foodie joy - Cookie Butter Layer Cake

Cookie Butter Layer Cake

This decadent cake combines the spiced, caramelized flavor of cookie butter with moist cake layers and a luscious frosting. It’s perfect for any occasion—or no occasion at all!

Ingredients

For the Cake Layers:

2 ½ cups (315g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg (optional)
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup (240ml) whole milk (or buttermilk)
½ cup (120ml) cookie butter

For the Cookie Butter Buttercream:

1 ½ cups (340g) unsalted butter, softened
½ cup (120ml) cookie butter
4 cups (500g) powdered sugar, sifted
2-3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt

For the Cookie Butter Drip:

½ cup (120ml) cookie butter
2 tbsp heavy cream (adjust for consistency)

For Garnish:

Crushed speculoos cookies
Whole speculoos cookies (optional)

Instructions

1. Prepare the Cake Layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Fold in the cookie butter until smooth and evenly distributed.
Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before assembling.

2. Make the Buttercream:

In a large bowl, beat butter and cookie butter together until creamy and smooth.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add heavy cream, vanilla extract, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more cream or sugar as needed.

3. Assemble the Cake:

Place the first cake layer on a serving plate. Spread a layer of buttercream over the top. Sprinkle crushed speculoos cookies if desired.
Repeat with the second layer and top with the final layer.
Frost the entire cake with a thin crumb coat. Chill for 15 minutes, then apply the final layer of frosting.

4. Add the Cookie Butter Drip:

Heat cookie butter and heavy cream in the microwave for 15-20 seconds until pourable but not too runny.
Using a spoon or piping bag, drizzle the cookie butter over the edges of the cake, allowing it to drip down.

5. Decorate:

Sprinkle crushed speculoos cookies over the top and press them gently into the sides if desired.
Place whole cookies on top for a finishing touch.

Serving Suggestion

Let the cake chill for 30 minutes to set before slicing. Serve with a glass of milk or a cup of coffee for the ultimate indulgence.

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