Description
This Cookie Butter Layer Cake is a decadent, spice-infused dessert featuring soft, moist cake layers, creamy cookie butter buttercream, and a silky cookie butter drip. Topped with speculoos cookies, it’s perfect for any occasion.
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)
Instructions
- Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well. Add vanilla extract. Gradually add dry ingredients in three additions, alternating with milk. Fold in cookie butter. Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Cookie Butter Buttercream: Beat butter and cookie butter until smooth. Gradually add powdered sugar, beating after each addition. Add heavy cream, vanilla, and salt, then beat until light and fluffy. Adjust consistency with more cream if needed.
- Assemble the Cake: Once cakes are cool, place the first layer on a serving plate. Spread buttercream on top and sprinkle with crushed speculoos cookies. Repeat with second layer. Add the third layer and apply a crumb coat. Chill for 15 minutes, then apply a final layer of buttercream.
- Add the Cookie Butter Drip: Heat cookie butter and heavy cream in the microwave for 15-20 seconds until warm and pourable. Drizzle the mixture over the edges of the cake to create a drip effect.
- Decorate and Serve: Sprinkle crushed speculoos cookies on top and press them into the sides. Top with whole speculoos cookies. Slice and serve immediately or refrigerate until ready to serve.
Notes
- For a richer flavor, you can add a pinch of cinnamon to the buttercream to complement the spice in the cake.
- If you don’t have speculoos cookies, ginger cookies or graham crackers can be used as a substitute for garnish.
- For a lighter version, you can replace part of the cookie butter with Greek yogurt or whipped cream cheese for a tangy flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
