This cookie butter cake is infused with creamy, decadent cookie butter, layered with silky Italian meringue buttercream, and drizzled all over with (even more) melted cookie butter!
This cookie butter cake is special to me for multiple reasons. First, because today is my birthday and this is the cake I made for myself! Yes, I make my own birthday cakes. I am a baking control freak, and so I make my own, knowing that it will be exactly how I like it.
Secondly, I LOVE cookie butter. I discovered it a couple years ago after picking up a jar from Trader Joe’s. I mean, it’s basically ground up cookies made into a spreadable paste. How could you not like it??
And third, because it is just the prettiest dang naked cake I think I’ve ever made. Come on, those naked cake layers with that shiny drizzle down the sides? I’m drooling.
Now, I’ll share a secret with you…I’m actually not a huge cake person. But I’ve finally figured out why: moisture and sweetness. Many cakes I’ve had in the past were either too dry or overly sweet. This cake has many things in it to balance the moisture levels. Sour cream, eggs, milk, and oil all help add moisture to this cake! I believe the sweetness balance lies in the icing. The best thing about Italian Meringue Icing (my fave, yum) is that it’s not as sweet as American buttercream. It also has a silky texture to it that is just to die for. My favorite recipe to use is Yolanda’s from How To Cake It. She also has a great tutorial video!
Thanks for reading! I’m off to celebrate a birthday and eat some cake!
Try out some of my other decadent layer cakes! Vanilla Blackberry Cake with Browned Butter Cream Cheese Frosting
Cookie Butter CakeCourse: DessertCuisine: CakeDifficulty: Medium
- Cake Layers
6 tablespoons canola oil
1 cup granulated sugar
1/2 cup brown sugar
1 cup cookie butter*
1/3 cup full fat sour cream, room temperature
2 teaspoons vanilla
2 large eggs, room temperature
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
Extra cookie butter for decorating
- Italian Meringue Buttercream
8 egg whites, room temperature**
1 3/4 cups granulated sugar
1/2 cup water
4 sticks unsalted butter, room temperature
1 teaspoon vanilla
- Cake Layers
- Preheat the oven to 350 degrees.
- Grease 3, 8″ cake pans and set aside.
- Sift together dry ingredients in a bowl, set aside.
- Mix together the oil and sugars until combined. Add in cookie butter and incorporate.
- Add in sour cream, vanilla, and eggs. Mix until combined.
- Add the dry ingredients in thirds, alternating with the milk until fully incorporated.
- Divide batter between the 3 cake pans, tapping on the counter top to release air bubbles, and put on the middle rack of the oven.
- Bake for 32-36 minutes, or until a toothpick inserted into the center comes out clean.
- Italian Meringue Buttercream
- Crack and separate out egg whites into a clean mixing bowl of your stand mixer. Be cautious to not let any egg yolk into the mixture.
- Add sugar and water into a saucepan and boil on stove. Attach a candy thermometer to the saucepan to monitor temperature.
- When the sugar liquid reaches 230 degrees, begin whipping the egg whites in the stand mixer on high (level 8-10).
- When the liquid sugar reaches 240 degrees, remove from heat and carefully drizzle in a slow stream down the side of the mixing bowl.
- Allow mixer to continue to beat on high until bowl is fully cooled, about 10 minutes. The meringue will be voluminous and glossy.
- When bowl has cooled, add softened butter, about 2 tablespoons at time, into the mixing meringue. Wait until the butter is incorporated before adding more. Your meringue will deflate when adding the butter, this is normal.
- When all the butter is added, all the buttercream to mix for 3-5 additional minutes. It may take on a soupy, curdled look…keep mixing! This is what can happen right before it comes back together in the final stages.
- Melt extra cookie butter in a bowl. Microwave for 20 seconds until it is melted to your liking.
- Stack cake layers, spreading buttercream in between each layer. Drizzle melted cookie butter on top of the frosting before stacking the next cake layer.
- Add frosting to the top and pipe extra frosting in bare patches on the sides for the cake.
- Scrape sides and smooth top to your liking.
- Drizzle the rest of the melted cookie butter on the top of the cake, using an offset spatula to guide it to the edges of the cake.
- Cut and serve!***
- My favorite Italian Meringue Buttercream recipe is from Yolanda from How To Cake It. All credit to her, recipe is linked in post.
- Cookie butter can be found in most major grocery stores, typically labeled as Biscoff Butter. You can also find it at Trader Joe’s called Speculoo’s Butter.
- It is extremely important to have room temperature egg whites. They will mix more efficiently at room temperature.
- Italian Meringue Buttercream is stable at room temperature, therefore this cake does not require refrigeration.