There’s seriously nothing better than cookie butter!
This cookie butter cake is a cinnamon spiced cake with creamy cookie butter layers and silky smooth vanilla buttercream!
Speculoos cookie butter is extremely popular and totally trendy ingredient right now. I have to admit that my cousin and I walk around the kitchen enjoying a spoonful of cookie butter. It’s totally a guilty pleasure that we look forward too!
Speculoos is a cinnamon spiced cookie that’s the base for cookie butter. Cookie butter is basically made from speculoos cookie crumbs. There’s no way you can dislike cookie butter. Besides you can put it on everything like fruit, crackers, cookies and even cake!
You can find Speculoos cookie butter in most grocery stores like Trader Joe’s or you can simply get it on Amazon!
With the fall season celebrating comforty spices like cinnamon and nutmeg, I knew it would be the perfect time to make an awesome cookie butter cake!
Let’s Get Baking!
This cookie butter cake starts with a classic vanilla cake that has cinnamon and nutmeg added in to it. Once the cakes are baked, try to resist the temptation of eating the cake before you decorate it. I’m telling you this is an irresistible cake! Your home will quickly fill with the aromas of cinnamon and nutmeg!
Once the cakes are cool, cut the tops of the spiced cakes to make them flat and level. (You can save the extra cake crumbs and make them into delicious cake pops, check out “How to Make Perfect Cake Pops.” Can you imagine cookie butter cake pops! Seriously so good plus you get two desserts out of one cake!)
Then begin to stack the cake layers onto your base, start with a small amount of vanilla buttercream to secure the cake to the base. Then place the spiced cake layer in the middle of the base.
Now the base can be a cardboard round, a cake stand or whatever you would like the cake to sit on. I love this white porcelain cake stand and basically use it all year round because you can change the ribbon that goes into the slots or just leave it plain for a classic look!
For filling the layers, add a small amount of cookie butter buttercream on top of the cake. Use an offset spatula to flatten and smooth out the buttercream. Then drizzle and smooth some slightly warmed cookie butter on top of the cookie butter buttercream that’s my favorite part. Once smoothed out, place another cake layer on top of the cookie butter buttercream. Repeat this process until you have 3 layers of cake. I made my cake 4 layers high but you can easily adjust that you would like.
Next, smooth out the cookie butter buttercream on the sides of the cake, gently press it into the cake. It will be absorbed into the sides of the cake. Then crumb coat the cake with a thin layer of vanilla buttercream. (This helps prevents getting spiced cake crumbs into the final layer of buttercream). For help with stacking, filling and crumb coating check out this post. It thoroughly explains why properly stacking and crumb coating a cake is so important!
Once the crumb coat is done then chill the it in the refrigerator for 30 minutes or until its cold and set. If you have a taller cake like mine, it’s really important to properly chill your cake to prevent the cake from sliding around.
After the cake is chilled then add the final thicker layer of the vanilla swiss meringue buttercream to top and sides of the cake. Use an offset spatula or bench scraper to smooth out the edges of the cake.
Next take your small offset spatula and turntable to make the lines going up the cake. Start by using the turntable and move the spatula from the bottom of the cake and move around the cake in an upward motion, press slightly to create the rustic lines.
Place the remaining vanilla buttercream in the bowl into a piping bag with a star tip. Now it’s time for the swirls. To create the swirls gently squeeze the piping bag and move your wrist in a circular motion.
Finally, add crushed speculoos cookie crumbs around the bottom of the cake and sprinkle some on top of the swirls. And ENJOY!
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Since cookie butter is one of the best ingredients ever this cake is a must make. The cinnamon spice cake is layered with creamy cookie butter buttercream then its covered in a light vanilla frosting! Grab a cup of coffee and bundle up on the couch with a slice of cookie butter cake. This delicious cake is perfect for a crisp autumn day!
Cookie Butter Cake
Vanilla Spice Cake
- 2 1/4 cups all purpose flour
- 2 tablespoons cornstarch
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 sticks unsalted butter room temperature
- 2 whole eggs
- 2 egg whites
- 1 cup whole milk
- 1 teaspoon vanilla extract
Swiss Meringue Buttercream
- 8 egg whites
- 2 cups granulated sugar
- 6 sticks unsalted butter room temperature, cut into small cubes
- 2 teaspoons vanilla extract
- 1 cup speculoos cookie butter half for buttercream & half for filling
- Speculoos cookie crumbs for decorating
Vanilla Spice Cake Instructions:
- Preheat the oven at 325 degrees F. Combine the milk and vanilla then set it aside.
- In a stand mixer bowl, combine all the dry ingredients. Mix with a whisk to combine and sift all the ingredients together. Stir the mixer on low and begin to mix the dry ingredients.
- While the mixer is on, dice the room temperature butter into small cubes and slowly add the butter into the dry ingredients. Mix until the mixture until it looks like wet sand.
- Next slowly incorporate, the whole eggs and egg whites one at a time. Then scrape down the sides of the bowl to combine.
- Slowly add the milk and vanilla mixture on low speed. Once all liquid is added gradually turn the speed higher until medium. The batter will look thick and creamy. Do not over mix. Then scrape down the sides of the bowl.
- For cake, use cooking spray and parchment paper to line the bottom of the pan. Then fill each pan ½ way up the sides. One batch of this recipe is enough for 3 - 6” cake pans or 2- 8” cake pans. Bake for 25-30 minutes, check with a toothpick and check to see if it comes out clean.
Swiss Meringue Buttercream Instructions:
- Place the egg whites and sugar in the bowl of stand mixer and set over a pot of gently simmering water. Stir with a spatula until the sugar has dissolved and is warmed to the touch, about 160°F. When you touch it with your fingers, it should feel completely smooth and not gritty.
- Immediately transfer bowl to a stand mixer fitted with a whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
- Lower the speed to medium. Add the cut butter, piece by piece, incorporating each before adding more. Lower the speed and mix until silky and smooth. (It will look runny while adding butter and then it will come back together, nice & fluffy.)
- It will look like fresh whipped butter when completed, its ready to add vanilla extract.
- To make the cookie butter buttercream filling: take 1½ cups of the buttercream and place it into a mixing bowl and mix ½ cup of the cookie butter into the buttercream. Mix until combined and place into the refrigerator to chill for 30 minutes.
- Scoop the remaining vanilla swiss buttercream into a mixing bowl and then place it into the refrigerator to set up.
- After 30 mins, take the buttercreams out and they are ready to use to fill and decorate the cake.
Putting it all together:
- First, cut the tops of the spiced cakes to make them flat and level. (You can save the extra cake crumbs and make them into delicious cake pops.
- Begin to stack the cake layers onto your base, start with a small amount of buttercream to secure the cake to the base. Note: the base can be a cardboard round, a cake stand or whatever you would like the cake to sit on. Then place the spiced cake layer in the middle of the base.
- For filling the layers, add the cookie butter buttercream to cake and use an offset spatula to flatten and smooth out the buttercream. Then drizzle and smooth some slightly warmed cookie butter on top of the cookie butter buttercream. Place another cake layer on top of the cookie butter buttercream. Repeat this process until you have 3 layers of cake.
- Next, smooth out the cookie butter buttercream on the sides of the cake. Then crumb coat the cake with a thin layer of vanilla buttercream. (This helps prevents getting spiced cake crumbs into the final layer of buttercream). Once the crumb coat is done then chill the it in the refrigerator for 30 minutes or until its cold and set.
- Once the cake is chilled then add the final layer of the vanilla buttercream to top and sides of the cake. Use an offset spatula or bench scraper to smooth out the edges of the cake.
- Next take your small offset spatula and turntable to make the lines going up the cake. Start by using the turntable and move the spatula around the cake, press slightly to create the lines.
- Place the remaining vanilla buttercream into a piping bag with a star tip. Create swirls on top of the cake.
- Finally add the crushed speculoos cookie crumbs around the bottom of the cake and sprinkle some on top of the swirls. Enjoy!
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