Moist Brown Butter Cookie Butter Cake Recipe

Brown butter cookie butter cake recipe is a rich, moist cake that blends nutty brown butter with creamy cookie butter frosting.

This delicious brown butter cookie butter cake recipe yields 12 to 14 servings and offers a unique flavor that balances sweet and nutty notes.

I made this brown butter cookie butter cake recipe after seeing it online and feeling inspired by its golden brown layers and smooth frosting.

The main specialty of this brown butter cookie butter cake recipe is the deep, caramelized flavor from brown butter paired with spiced cookie butter buttercream.

I will now show step-by-step how to make this brown butter cookie butter cake recipe.

Why You’ll Love This Recipe

You’ll love this brown butter cookie butter cake recipe because it delivers a rich, nutty flavor from perfectly browned butter, paired with the sweet, spiced creaminess of cookie butter buttercream.

The cake stays moist and tender, while the frosting adds a luscious, velvety texture that melts in the mouth. Baking it at home allows you to control the sweetness and quality of ingredients, making it both comforting and indulgent.

Brown butter cookie butter cake recipe impressive taste and elegant appearance make it a show-stopping dessert that will delight anyone at the table.

How To Prepare Brown Butter Cookie Butter Cake Recipe

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yield: 14 servings

Kitchen Utensils

• Saucepan
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• 9×13-inch cake pans
• Cooling rack

Ingredients

For the Brown Butter Cake:

• 2 cups unsalted butter, cut into 1-tablespoon pieces
• 1 cup egg whites (about 7 large eggs), room temperature
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 2 ½ tsp baking powder
• ¾ cup brown butter (made from above)
• 2 tsp vanilla extract or vanilla bean paste
• ¼ cup vegetable or canola oil
• 1 ½ cups full-fat sour cream, room temperature
• 1 tsp fine salt

For the Cookie Butter Buttercream:

• 1 ½ cups unsalted butter, softened
• 1 cup Biscoff spread (or other cookie butter)
• ¼ cup heavy whipping cream
• 5 cups powdered sugar, sifted
• 2 tsp cinnamon
• ¼ tsp salt
• 1 tbsp vanilla extract

Instructions

Step 1: Make the Brown Butter

Melt 2 cups of butter in a medium saucepan over medium heat. Stir it frequently as it cooks. After a few minutes, the butter will turn a golden brown color and give off a nutty aroma. Remove it from the heat and let it cool slightly. You’ll need about ¾ cup of this brown butter for the cake batter.

Step 2: Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Prepare your cake pans by either greasing and flouring them or lining them with parchment paper.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together thoroughly and set aside.

Step 4: Combine the Wet Ingredients

In a separate bowl, mix together the remaining brown butter, vegetable oil, sour cream, vanilla extract, and egg whites. Whisk until the mixture is smooth and fully combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently until everything is incorporated. Take care not to over mix the batter.

Step 6: Bake the Cake

Divide the batter evenly between your prepared pans. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for about 15 minutes before transferring them to a cooling rack to cool completely.

Step 7: Make the Cookie Butter Buttercream

In a large bowl, beat together softened butter and cookie butter until creamy. Slowly add the powdered sugar, cinnamon, and salt, mixing until smooth. Finally, add the heavy cream and vanilla extract and continue mixing until the buttercream is light and fluffy.

Step 8: Assemble the Cake

Once the cakes are fully cooled, spread a layer of the buttercream between the layers, then cover the top and sides of the cake. Decorate as you like and serve.

Nutrition Facts Of Brown Butter Cookie Butter Cake Recipe

Nutrition	Amounts
Calories	550 kcal
Fat	32 g
Carbohydrates	60 g
Protein	6 g
Sugar	45 g

Why My Recipe Works

This brown butter cookie butter cake recipe works because browning the butter first builds a deep, nutty base that enhances the cake’s flavor without extra ingredients.

Using egg whites keeps the crumb light, while sour cream and oil ensure lasting moisture. Granulated sugar balances sweetness and structure, helping the cake bake evenly.

The cookie butter buttercream pairs smoothly with the cake, adding warmth from cinnamon and richness from Biscoff spread.

Careful mixing and proper cooling prevent dryness, allowing the flavors to develop fully. The result is a tender cake and creamy frosting that complement each other beautifully.

My Favorite Ways To Serve It Up

I love serving this brown butter cookie butter cake recipe slightly warmed, allowing the frosting to soften just enough to become extra creamy. A slice pairs beautifully with a cup of hot coffee or chai tea, balancing the sweetness.

For special gatherings, I add a drizzle of melted cookie butter or a light dusting of cinnamon on top for added flavor and visual appeal.

It also works well served plain, letting the nutty brown butter and spiced buttercream shine. For celebrations, garnishing with crushed Biscoff cookies adds a lovely crunch and bakery-style finish.

Expert Tips And Tricks

1. Take your time when browning the butter and watch it closely. Stir often and remove it from the heat as soon as it turns golden brown to avoid a bitter taste.

2. Let the brown butter cool slightly before mixing it into the batter so it blends smoothly and does not affect the texture of the cake.

3. Use room-temperature egg whites and sour cream to help the batter mix evenly and bake with a soft, uniform crumb.

4. Measure flour correctly by spooning it into the measuring cup and leveling it off to prevent a dense cake.

5. Mix the batter just until combined to keep the cake light and tender. Over mixing can make it heavy.

6. Allow the cake to cool completely before frosting to keep the buttercream from melting or sliding.

7. Beat the buttercream well until fluffy, adjusting the cream slowly for a smooth, spreadable consistency.

Additions To Make It More Delicious

➤ Caramel Drizzle – A warm caramel sauce poured over the frosted cake adds a rich, buttery sweetness that complements the nutty brown butter flavor. The drizzle also creates a glossy, irresistible finish.

➤ Toasted Nuts – Chopped and lightly toasted pecans, walnuts, or almonds add a satisfying crunch and enhance the nutty profile of the cake. Sprinkling them between layers or on top adds both texture and visual appeal.

➤ Chocolate Chips – Folding in mini chocolate chips into the cake batter gives pockets of melted chocolate throughout. Each bite delivers a surprise of creamy chocolate that pairs beautifully with brown butter.

➤ Sea Salt – A light sprinkle of flaky sea salt over the cookie butter frosting cuts through the sweetness and brings out the rich, caramelized flavors of the brown butter cake.

➤ Fresh Fruit – Adding fresh berries like raspberries, blueberries, or sliced strawberries provides a bright, tangy contrast to the rich cake and creamy frosting. It also makes the presentation colorful and inviting.

Storage Instructions

Store the frosted brown butter cookie butter cake recipe in an airtight container at room temperature for up to 2 days. If the weather is warm or the kitchen is hot, refrigerate the cake to keep the buttercream stable.

When refrigerating, cover the brown butter cookie butter cake recipe tightly or place it in a cake container to prevent it from drying out. The cake will stay fresh in the refrigerator for up to 5 days.

Before serving, let the brown butter cookie butter cake recipe sit at room temperature for about 30 minutes so the texture softens and the flavors shine through.

Frequently Asked Questions

Conclusion

This brown butter cookie butter cake recipe is truly delicious, full of rich, nutty flavor and creamy, spiced frosting.

Every time I make this brown butter cookie butter cake recipe, I enjoy the process and the delightful result, whether serving it to guests or enjoying a slice myself.

The moist, tender cake layers paired with smooth cookie butter buttercream always impress. I love how it turns simple ingredients into a memorable dessert.

I hope you try making this brown butter cookie butter cake recipe, enjoy baking it as much as I do, and savor every bite with family and friends.

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