This cake happened entirely by accident, but hey, that’s how some of the best things in life happen, right? Yesterday I set out to make Cookie Butter Cupcakes, which I did, thank goodness (more on those later). But, when I finished pouring batter into the first set of 12 cupcake liners I had prepared, and bent down to get my second cupcake pan out of the cabinet for the next 12, I eyed my circular cake pan in the corner. Instead of 24 Cookie Butter cupcakes, I pondered, why not 12 Cookie Butter cupcakes, and 1 Cookie Butter cake?
Sometimes I do things like that. Cupcakes are one of my favorite things to make, but cake is one of my favorite things to eat. So every once in a while, when the urge to decorate some cupcakes hits me, I make enough batter for 24 cupcakes, which is the exact amount of batter you happen to need for 12 cupcakes and a one-layer cake to match. Convenient. So, yesterday was clearly all about the Cookie Butter. If you haven’t had Cookie Butter yet, you need to change that immediately. And, if you have no idea what that is, think of those delicious Biscoff Cookies you get on Delta flights. Now think about those cookies in a peanut butter spread-like form. It tastes way better than my words could ever describe. Cookie Butter is life.
This Cookie Butter Cake might be one of the most dangerous desserts I’ve ever allowed to sit on my kitchen counter. I made it less than 24 hours ago, and there is, I’m quite horrified to say, about 1/3 of it left. Every time I walk into the kitchen, I pick up the little fork that I purposefully left right next to the cake stand, and even out the edges. It’s the moistest of yellow cakes, with a thick layer of Cookie Butter frosting, Trader Joes Speculoos cookies crumbled on top, with melted Cookie Butter drizzle as a final touch. (I almost didn’t do the drizzle. I’m very glad I did the drizzle.)
Go get yourself a jar of Cookie Butter so you can make this cake and eat this cake and cry of happiness with every single bite.
Cookie Butter Cake
Ingredients
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt or to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
- 6 Trader Joes Speculoos or Biscoff Cookies crumbled
- 1/2 cup Trader Joes Cookie Butter melted
For the Frosting:
- 1 stick of unsalted butter
- 1/2 cup Cookie Butter
- 1-2 cups powdered sugar
- 2-3 tbsp of milk or cream
Instructions
Instructions:
For the Cake:
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Preheat oven to 350° Spray a round 9" cake pan with cooking spray; set aside.
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In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
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In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
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Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
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Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cool for at least 30 minutes before removing from the pan and frosting.
For the Frosting:
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Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add a tablespoon of milk at a time, util a creamy consistency is reached. Mix on high until smooth and creamy. Spread on top of cooled cake.
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Top the cake with crumbled Speculoos cookies. Drizzle the melted Cookie Butter over the entire cake for the final step.