This Cookie Butter Cake is so moist and perfectly spiced, it's like an autumn fantasy. Made with Biscoff spread or your favorite cookie butter, people will be begging you to make it again and again.
I know cookie butter was a bit of a fad a while back when they started selling it at Trader Joe's. I've never lived in a town with Trader Joe's, so it wasn't until I moved to Scotland that I started being able to get my hands on Biscoff spread. We're fairly obsessed. My husband, who claims he doesn't like cinnamon, goes absolutely wild for the stuff.
I remember when you could only get Biscoff biscuits on Delta airlines flights. There was something so mysterious and special about those two little crunchy, lightly spiced cookies. It was such a score when your seat mate didn't want theirs and you got extra. They're still just as good on solid ground. Plus, you can have as many as you like, and only your discipline will stop you.
What makes this Cookie Butter Cake so awesome?
I've made this cake three times in the last month, and it's been awesome every time. Once, it was transformed into a different dessert due a laziness related mistake on my part. Once it was baked into a 13x9 inch pan for easier transport. But this three layer version, decorated with Biscoff sandwich cookies, is the absolute showstopper. It's light and fluffy and tall and proud. And even though it's a creamy beige, it's got a subtle autumnal beauty that's irresistible.
This cake is not overly sweet and intensely moist and tender. As an oil based cake, it's easy to make and bakes up so light and fluffy. The frosting is creamy is rich, with just a touch of saltiness to make it totally cravable. I brought this to co-working to share with my business coven, and they went absolutely wild for it. One person called it divine. Twice. It's definitely the kind of cake people won't forget.
Magical Properties of Cinnamon
I know witches are always going on about cinnamon, but it has so many magical uses, we truly do call on it all the time. I love to use cinnamon for prosperity magick, especially in the autumn during harvest season. But you can also call on cinnamon for protection, healing, spiritual connection, love and romance, and success. With it's fire energy, you can also use it to speed up or boost the energy of any spell. It's so versatile and so delicious, you might start using it all the time, too.
To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this cake. The full details are in the recipe card below.
- Sugar - caster, super fine, or granulated white sugar
- Flour - all-purpose or plain
- Baking powder
- Bakin soda - aka bicarbonate of soda
- Salt
- Eggs
- Cookie butter - such as Biscoff, get two jars to be sure you have enough for the cake and the frosting
- Buttermilk - or kefir
- Oil - any neutral flavored oil will work
- Vanilla extract
- Butter - unsalted and softened
- Powdered sugar - aka confectioner's sugar or icing sugar
- Sprinkles, biscuits, or anything else you want to decorate with
Tips for making Cookie Butter Cake
I like this cake because you can make it without using an electric mixer. It's more like making pancakes than a fussy butter cake. One thing you definitely want to do is line yur baking pans with partment paper. I know from experience, as you'll see next month.
The cake batter is made by combining your dry ingredients in one bowl and your wet ingredients in another, and then bringing them together. The wet ingredients will take a bit of elbow grease because you'll need to incorporate the thick cookie butter. Just keep mixing with a whisk. It will come together eventually. Pour your wet ingredients over the dry, and mix with a rubber spatula until combined. Don't worry if it's not 100% smooth. Pour this into your parchment-lined pans and bake until a toothpick comes out clean.
To make your frosting, you'll chuck the butter and cookie butter into a bowl and beat with an electric mixer to incorporate those ingredients before mixing in th powdered sugar. It's a light, fluffy, super creamy mixture. Then you can frost and decorate your cake in your favorite way. You can use a fancy piping tip or just spread it on nice and thick like I did. Use Biscoff biscuits to cover up the untidy border, add a few autumnal sprinkles, and people will think you're a genius.
Of course. I made this cake in a 13x9 inch baking pan for easier transport. The baking time was closer to 40 minutes. Just make sure a toothpick comes out clean.
I'm so excited for your to try this cookei butter cake. You and your friends will absolutely go wild for it. It's definitely gonna be awesome.
Looking for more awesome cake recipes? Try this lovely Lavender Cake or sweet, tart Lemon Loaf Cake.
PrintCookie Butter Cake
This Cookie Butter Cake is so moist and perfectly spiced, it's like an autumn fantasy. Made with Biscoff spread or your favorite cookie butter, people will be begging you to make it again and again.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 1 round cake 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
- 1 ½ cups sugar
- 2 ¼ cups all-purpose or plain flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 2 eggs
- 1 cup cookie butter or Biscoff spread
- 1 cup buttermilk or kefir
- ¾ cup water
- ½ cup neutral oil
- 1 tablespoon vanilla extract
For the frosting:
- 8 ounces (1 cup) unsalted butter, softened
- ½ cup cookie butter or Biscoff spread
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
For the cake:
- Preheat your oven to 350 F (175 C) and line three 20 centimeter round baking pans with parchment paper. (See note)
- In a large mixing bowl, add your sugar, flour, baking powder, baking soda, and salt. Gently whisk to combine your dry ingredients.
- In another mixing bowl, add the eggs, cookie butter, buttermilk, water, vegetable oil, and vanilla extract. Whisk until smooth. It will take a little while to break up the cookie butter, but keep mixing and it will all come together.
- Pour the wet ingredients over the dry ingredients, and mix them together with a rubber spatula until you have a relatively smooth batter.
- Divide your batter evenly amongst your pans, and bake your cakes for 28-30 minutes, or until a toothpick comes out clean. If you don't have enough space in your oven for all your layers, store any that are waiting to be baked in the fridge until they're ready to go in the oven.
- Let the cakes cool in the pan for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting:
- Add your butter and cookie butter to a large mixing bowl and beat with an electric mixer until combined.
- Add the powdered sugar, and beat on low to combine, then add the vanilla and salt. Turn up the speed on the mixer and beat until light and creamy.
- Frost and decorate your cake in your favorite way. Store any leftovers in a covered container.
Notes
If your round baking pans are 8 or 9 inches, you can do this in two layers.
Recipe slightly adapted from Molly on the Range by Molly Yeh.
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Laura Maginess says
This cake is out of this world
Renee says
So glad you liked it!