Cookie Butter Cake - Bake from Scratch
This cake is far from ordinary, showcasing the intricate flavors of warming spices and the rich, caramelized brown sugar found in speculaas shortbread cookies. Cookie butter is generously incorporated throughout the cake, creating a truly decadent dessert. Topped with a silky Swiss meringue buttercream enhanced with creamy cookie butter, the frosting is wonderfully fluffy, striking a perfect balance of sweetness that lets the speculaas flavor shine.
**Yields 1 (6-inch) cake**
- 1½ cups (188 grams) unbleached cake flour
- 2/3 cup (133 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1½ teaspoons (8 grams) baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons (84 grams) unsalted butter, softened
- 1/3 cup (85 grams) plus 1 tablespoon (16 grams) cookie butter, divided
- ½ cup (120 grams) whole milk, at room temperature
- 2 large eggs (100 grams), at room temperature
- 1 teaspoon vanilla extract
- Cookie Butter Buttercream (recipe follows)
- Garnish: speculaas cookie crumbs and pieces
Preheat the oven to 325°F (170°C). Lightly spray two (6-inch) round cake pans with flour baking spray. Line the bottoms of the pans with parchment paper. In the bowl of a stand mixer, hand whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Add the softened butter and 1/3 cup (85 grams) of cookie butter; using the paddle attachment, beat on low speed until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the milk, eggs, and vanilla. With the mixer on low, add half of the milk mixture to the flour mixture. Increase the mixer speed to medium and beat until light and fluffy, about 2 to 3 minutes. With the mixer on medium-low, add the remaining milk mixture and continue beating until combined, stopping to scrape down the sides of the bowl as necessary. Evenly divide the batter between the prepared pans (approximately 1½ cups or 390 grams each). Use a small offset spatula to smooth the batter into an even layer. Bake until a toothpick inserted into the center comes out clean and an instant-read thermometer reads between 200°F (93°C) and 205°F (96°C), approximately 40 to 45 minutes. Allow to cool in the pans for 10 minutes, then remove the cakes from the pans and let them cool completely on a wire rack. If desired, level the cooled cake layers. Place one cake layer on a cake board or serving platter. Spread ¾ cup (140 grams) of Cookie Butter Buttercream on top of the first layer, then add the second layer on top. Spread the remaining buttercream across the top and sides of the cake. In a small microwave-safe bowl, heat the remaining tablespoon (15 grams) of cookie butter in the microwave until softened and slightly thinned. Dollop the cookie butter onto the sides of the cake; use an offset spatula to blend it into the buttercream. If desired, garnish with cookie crumbs and pieces. Refrigerate for at least 30 minutes before serving. If refrigerated for more than an hour, let the cake sit at room temperature for 20 to 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.
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**Cookie Butter Buttercream Recipe**
**Yields about 4 1/2 cups**
- 6 large egg whites (180 grams)
- 1½ cups (300 grams) granulated sugar
- 2 cups (454 grams) unsalted butter, softened and cubed
- ¼ cup (65 grams) cookie butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
In a heatproof bowl of a stand mixer, combine egg whites and sugar and whisk by hand. Place the bowl over a saucepan of simmering water, whisking frequently until an instant-read thermometer shows 160°F (71°C). Carefully return the bowl to the stand mixer. With the whisk attachment, beat on high speed until the mixture thickens and cools to room temperature, around 3 to 5 minutes. With the mixer on medium-high speed, gradually add the butter, 1 tablespoon (14 grams) at a time, mixing until combined after each addition. Continue to beat until the buttercream becomes thick and glossy (it may appear curdled initially, but will emulsify with continued mixing). Fold in the cookie butter, vanilla, and salt. Use the buttercream right away, or store it in an airtight container in the refrigerator for up to 1
Cookie Butter Cake - Bake from Scratch
This cake is far from ordinary, blending the intricate flavors of warming spices and the rich, caramelized brown sugar of speculaas shortbread cookies. Cookie butter is incorporated throughout the cake, resulting in an incredibly indulgent treat. A smooth Swiss meringue buttercream, swirled with luxurious, creamy cookie butter, forms a delightfully fluffy topping that adds to the experience.