Cookie Butter Cake Recipe

If you have a sweet tooth that loves a little cozy comfort, you are going to absolutely fall head over heels for this Cookie Butter Cake. This cake is such a delight, combining the velvety richness of butter and creamy layers with that signature spiced warmth of cookie butter that brings everything together. Every bite is like a warm hug for your taste buds, with moist, fluffy layers and a luscious cookie butter frosting that’s simply irresistible. Whether it’s for a special celebration or just because you deserve a treat, this Cookie Butter Cake will become your new favorite indulgence quite effortlessly.

Ingredients You’ll Need

The magic behind this Cookie Butter Cake comes from a handful of simple yet essential ingredients, each playing its own role in creating that rich texture and balanced flavor. From the buttery softness to the cozy notes of cookie butter, each component elevates the final cake to pure perfection.

• Unsalted butter (1 cup, softened): Provides a creamy, rich base that keeps the cake moist and tender.
• Light brown sugar (1 ½ cups): Adds sweetness with a hint of molasses for depth of flavor.
• Large eggs (4): Give structure and stability while maintaining a soft crumb.
• All-purpose flour (2 ½ cups): The main body of the cake, creating that classic cakey texture.
• Baking powder (2 tsp): Helps the cake rise and become perfectly fluffy.
• Salt (½ tsp): Enhances all the flavors and balances the sweetness.
• Buttermilk (1 cup): Adds moisture and a slight tang, tenderizing the crumb beautifully.
• Cookie butter (½ cup): The star ingredient that infuses the cake with its signature spiced, caramelized flavor.
• Cookie butter frosting: A luscious mixture made from cookie butter, butter, powdered sugar, heavy cream, and vanilla that crowns the cake with creamy perfection.
• Optional crushed Biscoff cookies: Adds a delightful crunch and extra burst of spiced cookie flavor on top.

How to Make Cookie Butter Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (177°C) and greasing three 6-inch cake pans. This smaller pan size helps the cake layers bake evenly and gives you that charming, stacked presentation.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and light brown sugar together until the mixture becomes fluffy and light in color. This step is key to ensuring that your cake has a tender crumb and an even sweetness throughout.

Step 3: Add the Eggs

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This slow addition helps build a stable batter and prevents it from curdling.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt. Combining these beforehand ensures even distribution of the leavening agents and seasoning, which is essential for a uniform rise and flavor.

Step 5: Combine Dry and Wet Ingredients

Add the flour mixture alternately with the buttermilk into the butter mixture, starting and ending with the flour. Mix gently just until combined to avoid overworking the batter, which can make the cake tough.

Step 6: Incorporate the Cookie Butter

Fold in the cookie butter until it’s fully blended into the batter, creating that signature flavor nestled throughout every bite of this Cookie Butter Cake.

Step 7: Bake the Cake

Divide your batter evenly among the three prepared pans. Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely to room temperature before frosting.

Step 8: Make the Cookie Butter Frosting

Beat together softened butter and cookie butter until creamy, then gradually add powdered sugar, heavy cream, and a splash of vanilla extract until the frosting is fluffy and smooth. This luscious topping is what truly brings the cake to life.

Step 9: Assemble and Frost

Layer the cooled cakes with generous amounts of frosting between each layer. Cover the outside with the remaining frosting and, if you like, sprinkle crushed Biscoff cookies on top for that extra touch of texture and flavor.

How to Serve Cookie Butter Cake

Garnishes

Garnishing your Cookie Butter Cake with crushed Biscoff cookies or a light dusting of cinnamon adds a lovely crunch and enhances the warm spice notes. Fresh berries or a drizzle of caramel sauce can also brighten the rich flavors beautifully.

Side Dishes

This cake shines on its own but pairs wonderfully with a cup of spiced chai, espresso, or even a scoop of cinnamon ice cream. These accompaniments highlight the cake’s cozy flavors without overpowering them.

Creative Ways to Present

For a festive vibe, try layering the cake in a glass trifle dish with dollops of whipped cream and cookie crumbles between each layer. Or, cut the cake into mini squares for bite-sized treats at gatherings. Presentation can make the experience even more memorable!

Make Ahead and Storage

Storing Leftovers

Leftover Cookie Butter Cake keeps well covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days to keep the frosting fresh and the cake moist.

Freezing

You can freeze the unfrosted layers by wrapping them tightly in plastic wrap and then foil for up to 3 months. Thaw them overnight in the refrigerator and then frost as usual. If freezing a fully frosted cake, flash freeze uncovered until firm, then wrap carefully to prevent freezer burn.

Reheating

If you love your cake slightly warm, place individual slices in the microwave for about 10-15 seconds. Avoid overheating as this can melt the frosting, but a brief warm-up really amplifies that cookie butter flavor and melts it slightly for a delightful experience.

FAQs

What is cookie butter and can I substitute it?

Cookie butter is a luscious, spreadable paste made from spiced cookies, usually Biscoff. It has a caramelized, slightly spiced flavor that’s irreplaceable in this recipe. While peanut butter might be a creative twist, it won’t replicate the signature taste of cookie butter.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum to maintain structure. Baking times may vary slightly, so watch your cake closely as it bakes.

Is it necessary to use buttermilk in this recipe?

Buttermilk adds moisture and tenderness with a subtle tang that balances the sweetness. If you don’t have buttermilk, you can mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using.

Can I make this cake ahead of time for a party?

Definitely! The layers can be baked a day or two in advance and stored in the refrigerator. Assemble and frost the cake on the day of your event for the freshest appearance and taste.

How can I prevent the cake from drying out?

Ensure you don’t overbake the layers and store the cake properly. Wrapping leftover slices tightly or keeping the cake covered will lock in moisture and keep every bite as tender as when it was fresh baked.

Final Thoughts

I can’t recommend enough giving this Cookie Butter Cake a try—it’s one of those desserts that instantly feels like home. With every forkful, you’ll experience a perfect harmony of rich, buttery layers and that unforgettable cookie butter essence. Whether you’re sharing it with friends or savoring a quiet moment by yourself, this cake brings pure joy and warmth in every bite. Go ahead, bake it, savor it, and let it become a beloved staple in your dessert repertoire.