Cookie Butter Cake - Made from Scratch

      This cake combines the intricate flavors of warming spices and the rich, caramelized brown sugar found in speculaas shortbread cookies, making it far from ordinary. The presence of cookie butter throughout adds to its indulgence. A smooth Swiss meringue buttercream, blended with decadent cookie butter, creates a light and airy topping that has a perfect sweetness balance, allowing the speculaas flavor to truly stand out.

      **Yields 1 (6-inch) cake**

      **Ingredients:**

      - 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 below)

      - For Garnish: speculaas cookie crumbs and pieces

      **Instructions:**

      1. Preheat the oven to 325°F (170°C). Lightly coat two (6-inch) round cake pans with baking spray containing flour, and line the bottom of the pans with parchment paper.

      2. In a stand mixer bowl, manually whisk together the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Add the butter and 1/3 cup (85 grams) of cookie butter. Using the paddle attachment, beat at low speed until the butter and cookie butter are incorporated, creating a coarse crumb mixture.

      3. In a separate small bowl, mix the milk, eggs, and vanilla together. With the mixer on low, gradually add about half of the milk mixture to the flour mixture. Increase the speed to medium and mix until light and fluffy, about 2 to 3 minutes. Gradually add the remaining milk mixture while mixing on medium-low speed, beating until well combined and scraping down the bowl's sides as needed. Divide the batter evenly between the prepared pans (about 1½ cups or 390 grams in each). Use a small offset spatula to spread the batter into an even layer.

      4. Bake until a toothpick inserted into the center comes out clean and an instant-read thermometer inserted reads 200°F (93°C) to 205°F (96°C), around 40 to 45 minutes. Allow the cakes to cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack. If desired, level the cooled cake layers.

      5. Position one cake layer on a cake board or serving platter. Spread ¾ cup (140 grams) of Cookie Butter Buttercream on top and add the second cake layer. Coat the top and sides of the cake with the remaining buttercream.

      6. In a small microwave-safe bowl, heat the remaining tablespoon (15 grams) of cookie butter on high until softened and slightly thinned. Dot the cookie butter on the cake's sides, and using an offset spatula, spread the cookie butter into the buttercream. If desired, garnish with cookie crumbs and pieces. Refrigerate for at least 30 minutes before serving. If storing longer than 1 hour, allow the cake to sit at room temperature for 20 to 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

      **Let us know how it was!**

      **Cookie Butter Buttercream**

      **Yields about 4 1/2 cups**

      **Ingredients:**

      - 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

      **Instructions:**

      1. In the heatproof bowl of a stand mixer, whisk the egg whites and sugar together by hand. Place the bowl over a saucepan of simmering water, whisking frequently until the temperature reaches 160°F (71°C).

      2. Carefully transfer the bowl back to the stand mixer. With the whisk attachment, beat at high speed until the mixture thickens and cools to room temperature, approximately 3 to 5 minutes.

      3. With the mixer on medium-high speed, gradually add the butter, one tablespoon (14 grams) at a time, ensuring each addition is fully incorporated before adding the next. Continue beating until the buttercream achieves a thick and glossy consistency. (It may initially look