Name: Cookie Butter Layer Cake: A Decadent, Spice-Infused Delight
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: undefined
Cuisine: International
Ingredients: 2 ½ cups (315g) all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg (optional); ¾ cup (170g) unsalted butter, softened; 1 ¾ cups (350g) granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup (240ml) whole milk (or buttermilk); ½ cup (120ml) cookie butter; 1 ½ cups (340g) unsalted butter, softened; ½ cup (120ml) cookie butter; 4 cups (500g) powdered sugar, sifted; 2-3 tbsp heavy cream or milk; 2 tsp vanilla extract; Pinch of salt; ½ cup (120ml) cookie butter; 2 tbsp heavy cream (adjust for consistency); Crushed speculoos cookies; Whole speculoos cookies (optional)

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This Cookie Butter Layer Cake is the ultimate dessert for anyone who loves the rich, spiced flavor of cookie butter. With soft, moist cake layers, a luscious cookie butter buttercream, and a silky cookie butter drip, this cake is perfect for any occasion—or no occasion at all! The addition of speculoos cookies as garnish gives it a delightful crunch and extra flavor that will have everyone coming back for more.

Why You’ll Love This Recipe

Decadent flavor: The cookie butter adds a unique, caramelized, spiced flavor to every layer, perfectly complemented by the cinnamon and nutmeg in the cake.
Moist and fluffy: The cake layers are soft and fluffy, while the buttercream is rich, creamy, and infused with cookie butter goodness.
Stunning presentation: With the cookie butter drip and crushed speculoos cookies on top, this cake looks as impressive as it tastes.
Customizable: You can adjust the amount of spice, drizzle, or decoration to fit your personal taste.

Ingredients (Serves 12-16)

For the Cake Layers:

2 ½ cups (315g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg (optional)
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup (240ml) whole milk (or buttermilk)
½ cup (120ml) cookie butter

For the Cookie Butter Buttercream:

1 ½ cups (340g) unsalted butter, softened
½ cup (120ml) cookie butter
4 cups (500g) powdered sugar, sifted
2-3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt

For the Cookie Butter Drip:

½ cup (120ml) cookie butter
2 tbsp heavy cream (adjust for consistency)

For Garnish:

Crushed speculoos cookies
Whole speculoos cookies (optional)

Tips for Success

Room temperature ingredients: Make sure the butter and eggs are at room temperature for easy mixing and better texture.
Cookie butter consistency: When making the drip, ensure the cookie butter is warmed enough to be pourable but not too runny. Adjust the amount of cream for the desired consistency.
Chill the crumb coat: After applying the crumb coat, chill the cake for 15 minutes to help set the frosting before applying the final layer.

Directions

1. Prepare the Cake Layers

Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the cookie butter until smooth and evenly distributed.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Cookie Butter Buttercream

In a large bowl, beat the unsalted butter and cookie butter together until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust the consistency with more cream if needed.

3. Assemble the Cake

Once the cakes have cooled, place the first cake layer on a serving plate.
Spread a layer of buttercream over the top. If desired, sprinkle some crushed speculoos cookies on top of the buttercream.
Repeat with the second layer of cake, more buttercream, and crushed cookies.
Add the final layer of cake and apply a thin crumb coat of buttercream to seal in the crumbs.
Chill the cake for 15 minutes to set the crumb coat, then apply a final layer of buttercream to the entire cake.

4. Add the Cookie Butter Drip

In a microwave-safe bowl, heat the cookie butter and heavy cream for 15-20 seconds until warm and pourable. Stir until smooth.
Using a spoon or a piping bag, drizzle the cookie butter mixture over the edges of the cake, allowing it to drip down the sides.

5. Decorate and Serve

Sprinkle crushed speculoos cookies over the top of the cake and gently press them into the sides if desired.
Top with whole speculoos cookies for a decorative finishing touch.
Slice and serve the cake immediately, or refrigerate until ready to serve.

Storage

Store leftover cake in an airtight container in the fridge for 3-4 days. Allow the cake to come to room temperature before serving for the best flavor and texture.

FAQ: Cookie Butter Layer Cake

1. Can I use a different type of cookie butter?

Yes! While speculoos cookie butter is the traditional choice, you can experiment with other types of cookie butters, such as Biscoff or even cinnamon cookie spreads for a slightly different flavor.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the rest of your ingredients, like the cookie butter, to ensure they are gluten-free.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them in an airtight container at room temperature. The buttercream can be made ahead as well and stored in the fridge. Assemble and decorate the cake just before serving.

4. Can I freeze this cake?

Yes, this cake freezes well! You can freeze the cake layers before frosting. Wrap each layer tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature and assemble when ready to serve.

5. Can I use store-bought frosting instead of making the buttercream?

Yes, you can use store-bought frosting as a substitute for the homemade buttercream. However, the flavor won’t be as rich or cookie butter-infused. If you prefer, you can mix some cookie butter into the store-bought frosting to enhance the flavor.

6. Can I make the cookie butter drip thicker or thinner?

You can adjust the consistency of the drip by adding more or less heavy cream. For a thicker drip, use less cream; for a thinner, more runny drip, add more cream to the cookie butter.

7. Can I use a different garnish instead of speculoos cookies?

Definitely! You can use crushed graham crackers, crushed shortbread cookies, or even chopped nuts for a different texture and flavor on top of the cake.

8. How do I know when the cake layers are done baking?

The cake layers are done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs. The top of the cake should also be lightly golden, and the edges will pull away slightly from the sides of the pan.

Conclusion

This Cookie Butter Layer Cake is a dream dessert for anyone who loves rich, spiced flavors. With layers of moist cake, creamy buttercream, and a decadent cookie butter drip, this cake is sure to become a new favorite. Whether you’re celebrating a special occasion or simply indulging in something sweet, this cake is guaranteed to impress! Enjoy!