1/4cupand 1 tablespoon heavy cream(or the heaviest milk you have on hand)
Cookie Butter Cake
Preheat the oven to 350ºf. Grease a 8x8 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.
For this cake, you will need a 8x8 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.