to thoroughly scrape down both the sides and the very bottom of the mixing bowl. This ensures that all ingredients are fully integrated and that there are no unmixed pockets of sugar or butter remaining. Now, add the kosher salt and the specified amount of half-and-half (or your chosen dairy-free milk/cream substitute).
• Step 4: Achieve Perfect Consistency and Adjust as Needed. Return the mixer to medium-high speed and beat for another 2-3 minutes. This final whip will ensure the buttercream is smooth, creamy, and beautifully aerated. The consistency of your buttercream is a matter of personal preference and can also be subtly influenced by the type of cookie butter you’ve used:
  • If you opted for chunky cookie butter: You might find that you need to add a slightly larger amount of half-and-half (or milk) to achieve a perfectly smooth, spreadable consistency, as the cookie pieces can absorb some of the moisture.
  • If you used smooth cookie butter: You may require slightly less half-and-half, as the smooth spread itself already contributes a good deal of creaminess.
  • If your buttercream feels too stiff or thick: Add an additional teaspoon of half-and-half (or milk) at a time, beating thoroughly after each addition until your desired, velvety consistency is reached.
  • If your buttercream seems too thin or runny: You can easily thicken it by adding another tablespoon or two of confectioners’ sugar, beating until it firms up.

The ultimate goal is a buttercream that is effortless to spread yet holds its shape beautifully, making it perfect for both filling and generously frosting your gorgeous cake layers. Don’t forget to taste and adjust for sweetness or saltiness if you wish, ensuring it’s exactly to your liking.

Assembling and Decorating Your Stunning Cookie Butter Cake

Now, we arrive at the most creative and truly rewarding phase: bringing your perfectly baked cake layers and that luxurious buttercream together to craft a truly show-stopping Cookie Butter Cake! This is where your dessert transforms, and you have the wonderful opportunity to let your personal style and creativity shine.

Essential Preparation Before You Begin Frosting:

• Ensure Cakes are Completely Cool: This crucial step cannot be emphasized enough! Attempting to frost warm or even slightly warm cake layers is a recipe for disaster; your buttercream will melt, slide, and refuse to hold its shape. Make absolutely certain that your cake layers are cool to the touch. For even easier handling and sharper edges, consider chilling the layers in the refrigerator for 15-20 minutes before you start.
• Level the Cake Layers: Most homemade cake layers will bake with a slight dome on top. To achieve a perfectly even, stable, and professional-looking cake, you’ll need to level these domes. Use a long, sharp serrated knife, a cake leveler, or a specialized cake wire to carefully slice off the domed tops, creating flat surfaces. Don’t discard these delicious cake scraps – they make fantastic baker’s treats or can be repurposed for decorative purposes!

Step-by-Step Basic Frosting Technique:

• First Layer: Place your first leveled cake layer squarely on your chosen serving plate, cake stand, or a cake board. Dollop a generous amount of your prepared cookie butter buttercream onto the center of this layer. Using an offset spatula, carefully spread the frosting evenly across the top, extending it just to the edges of the cake layer.
• Stacking Subsequent Layers: Gently place the second cake layer directly on top of the frosted first layer, ensuring it is centered. If your cake has a third layer, repeat the frosting process for the second layer and then add the final cake layer on top. Take care to align each layer for a neat, straight appearance.
• Applying the Crumb Coat: Once all your cake layers are stacked, apply a very thin, almost translucent layer of buttercream all over the entire cake – covering both the sides and the top. This is known as a “crumb coat.” Its vital purpose is to trap any stray cake crumbs, preventing them from mixing into your final, visible layer of frosting. After applying the crumb coat, chill the cake in the refrigerator for a solid 15-20 minutes to allow this thin layer to set firm.
• The Final Frosting Layer: Once the crumb coat is completely set and firm, retrieve your cake. Now, apply a thicker, more generous layer of cookie butter buttercream to the top and sides of the cake. Use your offset spatula to spread it smoothly and evenly. For a delightful, rustic aesthetic, you can use the back of a spoon to create gentle swirls or peaks in the frosting. If you’re aiming for a super smooth and polished, bakery-quality finish, refer to our “Professional Touch” tip below.

Achieving the Professional Touch: If your goal is that flawless, bakery-quality finish, a couple of key tools can make a significant difference. Investing in a sturdy cake turntable is highly recommended, as it allows you to effortlessly rotate the cake while frosting, ensuring smooth application. Additionally, a good quality offset spatula for the top and a bench scraper for the sides will help you achieve perfectly straight and silky-smooth edges. For a deeper dive into elevating your cake decorating skills, be sure to check out 10 Ways to Make Your Cakes More Professional.

Creative Decorating Ideas to Elevate Your Cookie Butter Cake:

Once your cake is beautifully frosted, the realm of decoration opens up with endless possibilities! Here are some creative ideas to make your Cookie Butter Cake truly unique and visually stunning:

• Cake Crumb Edges: Repurpose those delicious cake crumbs you trimmed from the tops of your layers! Gently press them onto the bottom or top edge of your frosted cake for a charming, rustic effect and an appealing textural contrast.
• Crushed Biscoff Cookie Topping: Take some extra Biscoff cookies (or any Speculoos cookies you prefer), crush them into fine crumbs, and liberally sprinkle them over the entire top surface of the cake, or artfully along the bottom edge. This instantly signals the cake’s signature flavor and adds a delightful, satisfying crunch.
• Elegant Whole Cookie Garnish: For a more refined yet clear indication of the cake’s star ingredient, arrange a few whole Biscoff cookies artfully on top of the cake. This creates an elegant visual anchor.
• Piped Frosting Details: If you’re comfortable with piping, transfer some of the cookie butter buttercream into a piping bag fitted with a decorative tip (a star tip, round tip, or even a leaf tip works beautifully). Pipe elegant borders, intricate swirls, or delicate rosettes on the top and bottom edges of the cake for a sophisticated touch.
• Fresh Floral Accents: As beautifully showcased in the accompanying photograph, incorporating fresh flowers can add an absolutely stunning and sophisticated element to your cake. When using flowers, always ensure they are food-safe. A good practice is to wrap the stems in floral tape or cling film before carefully inserting them into the cake to prevent direct contact with the edible parts. For more comprehensive guidance on this technique, consult How to Decorate a Cake with Flowers.
• Drizzled Cookie Butter Topping: For an extra layer of flavor and a gorgeous visual effect, gently warm a small amount of extra cookie butter until it becomes pourable. Then, artfully drizzle it over the top of the cake, allowing some to drip enticingly down the sides for a mouth-watering finish.

Embrace the fun in decorating! Your cake is already a masterpiece of flavor, and a touch of creative flair will transform it into an unforgettable centerpiece for any celebration.

Storing and Freezing Your Delectable Cookie Butter Cake

Proper storage techniques are paramount to ensuring your magnificent Cookie Butter Cake remains as fresh, moist, and delicious as possible, whether you’re making it in advance or savoring the delightful leftovers. Here are the best practices for storing and freezing your cake:

• Room Temperature Storage (Frosted Cake): If your cake has been frosted with the cookie butter buttercream, it can be kept at a cool room temperature (ideally below 70°F or 21°C) for up to 2-3 days. It’s crucial to store it in an airtight cake dome or a sealed container to prevent it from drying out. Avoid placing the cake in direct sunlight or any warm areas, as the butter-based frosting can soften, lose its shape, and potentially melt.
• Refrigeration (Frosted Cake): For extended freshness, especially in warmer climates or if your home tends to be warm, refrigerating the frosted cake is an excellent option. Always place the cake in an airtight container to protect it from drying out and to prevent it from absorbing any unwanted odors from other foods in the refrigerator. When refrigerated, your cake will remain fresh for up to 5 days. Before serving, remember to allow the cake to come back to room temperature for approximately an hour. This allows the buttercream to soften to its ideal creamy consistency and ensures the cake layers are wonderfully tender.
• Freezing Unfrosted Cake Layers (Highly Recommended for Make-Ahead): Yes, you can absolutely freeze this cake, and it’s a fantastic strategy for making it ahead of time! If you plan to prepare your cake in advance, I highly recommend freezing the unfrosted cake layers. Once your baked layers have cooled completely, wrap each layer individually and very tightly in several layers of plastic wrap, followed by an additional protective layer of aluminum foil. This double-wrapping prevents freezer burn and maintains moisture. Place the wrapped layers in a freezer-safe bag or an airtight container. They can be safely frozen for up to 2-3 months.
  • To Thaw: Simply transfer the wrapped cake layers from the freezer to the refrigerator overnight. Once thawed, bring them to room temperature on your kitchen counter before unwrapping and proceeding with frosting.
• Freezing a Fully Frosted Cake: While it is possible to freeze a cake that has already been frosted, be aware that the texture of the buttercream might be slightly altered upon thawing, potentially becoming a little softer. If you choose this method, ensure the frosted cake is well-chilled first, then wrap it securely in multiple layers of plastic wrap and aluminum foil. Thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.

This cake is genuinely exceptional, and the aroma it creates while baking is simply heavenly! I must confess, the cookie butter buttercream is so utterly irresistible that I often find myself enjoying it straight from the bowl with a spoon – it’s that good!

Frequently Asked Questions (FAQs) About Your Cookie Butter Cake

To help you perfect your Cookie Butter Cake and answer any common queries, here’s a comprehensive FAQ section designed to guide you through common baking questions and considerations.

1. Can I use chunky cookie butter in the cake batter for added texture?

While it’s technically possible, I highly recommend sticking with smooth cookie butter for the cake batter itself. This ensures a uniform texture and a perfectly tender, consistent crumb throughout the cake layers. Chunky cookie butter can be a fantastic addition to the buttercream if you’re looking for delightful textural bits there.

2. What if I don’t have buttermilk on hand for the cake?

No need to worry! You can very easily make a homemade buttermilk substitute. For every cup of buttermilk required in the recipe, simply measure 1 cup of regular milk (either dairy or your preferred dairy-free alternative), remove 1 tablespoon of milk, and replace it with 1 tablespoon of fresh lemon juice or white vinegar. Give it a gentle stir and let it sit for about 5-10 minutes until it slightly curdles. Your homemade buttermilk is then ready to use, and it will react with the baking soda just as regular buttermilk would.

3. Is it possible to substitute the vegetable oil with butter in the cake batter?

While butter is wonderful for flavor, the vegetable oil in this specific recipe is chosen intentionally to achieve an exceptionally moist and tender crumb that maintains its freshness for a longer period. Swapping to butter might result in a cake that is slightly denser and dries out more quickly. For the best possible texture, I recommend adhering to the oil as specified.

4. How far in advance can I prepare this cookie butter cake?

This cake is quite forgiving for make-ahead preparations. You can bake the cake layers up to 2-3 days in advance; once completely cool, wrap them tightly in plastic wrap and store them at cool room temperature. For longer storage, the unfrosted layers can be frozen for up to 2-3 months (see “Storing and Freezing” section for details). The buttercream can also be made 1-2 days ahead of time, stored in an airtight container in the refrigerator, and then re-whipped briefly before you’re ready to frost the cake.

5. What’s the best method for transporting a fully frosted cookie butter cake?

For optimal results when transporting a frosted cake, first chill the cake in the refrigerator for at least 30 minutes to allow the buttercream to firm up. Then, carefully place it into a sturdy cake carrier or a well-fitting box. For longer journeys, consider placing the cake carrier on a non-slip mat in the trunk or on the floor of your car to prevent movement. It’s also wise to keep the cake as cool as possible during transport, especially on warm days.

6. Can I convert this recipe into cookie butter cupcakes instead of a layer cake?

Absolutely! This recipe adapts beautifully to cupcakes. Simply line a standard muffin tin with cupcake liners, fill them approximately two-thirds full with batter, and bake for roughly 18-22 minutes at 350°F (175°C), or until a toothpick inserted into the center of a cupcake comes out clean. This recipe should yield approximately 24 standard-sized cookie butter cupcakes.

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4.75 stars (16 ratings)

Dreamy & Delicious Cookie Butter Cake

Prep: 15 minutes mins

Cook: 30 minutes mins

Cooling and Decorating: 1 hour hr

Total: 1 hour hr 45 minutes mins

Servings: 8 -12 servings

You won’t believe how delicious this cookie butter cake is. Filled with an oh-so delicious cookie butter buttercream, this 2 or 3 layer cake is super easy to make and unbelievably good.

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Ingredients

Cookie Butter Cake

• ▢ 2 cups all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup vegetable or canola oil
• ▢ 1 ½ cups brown sugar
• ▢ ¾ cup smooth cookie butter
• ▢ 2 teaspoon vanilla extract
• ▢ 2 eggs, large
• ▢ 1 cup buttermilk

Cookie Butter Buttercream

• ▢ 1 cup butter, softened
• ▢ 1 cup smooth or chunky cookie butter
• ▢ 3 cups confectioner sugar
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon half n half, if using chunky cookie butter
• ▢ 2 teaspoons half n half, if using smooth cookie butter

Instructions

 

• Preheat the oven to 350° F. Spray 3, 6” pans or 2, 8” pans with baking spray or line with parchment paper and set aside. 
• In a medium size mixing bowl combine the flour, baking soda, and salt, and whisk lightly to combine. 
• In another bowl or the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, and cookie butter. Mix or beat on low- medium until a smooth batter forms. Add in the vanilla and one egg at a time, mixing in between. 
• Next add ⅓ rd of the dry mixture and alternate adding buttermilk- starting and ending with the flour- usually ⅓ of the flour at a time, and ½ of the buttermilk at a time. Mix on medium speed or with a spatula until a thick smooth mixture forms. 
• Pour even amounts into your baking pans. Bake 30-35 minutes for 6” pans or 25-28 minutes for 8” pans. 
• The cakes are ready when the edges start to pill away from the sides and when a toothpick inserted into the middle comes out clean. 
• While the cakes are cooling make the buttercream. You will need to clean your mixer if you used it for the cake. 
• Add the butter, cookie butter and confectioners sugar to the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low speed so that the sugar doesn’t blow up in your face. Gradually increase the speed to medium as more and more sugar gets mixed in. Scrape down the sides as necessary. Add in the amount of half n half needed depending on which type of cookie butter you’re using, and depending on how thick or creamy you like your buttercream. If it’s too loose add more confectioners sugar. If it’s too thick, add a little more half n half.

Notes

You can use either creamy or chunks cookie butter

You can sub heavy cream or milk for the half n half

Serving: 1slice, Calories: 529kcal, Carbohydrates: 46g, Protein: 5g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 14g, Cholesterol: 58mg, Sodium: 90mg, Fiber: 1g, Sugar: 21g

Course: Cake

Author: Sam Adler

Cuisine: American

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