This cookie butter cake recipe is fluffy and light and topped with a delicious creamy cookie butter frosting. Easy to make, this speculoos cake is great to serve as an afternoon snack or a dessert and decadent enough to serve as an occasion cake.
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This is a recipe for a real cookie butter cake. You see, most are vanilla cake recipes with a cookie butter frosting, but this recipe has cookie butter in the cake mixture for a moist, fluffy and delicious treat.
You guys are going to love this recipe, it’s been a real hit with everyone in our house! Made with everyone’s favorite speculoos spread, I know you’ll enjoy this one as much as we do.
To Make This Cake, You Will Need:
- Flour, baking powder and salt
- Salted butter and cookie butter
- Eggs: preferable free run / organic
- Vanilla extract: Pure is better than imitation if you can.
- Buttermilk
- Frosting: Butter, cookie butter, powdered sugar, heavy cream.
How To Make This Cookie Butter Cake Recipe – Step by Step
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Preheat the oven to 350 Fahrenheit. Grease aN 8×8 or 7.5”x6” baking tin and line with parchment or a dusting of flour.
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In a medium bowl, whisk together the flour, baking powder and salt.
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Using a stand mixer with a paddle attachment, beat the batter until it is smooth. Add the sugar and cookie butter and mix on a medium-high speed until it is pale and fluffy (will take around 2-3 minutes).
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Reduce the speed and add the eggs one at a time until incorporated. Add the vanilla.
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Alternate adding the flour mixture and then the buttermilk (beginning and ending with the flour.) Incorporate fully after each addition and do not over mix.
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Spread the batter in the prepared pan and smooth the top with a spatula.
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Bake in the pre-heated oven for 45-50 minutes, or until an inserted toothpick comes out clean.
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Let the cake cool to room temperature.
FOR THE SPECULOOS SPREAD FROSTING
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In a large bowl, beat the butter and cookie butter together until smooth.
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Add the powdered sugar and beat until smooth.
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Add the heavy cream a tablespoon at a time and beat until it is light and fluffy.
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Once the cake is completely cool, spread the frosting over the top of the cake.
What Is Cookie Butter Cake?
A cookie butter cake is made with cookie butter and it results in a wonderful cookie like flavored cake that is perfectly moist and fluffy. A lot of recipes for speculoos cakes are simply a vanilla cake with cookie butter frosting, but with this recipe, the cookie butter is incorporated into the cake batter so you get that amazing flavor all the way through each bite.
What Does Cookie Butter Taste Like?
Cookie butter (also called speculoos spread) is made from speculoos cookies, which are spiced cookies originating from the Netherlands that have a faint gingerbread flavor to them. The biscuits are ground up and mixed with vegetable oils to create a smooth, peanut butter like spread.
Speculoos spread is the most addicting, delicious treat you can imagine! It’s one of those things that you simply have to grab when you go to Trader Joe’s- I promise you won’t regret it! If you love this cookie butter cake recipe, you’re going to love my cookie butter ice cream too.
Make This Speculoos Cake for a Special Occasion!
This cookie butter cake is rich and decadent, and you could easily turn it into a birthday or other occasion cake. Add some sprinkles and candles and you have a yummy cake everyone will enjoy. Of course, you can just cut a slice and enjoy it mid-afternoon with a cup of coffee too!
Top Tips To Make This Cookie Butter Cake
- For this cake, you will need a 8×8 or 7.5”x6” baking tin.
- Be sure to grease your baking tin and line it with parchment for easy removal.
- Bake the cake in a pre-heated oven for the best results.
- Take care not to over mix the batter.
- Let the cake cool to room temperature before frosting it.
For More Cake Recipes:
- Peanut Butter Ooey Gooey Butter Cake
- Incredible Butterscotch Cake
- Crazy Good Pumpkin Cake with Cream Cheese Frosting
- Frosted Sugar Cookie Cake
If you try this cookie butter cake recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Cookie Butter Cake
Ingredients
Cookie Butter Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons salted butter room temperature
- 1 cup white granulated sugar
- 1 1/2 cups cookie butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 3/4 cup buttermilk at room temperature
Cookie Butter Frosting
- 1/2 cup butter softened
- 14 ounces cookie butter (1 jar)
- 3 cups powdered sugar
- 1/4 cup and 1 tablespoon heavy cream (or the heaviest milk you have on hand)
Instructions
Cookie Butter Cake
- Preheat the oven to 350ºf. Grease a 8×8 or 7.5”x6” baking tin and line with parchment.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Using a stand mixer with a paddle attachment, beat the butter until it is smooth. Add the sugar and cookie butter and mix on a medium-high speed until it is pale and fluffy (will take around 2-3 minutes).
- Reduce the speed and add the eggs one at a time until incorporated. Add the vanilla.
- Alternate adding the flour mixture and then the buttermilk (beginning and ending with the flour.) Incorporate fully after each addition and do not over mix.
- Spread the batter in the prepared pan and smooth the top with a spatula.
- Bake in the pre-heated oven for 45-50 minutes, or until an inserted toothpick comes out clean.
- Let the cake cool to room temperature.
For the frosting
- In a large bowl, beat the butter and cookie butter together until smooth.
- Add the powdered sugar and beat until smooth.
- Add the heavy cream a tablespoon at a time and beat until it is light and fluffy.
- Once the cake is completely cool, spread the frosting over the top of the cake.
Tips
- For this cake, you will need a 8×8 or 7.5”x6” baking tin.
- Be sure to grease your baking tin and line it with parchment for easy removal.
- Bake the cake in a pre-heated oven for the best results.
- Take care not to over mix the batter.
- Let the cake cool to room temperature before frosting it.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This cake is unbelievable. I still can’t get over how good it is. I can’t wait to make it again. And the frosting? Forget about it. I’m gonna be talking about this for weeks/months/forever.
You’re too kind! So glad you enjoyed it, Britt! You’ll have to try my Peanut Butter Cake next!
Thank you for the recipe. I wanted to know how to use cookie butter. Haven’t cut it yet but it has the whole house smelling good.
Ever made a double recipe in a 13×9?
I haven’t tested it, but if you do, let me know!
There is not measurements for the ingredients. Why?
There are, simply scroll to the recipe card.