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A brown cake with beige frosting that has a few slices taken out of it sitting on a white cake stand on a white background

Cookie Butter Cake

This cake has thick layers of tender cookie butter flavored cake and is filled with a cookie butter buttercream. Super easy to make, you will love this flavorful cake!
5 from 1 vote
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Course: Cake
Cuisine: American
Keyword: Cookie butter dessert recipes, cookie butter recipes, how to make cookie butter buttercream, how to make cookie butter cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 -12 servings
Calories: 529kcal
Author: Sam Adler

Ingredients

  • For the Cake
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup vegetable or canola oil
  • 1 ½ cups brown sugar
  • ¾ cup smooth cookie butter
  • 2 teaspoon vanilla extract
  • 2 eggs large
  • 1 cup buttermilk
  • For the Buttercream
  • 1 cup butter softened
  • 1 cup smooth or chunky cookie butter
  • 3 cups confectioner sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon half n half if using chunky cookie butter
  • 2 teaspoons half n half if using smooth cookie butter

Instructions

  • Preheat the oven to 350° F. Spray 3, 6” pans or 2, 8” pans with baking spray or line with parchment paper and set aside. 
  • In a medium size mixing bowl combine the flour, baking soda, and salt, and whisk lightly to combine. 
  • In another bowl or the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, and cookie butter. Mix or beat on low- medium until a smooth batter forms. Add in the vanilla and one egg at a time, mixing in between. 
  • Next add ⅓ rd of the dry mixture and alternate adding buttermilk- starting and ending with the flour- usually ⅓ of the flour at a time, and ½ of the buttermilk at a time. Mix on medium speed or with a spatula until a thick smooth mixture forms. 
  • Pour even amounts into your baking pans. Bake 30-35 minutes for 6” pans or 25-28 minutes for 8” pans. 
  • The cakes are ready when the edges start to pill away from the sides and when a toothpick inserted into the middle comes out clean. 
  • While the cakes are cooling make the buttercream. You will need to clean your mixer if you used it for the cake. 
  • Add the butter, cookie butter and confectioners sugar to the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low speed so that the sugar doesn’t blow up in your face. Gradually increase the speed to medium as more and more sugar gets mixed in. Scrape down the sides as necessary. Add in the amount of half n half needed depending on which type of cookie butter you're using, and depending on how thick or creamy you like your buttercream. If it's too loose add more confectioners sugar. If it’s too thick, add a little more half n half.

Notes

You can use either creamy or chunks cookie butter
You can sub heavy cream or milk for the half n half

Nutrition

Nutrition Facts
Cookie Butter Cake
Amount Per Serving (1 g)
Calories 529 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 10g63%
Polyunsaturated Fat 14g
Cholesterol 58mg19%
Sodium 90mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.