Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Slice of cookie butter cake with Swiss meringue buttercream with cake in the backgroud.

Cookie Butter Cake

  • Author: Maria
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours (includes cooling)
  • Yield: 3 layer 8-inch cake 1x
  • Category: Cakes

Description

Cookie Butter Cake is a three-layer soft and tender cake filled and decorated with a silky cookie butter Swiss meringue buttercream.  It’s the perfect celebration cake that’s pure cookie butter heaven.


Scale

Ingredients

For the cake

  • 280 g (2 cups) all-purpose flour
  • 70 g (1/2 cup) speculoos cookie crumbs
  • 7 g (2 1/4 teaspoon) baking powder
  • 2.8 g (1/2 teaspoon) salt
  • 226 g (1 cup) unsalted butter, at room temperature
  • 220 g (1 cup) light brown sugar
  • 110 g (1/2 cup) granulated sugar
  • 100 g (2 large) eggs, at room temperature
  • 6 g (1 1/2 teaspoons) pure vanilla extract
  • 240 g (1 cup) whole milk, at room temperature

For the swiss meringue buttercream

  • 150 g (5 large) egg whites
  • 330 g (1 1/2 cups) granulated sugar
  • 339 g (1 1/2 cups) unsalted butter, at room temperature
  • 140 g (1/2 cup) smooth cookie butter
  • 6 g (1 1/2 teaspoons) pure vanilla extract

Instructions

For the cake

  1. Preheat oven to 350°F/177°C.  Grease and flour three 8-inch round cake pans.  Line the bottoms with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cookie crumbs, baking powder, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and both sugars on medium speed until smooth and creamy, about 3-4 minutes.  Scrape down the sides of the bowl as needed.  Beat in the eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in the vanilla until mixed well.  With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients.  Beat until just combined.
  4. Evenly divide the batter between the prepared cake pans.
  5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool completely in the pans set on a wire rack before frosting.

For the swiss meringue buttercream

  1. Put the sugar and egg whites in a mixer bowl and whisk together. Make a double boiler by placing the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Whisk the mixture constantly until the sugar is completely dissolved and the mixture feels hot to the touch, about 4-5 minutes.  You should not feel any sugar granules when rubbing the mixture between your fingertips.
  2. Transfer the bowl to the stand mixer fitted with the whisk attachment.  Whip the mixture on medium-high until the bottom of the bowl no longer feels warm, and the meringue is thick and glossy.
  3. With the mixer on medium, add the softened butter half a stick at a time.  Continue to whip until the mixture is smooth.  Mix in the cookie butter and vanilla until completely incorporated.

Notes

Make-ahead:  Make cake up to 1 day in advance.  Keep in the baking pans, cover tightly, and store at room temperature.  Swiss meringue buttercream can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator.  When ready to use, bring the frosting to room temperature and re-whip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.

Freezing:  Freeze cake layers frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving.  Swiss meringue buttercream can also be stored in the freezer for up to 2-3 months.  Thaw overnight in the refrigerator, bring it to room temperature, and re-whip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.

Cupcakes:  To make cupcakes, fill each cavity of a cupcake pan lined with cupcake liners 2/3 full.  Reduce baking time and begin checking at the 15 minutes mark.

Keywords: cookie butter, speculoos, speculoos cake, Swiss meringue buttercream, cookie butter buttercream