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Brown Butter Cookie Butter Cake Recipe

Butter Cookie Butter Cake Recipe

Indulge in the rich, nutty flavor of brown butter combined with the sweet, spiced goodness of cookie butter in this irresistible cake. Brown Butter Cookie Butter Cake is a celebration of comforting flavors, creating a luxurious, melt-in-your-mouth experience. Perfect for any occasion, it's sure to satisfy your sweet tooth and impress your guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American Fusion
Servings 14 servings
Calories 480 kcal

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!
Keyword Brown Butter Cookie Butter Cake Recipe