ST. LOUIS —

Cookie Butter Cake Recipe

Recipe yield: (4)6” rounds/ (3)6”rounds +(3)4” rounds/ (2)8” rounds/ (2)9” rounds/ (1)10” round/ 36 cupcakes. Suitable for stacking and covering with fondant. 15 minute recipe preparation time, 28 minute baking time

Supplies

  • Stand or Hand mixer
  • Sifter (optional)
  • Food Processor or Ziplock bag and rolling pin
  • Digital Scale
  • Measuring cups and spoons
  • Microwave safe medium bowl
  • Liquid measuring cup

Ingredients

Cookie Butter Cake

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 18 ounces white cake mix
  • Pinch of salt
  • 2 tablespoons vegetable oil
  • 1 ⅓ cup water
  • 8 ounces sour cream
  • 3 egg whites, 1 whole egg
  • ½ cup Biscoff Lotus cookie crumbles
  • ½ cup ounces heated cookie butter spread

Cookie Butter Buttercream

  • 8 large egg whites
  • 2 cups granulated sugar
  • ½ cup water
  • 16 ounces unsalted butter
  • 1 teaspoon vanilla extract
  • ½ cup cookie butter spread

To make Cookie butter cake, you will need to

  • 1.Begin by scaling out all of your ingredients, leaving separate wet and dry ingredients

  • 2. Sift dry ingredients into large mixing bowl

  • 3.Using a food processor ( or rolling pin and bag) crush Biscoff cookies until they are crumbs. Divide the crumbs into 2 bowls, placing 1/4 of the crumbs in one bowl and the remaining portion in another bowl. In a microwave safe dish, spoon 3/4 cup Cookie Butter spread and heat for 20 seconds, set aside.

  • 4. Preheat oven to 325F and begin to prepare your pans by spraying with non stick spray or baking cups if baking cupcakes. Using the large portion of cookie crumbs, sprinkle them on the bottom of the baking pans or baking cups to achieve a cookie crumble crust.
  • 5. In large mixing bowl, add remaining cookie crumbs to dry ingredients.

  •  6. Add wet ingredients + a heaping spoonful of cookie butter spread and mix all ingredients together using hand mixer until fully incorporated. Take cake not to over mix.

  • 7. Using a scoop, evenly distribute batter into pans, filling each about half way

  • 8. Using a spoon, drizzle a bit of Cookie Butter over batter and use a butter knife or toothpick to marble it in.

  • 9. Place baking pans in oven and bake for 28 minutes and check for doneness using a toothpick. If the toothpick comes out clean, remove cakes from oven and set out for 10 minutes IN THE PAN to cool. If the cakes aren’t quite finished, pop them back into the oven for 4 minutes and check again.
  • After cooling, turn pans upside down on a clean surface to remove them and wrap them to finish cooling. Cakes may be frozen for 6 weeks properly wrapped or refrigerated for 4 days without compromising integrity.
  • To make cookie butter buttercream, you will need to

1. Begin with a clean bowl of an electric mixer fitted with whisk attachment, add room temperature egg whites, set aside.

2. On stove top, in clean pot add water and granulated sugar. Place on medium heat. Heat syrup to 230F, testing with a digital or candy thermometer for accuracy.

3. When temperature is met, turn stand mixer on medium high and whisk eggs to stiff peaks.

4. When sugar syrup meets the temperature of 240F, carefully pour it in mixer avoiding both the whisk and the side of the bowl. Continue mixing until the bowl is cool to the touch. This should take about 16 minutes and the meringue should increase in volume.

5. When bowl is cool to the touch, add in butter cubes a few at a time until fully incorporated. Add vanilla. Whisk buttercream for a few more minutes until fully incorporated. Now you have vanilla Italian meringue buttercream.

6. Measure out a 1/2 cup of cookie butter spread ( or a few hefty spoonfuls if you’re a CB fanatic like me) add it into your vanilla buttercream and whip on medium speed until fully incorporated

Buttercream can be refrigerated for 2 weeks and frozen for 2 months. Make sure to bring to room temperature before re-whipping to avoid breaking your buttercream