The Butter Cookie Cake recipe is a delightful dessert that combines the rich, buttery flavor of traditional butter cookies with the soft, moist texture of a cake.
I made this cake to satisfy my craving for a dessert that balances sweetness and richness, with a buttery, melt-in-your-mouth flavor that’s hard to resist.
Topped with smooth, creamy Biscoff buttercream, the cake offers a spiced, caramelized twist that makes every bite feel indulgent.
The taste of a Butter Cookie Cake is heavenly sweet, buttery, and slightly crumbly, paired with the silky frosting that adds a perfect finishing touch.
It’s perfect for anyone who loves classic, comforting desserts. This cake is ideal for all ages and is sure to be loved by family, friends, and dessert enthusiasts alike.
So, are you ready to embark on this delicious adventure? Let’s bake a cake that’s as heartwarming as it is irresistible. Let’s bake a butter cookie cake!
What Is Cookie Butter?
Cookie butter is a sweet spread made from crushed cookies, usually a type of spiced biscuit called Speculoos.
These cookies are ground into a smooth paste and mixed with ingredients like sugar, vegetable oils, and sometimes additional flavorings like cinnamon or vanilla.
The result is a spreadable treat with a rich, caramelized flavor reminiscent of the cookies themselves. Cookie butter can be used as a spread on toast, crackers, or fruit, or incorporated into recipes for desserts like cookies, cakes, or ice cream.
It’s become quite popular in recent years due to its unique taste and versatility.
Why Is It Called Butter Cake?
Butter cake is called so because of its rich and buttery flavor and texture. The recipe typically includes a significant amount of butter, which gives the cake its moist and tender crumb. The butter also contributes to its rich, indulgent taste.
Additionally, butter cake often has a higher ratio of butter to other ingredients compared to other types of cakes, hence the name “butter cake.” It’s a classic and beloved dessert known for its simplicity and deliciousness.
How to Prepare Butter Cookie Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 10 serving
Kitchen Utensils
- Mixing bowls
- Hand or stand mixer
- Measuring spoons and cups
- Spatula
- 9-inch round cake pan
- Parchment paper (optional for lining)
- Cooling rack
- Whisk
- Pastry bag or spatula (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk (as needed)
For the Biscoff Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 5 large egg whites
- 1/2 cup smooth Biscoff cookie butter
Instructions
1. Start by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round or square cake pan to ensure the cake doesn’t stick during baking.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until the mixture becomes light and fluffy. This will take about 3-4 minutes.
4. Add the egg and vanilla extract to the creamed butter and sugar mixture. Continue mixing until smooth.
5. Gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth. If the mixture seems too thick, add the milk, a tablespoon at a time, to reach a smooth, spreadable consistency.
6. Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
7. While the cake is cooling, make the buttercream. In a mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, one cup at a time, mixing well between each addition.
8. Beat in the vanilla extract and Biscoff cookie butter, ensuring that everything is well incorporated. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the buttercream mixture to make it light and fluffy.
9. Once the cake has completely cooled, frost it generously with the Biscoff buttercream. You can spread it with a spatula or use a piping bag for a decorative touch.
10. After frosting, let the buttercream set for a while. Slice the cake, serve, and enjoy every sweet, buttery bite!
Special Note
❖ Flavor Twist: Feel free to experiment with flavor variations. Add a bit of cinnamon or nutmeg to the buttercream for a spiced twist that enhances the Biscoff flavor even more.
❖ Dietary Adjustments: For a dairy-free version, use plant-based butter and milk. You can also substitute egg whites with an egg replacer if needed.
Nutrition Facts Butter Cookie Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 50g |
| Sugar | 35g |
| Protein | 5g |
How To Serve
To serve, slice the Butter Cookie Cake Recipe into 12 pieces and arrange them on a serving plate. For an extra touch, you can garnish with a dusting of powdered sugar or some Biscoff cookie crumbles on top.
The cake is perfect for a special dessert after dinner, or as a sweet treat with coffee or tea. Its soft texture and rich frosting make it a crowd-pleaser for any occasion.
Hot Tips
➤ For a Moist Cake: Be careful not to overmix the batter. Mix just until the dry ingredients are incorporated to keep the cake tender.
➤ Customize the Frosting: Add a pinch of cinnamon or a bit of caramel extract to the Biscoff buttercream for an extra flavor twist.
➤ Make Ahead: You can bake the cake a day in advance and store it tightly wrapped at room temperature. Frost it just before serving.
➤ Chill the Buttercream: If you prefer a thicker frosting, chill the Biscoff buttercream for 20-30 minutes before spreading or piping.
➤ Cake Variation: You can also bake the cake as cupcakes. Just adjust the baking time to 18-20 minutes.
How Many Calories Are In A Cookie Cake?
The number of calories in a cookie cake can vary depending on the size of the cake, its ingredients, and the recipe used.
On average, a slice of cookie cake that’s about 1/12 of a standard 12-inch cookie cake can contain anywhere from 250 to 400 calories.
However, this is just an estimate, and the actual calorie count can be higher or lower depending on factors like the thickness of the cake, frosting, and any additional toppings.
It’s always a good idea to check the specific recipe or nutritional information if available.
Can Butter Cookie Cake Recipe Be Stored In The Freezer?
You don’t have to devour this butter cookie cake in one sitting! This recipe freezes beautifully, making it perfect for meal prepping or unexpected guests.
Simply let the cake cool completely, then double wrap it tightly in plastic wrap and aluminum foil for ultimate protection against freezer burn.
Label it with the date and pop it in the back of your freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for a fresh and delicious treat.
Frozen cake is a lifesaver for busy schedules and surprise cravings!
FAQs
Can I use a different type of cookie butter?
Yes! If you can’t find Biscoff, you can use any smooth cookie butter variety, such as Speculoos or graham cracker spread, for a similar flavor.
Can I make the cake gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the baking powder is gluten-free as well.
Can I freeze the cake?
Absolutely! Both the cake and the buttercream can be frozen. Wrap the cake layers in plastic wrap and foil, and freeze for up to 3 months. Thaw before frosting and serving.
How can I make the frosting less sweet?
Reduce the powdered sugar by about 1/4 cup and add a bit more Biscoff or vanilla extract for flavor. You can also add a pinch of salt to balance the sweetness.
Can I substitute egg whites in the frosting?
Yes, you can use a store-bought egg white substitute (like powdered egg whites) or whipped heavy cream as an alternative to achieve a similar light texture.
Conclusion
This Butter Cookie Cake Recipe is a delightful and indulgent dessert that combines a rich, buttery cake with a smooth and flavorful cookie butter frosting.
The soft, melt-in-your-mouth cake pairs perfectly with the sweet, spiced Biscoff buttercream, making it a crowd-pleaser for any occasion. Though the recipe may seem a bit involved, the result is definitely worth the effort..
With this butter cookie cake recipe in your arsenal, you’re well on your way to becoming a baking extraordinaire, one delicious creation at a time.
So preheat your oven, gather your ingredients, and get ready to bake a slice of magic!
More Butter Cake Recipes You’ll Love
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The Perfect – Moist Butter Cake Recipe
Traditional Butter Cake Recipe
Butter Cookie Cake Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring spoons and cups
- Spatula
- 9-inch round cake pan
- Parchment paper (optional for lining)
- Cooling rack
- Whisk
- Pastry bag or spatula (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk as needed
For the Biscoff Buttercream:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 5 large egg whites
- 1/2 cup smooth Biscoff cookie butter
Instructions
- Start by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round or square cake pan to ensure the cake doesn’t stick during baking.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until the mixture becomes light and fluffy. This will take about 3-4 minutes.
- Add the egg and vanilla extract to the creamed butter and sugar mixture. Continue mixing until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth. If the mixture seems too thick, add the milk, a tablespoon at a time, to reach a smooth, spreadable consistency.
- Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- While the cake is cooling, make the buttercream. In a mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, one cup at a time, mixing well between each addition.
- Beat in the vanilla extract and Biscoff cookie butter, ensuring that everything is well incorporated. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the buttercream mixture to make it light and fluffy.
- Once the cake has completely cooled, frost it generously with the Biscoff buttercream. You can spread it with a spatula or use a piping bag for a decorative touch.
- After frosting, let the buttercream set for a while. Slice the cake, serve, and enjoy every sweet, buttery bite!