My favorite Brown Butter Cookie Butter Cake Recipe is a standout because it combines rich, nutty brown butter with the irresistible sweetness of cookie butter.
The inspiration for this Brown Butter Cookie Butter Cake Recipe came from a love of both brown butter and the creamy, spiced goodness of cookie butter. I first made it for a family gathering, and it was an instant hit.
The brown butter adds a deep, toasted richness, while the cookie butter brings warmth and a hint of cinnamon and spice. The cake’s texture is moist and tender, with a slightly crispy, golden crust.
The combination of flavors is both comforting and indulgent, making it the kind of dessert that leaves everyone asking for seconds. It’s simple but extraordinary!
Why We Love This Recipe?
We love this Brown Butter Cookie Butter Cake Recipe because it’s a perfect mix of cozy and indulgent.
The brown butter gives it a deep, nutty richness, while the cookie butter adds that sweet, spiced flavor we can’t resist.
The cake is soft and moist with a golden, slightly crispy crust every bite is pure comfort. It’s easy to make but feels extra special, making it the go-to dessert for any occasion. Simply put, it’s a cake that never fails to impress!
The Details Brown Butter Cookie Butter Cake Recipe
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12-14 servings
Kitchen Utensils
- Medium saucepan (for brown butter)
- Electric mixer (stand or hand mixer)
- 2 mixing bowls
- 9×9-inch or 9-inch round cake pan
- Whisk
- Spatula
- Cooling rack
Ingredients
For the Brown Butter:
- 3/4 cup (170g) butter
For the Cake:
- 1/2 cup (113g) brown butter (at room temperature)
- 1/4 cup (59mL) canola oil
- 3/4 cup (170g) sour cream
- 1/4 cup (60g) cookie butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cookie Butter Frosting:
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1 cup cookie butter
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 4 large egg whites (room temperature)
- 1 teaspoon vanilla extract
Instructions
1. Make the Brown Butter:
In a medium saucepan, melt the 3/4 cup (170g) butter over medium heat. Stir occasionally, and once the butter begins to foam, continue stirring until it turns a deep golden brown color and gives off a nutty aroma. Immediately remove from heat and let it cool. Set aside 1/2 cup for the cake and leave the rest to cool for later.
2. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour your cake pan, or line it with parchment paper for easy removal.
3. Mix Wet Ingredients (Cake):
In a large bowl, whisk together the 1/2 cup of brown butter (cooled to room temperature), 1/4 cup canola oil, 3/4 cup sour cream, and 1/4 cup cookie butter until smooth and creamy.
4. Add Sugar, Eggs, and Vanilla:
To the wet mixture, add 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until fully combined and smooth.
5. Combine Dry Ingredients:
In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
6. Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the wet mixture in batches, alternating with 1 cup buttermilk. Start and finish with the dry ingredients. Mix until just combined.
7. Pour the Batter into the Pan:
Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake the Cake:
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.
9. Make the Cookie Butter Frosting:
In a medium bowl, beat 1/2 cup unsalted butter and 1 cup cookie butter until smooth and fluffy. Add in the powdered sugar (gradually), 2-3 tablespoons of heavy cream or milk, 4 large egg whites, and 1 teaspoon vanilla extract. Continue to beat until the frosting is thick and creamy.
10. Frost the Cake:
Once the cake has completely cooled, spread the cookie butter frosting generously over the top. Slice and serve!
Nutrition Facts Butter Cookie Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 26g |
| Saturated Fat | 15g |
| Cholesterol | 95mg |
| Sodium | 320mg |
| Total Carbohydrate | 57g |
| Sugars | 37g |
| Protein | 5g |
5 Creative Twists on Your Brown Butter Cookie Butter Cake
This brown butter cookie butter cake is already a showstopper, but why not get even more creative? Here are 5 exciting tips and variations to personalise your dessert:
1. Spice Up Your Life: Elevate the warm spices in the cookie butter by adding a pinch of ground ginger, nutmeg, or cardamom to the dry ingredients.
2. Chocolate Chip Surprise: For a delightful textural contrast, fold in ½ cup of semi-sweet chocolate chips to the batter along with the cookie butter.
3. Salted Caramel Drizzle: Balance the sweetness with a touch of salty sophistication. Prepare a simple caramel sauce (recipe readily available online) and drizzle it over the cooled cake. Sprinkle with a touch of flaky sea salt for a gourmet touch.
4. Boozy Boost: Feeling adventurous? Add a tablespoon of your favorite liquor, like bourbon or rum, to the brown butter while it cools. This adds a subtle depth of flavor for adults only.
5. Fruity Fun: For a vibrant twist, add ½ cup of chopped fresh fruit (like cherries, raspberries, or blueberries) to the batter along with the cookie butter. Just be sure to toss the fruit in a little flour to prevent them from sinking to the bottom.
Expert Tips
Here are some expert tips to make your Brown Butter Cookie Butter Cake even better:
1. When browning the butter, keep a close eye on it to avoid burning. The butter should turn a golden amber color and smell nutty. This step is key to developing that rich flavor.
2. Make sure your butter, eggs, and cookie butter are at room temperature. This ensures a smooth batter and helps everything blend together evenly.
3. Some cookie butters are more spiced than others. For a deeper flavor, opt for one with a bit more cinnamon and spice, which complements the brown butter beautifully.
4. When incorporating the dry ingredients, mix just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
5. For the best flavor and texture, let the cake cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes slicing easier.
6. For extra flavor and a beautiful presentation, sprinkle the top of the cake with powdered sugar or crushed speculoos cookies.
Proper Storage
To store the Brown Butter Cookie Butter Cake, keep it in an airtight container at room temperature for up to 3–4 days.
If you want to keep it fresh longer, refrigerate the cake, but let it come to room temperature before serving for the best flavor and texture.
For longer storage, you can freeze the cake (either whole or in slices) for up to 2 months. Just wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag.
When ready to enjoy, thaw it in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
Can I use a different type of butter instead of brown butter?
While brown butter adds a unique, nutty flavor, you can substitute it with regular unsalted butter if you’re short on time. However, the taste will be slightly different.
Can I use a different type of oil for the cake?
Yes, you can use vegetable oil or melted coconut oil instead of canola oil. Both will work well, but keep in mind that coconut oil may add a slight coconut flavor.
Can I make the frosting without egg whites?
Yes, if you prefer, you can skip the egg whites and make a simpler frosting by just mixing butter, cookie butter, powdered sugar, and cream. It won’t be as light and airy, but it will still taste delicious.
Can I freeze the cake?
Yes! You can freeze the cake (either whole or in slices) for up to 2 months. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. Thaw in the fridge overnight or at room temperature before serving.
Can I use a different flavor of cookie butter?
Absolutely! While traditional speculoos cookie butter is commonly used, you can experiment with other flavored spreads like cinnamon, gingerbread, or even chocolate cookie butter for a fun twist.
Conclusion
My Brown Butter Cookie Butter Cake Recipe turned out to be an absolute winner! Combining the nutty richness of brown butter with the warm, spiced sweetness of cookie butter, this cake was inspired by my love for these two ingredients.
I made it for a family gathering, and it was an instant hit. The texture was moist, tender, and perfectly golden, making every bite irresistible.
Brown Butter Cookie Butter Cake Recipe that’s simple yet extraordinary, leaving everyone asking for the recipe. Honestly, it’s one of those desserts that’s hard to forget!
Let’s bake a Brown Butter Cookie Butter Cake Recipe, a dessert that will leave your loved ones wanting more.
More Butter Cake Recipes You’ll Love
French – Breton Butter Cake Recipe
Easy Reese’s Peanut Butter Cup Cake Recipe
The Perfect – Moist Butter Cake Recipe
Traditional Butter Cake Recipe
Butter Pecan Cake Mix Recipes – Easy and Delicious
Butter Cookie Butter Cake Recipe
Equipment
- Medium saucepan (for brown butter)
- Electric mixer (stand or hand mixer)
- 2 mixing bowls
- 9×9-inch or 9-inch round cake pan
- Whisk
- Spatula
- Cooling rack
Ingredients
For the Brown Butter:
- 3/4 cup 170g butter
For the Cake:
- 1/2 cup 113g brown butter (at room temperature)
- 1/4 cup 59mL canola oil
- 3/4 cup 170g sour cream
- 1/4 cup 60g cookie butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cookie Butter Frosting:
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1 cup cookie butter
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 4 large egg whites room temperature
- 1 teaspoon vanilla extract
Instructions
Make the Brown Butter:
- In a medium saucepan, melt the 3/4 cup (170g) butter over medium heat. Stir occasionally, and once the butter begins to foam, continue stirring until it turns a deep golden brown color and gives off a nutty aroma. Immediately remove from heat and let it cool. Set aside 1/2 cup for the cake and leave the rest to cool for later.
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan, or line it with parchment paper for easy removal.
Mix Wet Ingredients (Cake):
- In a large bowl, whisk together the 1/2 cup of brown butter (cooled to room temperature), 1/4 cup canola oil, 3/4 cup sour cream, and 1/4 cup cookie butter until smooth and creamy.
Add Sugar, Eggs, and Vanilla:
- To the wet mixture, add 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until fully combined and smooth.
Combine Dry Ingredients:
- In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet mixture in batches, alternating with 1 cup buttermilk. Start and finish with the dry ingredients. Mix until just combined.
Pour the Batter into the Pan:
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
Bake the Cake:
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.
Make the Cookie Butter Frosting:
- In a medium bowl, beat 1/2 cup unsalted butter and 1 cup cookie butter until smooth and fluffy. Add in the powdered sugar (gradually), 2-3 tablespoons of heavy cream or milk, 4 large egg whites, and 1 teaspoon vanilla extract. Continue to beat until the frosting is thick and creamy.
Frost the Cake:
- Once the cake has completely cooled, spread the cookie butter frosting generously over the top. Slice and serve!