Description
Whip up this cookie butter cake when craving a seriously delicious dessert that brings comfort and joy to your table. Creamy, spiced, and utterly satisfying, this cake delivers pure happiness in each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 3 large eggs
- 1 ½ cups unsalted butter
- 1 ½ cups granulated sugar
- 1 cup milk
Wet/Binding Ingredients:
- 1 ½ teaspoons vanilla extract
- ½ cup smooth cookie butter
Supporting Ingredients:
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 5 large egg whites
- 1 ¼ cups granulated sugar
- Crunchy cookie butter
- Speculoos cookies crushed (optional)
Instructions
- Warm your oven to 350°F. Coat three 6-inch cake pans with butter, dust with flour, and line with parchment paper.
- Combine 2 ¼ cups flour, 2 ¼ teaspoons baking powder, and ¾ teaspoon salt in a mixing bowl.
- Use a stand mixer to cream ¾ cup butter until smooth. Add 1 ½ cups sugar and beat until fluffy and light.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in 1 ½ teaspoons vanilla extract.
- Gradually blend flour mixture and 1 cup milk into the batter, alternating between dry and wet ingredients. Stop mixing as soon as ingredients are combined.
- Distribute batter evenly across prepared pans. Bake at 350°F for 25-30 minutes until a toothpick comes out clean.
- Remove cakes from oven and rest on wire racks for 10 minutes. Allow layers to cool completely.
- Combine 5 egg whites and 1 ¼ cups sugar in a stand mixer bowl.
- Create a double boiler and heat mixture until smooth and no longer grainy, stirring constantly.
- Whip mixture on medium-high speed until stiff, glossy peaks form and temperature reduces.
- Switch to paddle attachment. Gradually incorporate 1 ½ cups cubed butter until silky.
- Blend ½ cup smooth cookie butter into frosting until completely integrated.
- Position first cake layer on serving plate. Spread thin layer of crunchy cookie butter, then cover with ⅔ cup frosting.
- Stack remaining layers, repeating filling process between each.
- Apply thin crumb coat of frosting across entire cake. Refrigerate for 20 minutes to set.
- Complete final frosting layer, smoothing sides carefully. Optional: Decorate with frosting rosettes and crushed speculoos cookies.
Notes
- Always use room temperature ingredients to ensure smooth mixing and even baking of your cake layers.
- Sift dry ingredients to prevent lumps and create a lighter, more tender cake texture.
- When making the buttercream, ensure the egg white mixture reaches 160°F to safely cook the eggs and create a stable frosting.
- For the most intense cookie butter flavor, choose a high-quality brand and gently fold it into the frosting to maintain its distinct taste.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 120 mg