Cookie Butter Cake
Indulge your sweet tooth with this scrumptious Cookie Butter Cake, where fluffy white cake mix meets the irresistible flavor of cookie butter! Topped with a velvety cookie butter buttercream, this delightful dessert is a game-changer for any occasion. Whip it up easily for a treat that’s sure to impress your friends and family!
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 1/2 cup melted @KerrygoldUSA unsalted butter (114 g)
- 2 8oz blocks of softened unsalted butter (56.7 g)
- 1 cup @Biscoff cookie butter spread (227 g)
- 2 large eggs
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
🫙Pantry Staples(2)
- 4 cups powdered sugar (800 g)
- 1 tsp vanilla extract & cinnamon (5 ml)
📦Other(1)
- @Betty Crocker white cake mix
Nutrition (per serving)
Calories
1099
Protein
5g
Carbs
118g
Fat
70g
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Mix the cake mix, milk, melted butter, vanilla extract, cinnamon, and eggs until well combined.
- 3
Pour the batter into two 10x3 baking pans and bake for 35-40 minutes.
- 4
For the buttercream, blend the softened butter until light and fluffy, then add the powdered sugar and cookie butter, blending until smooth.
💡 Pro Tips
- ✓Add the milk to your cake batter before the eggs because oat milk's higher viscosity (1.5-2x water) requires pre-hydration of the cake mix starches; adding eggs first can create lumps that won't fully hydrate.technique1.5-2x viscosity vs. water
- ✓Cream your 16oz of softened butter for 4-5 minutes on medium speed until it reaches 40-45% air incorporation; this prevents a dense, greasy frosting when the cookie butter (which contains ~30% fat) is added.timing4-5 minutes, 40-45% air incorporation
- ✓Sift your powdered sugar before adding to the buttercream—unsifted sugar contains compacted clumps that won't fully dissolve, leaving a grainy texture even after blending.techniquePrevents grainy texture
- ✓Add the cookie butter in two additions (½ cup, then ½ cup) while blending on low speed; adding all at once can cause the emulsion to break because cookie butter's high fat content (48%) overwhelms the water phase of creamed butter.ingredientTwo ½ cup additions, 48% fat content
- ✓Cool your cake layers to at least 85°F before frosting because residual heat (above 90°F) will cause the buttercream to separate and become oily as the cocoa butter in Biscoff begins to melt.timing≤85°F core temperature
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
Share this recipe
Cookie Butter Cake
Indulge your sweet tooth with this scrumptious Cookie Butter Cake, where fluffy white cake mix meets the irresistible flavor of cookie butter! Topped with a velvety cookie butter buttercream, this delightful dessert is a game-changer for any occasion. Whip it up easily for a treat that’s sure to impress your friends and family!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 1/2 cup melted @KerrygoldUSA unsalted butter (114 g)
- 2 8oz blocks of softened unsalted butter (56.7 g)
- 1 cup @Biscoff cookie butter spread (227 g)
- 2 large eggs
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
🫙Pantry Staples(2)
- 4 cups powdered sugar (800 g)
- 1 tsp vanilla extract & cinnamon (5 ml)
📦Other(1)
- @Betty Crocker white cake mix
Nutrition (per serving)
Calories
1099
Protein
5g
Carbs
118g
Fat
70g
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Mix the cake mix, milk, melted butter, vanilla extract, cinnamon, and eggs until well combined.
- 3
Pour the batter into two 10x3 baking pans and bake for 35-40 minutes.
- 4
For the buttercream, blend the softened butter until light and fluffy, then add the powdered sugar and cookie butter, blending until smooth.
💡 Pro Tips
- ✓Add the milk to your cake batter before the eggs because oat milk's higher viscosity (1.5-2x water) requires pre-hydration of the cake mix starches; adding eggs first can create lumps that won't fully hydrate.technique1.5-2x viscosity vs. water
- ✓Cream your 16oz of softened butter for 4-5 minutes on medium speed until it reaches 40-45% air incorporation; this prevents a dense, greasy frosting when the cookie butter (which contains ~30% fat) is added.timing4-5 minutes, 40-45% air incorporation
- ✓Sift your powdered sugar before adding to the buttercream—unsifted sugar contains compacted clumps that won't fully dissolve, leaving a grainy texture even after blending.techniquePrevents grainy texture
- ✓Add the cookie butter in two additions (½ cup, then ½ cup) while blending on low speed; adding all at once can cause the emulsion to break because cookie butter's high fat content (48%) overwhelms the water phase of creamed butter.ingredientTwo ½ cup additions, 48% fat content
- ✓Cool your cake layers to at least 85°F before frosting because residual heat (above 90°F) will cause the buttercream to separate and become oily as the cocoa butter in Biscoff begins to melt.timing≤85°F core temperature