Cookie Butter Cake

Introduction

Are you a fan of rich, creamy flavors with a hint of indulgence? If so, the Cookie Butter Cake recipe from Chelsweets is about to become your new favorite dessert. This decadent cake combines layers of fluffy cake infused with cookie butter goodness and a smooth cookie butter frosting that will leave your taste buds asking for more. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is a showstopper that brings together incredible texture and taste.

Detailed Ingredients with Measures

For the Cake:

– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp fine salt
– 1 cup (2 sticks) unsalted butter, room temperature
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 cup buttermilk, room temperature
– ½ cup cookie butter spread

For the Frosting:

– 1 cup unsalted butter, room temperature
– 4 cups powdered sugar
– ½ cup cookie butter spread
– 2-3 tbsp heavy cream or milk (for desired consistency)
– 1 tsp vanilla extract

For Decoration:

– Crumbled cookies (Speculoos recommended)
– Extra dollops of cookie butter for drizzling

Prep Time

Preparation for the Cookie Butter Cake is a breeze and well worth the effort. Start by ensuring that all your ingredients are at room temperature so your batter and frosting come together seamlessly. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. In one bowl, you’ll mix your dry ingredients. In another, cream together butter and sugar before adding in the rest of the wet ingredients. The luscious cookie butter adds a velvety richness to the batter. Once the batter is ready, evenly divide it between the cake pans and smooth the tops.

Cook Time, Total Time, Yield

The bake time for the cakes is about 34-36 minutes until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. The total time, from preparation to finishing touches, is roughly 1 hour and 30 minutes. This recipe yields a stunning three-layer cake that serves approximately 16 slices, making it perfect for gatherings or week-long family treats.

Once your cake layers are completely cool, it’s time to assemble and frost the masterpiece. The rich frosting, combined with cookie crumbles and drizzles of extra cookie butter, elevates this already incredible dessert to a whole new level. It’s a perfect balance of sweetness, creaminess, and crunch that will surely keep you coming back for another slice.
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Detailed Directions and Instructions

Step 1: Baking the Cookie Butter Cake Layers

1. Preheat your oven to 350°F (175°C) and grease and line three 6-inch or two 8-inch cake pans with parchment paper.
2. Combine 3 1/4 cups (425g) of all-purpose flour, 3 cups (600g) granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a large mixing bowl.
3. Add 1 cup (240ml) of unsalted butter, softened to room temperature, and mix with a mixer on medium speed until the mixture becomes crumbly.
4. Mix in 1/3 cup (95g) of cookie butter until evenly incorporated.
5. In a separate bowl, whisk together 1 1/2 cups (360ml) whole milk, 4 eggs, 1 Tbsp vegetable oil, and 1 Tbsp vanilla extract until smooth.
6. Gradually add the wet ingredients to the dry ingredients, mixing on low speed. Scrape down the sides of the bowl as needed, then beat on medium speed for an additional 30 seconds.
7. Divide the batter evenly between the prepared cake pans and bake for 32-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the cake layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. If desired, level the layers once they’re fully cooled.

Step 2: Making the Cookie Butter Buttercream

1. Beat 2 cups (450g) of unsalted butter, softened to room temperature, on a medium speed for 30 seconds with a paddle attachment or hand mixer.
2. Add 1 cup (320g) of cookie butter and mix on medium speed until well combined.
3. Gradually add 7 cups (875g) of powdered sugar, mixing on low speed.
4. Slowly mix in 2–4 Tbsp of heavy cream or milk to reach the desired consistency, then add 1/2 tsp of salt.
5. Mix on medium speed for an additional couple of minutes, or until the frosting is fluffy and smooth.

Step 3: Assembling the Cake

1. If the cake layers are uneven, level them off before assembly.
2. Spread a small dab of frosting on your cake board or plate to help secure the bottom layer.
3. Place the first cake layer on the board, and spread an even layer of buttercream over it.
4. Repeat the process with the remaining cake layers, ensuring even frosting between each.
5. Once stacked, spread a thin coat of frosting around the cake for the crumb coat. Smooth it out with a bench scraper or offset spatula.
6. Chill the cake in the refrigerator for 30 minutes to allow the crumb coat to set.

Step 4: Decorating the Cake

1. Once chilled, add a second layer of buttercream to the cake and smooth it out.
2. For decoration, heat an additional 1/2 cup of cookie butter in the microwave for 10-15 seconds or until it becomes pourable.
3. Drizzle the melted cookie butter around the top edge of the cake, allowing it to drip down the sides.
4. Decorate the top edge of your cake with swirls of buttercream, using a piping bag fitted with a star tip if desired.
5. Optionally, garnish with crushed cookies or cookie pieces.

Notes

Note on Storage

The frosted cake can sit at room temperature for up to 24 hours. If not serving the same day, refrigerate it in an airtight container. Let it sit at room temperature for 1-2 hours before serving to allow the frosting to soften.

Note on Substitutions

If imitation vanilla extract is used, you may notice a flavor difference. Substitute with vanilla bean paste for a richer flavor, if preferred.

Note on Scaling Recipe

The recipe can be halved to make a smaller cake or doubled to create larger layers, but adjustments to bake time may be necessary.

Note on Cake Pans

If you only have 9-inch pans, the layers will be thinner, and bake time should be reduced by a few minutes.

Note on Cookie Butter

Different brands of cookie butter can vary in texture and taste. Choose your favorite brand for the best result.
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Cook Techniques

How to Prepare the Cookie Butter Buttercream

To make a smooth and fluffy buttercream, start by creaming together the unsalted butter and cookie butter. Gradually mix in powdered sugar along with heavy cream and vanilla extract. To achieve a silky consistency, whip the mixture on medium-high speed for a few minutes.

Frosting the Cake Layers Evenly

When frosting the cake, place one cake layer on a cake board or serving plate. Spread an even layer of cookie butter over the cake before adding a layer of frosting. This will ensure consistency throughout the cake.

Crumb Coating the Cake

Apply a thin layer of frosting over the cake to seal in any crumbs and create a smooth base for the final coat. Chill the crumb-coated cake in the fridge for about 30 minutes to set.

Adding Drips to the Cake

Warm the cookie butter slightly to make it easier to drizzle. Using a spoon or squeeze bottle, gently create drips down the edges of the cake before spreading more cookie butter on top as decoration.

Creating a Textured Finish

For added visual appeal, use an offset spatula or cake comb to texture the final coat of frosting around the sides. This technique gives the cake a smooth and professional finish.

Piping Decorations

Fill a piping bag fitted with your desired tip and use reserved buttercream frosting for decorative accents on the cake. Add piped swirls or borders as desired for an elegant touch.

FAQ

What type of cookie butter should I use?

You can use your preferred brand of smooth cookie butter. Speculoos cookie butter or any creamy cookie spread works perfectly in this recipe.

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two in advance. Store them tightly wrapped in plastic wrap at room temperature or freeze them for up to a week.

How can I store the frosted cake?

The frosted cake can be stored in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.

Can I use a different frosting with this cake?

Yes, you can pair this cake with any frosting of your choice. However, the cookie butter buttercream complements the flavors best.

Can I substitute cookie butter with another ingredient?

If you don’t have cookie butter, you could substitute it with a different nut butter or spread, though it will alter the taste of the cake.

How do I get clean cake slices?

For clean slices, warm your knife under hot water, then wipe it dry before cutting each slice. Repeat this process for the neatest results.

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Conclusion

This cookie butter cake is a delightful treat that is perfect for any occasion. Its rich layers and unique cookie butter flavor create a dessert that is not only visually appealing but also irresistibly delicious. Whether you’re serving it at a special event or simply indulging in a slice for yourself, this cake is sure to impress and satisfy anyone who tries it.

The wonderful combination of cookie butter frosting, cake layers, and crunchy toppings makes this recipe a must-try. It’s easy enough for home bakers yet special enough to stand out on any dessert table. Happy baking!

More Recipes Suggestions and Combination

Peanut Butter Chocolate Cake

Layer peanut butter frosting and chocolate cake for a rich and nutty variation.

Biscoff Cheesecake

Crushed Biscoff cookies and cookie butter swirling through a creamy cheesecake.

Cookie Butter Cupcakes

Create individual cupcakes with a dollop of cookie butter in the center, topped with frosting.

Speculoos Truffles

Craft bite-sized truffles using cookie butter and chocolate with a dusting of spiced cookie crumbs.

Vanilla Cookie Butter Swirl Cake

Combine classic vanilla cake with swirls of cookie butter for a simpler dessert idea.

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