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Cookie Butter Cake Recipe

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This Cookie Butter Cake is a dream dessert for Biscoff lovers! With moist, cinnamon-infused cake layers, a rich cookie butter frosting, and a warm cookie butter drizzle, this cake is indulgent and flavorful. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth!

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups dark brown sugar
  • 5 large egg whites (or 1 cup carton egg whites)
  • 1 ¼ cups buttermilk
  • 1 cup cookie butter
  • 1 tsp vanilla extract

For the Cookie Butter Frosting:

  • 1 cup unsalted butter, room temperature
  • 1 cup cookie butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

For Decoration:

  • Extra cookie butter, warmed, for drizzling
  • Crushed Biscoff cookies for garnish

Instructions

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups dark brown sugar
  • 5 large egg whites (or 1 cup carton egg whites)
  • 1 ¼ cups buttermilk
  • 1 cup cookie butter
  • 1 tsp vanilla extract

For the Cookie Butter Frosting:

  • 1 cup unsalted butter, room temperature
  • 1 cup cookie butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

For Decoration:

  • Extra cookie butter, warmed, for drizzling
  • Crushed Biscoff cookies for garnish

Notes

  • Gluten-Free Option: Use a gluten-free flour blend.
  • Dairy-Free Option: Use dairy-free butter and cream.
  • Cupcake Version: Bake in a muffin tin at 350°F for 18-20 minutes.
  • Sheet Cake Option: Bake in a 9×13-inch pan for 40-50 minutes.

Find it online: https://chocolatecoveredamy.com/cookie-butter-cake-recipe/